Fortunately, you have a resident expert in the Daily Meal house to help you navigate how to cook crab legs. I created ...

Our cookbook of the week is Bayou by chef Melissa Martin, owner of Mosquito Supper Club, a Cajun restaurant in New Orleans.

Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup. 1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly. 2. Crack the ...

Cut and clean the crab. 2. Brush a deep bottomed pan and add the oil and heat on a high flame. 3. When the oil is boiling hot, add the pieces crab and fry. 4. Take the pieces of crab out after 2 ...

Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller. Combine crab, pear, kohlrabi, shallot, mint and chives and smoked dulse flakes in a ...

Chef Lee Man-sing, of modern Cantonese restaurant ... The scissors are used to cut the crab apart, while the pointer and spoon are to help with extracting and eating the fat and meat.

As much as I love shell-on crab and don’t mind the slow process of extracting the meat from the legs and body, it’s something many people dislike, saying it is too much trouble. I can count on ...

Award-winning chef Michael Mina demonstrates his signature ... Carefully turn the fish over with a spatula and cook the other side for another 3 minutes until a crisp crust forms.