When trying to cut back on red meat, many people often turn to their deep-sea favorites. Tilapia, catfish, crab legs, lobster, or some great scallops are delicious. But many articles are showcasing ...

Using a slotted spoon, transfer beignets to paper towel–lined plate; season with salt. Repeat process with remaining crab mixture and batter, letting oil return to 375°F between batches. Serve hot.

Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission.