Mix in a large bowl:

Add and gently mix just enough to combine:

Shape the mixture into 8 cakes. Place the cakes on a plate lined with wax paper. If desired, cover and refrigerate for up to 8 hours.

Preheat the oven to 200°F. Heat in a large skillet over medium heat:

When the fat is hot, add half the cakes to the pan. Reduce the heat to medium-low and cook until browned on both sides, about 5 minutes per side. Keep the finished cakes warm in the oven while the rest cook. Serve hot with:

If desired, freeze the lobsters for 2 hours to sedate them before cooking.

Preheat the oven to 375°F. Toss together in a medium bowl:

Split lengthwise in half, as for Grilled or Broiled Lobster, working on a rimmed baking sheet to collect the juices:

Remove and discard the head sacs and tail veins. Moisten the stuffing with 2 tablespoons of the lobster juices and, if desired, the flavorful tomalley. Lightly press the mixture into the body cavities and tails. Pour into the baking sheet:

Bake the lobsters until the stuffing is very hot and browned on top and the tail meat feels firm when pressed with your finger, 30 to 35 minutes, basting the claws 2 or 3 times with the pan juices. If the stuffing looks dry, moisten it again with pan juices, but do not add more than a teaspoon or two, or the stuffing will become soggy.

If you are using mostly clams or mussels, use the larger amount suggested. To make this moist enough to serve over pasta, add extra tomatoes or ½ cup of the pasta cooking water. Or serve as is with a baguette.

Combine in a large heavy skillet over medium heat:

Cook, stirring, until fragrant. Add:

Bring to a simmer and cook, stirring occasionally, until the tomatoes break up. Season to taste with:

Stir in:

Cover the skillet, reduce the heat to medium-low, and cook until the shellfish are cooked (or, in the case of whelk or octopus, heated through) and any mussels or clams have opened, 5 to 10 minutes. Garnish with:

Béchamel is traditional, but crème fraîche is a wonderful shortcut.

Mix together in a bowl:

Set aside. Prepare, discarding the tomalley and coral:

When the lobsters are cooked, remove from the oven, leaving the broiler on. Carefully remove the body and tail meat, keeping the shells intact. Snap the claws off, crack them, and pick the meat out. Dice the lobster meat and stir into the crème fraîche mixture along with any accumulated juices. Crumple up a large sheet of foil and spread it out on the baking sheet you used to broil the lobster. Nestle the lobster shells in the foil, cut side up, and fill them with the dressed lobster meat. If desired, sprinkle with:

Return to the broiler and cook until the tops are lightly browned.

Carefully shuck shellfish, preserving as much of their juice as possible—see individual shellfish entries for instructions. Arrange the raw shellfish on the half shell on crushed ice, gently pressing them in so they do not tip over; place any accompanying sauces in the center. Allow 5 to 6 pieces and ¼ cup of sauce per person. To serve scallops raw, see Scallop Ceviche.

For shellfish, choose:

For sauces, we prefer:

Serve with:

If you are using mostly clams or mussels, use the larger amount suggested.

Combine in a large heavy saucepan:

Cook, stirring, over medium heat, until the mushrooms begin to soften, about 5 minutes. Add:

Increase the heat and simmer for 5 minutes, or until the greens are tender. Stir in:

Cover the pan, reduce the heat to medium-low, and cook until the shellfish are cooked (or, in the case of whelk or octopus, heated through) and any mussels or clams have opened, 5 to 10 minutes. Season to taste with:

Spoon the shellfish, mushrooms, and greens into serving bowls and pour some of the cooking juices over them. Drizzle with:

Please read about Deep-Frying.

I. FLOURED OR BREADED

Have ready:

Pat the pieces dry and coat with:

Let the pieces dry on a rack set over a rimmed baking sheet for at least 20 minutes before frying (1 hour in the refrigerator will give crispier results). Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat:

Add several pieces at a time to the oil, without crowding, and cook until golden brown, stirring occasionally (large pieces may need to be turned). Drain on paper towels. Serve with any of the following:

II. BATTERED

Have ready:

Pat the pieces dry. Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat:

While the oil heats, prepare in a medium bowl:

Test the oil by dripping a few drops of the batter into it: They should sink slightly, then rise and puff quickly, but not brown immediately. Working in batches, dip the shellfish 1 piece at a time into the batter and add to the oil without crowding. Fry, undisturbed, for about 1 minute, then turn and fry for another minute, or until the shellfish is opaque and the batter crisp but barely browned. Drain on paper towels. Serve with any of the following:

We find frying in less oil to be more convenient: You can use fats you might hesitate to use in large quantities, such as butter or olive oil. If you are tempted to use flavorful fats like lard or bacon grease, combine them with a more neutral-tasting fat like vegetable oil to avoid overpowering the flavor of the shellfish.

