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 Read more

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 Read more

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: 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 Read more

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 Read more

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 Read more

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 Read more

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, Read more

A good chef never does anything without a purpose and last weekend at SF Chefs, Matt Accarrino of SPQR wasn't shelling crab for nothing. He was teaching a small crowd how to make one of his restaurant's dishes, fresh squid ink pasta with dungeness crab, sweet peppers, and basil. While he talked us through the complex process, he provided some helpful insight into his cooking style. To see the Read more