John Shields, Chesapeake culinary expert, is the featured guest on the latest episode of the Roughly Speaking podcast. Here is John’s essay on the “care and handling of crab cakes ...

When it comes to East Coast cuisine, few dishes capture the heart and soul of Maryland like its iconic crab cakes. Kno ...

The recipe used at Harrison’s, for instance, has been handed down from the late Alice B. Harrison, whose family has been feeding guests at their Tilghman Island quarters for the last 100 years.

Chuck Keck is the executive chef of the Chesapeake Bay Beach Club, and word on the bay is that he makes the meanest crab cakes around. Keck was invited to share his secrets for great crab cakes on ...

Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay, is traditional. Crab cakes vary in size from no bigger than a small ...

Fresh crab is already cooked, which means that a secondary cooking–whether as crab cakes or crab imperial–is really a rewarming process that must be done quickly to avoid drying the meat; in winter, ...

Prepare crab cakes, gumbo, and more with the beautiful savory swimmer. Matt Taylor-Gross / Food Styling by Barrett Washburne Blue crabs are named for their colorful shells that only add to the ...

Eatin' Crabcakes: The Best I Ever Had. Special | 27m 47s Video has Closed Captions | CC. The ultimate crab cake treasure hunt across the Chesapeake region. From goliath-sized crab cakes to time ...

When folks think about Baltimore's food scene, the first thing that comes to mind is probably blue crab. Many locals have been eating tender, sweet crab meat from the Chesapeake Bay since they ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting ...