Saveur.com - Authentic Recipes, Food, Drinks and Travel

77 results
Narrow Results You've Selected: Spring Shellfish Remove all Source Saveur (74) Caviar and Codfish (1) MSNBC (1) chezpim.typepad.com (1) Difficulty Easy (54) Medium (20) Hard (2) Course Main Course (34) Appetizers (31) Salad (7) Soups & Stews (7) Sandwich (2) Show all... Side Dish (2) Breakfast/Brunch (1) Condiments and Sauces (1) Cuisine American (31) Southern/Soul Food (11) French (8) Italian (5) Asian (4) Show all... Chinese (4) Cajun/Creole (2) Gluten-Free (2) Japanese (2) Mexican (2) Spanish/Portuguese (2) Classic (1) Eastern European/Russian (1) German (1) Greek (1) Other (1) Southwestern (1) Vietnamese (1) Occasion Cocktail Party (6) Christmas (5) Backyard BBQ (3) Birthday (2) Easter (2) Show all... Thanksgiving (2) Technique Saute (23) Fry (12) No Cook (9) Steam (7) Bake (6) Show all... Grill/Barbecue (6) Broil (5) Chill (4) Marinate (3) Poach (3) Slow Cook (3) Stir-Fry (3) Stew (2) Roast (1) Topic Recipe (77) 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 = "Season:Spring,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 03/01/2007 Cioppino Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood. Issue #51 09/03/2002 Lobster Soufflé with Sauce Nantua Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.” Issue #50 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 04/11/2007 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 03/08/2007 Scrambled Eggs with Shrimp We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market. Issue #32 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 03/06/2007 Maine Lobster Napoleon with Mango Vinaigrette Layers of lobster, avocado, and mango create a tower of pure indulgence. Issue #25 11/08/2000 Pickled Dungeness Crab North Beach ''old stove'' (traditional home cook) Rose Pistola provided this recipe for us. Issue #25 11/08/2000 Crab Louie Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets. Issue #25 03/14/2002 Lobster and Celery Root Salad James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best. Issue #21 03/14/2002 Stuffed Squid with Lobster Sauce Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings. Issue #20 03/06/2007 Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa Several different flavors and textures come together to make one terrific dish. Issue #19 « Previous 1 2 3 4 Next »