The Dungeness crab is the sweet-meated foundation of San Francisco’s culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like ...

Chef's note: These can also be baked, if you want to use less oil. Be sure your hands are damp when forming the cakes. In a large bowl, whisk the egg and egg white until well blended. Add the crabmeat ...

It's Oregon Dungeness crab season! Crystal Adams, executive director of the Oregon Dungeness Crab Commission, joined us to share what we can expect for the rest of the season. She was joined by Chef ...

Ron Vansaghi, Dining Services Director at Touchmark at Fairway Village, joined us to share a one of his favorite dishes. For more information about Touchmark, visit www.touchmark.com. 1.Wisk ...

The Capital Grille has a decadent lobster and crab cake with lemon basil aioli that is a must-try, according to Dennis ...

Which crabs to use? According to the book, "I Love Crab Cakes!" features crabs from all over North America. "For all of the recipes, blue crab, Phillips brand pasteurized crab, and Dungeness crab are ...

Tidal Raves Seafood Grill sits on a cliff with glass walls and a menu that reads like a love letter to the Pacific. Locals ...

This story is published in cooperation with Willamette Week and the Oregon Dungeness Crab Commission. Oregon Dungeness crab, our state’s official crustacean, is internationally lauded as a culinary ...