This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
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.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
These fritters are the perfect side dish for chowder.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Local Maryland cooks add oysters to everything from savory pies and stews to this dressing-a holiday staple around the Bay.
There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.