Recipes

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

A chilled rich shrimp bisque: shrimp shells sautéed with mirepoix and flambéed in brandy, simmered with tomato paste and aromatic herbs, thickened with beurre manié, finished with cream, and served cold with smoked shrimp.

Freshly shucked oysters deep-fried in a golden cornmeal batter — best served with lemon wedges.

Cornsicles with Shrimp and Oregano from Essential Seafood.

Baked potato skins stuffed with a seasoned lump crab mixture, brushed with butter, and baked until golden — a crowd-pleasing crab-stuffed potato.

Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

Crab Cakes and Roasted Red Pepper Sauce from Essential Seafood.

Crockpot crab dip