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Stockists
Shellfish
Shellfish Paella
By
JEFF KOEHLER
Smørrebrød of Eggs, Shrimp, and Dill
How to Get Perfect Lobster Rolls Without the Drive to a Seafood Shack
By
STACY ADIMANDO
Seared Scallops with Zucchini “Ravioli” and Tomato Water
By
CHEFS IVAN AND SERGEY BEREZUTSKIY
Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes
By
STACY ADIMANDO
(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean
By
STACY ADIMANDO
How to Make the Crab Dip to End All Crab Dips
By
MARTHA UPTON
What’s Goes Into a Crawfish Boil? (Besides Crawfish, That Is)
By
DAN Q. DAO
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Turn Mussels Into a One-Pot Meal With Coconut Milk
By
SAVEUR EDITORS
Crab and Irish Whiskey Bisque
By
MARTIN BEALIN
Mussels with Coconut Sweet Chili Broth
By
SINÉAD ROCHE AND THOMAS ASHE
Seared Bay Scallops with Pea Purée and Radishes
By
MARTIN BEALIN AND NUALA CASSIDY
Upgrade Your Pasta With Lobster
By
MARTHA UPTON
Steamed Mixed Shellfish Dumplings
By
HELEN YOU
Stuffing Crab Cakes
By
STACY ADIMANDO
Stone Crab Dipping Sauces
Shrimp Caesar Salad
20 Foods to Grill Right Now
By
SAVEUR EDITORS
Have You Been Eating Southern Oysters Lately?
By
BRETT ANDERSON
Rhode Island Clamcakes
By
KAT CRADDOCK
Pike Cakes with Crayfish Sauce (Quenelles de Brochet)
By
DANIEL BOULUD
Braised Bass and Clams in White Wine and Cream
By
SAVEUR EDITORS
This Enormous Clam Doubles as Your Dinner Plate
By
SAVEUR EDITORS
Sprouted Seed and Grain Salad with Spiced Prawns
By
JESSICA KOSLOW
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