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The best part of shooting 'House of Cards' in Baltimore is eating lots of soft-shell crab.

My favourite place to eat is my grandma's kitchen. She makes a mean crab cake.

New England oysters are better than Chesapeake. But Chesapeake blue crabs are unbeatable.

I love seafood. Whenever I'm in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

I'm a Cancerian, the typical crab with the tough outer shell and the soft bit in the middle. I don't think I'll ever come to terms with people being unnecessarily nasty, but I can take it if someone doesn't like my music - I'm not everyone's cup of tea.

My father was a preacher in Maryland and we had crab feasts - with corn on the cob, but no beer, being Methodist - outside on the church lawn.

Sweet, delicious Dungeness crab is always a treat.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.