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Recipes for Shellfish, Squid, Octopi and Crustaceans

rock crabs

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.

Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Classic White Clam Sauce

An Italian-American tradition, this is the linguini with clam sauce we all know and love, only I prefer it with thin vermicelli or even angel hair. No matter the pasta, this is a damn good sauce.
Photo by Holly A. Heyser

New England Style Fried Clams

I love fried clams. A lot. Here’s a traditional recipe for fried clams from New England, where they take them very seriously.
Photo by Holly A. Heyser

Rhode Island Clam Cakes

Think of these as a savory clam beignet or donnut hole. They are made of awesome.
Photo by Hank Shaw

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.
Photo by Holly A. Heyser

Mussel Soup with Tomatoes

A classic Italian dish to be eaten over pasta, or with lots of crusty bread.
Photo by Holly A. Heyser

Sardinian Shellfish Soup with Fregula

My take on the Sardinian soupĀ fregula kin arsella, which is normally done with clams. Here I use both clams and mussels, which bathe in seawater with lots of fregula pasta.
Photo by Hank Shaw

Smoked Mussels

Possibly the best thing you can do to mussels. They taste as good as they look.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Abalone with Seaside Vegetables

Abalone pounded thin and cut into coins, served with New Zealand spinach, sea beans and a saffron-corn sauce.
Photo by Holly A. Heyser

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

Crab, Lobster and Shrimp

Photo by Holly A. Heyser

Crab Fried Rice with Pineapple

A Thai or Vietnamese-style fried rice made with crab and pineapple.
Photo by Holly A. Heyser

Crayfish Bisque

A French classic, crawfish stock, butter and meat gives you a triple hit of crayfish flavor.
Photo by Holly A. Heyser

Crawfish Salad, Scandinavian Style

In high summer, the Scandinavians go mad for crayfish. Here is my version of a classic crawfish salad.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Crab Risotto

Another dish that combines crabmeat and crab stock, this time with risotto rice and a little tomato.
Photo by Holly A. Heyser

Crab Stock

Don’t throw out crab shells! Make this crab stock, freeze it and make lots of other dishes taste better…
Photo by Holly A. Heyser

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

Squid, Octopus and Cuttlefish

Photo by Holly A. Heyser

Grilled Octopus, Greek Style

Nothing beats grilled octopus, some crusty bread, good olives, feta cheese and lots and lots of ouzo. Opa!
Photo by Holly A. Heyser

Pulpo Gallego

A Spanish classic of octopus (or calamari) braised until tender and served with lots of paprika, olive oil and garlic. It’s a fantastic party appetizer.
Photo by Holly A. Heyser

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.

More Squid and Octopus Recipes from my About.com Pages

More Fish and Seafood Recipes

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