In the past, I have strayed away from cooking lobster and crab legs due to “smelling up the house.” One day I saw that Emiril suggested cooking with beer instead of water. It works. I love this crab leg recipe.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.