crab

Seeking out the highest-quality ingredients one can afford is always important, but never more so than when it comes to crustacean cookery. Here are some of our best practices for getting your money's worth.

First and foremost, look for a shop with high turnover of these critters. This applies whether you're looking to buy live crab and lobster, precooked lobster tails, crab claws, or even lump crab meat. While seeking out the freshest precooked meat may seem obvious, even creatures sold live are highly perishable; once they're plucked from the sea, they'll stop eating, and a starved crustacean will have less meat on its shell.

What to Keep in Mind When Buying Live Crab or Lobster

• Buy these in season, and from local waters. A cross-country journey means more time has lapsed from catch to plate, and the critter is likely less robust and less meaty. Plus, purchases made at the source will cost less than those coming from thousands of miles away.
• Look for active, wriggly live crab and lobster, taking care to avoid any that appear lethargic. They should feel heavy for their size when handled; this indicates a juicy, meaty find, rather than one that is nearly all shell.
• Avoid any seafood coming from a less-than-spotless tank.
• Make sure to either kill them in the cooking process or cook them immediately after dispatch. Even the lapse of one hour between killing and cooking can effect the quality of the meat, leaving you with a pile of mushy meat.

Keep reading for more guidelines for purchasing crab and lobster.

FitSugar reader Dara8182 makes over traditional crab rangoon into 41-calorie bites! She shared her recipe in our Healthy Recipe group.

I love making over traditional, unhealthy takeout recipes. I've never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don't like about the ones I've had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Read on for more on how to make baked crab rangoon.

We're officially in the throes of West Coast Dungeness crab season, and there's no better way to celebrate than by purchasing a live or fresh-cooked crab, while the crustaceans are local and affordably-priced. But how do you know which live member to pick out from the crowd?

Mike La Rocca, who helms A. La Rocca Sea Food, a wholesaler that supplies fresh Dungeness to seafood restaurants like Bistro Boudin and supermarkets like Mollie Stone's, offers one critical piece of advice: look for a critter that's heavy. "The best way to judge if you're getting a nice, fresh crab is if it's got some weight when it's sitting in your hand. You should feel that pound and a half in your hands — then you know you're getting a crab that's full of meat and juice. If it's been sitting in a counter for a few days, it's going to lose its juice."

Also, the obvious: live crabs should be, well, alive. "If the crabs are alive, they need to be moving," La Rocca insists. For those of you comfortable cooking live seafood, how do you choose and prepare crab?

On the West Coast, the holidays aren't all about parties, roasts, and cookies; they're also about fresh, abundant Dungeness crabs, which are in peak supply during this time of year. But everything about the crustacean, from understanding the season to selecting the right live one, can be tricky.

To get a better handle — er, claw — on all things Dungeness, I turned to two seafood experts: Wholesale distributor Mike La Rocca of La Rocca Sea Food and Misael Reyes, executive chef at the sea-centric Bistro Boudin in San Francisco. A few crucial points I learned from the pros, when you read more.

If you've never made paella, the traditional Spanish rice dish with origins in Valencia, I highly recommend you give it a try this weekend! This uncomplicated recipe is easy to follow and has awesome results. The paella is filling, flavorful, and delicious. It's packed with chorizo and shellfish, so it has a wonderful surf-and-turf quality.

Although the recipe has you cook the paella on the grill, I made it on the stovetop. Other substitutions to note: I used Mexican chorizo instead of Spanish chorizo and omitted the squid and saffron, because of a restricted selection at the local market. Despite these changes, I really enjoyed this paella and plan to make it again soon! Check out the recipe now.

I've been obsessed with Dungeness crab this year, and although the latest catch has been plentiful, the season's started to wind down in favor of other Spring seafood like shrimp and tuna. So to make the most of what's still around, I've been buying up crab left and right, incorporating its tender meat in various fast and easy dinners. My current fave is this rustic meal, which comes from the cookbook of culinary show host and former model Sophie Dahl. I love how al dente linguine and a paste of garlic, chiles, and lemon zest highlight the crab's succulence and sweet flavor. Keep reading for the recipe.

Ah, November! It's full of so many things to celebrate: the release of Beaujolais Nouveau, Thanksgiving, and Dungeness crab season! Today is the first official day of San Francisco's annual crab season, and it's supposed to be a great year for crab. Although there's nothing like fresh cracked crab dipped in a delicious sauce, one of my favorite preparations is crab toast. This addictive appetizer is a great way to serve a little crab to a large crowd. It's the perfect start to any holiday celebration. The mixture is quick and simple to make, and just before serving all you have to do is broil until warm. Offer with a glass of bubbly and your guests will be in heaven. Check out the recipe here.

Just because the weather has started to turn chilly doesn't mean you can't enjoy burgers. Simply griddle the patties inside instead of charring on the outdoor grill. For an alternative to the classic beef burger, consider canned crabmeat. This recipe makes an effortless and flavorful crab patty by combining chives, panko, and Dijon mustard with spices. If you're pressed for time, serve with a store-bought tartar sauce; or take this burger to another level by offering it with a homemade lemon-garlic aioli. Read on for the recipe.

There's something I need to get off my chest: I use canned crabmeat when making crab dip. If I'm going to dilute the flavor of the crab with cheese, herbs, and mayonnaise, why not use the canned variation?

My favorite canned crab is the kind they sell in the refrigerator section of Costco. It's fresh and full of meaty chunks of crab perfect for crab dip. Although I love a hot, bubbling crab dip, when tailgating, it's easier to serve cold crab dip. This recipe from Tyler Florence pairs the chilled crab dip with herbed saltines and roasted tomatoes. Having tried these elements, let me tell you a secret: they're unnecessary! The dip is simply sublime on its own.

No fussy saltines or cherry tomatoes necessary. Seriously, my guests agreed, the creamy, tangy dip is so scrumptious by itself, you'll want to eat it with a spoon. Get the easy preparation method, after the break.