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.

Crab legs are one of the easiest things to make at home. Skip the expensive restaurant mark-ups and enjoy this gourmet treat ...

Digging into a crab can be an intimidating task for some. Armed with picks, mallets, and crackers, crab fanatics pride themselves on the ability to extract every last morsel of meat from the legs and ...

Stone crab season — at least one of the top five reasons to live in South Florida — kicked off in mid-October. If you’re a fan of the meaty, jewel-like claws, you know that they’re often as expensive ...

What an odd combination coming up on Sunday with the Bacchus parade and the Super Bowl. In the rest of the American universe, the Super Bowl is the No.$?1 occasion for entertaining at home. Of course, ...

Stone crab season officially began this week, which means Miami should be seeing claws sold everywhere from restaurants to markets. But how can you tell whether the stone crabs you’re eating are fresh ...

This week, WTOP takes you from the bottom of the bay to the picnic table in our four-part series Claws and Effect: The murky future of the Chesapeake Bay blue crab. Listen on air and read it online.