Crabs Galore

Sheri explores delicious ways to enjoy crab, including deviled crab and warm crab dip with crostini. She then catches crabs off a Charleston river dock with Tia Clark of Casual Crabbing, and Charlotte chefs Oscar Johnson and Daryl Cooper cook one of their favorite crab recipes with her. Sheri also explains the differences between various types of crab meat and their best culinary uses.

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she grew up far from the coast, she enjoyed deviled crab at fish camps, casual seafood spots she and her family visited. Baked in crab shells, this dish is a tasty reminder of simpler times.

Sheri Castle shares her recipe for warm crab and roasted red pepper dip, an easy, elegant dish perfect for parties. Rich and creamy but never heavy, this dip pairs beautifully with homemade crostini seasoned with salt and pepper. Always a crowd favorite, it’s a simpler alternative to crab cakes and delivers deep flavors.

Sheri Castle joins chefs Oscar Johnson and Daryl Cooper to make chili crab, a favorite recipe that leans into the traditions of African American culinary history and family gatherings.

Sheri Castle heads to Charleston, South Carolina, for an adventure led by Tia Clark of Casual Crabbing. In this hands-on experience, Sheri learns a variety of methods for catching crabs.

Sheri delves into the differences between various types of crab meat and their best culinary uses.