This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
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.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
These fritters are the perfect side dish for chowder.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
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.
A tangy cabbage slaw and a drizzle of rémoulade accompany these luscious sandwiches.
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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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