Alaskan king crab legs are a gourmet delight, cherished worldwide for their sweet and delicate flavor, firm and juicy texture ...

and ultra-expensive king crab. But did you know that there are also different kinds of crab meat as well — specifically white and brown crab meat? While this might remind you of how poultry is ...

Limited inventory positions drive Norwegian-origin red king crab and snow crab prices higher, significantly in the case of ...

NOAA scientists speculated that the spiny little blob is a juvenile of a Neolithodes agassizii, a spidery king crab that grows up to several inches long (not including their legs) and resides at ...

I wrote a Country Chef column from the city of Kodiak, on Kodiak Island — about 400 miles from the Alaska mainland. I ...

The future of Alaska’s red king crab fishery is at a turning point. Proposed changes to the fishery’s management in Southeast ...

In the last decade, there was just one commercial red king crab fishery in Southeast Alaska. But that could change with a ...

The crab is thought to be a juvenile Neolithodes agassizii – a species of king crab native to the Western Atlantic. The spiky species usually lives at depths of up to 1,900 metres, and as adults ...

In a bowl, gently mix crab meat, panko, mayo, Dijon, Old Bay, Worcestershire, chives, shallots, and egg until just combined. Form into 4 small patties and refrigerate for 20-30 minutes to set.

You need three to four pairs for this dish. If using frozen crab meat, let it thaw in the fridge. Cut the long beans into 1cm (7/16in) pieces. Cut the chillies in half lengthwise, then scrape out ...