Photo by Hank Shaw
I am using this category as a catch-all for everything non-fish: Crabs, clams, squid, mussels, etc. Most of the recipes are for the shellfish and crustaceans I catch, but a few are for store-bought seafood.
Shellfish: Clams, Mussels, Scallops, etc.
Maine Clam Chowder
This is my mum’s recipe for clam chowder, and even though she grew up in Massachusetts, her mother came from Maine. This is a Downeaster recipe heavy on clams, light on cream.
Rhode Island Clam Cakes
Think of these as a savory clam beignet or donnut hole. They are made of awesome.
Beachcomber’s Risotto
What do you do when you only take home a few of anything? A couple clams? A handful of mussels? One crab? Make seaside risotto. It is an ideal dish for such a situation.
Mussel Soup with Tomatoes
A classic Italian dish to be eaten over pasta, or with lots of crusty bread.
Sardinian Mussel Soup
My take on the Sardinian fregula kin arsella, which is normally done with clams. Here I use mussels, which bathe in seawater with lots of fregula pasta.
Spanish Mussels with Green Sauce
A Spanish variation on the most primal way to eat mussels: Steamed with white wine. This version uses lots of herbs and a little sherry.
Abalone with Seaside Vegetables
Abalone pounded thin and cut into coins, served with New Zealand spinach, sea beans and a saffron-corn sauce.
Oyster! Oyster! Oyster!
A lightly pickled oyster, oyster mushrooms and an oyster plant croquette. One of my favorite dishes ever.
More Shellfish Recipes from my About.com Pages
- Diver Scallops with Blood Orange Sauce
- Manila Clams Pasta Primavera
- Angels on Horseback, or Bacon-Wrapped Oysters
Crab, Lobster and Shrimp
Crayfish Bisque
A French classic, crawfish stock, butter and meat gives you a triple hit of crayfish flavor.
Crawfish Salad, Scandinavian Style
In high summer, the Scandinavians go mad for crayfish. Here is my version of a classic crawfish salad.
Spaghetti with Crab Sauce
A rich, wonderful crab sauce for pasta. It’s made with crab meat and a deeply flavored crab stock from the shells.
Crab Risotto
Another dish that combines crabmeat and crab stock, this time with risotto rice and a little tomato.
Crab Stock
Don’t throw out crab shells! Make this crab stock, freeze it and make lots of other dishes taste better…
Goan Crab Curry
Goa is a cool part of India that was once a Portuguese colony. The food there is a mashup of both cultures, and this crab curry is a knockout.
More Crab and Lobster Recipes from my About.com Pages
- Spanish Sauteed Shrimp
- Spring Crab Salad
- Shrimp Risotto with Halibut Cheeks
- Clove-Infused Shrimp
- King Crab with Ginger-Lemongrass Sauce
- Simple Japanese King Crab Salad
- Crab Stew, Basque Style
Squid, Octopus and Cuttlefish
Grilled Octopus, Greek Style
Nothing beats grilled octopus, some crusty bread, good olives, feta cheese and lots and lots of ouzo. Opa!
Squid Ink Risotto
I designed this dish to celebrate the Winter Solstice. What better way to mark the darkest day of the year than with black food? Can’t imagine where to find squid ink? Hint: Most of the squid you buy in the store still have their ink inside them.
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