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Narrow Results You've Selected: Fry Medium Shellfish Remove all Source Saveur (14) Chubby Hubby (1) MSNBC (1) SF Gate (1) Course Appetizers (8) Main Course (8) Sandwich (2) Soups & Stews (1) Cuisine American (6) Cajun/Creole (3) Asian (1) Central/South American (1) Chinese (1) Show all... French (1) Italian (1) Mexican (1) Other (1) Southern/Soul Food (1) Spanish/Portuguese (1) Season Summer (5) Spring (4) Winter (4) Fall (3) Topic Recipe (17) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shellfish"; var omni_prop8 = "Technique:Fry,Difficulty:Medium,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Commander's Palace Shrimp & Tasso Henican Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe. Issue #155 03/20/2013 Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans. Issue #155 03/19/2011 Crab Cake Sandwich This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad. Issue #137 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 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 04/18/2008 Crab Rangoon This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's. Issue #111 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 12/05/2005 Seafood Pancake This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan. Issue #84 10/18/2000 Lobster Tempura with Grits This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce. Issue #43 02/27/2002 Oysters Bordelaise In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic. Issue #40 04/11/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 08/08/2007 Shellfish Empanadas Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores. Issue #14 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 08/02/2009 Thomas Keller's Scallops and Snap Peas Sweet snap peas elevate the rich velvet texture of Maine scallops in Thomas Keller's light spring recipe. Does Not Apply Source: MSNBC 08/01/2008 Mini Tostadas with Chile-Butter Crab and Avocado-Tomatillo Crema From Sfgate.com Does Not Apply Source: SF Gate 03/19/2008 Crab Cakes with Green Chilli Mayonnaise From Chubby Hubby Does Not Apply Source: Chubby Hubby 10/02/2001 Salt-and-Pepper Crabs Deep frying the crabs in a chile infused oil gives them with a nutty, mild zing. Does Not Apply