Place a large skillet over medium-high heat. Prepare the shellfish as for Deep-Fried Shellfish I. Add ½ cup vegetable oil or butter to the pan. When it shimmers, add the floured or breaded pieces of shellfish without crowding the pan. Cook, in batches if necessary, turning gently once or twice, until golden. Drain on paper towels and serve with any of the condiments and garnishes listed above.

In a metal pie plate or on a baking sheet, make a thick bed of:

Adjust a rack so it is 5 inches below the heating element. Preheat the broiler. Scrub well, then shuck, above, leaving the oysters in the half shell:

Place the oysters on the bed of salt and broil about 2 minutes, until the edges curl. Garnish with:

Serve with:

You may grill many oysters in their shells right on the coals without toughening them, but if you have the smaller Kumamoto or Olympia oysters, put them on a piece of foil before placing them on the grill (and double the number per serving).

Prepare a hot grill fire. Scrub well:

Place them on the grill grate, cupped side down. Grill until the shells pop open. Remove carefully, so as not to spill the juices. Serve with:

Melt in a large skillet or Dutch oven over medium heat:

Gradually whisk in:

Cook, stirring constantly, until the roux is almost as dark as milk chocolate, about 20 minutes. Stir in:

Cook, stirring, until the vegetables are softened, 5 to 6 minutes. The roux will continue to darken to a deep mahogany color. Add:

Stir well and cook for 1 minute more. Stir in:

Stirring constantly, bring the sauce to a simmer. Add:

Bring the liquid back to a simmer. Reduce the heat so the sauce bubbles gently, cover, and cook until the shrimp or crayfish are firm and pink, about 10 minutes. Add:

Season to taste with:

Serve with:

For a classic alternative, see Oysters Rockefeller.

Preheat the oven to 475°F. Scrub well, then shuck, leaving the oysters in the half shell and reserving the liquor:

Use the reserved liquor to prepare:

Cover each oyster with 1 tablespoon sauce. Sprinkle them with:

Bake until the bread crumbs are golden, about 10 minutes. Sprinkle with:

A classic New Orleans oyster dish. If desired, leave the oysters on the half shell, top with the bread crumb mixture, and bake as directed.

Preheat the oven to 425°F. Butter a small baking dish or gratin dish (just large enough to hold the oysters in a single layer) and place in the dish:

Heat in a medium skillet over medium heat until shimmering:

Add and cook, stirring, until fragrant, about 1 minute:

Remove from the heat and stir in:

Sprinkle the crumb mixture over the oysters and sprinkle with:

Bake until browned and bubbling, 15 to 20 minutes.

Preheat the oven to 350°F. Butter a 13 × 9-inch baking dish. Have ready:

Mix together:

Combine in a small bowl:

Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Cover it with half of the oysters. Pour over half of the cream mixture. Follow with three-quarters of the remaining crumbs and the rest of the oysters. Pour the remaining cream over the oysters and cover with the remaining crumbs. Bake until the top is golden and the sauce bubbles, 20 to 25 minutes.

New Yorkers may know this dish as an oyster pan roast, never mind that they are gently poached. If the shucked oysters you buy are not packed with much of their liquor, add ½ cup clam juice. To soak up every drop of sauce, place a slice of toast in each bowl before adding the oysters.

Drain and reserve the liquor from:

Set the oysters aside and pour the liquor through a fine-mesh sieve into a medium saucepan. Add and bring to a simmer over medium-high heat:

Add the oysters and heat through, 1 to 2 minutes; do not allow the sauce to boil. Transfer the oysters to serving bowls with a slotted spoon. If desired, season the sauce with any combination of the following:

Divide the sauce among the bowls and serve at once with:

Sprinkle generously with:

Mussels may be steamed in a variety of cooking liquids with succulent results. Don’t forget to place a bowl on the table for the empty shells.

I. MOULES MARINIèRE (MUSSELS STEAMED IN WINE)

Scrub, debeard, above, and set aside:

Bring to a boil in a large pot over high heat and cook for 3 minutes:

Add the mussels, cover the pot, and cook, shaking the pot occasionally, until the mussels have opened, 8 to 10 minutes. Divide the mussels among serving bowls. Discard the thyme and bay leaf, if used, and add to the cooking liquid:

Stir until the butter has melted and pour the sauce over the mussels. Top with:

Serve with:

Or, for the classic dish Moules Frites, serve with:

Use a half shell to spoon up the liquor to the last drop.

