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12/15/2012
Hangtown Fry
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
Issue #153
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
03/18/2011
Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
12/17/2010
Fried Oysters with Spicy Rémoulade
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.
Issue #135
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
05/28/2010
Crab-Stuffed Jalapeños
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue...
Issue #121
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
01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
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
07/13/2007
Clam Cakes
These fritters are the perfect side dish for chowder.
Issue #104
11/16/2007
Crab Rangoon
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
Issue #80
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
04/10/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
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
08/17/2007
Bonacker-Style Clam Fritters
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Issue #29
03/18/2002
Softshell Crab Sandwiches
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
Issue #19
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
05/17/2013
Softshell Crab Sandwiches with Rémoulade Slaw
A tangy cabbage slaw and a drizzle of rémoulade accompany these luscious sandwiches.
Does Not Apply
05/01/2013
Menu: A Derby Day Party
From country ham biscuits to deviled eggs and crispy fried chicken livers, this party menu of Southern finger foods will take you through this year's Kentucky Derby, start to finish.
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