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 the future.

Green crabs make a versatile and flavorful soup base. Periwinkles, a European delicacy with a mild shellfish flavor, are abundant along the shore. Knotweed is a scourge to native vegetation, but its ...

"In South Jersey, hardshell crabs don't seem to have the 'grip' - to make a joke - that they do elsewhere," he says. "With Maryland-style crab eating, you go to a crab house, they roll out a big sheet ...

Soft shell crabs are a remarkable dining experience. Unlike regular old hard shell crabs, you can eat soft shell crabs whole, ...

America’s Northeastern coast has been overrun by crabs from Europe and Asia. Luckily, they’re delicious. Dehydrated Asian shore crabs, an invasive species on the East Coast, ready to be served at a ...

Throw a dart at a map of the U.S., and there's a high chance you'll end up hitting a place where you can get some good grub. Kansas has its barbecue, New Orleans is the epicenter for Cajun cooking, ...

To view a slideshow from the Rustic Inn, click here. Fenton Stanley Ridgeway III hunches over a stack of Maryland-style blue crabs at Riggins Crabhouse in Lantana. He’s dismantling the crabs like a ...