Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...

Extracting the delicate meat from crab legs is something of a Herculean task. Different means of poking and prodding, cutting and cracking offer pros and cons, but most techniques end up tearing or ...