To prepare pre-cooked crab, clean the crab by lifting its “tail,” the small flap on the abdomen, and continue to pry off the ...

The secret to perfect crab cakes is a crispy exterior and juicy center but enhance flavor with this North African paste for a ...

This dish is a crowd pleaser and it's great because you don't have to spend all afternoon in the kitchen to create it. Technique tip: Pick out the freshest piece of fish you can find. Be open to other ...

Fish fillets - fresh catfish, tilapia, and trout when you can find it, make quick and easy weeknight entrees, especially for those abstaining from meat during Lent. They also can be greeted with a ...

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she ...

Ten years ago Big Fish was still a new shiny restaurant in the jewelry district of Providence. It's now gone, replaced by Rick's Roadhouse, a popular barbecue spot. The owner is the same, Chow Fun ...

Sometimes it’s the simplest of recipes that are the tastiest. A good example is the crab cake, where less is always more. JP Toske, corporate executive chef at St. Paul Fish Co., 400 N. Water St., in ...

Imitation crab—also known as “krab,” “kay-rab,” “fake crab,” and “krab sticks”—is a mixture of fish (usually Alaska pollock) and starch that has been shaped and colored to resemble the leg of a crab.

Crunchy pecans add texture and nutty flavor to mild white fish. The sweet crab salad and fresh corn sauce, round out the dish.