Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
A diverse mix of flavors inspires a deliciously tender lobster dish.
Layers of lobster, avocado, and mango create a tower of pure indulgence.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.
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