My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf Coast seafood spectacular dish, y'all!!

Few things beat a crab cake ordered at a great restaurant. If you're making your own at home, take this advice from a chef to ...

I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile.

The Brown and White is Lehigh University’s student newspaper based in Bethlehem, Pennsylvania. Founded in 1894, the newspaper is produced entirely by Lehigh students. Editorial oversight and decision ...

The Brown and White is printed twice weekly — on Tuesdays and Fridays during the fall and spring semesters. Advertising in the Brown and White is a great way to reach our readership of more than 7,000 ...

It's prime season right now for muskrat eating. A restaurant in Ellendale has muskrat dinners and a Port Penn eatery will ...

And for those who prefer their seafood in sandwich form, the Po’Boy selection is nothing short of spectacular. The Shrimp ...

WorldAnimalFoundation.org is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn More The charming brown and white color combination is just the ...

But why settle for ordinary when you can indulge in the rich, savory flavors of crab and shrimp stew? Packed with fresh seafood ... Cook for 15 minutes until it turns a rich, dark brown. Add onions, ...

Cut the body section in half and use a crab pick to remove the white meat in the crevices. Discard the gills (known as dead man’s fingers). Scoop out the brown meat and set aside. Using the back ...

Welcome to Bob Chinn’s Crab House in Wheeling, Illinois. Nestled in the heart of the Prairie State, Bob Chinn’s Crab House is ...