Seafood comes in many shapes and forms, and there's no better way to celebrate the ocean's bounty than by indulging in a plate (or two) of crab legs. Whether you're steaming crab legs or eating them ...

You’ve probably had crab rangoon at a Chinese or Thai restaurant in the U.S., or at least seen it on the menu. The hot, cheesy, seafood-stuffed won-ton appetizer has an exotic-sounding name and a ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...

1/3 cup soy sauce 1/3 cup rice wine vinegar ¼ cup chopped green onion 1 T sesame oil 1 T sambal Place soft cream cheese in a bowl. Add green onion and crab, mix well. Place wonton wrapper on a flat ...

We're taking a break from farm to fork this week to take advantage of stone crab season in Boat to Fork. Stone crab claws are harvested Oct. 15-May 15 in our Gulf waters. Only one claw is harvested ...

There has been a lot going on in our little town lately as we all know, but we are Cedar Rapids strong and the show must go on. The tremendous support of the community toward each other as well as the ...

Pot stickers are dumplings filled with a yummy filling — and this one is sensational. These are filled with crabmeat, ginger, sesame seeds and scallions. You can purchase freshly picked crabmeat, so ...

Pot stickers are dumplings filled with a yummy filling — and this one is sensational. These are filled with crabmeat, ginger, sesame seeds and scallions. You can purchase freshly picked crabmeat, so ...

Heat the canola oil in a nonstick pan, add the garlic chives, and sauté until wilted. Remove the chives from the pan and set aside to cool. Place the fish, 2 egg whites, and cream in a food processor ...