We are all aware that when you order a lobster tail or a whole lobster at a restaurant, it was alive a few minutes ago and thrown into boiling water, sadly. The same can be applied to crabs as well.

Editor's note: USA TODAY, with support from the Pulitzer Center, traveled to Alaska, Southern California, Florida and Maine to document climate change's effects on oceans and the people who fish in ...

Wildlife officials are sounding the alarm after an invasive and potentially damaging crab species was found in the U.S. for the second time this year. According to the Oregon Department of Fish & ...

The Washington Department of Fish and Wildlife says European green crabs are continuing to cause problems, despite significant efforts by the federal government to stop the invasive species. Across 28 ...

As the weather warms and summer nears, more of us will buy old turkey necks, some line or pots and head toward a coastal creek to try to catch enough blue crabs for cakes, dip, soup and other ...