There won't be any leftovers! The smoky-rich tang that comes from your fillets will astound everyone. You and your guests will not be able to stop eating this high-protein, rich in Omega-3 oils delight....
Author: Sherry Blizzard
These baked crab balls are super easy to make, and are a fun dish to make. The recipe is fun because it could be enjoyed as an appetizer or a light dinner.
Author: Melissa Turner
I love fried oysters and this recipe makes it very simple.
Author: sherry monfils
If you like hot crab dip then you'll love this version. It is definitely kicked up a knotch from the older recipes that have been around for a while. Great with your favorite cracker or chips. Thanks to...
Author: Ruby Henderson
I couldn't find a good grill recipe for these tender morsels, so I created one... they turned out wonderful!
Author: Linda Rider
Classic favorite in my house,I get this from my inherited Italian side!! :)
Author: Eddie Szczerba
My daughter and I loved seafood and wanted to take an easy serve snack to a friends. I came up with this.
Author: Melanie B62
Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home....
Author: Gary Hancq
sometimes called "Naked" Rockefeller because of the missing shell, but that is all that is missing because the abundance of Oyster and flavor will have the table singing your PRAISE!!!!!
Author: Bill Wentz
This is a recipe that my Dad came up with and he has made it for every Thanksgiving and Christmas for as long as I can remember. It's my favorite dip. My Dad usually eyeballs the ingredients, but I've...
Author: Melissa Snow
We love lobster and absolutely loved this recipe. The tempura batter is flavorful and not overly heavy. Serve at a New Year's Eve party and impress your guests! Be careful not to over fry your lobster...
Author: Melissa Turner
The perfect crab appetizer! These are basically a crab cake in popper form. No one needs to know how quick and easy these are. With a bit of heat, the red pepper adds a punch of flavor. The lemon sauce...
Author: Diana Hohman
My family loves this recipe as it beats anything they can order in a restaurant. It is light, crispy, not greasy and packed with suttle yet notable flavors.
Author: Nancy Vargas
I used to make this whenever I had Tupperware or Interior Design parties. It was requested by the invited guests. They said if I didn't make, it they wouldn't come. This is an easy recipe to make and is...
Author: Elaine Laskowski
Here's is a simple and cheapest way to eat all the sushi you want! This is also a great side dish for your Sunday afternoon football game. You can use any filling such as: scrambled eggs (cut lengthwise),...
Author: Connie "Kiyu" Guerrero
My daughter Lexi and I love going to Longhorn Steakhouse as a special treat. We end up ordering two orders of this because we love it soooo much. This is not my recipe but a copycat. I am making a cookbook...
Author: Victoria Ross
A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.
Author: Malinda Coletta
handed down and delicious...never told exactly what was a click, smidgen or dash....but have yet to make a bad mold...so I don't worry about it. You can skip the gelatin and make it a spread....same delicious...
Author: Maggie Gastring-Wilke
There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is simple, delicious, and very close to the famous Jazz Fest dish. You can use thawed frozen crawfish...
Author: Donna Graffagnino
I used mahi mahi because that was what I had on hand, but feel free to use any kind of smoked fish you have. The ingredients as well, use more or less as suits your tastes. Our fish was brined first and...
Author: Jane Whittaker
This is my grandmothers recipe. We loved these as a child
Author: Michele Osborne
I love this time of year for the crabs. As a kid my mom would always make stuffed crabs, well crabmeat stuffing baked on individual aluminum crab shaped tins that we washed after each time we used them....
Author: Stacey Lawson
I love good catfish, and these have just the right amount of flavor in the coating so that they don't overpower the taste of the fish. Add to that a kickback dipping sauce, and you have all the ingredients...
Author: Andy Anderson !
I am "required" to make and bring these to parties and family gatherings. When I can't sleep I get in the kitchen and cook, actually experiment, which is how I came up with these. They aren't hard to make,...
Author: Donna Graffagnino
Great yummy party food that can be made ahead of time and frozen till ready to bake
Author: donna bahl
New England Crab Meat recipe, great for appetizers to serve, can use canned as well. Makes 16 canapes'
Author: Carol Junkins
These tartlets are similar to a baby quiche and perfect for the holidays. They'd be great for any party and no one needs to know how easy they are to make.
Author: Stephanie Dodd
This creamy soup is not only quick and easy to throw together, but it is so good. Full of shrimp and big sweet lumps of crab, the flavor combinations are great! The seasonings are spot-on and the slight...
Author: Julianne Frazier
This is one of my "go to" appetizers! It's easy and flavorful and just says "Welcome to the South"! If you aren't a crawfish fan, substitute shrimp (peeled and deveined) for the crawfish! Or, if you're...
Author: Sylvia Waldsmith
This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were...
Author: Robyn Bruce
Halibut is so darned expensive! We had some left over Halibut and I was looking for a way to use it up. This is an adaption of the Halibut cake recipe I found on the Halibut Barn web site.
Author: Chris L.
Feel free to tweak this any way you want, including adding more coconut milk. My wife is on record as preferring twice as much as I used here, which will give you a looser but much more luxurious mixture....
Author: Chef John
The family loves this steamed snow crab legs recipe. And if you do not have a steamer, use a two piece pasta pot with the strainer portion as a steamer insert works well to steam crab legs.
Author: Marie Lesane
I love Shrimp Toast from the Chinese restaurants. Some restaurants make them realy good and some not. I love to cook and wanted to give it a try. I set out my search for a good tasting recipe. After trying...
Author: Cheryl Jordan
This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.
Author: Peggi Anne Tebben
These shrimp are BIG on flavor! We fried 'em up in coconut oil and couldn't be happier with the results. A new game day fave!
Author: Carol White
This is the best seafood salad spread from a fabulous cook on the internet: me wyntr This dish is good served cold, but even better slathered on a crusty roll or French bread and broiled for a few minutes...
Author: BonniE !
This was always on our holiday tables with the chips, dips and snacks and mom took it to parties all the time. I love the flavor and creamyness. For me it tastes best on snack crackers like Ritz.
Author: Laurie Colvin
This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime...
Author: donna morales
I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! Quahogs are a hard shelled type of clam. If you can not find...
Author: star pooley
Author: Jennifer J
From NYC restaurant Sardis. For this you will need 1 cup of http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/saudis-meat-sauce.html to be authentic, but you could sub your own tomato meat...
Author: Mikekey *
This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime...
Author: donna morales @Donnald07
This was in a church cookbook from many years ago. I have served it so many times and have given the recipe to many.
Author: patricia thomas
These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay...
Author: Jill Moody