II. THAI-STYLE

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

Cook the mussels as directed and serve topped with:

Serve with:

III. ITALIAN-STYLE

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

Cook the mussels as directed and drizzle with:

Serve with:

IV. MUSSELS WITH CIDER AND CREAM

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

Cook the mussels as directed and top with:

Serve with:

Preheat the oven to 450°F. Place on a large rimmed baking sheet in a single layer:

Heat in the oven just until the shells open; do not overcook. Remove the upper shell from each mussel, working over a bowl to catch the liquor. If any has escaped onto the baking dish, strain and add it to the liquor in the bowl. Serve the mussels on their lower shells accompanied by small dishes of:

Serve the liquor in cups along with the mussels and garnish with:

The liquor is delicious to drink, but, to avoid any residue of sand, don’t entirely drain the cup.

You can steam any clam you like, but soft-shell clams are the traditional steamers, in large part because it is difficult to purge them entirely of sand. Once strained of sand, the resulting broth gives you a flavorful dip in which you can rinse the clams before eating. Since they are not as sandy, steam hard-shell clams as for mussels.

Place in a large pot with an inch or so of water:

Cover the pot, turn the heat to high, and cook, shaking the pot occasionally, until the clams are all open, 5 to 10 minutes. Overcooking makes clams tough. Meanwhile, melt in a small saucepan over low heat:

When the clams are cooked, transfer them with a slotted spoon to a large bowl. Strain the broth, then season to taste with:

Pour the butter into separate dishes for each diner. Serve the broth in cups along with the clams and garnish with:

To eat the clams, lift them out of the shell by the neck (siphon). Peel off the sheath (tough outer skin) of the neck. Swish the clam in the broth to remove any sand, and then dip in butter. The broth is delicious to drink, but, to avoid any residue of sand, either strain it through a fine-mesh sieve (or don’t entirely drain the cup).

Preheat the oven to 425°F. Scrub and purge:

To keep the clams steady, line a baking sheet with crumpled foil or a bed of:

Arrange the clams in the foil or salt. Bake about 15 minutes, until the shells open. Remove the top shells carefully, over a bowl. Serve on the half shell on individual plates with any of the following:

Garnish with:

This recipe is traditionally made with large top neck or chowder clams, which can average 2 to 3 clams per pound. However, it can also be successfully and deliciously made with smaller littleneck clams, if you only have access to those.

Preheat the oven to 375°F. Prepare:

Bring ½ inch water to a boil in a large pot. Add to the pot:

Steam just until the clams open, 2 to 5 minutes. Remove the clams from the pot, reserving the liquid.

If using large clams, shuck them, reserving one shell from each clam for serving, and chop the clam meat, mixing it into the stuffing. Mound the stuffing onto the reserved shells and place on a baking sheet.

If using littlenecks, carefully remove the top shell, leaving the clam meat inside. Top each clam with 1 teaspoon stuffing and place the clams on a baking sheet.

Bake the clams until the stuffing is well browned, about 10 minutes for littlenecks or 20 minutes for top necks and chowder clams. Serve with:

Whatever the size of your bake, buy the clams the day before and scrub them well to remove sand. A big outdoor bake is described in version I; a smaller, home-friendly one in II.

In addition to the food, you will need seaweed for a clambake. Generally speaking, almost any seaweed can be used. However, be aware that seaweeds accumulate toxins, so avoid collecting seaweed from any area where pollution is a concern. If making version I, you will also need enough wood to build a large fire, about 15 large rocks, and a large canvas tarp to place on top of the food so the heat and steam are trapped inside the pit.

I. About 20 servings

Please read about Pit Cooking.

Dig a pit about 2 feet deep, 2 feet wide, and 3 feet long in the sand. Line the bottom of the pit with large smooth stones, then build a big fire on top of the stones. Feed the fire to keep it going for 1 to 2 hours, then allow it to burn down until all the wood has burned to coals, about 2 hours.

Have ready:

When the fire is all coals, spread out the coals over the stones and cover the coals with a 6- to 8-inch-thick layer of seaweed. Stack the ingredients in the order listed above on top of each other on the seaweed, adding thin layers of seaweed in between. You may wrap ingredients in cheesecloth to make large bundles.

Add:

Top with a 3- to 4-inch layer of seaweed. Pour about 8 cups seawater over the last layer of seaweed. Cover the pit completely with a large canvas tarp that has been thoroughly soaked with seawater. Weight the edges of the tarp with rocks to hold it in place. During the steaming, the tarp will puff up, which is a sign of a satisfactory “bake.” Cook 1 to 1 ½ hours. To test, lift the tarp carefully at one corner, so as not to get sand into the pit, and see if the lobsters are cooked. If so, the whole feast should be cooked to just the right point. Remove the food packets and lobsters from the pit and serve hot, with plenty of paper towels and:

II. 8 servings

A more domesticated “bake” can be prepared in a 20-quart stockpot on a stove or outdoor grill.

