Out of an original field of 16 different dishes, Lowcountry Boil made it into the finals as the underdog against Shrimp 'n' ...

Barbecue crab is a dish steeped in Gulf Coast traditions and family legacy. Unlike the slow-smoked meats associated with Texas barbecue, these crabs aren’t actually smoked or slathered in sauce.

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, ...