Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I envy people who have access to fresh crab pretty much year round. In Los Angeles, we’re too far south to be able ...

A plate of golden fried crab cakes with lemon slices and green salad - Bhofack2/Getty Images It's a beautiful thing when a region and its victuals are in complete symbiosis. Philadelphia has ...

Crabs have always been messy, indulgent, luxurious and deeply tied to coastal memory. In Bengaluru, a city far from the sea ...