Add 4 cups water to the largest pot you have and bring to a boil. Add:

Cover, reduce the heat, and simmer gently for 20 minutes. Add:

Cover and cook 8 minutes more. Place on the lobsters:

Cook 10 minutes, covered. Add:

Cover and steam until the clams open, 5 to 10 minutes longer. Serve with:

Serve simply with crab crackers or nutcrackers, plenty of napkins, and melted butter and lemon, or use the picked crabmeat in other recipes.

Fill a large pot two-thirds full with:

Bring to a boil over high heat. Add:

Using tongs, slide into the water, one at a time, so as not to disturb the boil:

Reduce the heat to a simmer and cook for about 15 minutes or until their legs can be pulled from the sockets fairly easily. Transfer the crabs to a platter and serve whole with:

To eat, twist off the claws and set aside. Turn the crab body upside down, remove the apron using a sharp knife, if necessary, and discard. Pry off the top shell as if opening a book, then discard the gills. Break the body in half to pick out the meat. The green tomalley may be eaten or discarded, depending on the preference of the diner. Claw meat can be released with a nutcracker.

Have ready:

Heat in a wok or large skillet over high heat:

Add:

and the clams or mussels. Cover and cook 2 minutes. Uncover and cook, stirring, until the mollusks open, a few minutes more. Add:

Cook, stirring, for about 30 seconds. Stir in:

Transfer the clams or mussels to a serving dish, pour the sauce over them, and garnish with:

Serve with:

Place in a heatproof bowl:

Pour boiling water over the noodles until they are submerged. Use tongs to push them under the water as they soften. Allow to sit, checking every couple of minutes, until the noodles are limp and tender. If using flat rice noodles, this may take up to 10 minutes, but very thin rice noodles will take considerably less time. Drain the noodles and rinse under cold water. Set aside.

Heat in a heavy pot or Dutch oven over medium-high heat until shimmering:

Add and cook, stirring, for about 15 seconds:

Add and bring to a boil:

Add:

Return to a boil, then reduce the heat to medium, cover, and cook just until the clams have opened, 3 to 5 minutes. Stir in:

Divide the noodles among individual bowls, add the clams, and pour the broth over them. Serve with:

Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque and firm up.

Place in a medium bowl:

Toss with:

Refrigerate, stirring occasionally, for at least 2 hours or overnight. Top with:

Serve with:

Dry between towels:

Dip them in:

Let them dry on a rack about 15 minutes. Melt in a large heavy skillet over medium-high heat:

When the butter is hot, add the scallops and cook, turning bay scallops frequently and sea scallops just once, until evenly browned on both sides, about 3 minutes for bay scallops, 5 minutes for sea scallops. Just before the scallops are done, sprinkle with:

Serve, if desired, with:

The sauce can be prepared several hours in advance and refrigerated; bring to a simmer before proceeding.

Combine in a bowl and mix well:

Melt in a medium skillet over medium heat:

Add and cook, stirring, until softened but not browned, about 2 minutes:

Add and cook, stirring occasionally, until the mushrooms are softened, about 7 minutes:

Add:

Increase the heat and simmer until the wine has almost evaporated, about 3 minutes. Add:

Bring to a gentle boil and boil until thickened, about 5 minutes. Preheat the broiler. Reduce the sauce to a simmer and add:

Cook until the scallops are no longer translucent, about 1 ½ minutes. Remove from the heat and stir in:

Spoon the mixture into scallop shells or individual gratin dishes. Sprinkle the bread crumb mixture over the scallops and sauce. Broil until golden brown on top and bubbling around the edges, about 1 ½ minutes.

This simple cooking method is our favorite for scallops. The flavor and texture of the scallop are preserved, and the golden crust contrasts delectably with the creamy, sweet flesh.

Pat dry with paper towels:

Lightly season on both sides with:

Let the scallops sit on a plate while the oil heats. Heat in a large skillet over medium-high heat until just starting to smoke:

Quickly pat the scallops dry once more and add to the pan without crowding. Cook, undisturbed, until golden brown on the bottom, 1 to 1 ½ minutes. Flip with a spatula and cook the second side until browned, about 1 minute more. If desired, serve with:

Cut into ⅜-inch-thick steaks across the grain and pound, above:

Dip in:

Heat in a heavy skillet over medium-high heat:

Add the abalone and cook 1 to 2 minutes on each side. Serve garnished with:

Please read about Deep-Frying. For pan-fried soft-shell crabs, see Fried Soft-Shell Crab Sandwich.

