These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
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.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Serve this dish with large pieces of the cracked crab right in the broth.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed 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.
This Southern specialty is best made with small oysters and plain saltines.