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A variety of crab appropriately named because it is the largest of all crabs. There are red, blue, and brown varieties, which are found mainly in the North Pacific and Bering Sea....

A type of crustacean referred to as a shellfish, with a wide flattened body and large claws. There are a few common varieties of crab, all known for their delicious white meat, which include: Blue, Soft Shell, Dungeness, Stone, and King, with King being the largest.

A mature stone crab has an oval body that is dark, brownish red, and mottled with gray spots and it has two huge claws.

A variety of crab from the Pacific coast of the United States. It usually measures about a half foot across and weighs up to three pounds.

A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

A type of crab with a hard, greenish-colored shell and blue legs that comes from the Atlantic and Gulf coasts of the United States and is prized for its delicious white meat.

A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard textured.

A useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.