In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
The best part of this dish is the sauce and bread; the shrimp come second.
This is a favorite New England preparation for stuffed quahog clams.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Though most often served chilled, stone crab claws are still quite tasty when steamed.
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.