Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I envy people who have access to fresh crab pretty much year round. In Los Angeles, we’re too far south to be able ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Although Lorenza Aznar is not a Maryland native, the executive chef of Annapolis’s Sailor Oyster Bar fell in love ...

Sheri delves into the differences between various types of crab meat and their best culinary uses. Sheri delves into the differences between various types of crab meat and their best culinary uses.

We fell in love with these easy-to-make crab balls. Super moist and tasty, they are similar to a crab cake in flavor and ...