Dry between paper towels:

Dip them in:

Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat:

Add the crabs a few at a time, without crowding, and fry until golden brown, 3 to 5 minutes, turning once. Drain on paper towels. Season to taste with:

Serve with:

Prepare a medium-hot grill, or preheat the broiler and position an oven rack 2 or 3 inches from the heating element.

Mix in a small bowl:

Brush the butter mixture over both sides of:

Grill or broil until firm, about 4 minutes each side, taking care not to burn the shells, especially the claws. They do not turn red as other crabs do. Serve with:

The traditional and delightfully messy way to serve these crabs is to dump them onto the center of a table covered with newspaper. For cracking, hand out small hammers, pliers, or nutcrackers. For picking out meat, provide wooden skewers, seafood forks, and nut picks. An atmosphere of congeniality and a roll of paper towels or stack of Wet-Naps are key.

Fit a steamer insert into a very large stockpot. Pour into the pot:

Add water to come two-thirds of the way up to the bottom of the insert. Bring the mixture to a boil. Rinse under cold water:

Arrange in no more than 6 layers in the steamer insert, sprinkling each layer with:

Reduce the heat to a rapid simmer, cover the pot tightly, and steam the crabs until they turn bright pink and their legs can be pulled from the sockets fairly easily, 15 to 20 minutes. Serve with:

Break out the Wet-Naps! This dish is as messy to eat as it is delicious. If you wish, substitute lobster for the crab; cut it up as for Lobster Américaine.

Combine in a medium bowl and set aside:

Have ready:

Twist off the claws and crack them once or twice to expose the meat. Remove and discard the top shell, gills, and viscera, and cut the body into 4 pieces. Heat in a wok or large skillet over high heat until shimmering:

Add and cook until softened, about 2 minutes:

Add the chili sauce mixture and bring to a boil. Add the crab pieces and stir to coat with sauce. Simmer for 5 minutes. Add and stir, bringing to a rolling boil to thicken:

Remove the pan from the heat. Add and stir in to combine:

Transfer the crab to a serving plate, pour the sauce over it, and top with:

Serve with:

This is the easiest method of preparation for the home cook, which also yields a much more concentrated cooking liquid for adding to sauces. If desired, freeze the lobsters for 2 hours to sedate them before cooking.

In a deep stockpot, bring to a boil over high heat:

Add:

Cover, weighting the lid to keep in the steam and the lobsters. Steam about 10 minutes for 1 ½-pound lobsters, plus about 3 minutes for each additional pound, until they turn bright red. Remove with tongs. For larger lobsters to be used for salads, hors d’oeuvre, or sauced dishes, plunge them into ice water to arrest further cooking. Serve with:

Provide each person with plenty of napkins, a shell cracker or nutcracker, and a bib. For instructions on how to remove the meat, see here.

There is only one good reason to boil lobsters instead of steaming them: If you are cooking several batches of lobster, the last few batches will be cooking in a lobster stock. Aside from this rare-use case—which is of dubious value—stick with steaming, as it is faster and easier. If desired, freeze the lobsters for 2 hours to sedate them before cooking.

Place in a large heavy pot enough water so the lobsters will be, completely covered when you plunge them in. Add for each quart of water:

Bring the water to a rolling boil. Carefully immerse, head first because of splashing:

Cover, weight the lid, and allow the water to return to a boil. Reduce the heat at once and simmer the lobsters about 8 minutes for 1 ½-pound lobsters, plus about 3 minutes for each additional pound, until they turn bright red. Drain.

Serve with:

Provide each person with plenty of napkins, a shell cracker or nutcracker, and a bib. For instructions on how to remove the meat, see here.

If desired, freeze the lobsters for 2 hours to sedate them before cooking.

Prepare a medium-hot grill fire, or preheat the broiler. Have ready:

Kill them by cutting through the head as directed. Turn the lobsters over and cut through the flesh of each one from head to tail, leaving the top shell intact, and pry the shells open so the lobsters lie flat like open books. Remove and discard the head sacs and tail veins. If broiling the lobsters, you may prepare a stuffing by removing both coral, if present, and tomalley and mixing them together with:

Stuff it into the cavities. Brush the exposed lobster meat (and the stuffing, if using) with:

Season to taste with:

If grilling or broiling unstuffed, place shell side down over indirect heat on the grill or shell side up on a baking sheet under the broiler and cook about 10 minutes. If broiling stuffed, place shell side down on a baking sheet and broil about 10 minutes. Serve with:

If desired, freeze the lobsters for 2 hours to sedate them before cooking. For a similar treatment with a little more zip, see Singaporean Chilli Crab.

