If you can't find fresh crabmeat, don't despair. There are several packaged options that are almost as good.
Test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Crab Cakes. Next, tasting expert Jack Bishop challenges Chris to a tasting of crabmeat. Then, test cook Julia Collin Dav...
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.
Do seafood scissors live up to their promise in making it easier to cut through hard shells?
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