Dungeness crab season is here, and although I love the sublime simplicity of boiled cracked crab with a crisp green salad, a yeasty, robust sourdough and beakers of Anchor Steam, I'm not averse to ...

For crab cakes: Keep the crabs' body meat and leg meat separate. You should have about 2½ cups of body meat; if you don't, break up some of the leg meat until you do. Set the meat aside.

Those crabs are coming from Sonoma County or points south, as Dungeness crab season in northern waters will not likely open until Dec. 1 or later, according to the California Department of Fish ...

The Dungeness crabs and snow crab legs from outside the region that have conquered so many seafood menus are represented and can be prepared the same way. These give more meat per effort, that’s ...

According to Oregon Fish and Wildlife, white Dungeness crabs seem to appear once in every 2 million to 3 million crabs. ... and they taste just the same and that when you boil them, ...

Crab cook Jacob Brown takes cooked crabs from a boiling kettle on Thursday in preparation for this weekend’s Dungeness Crab and Seafood Festival in Port Angeles. The three-day event features a variety ...