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.

Beyond culinary innovation, this movement helps reduce pressure on native blue crabs and encourages consumers to engage ...

Labor Day in Maryland, you know what that means! Elliot Duren with Xash Crab joined the FOX45 Morning News team to talk about the best way to eat crabs this holiday, and show off his secretive special ...

Marcelle thinks there is nothing better than fresh seafood.Makes 6 to 8 servings 1 dozen crabs, scalded 1 1/2 pounds large shrimp, peeled and deveined (heads and shells reserved) 1/2 cup vegetable oil ...

Ghost crabs are marching to battle on Galveston Island, helping protect Texas beachgoers from stinging pests. Galveston Island State Park on Thursday posted a video, taken at night, showing a ghost ...

To save the crabs, you got to eat more crabs. Well, let's not oversimplify, but invasive green crabs have been increasing on the West Coast for more than 30 years, and researchers say the population ...

Artsfest returns to celebrate summer’s kickoff with a weekend riverside celebration. While art is the main draw at the three-day festival in Harrisburg, food follows a close second. This year about 25 ...

You might have seen imitation crab meat, sometimes called crab sticks or “krab,” stocked with other seafood at your local supermarket. There is also a good chance you have eaten it and perhaps didn’t ...