Place on a rimmed baking sheet to catch any juices:

Kill them by cutting through the head as directed. Cut through the body and back through the tail, severing the carapace in half. Cut off the claws and crack them once or twice to expose the meat. Remove and discard the head sacs and tail veins. Reserve the coral, if present, and tomalley for the sauce, if desired. Cut the tail halves from the body. Melt in a large skillet over medium heat:

Add and cook until softened:

Add the lobster pieces still in the shell. Cook, stirring frequently, until the shells are red, about 4 minutes. Add to the skillet:

Flambé. Add to the skillet to extinguish the flames:

Add any reserved lobster juices, the coral, and tomalley, if using. Simmer about 15 minutes. Meanwhile, mash together with a fork until the mixture forms a paste:

Transfer the lobster pieces to a serving dish and whisk the butter-flour mixture into the sauce along with:

Simmer briefly to slightly thicken the sauce. Pour the hot sauce over the lobster and garnish with:

You may substitute 2 cups lump crabmeat for the lobster.

Steam or boil:

Pick and dice the meat (you should have about 2 cups). Bring to a brisk simmer in a medium skillet over medium-high heat:

Cook for 2 minutes, then reduce the heat to medium-low. When the sauce is barely bubbling, slowly whisk in:

Cook, whisking constantly, until thickened. Season to taste with:

Stir in the diced lobster meat and cook briefly until heated through. Serve at once over:

If desired, lightly sprinkle the smothered toasts with a dash of:

Quality, fresh shrimp need little more than brief cooking, butter, and lemon juice.

Place in a large nonstick skillet:

Cover and cook in their own juices on medium to medium-high heat for 2 minutes. Uncover, stir, and cook until the shells turn pink and the flesh is opaque, an additional 2 minutes. Cover the table with newspaper, get a roll of paper towels, and serve immediately with:

A superlative dish for those who do not feel like they’re cooking unless the smoke alarm goes off.

Prepare:

Toss in a bowl with:

Turn on an exhaust fan and open a window. Heat in a large skillet over high heat:

When the oil just barely starts to smoke, add the shrimp in a single layer and cook, turning once, until the shells turn pink and the flesh is opaque, about 1 minute per side. Serve with:

If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp will take this dish from delicious to superb. Please read about Deep-Frying.

Whisk together in a medium bowl:

Toss in the flour mixture:

Shake off excess flour, place on a rack over a baking sheet, and refrigerate while the oil is heating. Heat to 365°F in a deep heavy pot or Dutch oven:

In two batches, carefully lower the shrimp or squid into the oil and fry until golden brown and crisp, 2 to 3 minutes. Remove with a spider or slotted spoon to a rack over a baking sheet lined with paper towels to drain. If desired, sprinkle with more:

This recipe creates a court bouillon, a flavorful liquid, that is then used to poach the shrimp. If desired, however, you may simply cook the shrimp in plain, salted water.

Combine in a large saucepan:

Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan. Add:

Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 to 3 minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool. If desired, serve with:

Crusty bread dipped in the sauce is so tasty it’s almost possible to ignore the shrimp. Unpeeled head-on shrimp, if available, are perfect for this recipe, if your guests do not mind making a delicious mess (have extra napkins handy).

Grind in a spice mill or coffee grinder:

Melt in a large skillet over medium heat:

Add the spice mixture and:

Cook, stirring, for 2 minutes. Add and cook for 4 to 5 minutes or until pink, stirring once or twice:

Transfer the shrimp to a bowl. Add to the skillet:

Bring to a boil over high heat and cook for 1 ½ to 2 minutes. Remove from the heat and return the shrimp to the skillet to heat through. Season with:

Serve with:

Prepare:

Have ready:

Set the shrimp aside and place the shells in a saucepan with:

Bring to a boil, reduce the heat, and simmer until the liquid is reduced by half. Strain the liquid into a bowl, pressing on the shells. Discard the shells and set the broth aside. Cook in a large skillet over medium heat until the fat is rendered, 5 to 7 minutes:

Stir in and cook until lightly browned:

Stir in and cook until fragrant:

Add and cook, stirring, until lightly browned, about 1 minute:

Slowly stir in the reserved broth, then stir in:

Bring to a simmer. Add the reserved shrimp and cook, stirring occasionally, until they are pink and the liquid is slightly thickened, about 5 minutes. Stir in:

Serve the shrimp over the grits. Sprinkle with:

Add the smaller amount of árbol chiles for less heat. If you cannot find the dried chiles, you may substitute 3 canned chipotle peppers in adobo sauce, but remove the seeds.

