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Narrow Results You've Selected: Easy Shellfish Spring Remove all Source Saveur (53) Caviar and Codfish (1) Course Main Course (24) Appetizers (23) Salad (7) Soups & Stews (4) Side Dish (2) Show all... Breakfast/Brunch (1) Condiments and Sauces (1) Sandwich (1) Cuisine American (24) Southern/Soul Food (9) French (5) Italian (3) Cajun/Creole (2) Show all... Chinese (2) Gluten-Free (2) Mexican (2) Spanish/Portuguese (2) Asian (1) Classic (1) Eastern European/Russian (1) Greek (1) Japanese (1) Other (1) Southwestern (1) Vietnamese (1) Occasion Cocktail Party (4) Backyard BBQ (3) Birthday (2) Christmas (2) Easter (2) Show all... Thanksgiving (1) Technique Saute (16) No Cook (8) Fry (6) Steam (6) Bake (4) Show all... Broil (3) Chill (3) Grill/Barbecue (3) Marinate (2) Stir-Fry (2) Poach (1) Roast (1) Slow Cook (1) Stew (1) Topic Recipe (54) 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 = "Season:Spring"; var omni_prop8 = "Difficulty:Easy,Main Ingredient:Shellfish,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 11/17/2005 Steamed Manila Clams with Dijon-Caper Sauce The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris. Issue #73 12/12/2007 Belgian Endive Spears with Curried Crab Salad A delicious and easy appetizer sure to please your holiday guests. Issue #71 10/20/2005 Clams Casino To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography. Issue #69 10/04/2005 Shrimp Paste A specialty of Charleston and the Carolina Low-country, shrimp paste—similar to what the English call potted shrimp—is good stirred into grits or simply spread on buttered toast. Issue #66 09/26/2005 Cajun Crawfish Eggs This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish. Issue #65 03/19/2007 Mixed Greens with Spicy Ponzu Dressing A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait. Issue #63 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 08/30/2005 Sauteed Scallops with Chablis Cream Sauce With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way. Issue #59 08/30/2005 Plantain Tamales in Spicy Shrimp Sauce Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa. Issue #59 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 03/19/2007 Steamed Stone Crab Claws with Melted Butter Though most often served chilled, stone crab claws are still quite tasty when steamed. Issue #57 03/19/2007 Baby Spinach and Stone Crab Salad Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat. Issue #57 03/19/2007 Stone Crab Claw and Shrimp Cocktail An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce. Issue #57 03/19/2007 Chilled Stone Crab Claws with Mustard Sauce Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor. Issue #57 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 02/15/2007 West Indies Salad Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947. Issue #41 02/15/2007 Crab Cakes These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama. Issue #41 02/15/2007 Crab Salsa This extravagant salsa makes a lively accompaniment for crab cakes. Issue #41 04/11/2007 Maryland Crab Soup This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast. Issue #37 04/11/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 « Previous 1 2 3 Next »