If you've never cooked a live crab before, their monstrous claws may seem intimidating at first ... shell and the gills — these are often unappealingly known as "dead man's fingers." You also want to ...

All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its present iteration and in ...

Taking over the former Crab and Claw location, HomeTown Country Buffet is offering southern style meats and sides along with ...

This week, WTOP takes you from the bottom of the bay to the picnic table in our four-part series Claws and Effect: The murky future of the Chesapeake Bay blue crab. Listen on air and read it online.

A silicone bacon bin for the best and cutest way to store and dispose of grease. A silicone crab spoon rest that’s both ...

but what many might not know is the bulk of their fresh stone crab claws come from across the state. Crabbers on the Gulf Coast harvest more than 300,000 pounds of the sweet crustacean annually.

The blue point crabs and boiled shrimp from Cajun Claws came with two vessels to dip — butter and a crawfish dip-like sauce — along with corn and potatoes. I was thrilled just at the butter ...