All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its present iteration and in the future.

Yields 2 servings. Recipe is by Teresa B. Day. ½ cup mayonnaise 1 teaspoon lemon juice 1 teaspoon horseradish 1 teaspoon dry mustard ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper 2 ...

Every October, the quiet fishing town of Everglades City comes alive with the cracks of crab claws signaling the start of ...

Stone crab season is upon us, and if you don’t “know a guy” with a sketchy shack in his backyard where you trade cash for claws, that’s OK—you head out to any of these local spots to satisfy your ...

Fifty contestants. Ten teams of two. Twenty-five fresh stone crab claws. And one ticking clock. In the Florida Keys last ...

Stone crab season in Southwest Florida began on October 15 and will last for six and a half months. Local restaurant owners report that while the season's start has been good, calmer Gulf waters have ...

Stone crab connoisseurs donned their best crab couture Saturday afternoon for the 14th annual Stone Crab Eating Contest at ...

Jonathan Martinescu of Fort Myers took home the crown at Key Fisheries' annual contest, thanks to one very oversized spoon.