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Steamed Blue crabs are a summer treat in Philadelphia, where writer Betsy Andrews remembers participating in her father's favorite meal.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
The crawfish boil is a Gulf Coast tradition of Cajun origin.
The best part of this dish is the sauce and bread; the shrimp come second.
These fritters are the perfect side dish for chowder.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
This aromatic stew is as pleasing to cook as it is to eat.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
A diverse mix of flavors inspires a deliciously tender lobster dish.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
This is our version of ''steamers''.
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s.