They make a blue crab reduction to use as a filling and for pasta and risotto dishes, and use the meat to make such small dishes (cicchetti) as bao and crab meatballs. While some Venetians remain ...

In New York, Tatiana by Kwame Onwuachi turns crab Rangoon into a vessel for oxtail. The “crab pockets” at FieldTrip features blue crab and herbed Boursin cheese. The crab Rangoon kouign-amann, ...

For blue crabs, look for tins from Maryland and Delaware ... Lump refers to the larger pieces of flesh, so if you’re ...

One of Ondam’s signature dishes is its spicy raw marinated crab ... because the portion size is tremendous — a giant Jenga tower of saucy, chili-stained blue crabs stacked high on the plate. There ...