Recipes

Super simple five-can tuna casserole with chicken-rice soup, mushroom soup and chow mein noodles. Optional water chestnuts add extra crunch.

Shrimp with tails cooked in garlic-parsley butter with a splash of rum, then flambéed for a dramatic tableside presentation.

Open-faced tuna salad melts on toast with cheddar, tomato and avocado, served with coleslaw and pickles.

A low-carb Atkins recipe for Four Seasons Crab Cakes.

Blanched green asparagus topped with a mound of lump crab bound in a herb-forward ravigote sauce of capers, chervil, tarragon, and Dijon mayo.

Grilled pizza rounds topped with a creamy artichoke-garlic puree, Fontina cheese, and fresh white anchovy fillets, finished in the oven.

A New Orleans classic po boy loaded with golden-fried shrimp, softshell crab, and oysters on French bread with mayo, lettuce, and tomatoes.

An Italian-style mixed fry of calamari, mussels, oysters, shrimp, red mullet, seabass, onion, and zucchini in a light olive oil batter, served with marinara and garlic aioli.