CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

Cioppino by Debi Shawcross

An Italian seafood soup, featuring "catch of the day" fresh ingredients

Italian Shrimp Scampi for Nu-wave or Flavorwave oven by Jennifer Testalone

This is an easy recipe that you can prepare in advance and bake right before dinner. It works well in a Nuwave, and it's truly delicious, if not exactly low fat. Make sure to give it a squeeze of fresh lemon just before serving!

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

DUNGENESS CHILI CRAB by Linda Tay Esposito

The Singaporeans claim the Chili Crab as their national dish. As a good Malaysian, this was ^our^ dish! But since my good friend, Karina, gave me the original recipe for the dish, which I have now adapted to the abundance of this side of the Pacific pond, and she lives in Singapore now, I will gladly attribute this dish as…

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Crabmeat Pie by Jeananne

This is a Old Fashion Family Pie Crust recipe...Been in my family for a long time. Better to mix one crust at a time. Makes one crust: 3 cups Flour Dash Salt 1 cup Crisco 1/2 cup Milk (add 1 teaspoon Vinegar) Makes sour milk. Mix all ingredients for one minute or untill well mixed( Do not over mix makes crust hard) Roll out on…

Linguine with White Clam Sauce by colleen

Yummy!!

Lobster Bisque with White Wine and Cognac by charlene sherman

What better way to warm your tummy waiting for the game to start ,a great big mug of creamy Lobster Bisque ,my famous fried shrimp and creamy slaw and Caramel Apple tarts!!!Touchdown!

Shrimp Etouffee by BearNakedBaker

I love Cajun food and making "black" roux is a lot of fun and a bit of a challenge. I took Cajun/Creole cooking lessons in my 20's and have become a big fan of its dishes. It does require time to cook this meal, but it's well worth it. It looks great if you mound your rice in a coffee cup and un-mold it on center of plate and serve…

Shrimp & Lobster Linguine by colleen