Check Maryland seafood soups and stews locals swear by, where deep broths, steady simmer, and Chesapeake flavor show up in ...

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 ...

Some of the greatest summer food experiences take you outside. Whether it's shucking corn and barbecuing or spitting watermelon seeds, an outdoor setting can add a whole new dimension to food. Bill ...

Makes 4-6 servings. Recipe is by Teresa B. Day. 12 small gumbo crabs, dressed in shells 4 cups water Juice of ½ lemon (2 tablespoons) 2 teaspoons salt, divided 1 teaspoon black pepper, divided ½ ...

This crab stew looks a whole lot like a gumbo. It's fair to call it that, especially considering that it came from a Louisiana family. This is credited to Carolyn Roane, and appears in "The Southern ...

From the heart of Little Italy to the dock of the Bay, cioppino is a rich seafood stew with serious staying power. These ...