Chef Scott Harrison of Boatyard Bar & Grill in Annapolis, Md., has taken on a dual mission in recent years: aid in restoration of the Chesapeake Bay by elevating the invasive blue catfish as a ...

1 dozen cleaned crabs 1 pound (50-count) shrimp, peeled and deveined 1 pound jumbo lump crabmeat 1 pound heavy smoked sausage, sliced 1 gallon water ¾ cup vegetable oil ¾ cup flour 1½ cups ...

Marcelle Bienvenu, who as you know is teaching at Nicholls State University in the John Folse Culinary Institute, e-mailed to say, "I saw a request about the smoked soft-shell crabs that were ...

Gertrude’s at the Baltimore Museum of Art includes “Smoked Blue Catfish Catties” with three-mustard sauce among its entrees. Next, advocate for crab conservation.

Dungeness crab season lies just ahead. Now San Francisco’s waterfront restaurant, Blue Mermaid, is sharing the secret to its crab and corn chowder recipe.