Combine in a medium saucepan:

Bring to a boil, cover, and simmer until the onion and chiles are softened, about 15 minutes. Puree with an immersion blender (or in a food processor or regular blender) until smooth. Season to taste with:

Set aside. Heat in a large skillet over medium-high heat until hot:

Add the sauce and:

Simmer the shrimp for a few minutes, until firm and pink. Serve in all its saucy glory with:

Combine in a heavy skillet over medium heat and cook, stirring frequently, until light brown:

Add and sauté until softened, about 8 minutes:

Add and cook until fragrant, about 2 minutes:

Add and stir to combine:

Cover and simmer gently over medium-low heat for 20 minutes. Add:

Cook until the shrimp are firm and pink, about 5 minutes. Remove from the heat and taste the sauce for seasoning. Discard the bay leaf. Serve with:

This is a simpler version of traditional mojo de ajo, a sauce made of slowly caramelized garlic, lime juice, and chiles.

Heat in a large skillet over medium heat until shimmering:

Add and cook, stirring, until golden:

Stir in and cook for 30 seconds:

Add:

Bring to a simmer and cook until reduced by three-quarters—it will look thickened and slightly syrupy. Add:

Cook, stirring occasionally, until the shrimp are firm and pink, 3 to 4 minutes. Serve with:

Prepare Deep-Fried Shellfish II, using shrimp and the beer batter, but substitute orange juice for the beer. After dipping the shrimp in the batter, press them into a mixture of 3 cups shredded unsweetened coconut and 1 cup dry bread crumbs. Fry as directed. If desired, serve with (Fruit Salsa).

Made popular by Italian-American restaurants in the 1950s, this dish deserves its status as a classic, and is equally delicious made with the same amount of bay scallops, cut-up cleaned squid, or precooked octopus.

Combine in a large skillet over medium heat:

Cook, stirring, until fragrant, about 1 minute. Increase the heat to medium-high and add:

Boil until reduced by half, about 3 minutes. Add:

Cook, stirring occasionally, until the shrimp are firm and pink, about 5 minutes. Sprinkle with:

Serve with:

I. BASIC

Feel free to improvise with the seasoning. Many pastes and rubs can be substituted for the simple treatment here.

Prepare a hot grill fire, or preheat the broiler and place the broiler rack as close to the heat as possible. Toss to coat in a shallow bowl:

If grilling, thread the shellfish onto skewers (or use a grilling basket) to keep them from falling into the fire. Grill or broil, turning the shrimp after the first side turns pink, about 2 minutes; or turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the shrimp or scallops by cutting into it to make sure it is cooked through. Serve garnished with:

Or tossed with:

II. GLAZED

Prepare and have ready:

Preheat the grill or broiler and season the shrimp as for I. Cook for the first 2 minutes, but before turning the shrimp or scallops, brush the top sides with one of the glazes (if using Vietnamese Caramel Sauce, apply it sparingly). Turn and grill or broil for 2 minutes more. Turn again, move the shellfish to a cooler part of the grill or adjust the broiler rack to the center of the oven, and brush again with glaze. Turn and brush every minute or so for 3 to 4 minutes, until the shellfish has developed a nice glaze and is cooked through. Serve with:

Prepare Steak Fajitas, substituting 1 ½ pounds peeled and deveined shrimp for the steak. Marinate for 30 minutes to 1 hour. Broil or sauté the shrimp until firm and pink, 4 to 5 minutes. Or, to grill, thread onto bamboo skewers that have been soaked in water for 1 hour and grill as directed in Grilled or Broiled Shrimp or Scallops I.

We call for two different sizes of shrimp because it is cheaper to buy smaller shrimp for the stuffing mixture. However, if you wish to simplify your grocery list, just buy more jumbo shrimp.

Position a rack in the upper third of the oven. Preheat the oven to 450°F. Butterfly:

Prepare:

Stir in:

Arrange the large shrimp in a single layer in a shallow baking dish and top with the stuffing, pressing it lightly so it adheres. Pour around the shrimp, just enough to cover the bottom of the baking dish:

Bake until the shrimp are piping hot, 10 to 12 minutes. Serve immediately.

We like our curries very spicy, sour, salty, and a little sweet, but feel free to adjust the seasonings to suit your taste.

Heat in a large skillet over medium heat:

Add and cook, stirring, until fragrant, about 2 minutes:

Stir in:

Cook until just starting to soften, about 4 minutes, using a sturdy spatula to scrape up browning curry paste off the bottom of the skillet. Stir in:

Bring the mixture to a simmer and add:

Cook until the shrimp are firm and pink, 2 to 3 minutes. Stir in:

Taste and add salt, more fish sauce, or more lime juice as desired. Serve with:

Have ready:

Fill a large pot with water and add:

Bring to a boil. Drop the crayfish one by one into the boiling water at a rate that will not disturb the boil and cook no longer than 5 to 7 minutes, until the shells turn red. Serve in the shell, with plenty of:

seasoned with:

Crayfish are eaten with the fingers; serve with napkins and finger bowls. Separate the tail from the body, and crack open the tail by holding it between the thumbs and forefingers of both hands and forcing it back against the curve of the shell.

