Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Shellfish Fry Easy Remove all Source Saveur (13) Cuisine American (7) Chinese (2) French (2) Gluten-Free (2) Mexican (2) Show all... Southern/Soul Food (2) Asian (1) Italian (1) Season Summer (8) Spring (4) Fall (1) Occasion Backyard BBQ (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Course:Main Course,Main Ingredient:Shellfish,Technique:Fry,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs) These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Issue #154 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista. Issue #153 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 10/18/2011 Seared Scallops With Finger Lime Beurre Blanc This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. Issue #142 05/27/2009 Sartin’s “Barbecued” Crabs The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them. Issue #121 01/05/2009 Rolled Oysters Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack. Issue #117 01/16/2008 Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba) The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad. Issue #96 09/01/2005 Deep-Fried Prawns with Garlic Chile Sauce This dish is served at the elite China Club in Beijing. Issue #60 01/02/2001 Seared Scallops with Butternut Squash This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness. Issue #45 08/05/2008 Fried Clams Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king. Issue #43 02/15/2007 Crab Cakes These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama. Issue #41 03/06/2007 Maryland Crab Cakes Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why. Issue #37 03/18/2002 Softshell Crabs à la Meunière This is an American original based on the classic French technique of coating seafood with flour (à la meunière means “in the style of the miller’s wife”), frying it in butter, and serving it in a brown-butter sauce. Issue #19