True Cajuns may scoff at the suggestion that less than 4 or 5 pounds of crayfish per serving is adequate, but we find these proportions more appropriate for a home crayfish boil.

Pour 5 quarts water into a large stockpot and add:

Bring to a boil and cook for 10 minutes. Add and simmer for 10 minutes:

Add and simmer for 5 minutes:

Add and simmer until bright red and cooked through, about 5 minutes:

Transfer the crayfish, sausage, and vegetables with a slotted spoon to a large platter. Serve on a table covered with newspaper along with bowls of the cooking liquid and:

Prepare a very hot grill fire, or set a cast-iron skillet over medium-high heat. Toss in a shallow bowl to coat:

When the fire or pan is good and hot, add the squid and cook about 1 minute, 2 at most, until firm and seared. Turn and cook for another minute. Be careful—overcooking will make the squid tough. Serve immediately with:

Clean:

Chop the tentacles and set aside.

Preheat the oven to 400°F. Prepare:

Mix in the chopped tentacles. Stuff each squid body with 2 tablespoons stuffing. Place in a single layer in a baking dish. Combine in a medium bowl:

Pour over the squid. Bake until the squid are tender, about 30 minutes. Serve hot or cold.

Precook:

Separate the tentacles from the body. Combine in a large bowl:

Add the octopus pieces, tossing to coat with the marinade. Cover and marinate, refrigerated, at least 2 hours and up to 24 hours.

Prepare a hot grill fire. Remove the octopus from the marinade, allowing excess to drip off. Grill the octopus until well charred on both sides, about 6 minutes per side. Transfer to a cutting board. If desired, leave the tentacles whole or slice into ½-inch-thick pieces. Cut the body into strips or chunks. If desired, serve with:

Or serve on a bed of:

With:

Pronounced “poh-kay,” this version of the Hawaiian raw tuna preparation (see Tuna or Salmon Poke) is spicier, with a bit of tang from the kimchi. This dish is perfect as a summery appetizer or as part of a main course.

Prepare or purchase:

Meanwhile, whisk together in a medium bowl:

Stir in the cooked octopus along with:

Marinate, covered and refrigerated, for at least 10 minutes and up to 1 day before serving. Serve over bowls of:

Trim all the orange and dark flesh from:

Bring a large saucepan of water to a boil. Add the conch and simmer for 30 minutes. Drain.

Combine in a large bowl:

Add the conch and toss to mix. Serve over:

Melt in a heavy saucepan over medium heat:

Add and brown, about 7 minutes:

Add and cook until the vegetables soften, about 5 minutes:

Add and bring to a boil:

Reduce the heat and simmer for 25 minutes. Meanwhile, melt in a small saucepan:

Stir in and cook, stirring, over medium heat until golden brown, about 8 minutes:

Gradually whisk the roux into the soup and simmer for another 20 minutes, whisking occasionally. Add and simmer for 10 minutes:

Discard the bay leaves. Season to taste with:

Garnish with:

Prepare snails as described above or have ready:

Have ready:

Dry the snails and shells with a cloth. Pipe 1 teaspoon of the butter into each shell. Place a snail in each shell. Pipe more butter over the snails, generously covering them so that only the herbed butter is visible at the opening. You may refrigerate the snails for later use, or bake them at once. Preheat the oven to 425°F. In a baking dish, spread a layer of:

Arrange the snails in the dish, pressing them gently into the salt. Bake just long enough to get them piping hot, 5 to 7 minutes. Serve in snail dishes.

Rinse and skin, above, if necessary:

Combine in a shallow bowl:

Dredge the frog legs in the seasoned flour. Heat in a large skillet over medium heat:

Add the frog legs and cook until browned, about 4 minutes per side. Transfer to a plate. Add to the skillet and cook until softened:

Return the frog legs to the skillet and pour in:

Bring to a boil, then reduce the heat, cover tightly and simmer for 10 minutes.

Meanwhile, melt in a small skillet:

Add and toast in the butter:

Transfer the frog legs to a serving dish. Bring the stock and onion mixture in the skillet to a boil and stir in:

Cook briefly until thickened and pour the sauce over the frog legs. Sprinkle with the bread crumbs and:

Please read about Deep-Frying.

Clean and divide in half at the hip joint:

Dip them in:

Let dry on a plate or rack for 1 hour. Heat to 365°F in a deep heavy pot or Dutch oven:

Fry the frog legs, turning once, until golden. Drain on a plate lined with paper towels. Serve with: