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Delicious seafood recipes - 29615 recipes

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It's served in an actual fish bowl, complete with gravel lining the bottom, and fish floating in it

  • 6 oz. (180ml) Vodka
  • 6 oz. (180ml) Coconut Rum
  • 4 oz. (120ml) Peach Schnapps
  • 4 oz. (120ml) UV Blue Vodka
  • 2 L Sprite
  • Nerds Candy
  • Swedish Fish Candy
  • Orange Slices
4.6/5 (50 Votes)

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Step by step instructions for the best Maryland Style Crab Cakes

  • CRAB CAKES
  • 1 large egg
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup celery, finely diced (you’ll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat
  • 1/2 cup panko
  • Canola oil
  • QUICK TARTAR SAUCE
  • 1 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1 to 2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste
4.5/5 (56 Votes)

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This crab and asparagus melt is delicious for a light spring dinner or lunch

  • 3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
  • 8 ounces crabmeat, any shells or cartilage removed
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 scallion, finely chopped
  • 4 teaspoons lemon juice
  • 1 tablespoon low-fat mayonnaise
  • 1/4 teaspoon Old Bay seasoning
  • 2-5 dashes hot sauce
  • Freshly ground pepper, to taste
  • 4 whole-wheat English muffins, split and toasted
  • 1/2 cup shredded Swiss cheese
4.4/5 (59 Votes)

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MAKES: 4 servings SERVING SIZE: 1 cup CARB GRAMS PER SERVING: 33

  • 1 pound fresh or frozen peeled, deveined medium shrimp
  • 6 ounces packaged dried linguini or spaghetti
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons snipped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • Rosemary sprigs (optional)
4.4/5 (61 Votes)

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nutritional info per serving per serving Calories 80 Total fat 2

  • 1 egg
  • 1 cup BAKER'S ANGEL FLAKE Coconut
  • 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
  • 24 uncooked large shrimp (1 lb.), peeled, deveined
  • 1/2 cup apricot preserves
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1/2 tsp. hot pepper sauce
4.7/5 (36 Votes)

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Procedures 1. HEAT oil in a saute pan

  • 1 1/2 lb medium fresh shrimp, shelled
  • 4 Tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 1 cup white wine
  • 1/2 Cup water
  • 3 cloves garlic, crushed, + shake of garlic powder
  • 3 Tbsp parsley, finely chopped
  • 2 Tbsp lemon juice
  • Sprinkle of paprika
  • 4 oz butter
  • 1/2 lb angel hair pasta, (1/2 box for two)
  • Salt and pepper to taste
  • Sprinkle of Johnny’s seasoning salt
  • Parmesan cheese
4.5/5 (57 Votes)

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We call it Family-Favorite Tuna Noodle Casserole 'cause this is a dish that gets the whole family clamoring for sec

  • 1 package (16 ounce) elbow macaroni
  • 1 can (12 ounces) water-packed tuna, drained and flaked
  • 2 cans (10-3/4 ounces) condensed cream of mushroom soup
  • 1 can (8-1/2 ounces) peas, drained
  • 2 cups (8 ounces) Swiss cheese, shredded & divided
  • 1 cup heavy cream
  • 1/4 teaspoon black pepper
4.6/5 (42 Votes)

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The secret to getting a beautiful sear on scallops is to make sure that you pat them very, very dry

  • 4 ounces uncooked pasta, your choice
  • 10 whole giant sea scallops, or jumbo shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon butter (I omitted the butter and used all olive oil)
  • 1 clove garlic, finely diced
  • 2 tablespoons shallots, finely diced (optional)
  • 1 whole tomato, chopped (I used Roma)
  • 1/2 to 1 cup white wine (I used Sauvignon Blanc)
  • 1/2 cup chicken or vegetable stock (double, if not using the white wine)
  • 4 to 6 leaves fresh basil (or 1 sprig parsley, finely minced)
  • Just a bit of freshly squeezed lemon juice
  • Salt and pepper
4.5/5 (51 Votes)

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Try this delicious Ruth's Chris New Orleans-Style BBQ Shrimp recipe

  • 20 large (16/20) shrimp, peeled and deveined
  • 1 ounce canola oil
  • 1 tablespoon plus 5 teaspoons green onions, chopped
  • 2 ounces dry white wine
  • 1 teaspoon fresh chopped garlic
  • 4 tablespoons Lea & Perrins Worcestershire Sauce
  • 1 teaspoon Tabasco
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 8 ounces (2 sticks) salted butter
4.4/5 (60 Votes)

By

In a large skillet, heat the oil and saute the onion, garlic, parsley, and celery until the onion is light golden

  • 1/4 cup olive oil
  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. chopped fresh parsley
  • 1 stalk celery, chopped
  • 1/2 lb. crab meat
  • 1/2 lb. large shrimp, cut into 2 or 3 pieces
  • marinara sauce (separate recipe)
  • 1/2 cup dry sherry
  • black pepper to taste
  • 1 lb. lasagne
  • 3 Tbs. salt
  • 1 Tbs. oil
  • bechamel sauce (separate recipe)
4.4/5 (60 Votes)

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1 Heat cast iron skillet and add olive oil

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups white wine, I use chardonnay
  • 1/2 fresh lemon, Juice
  • only 1 teaspoon italian seasoning
  • 1/2 cup softened butter
  • 1 tablespoon parsley
  • 1/2 cup grated parmesan cheese
4.7/5 (37 Votes)

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Perfectly cooked salmon with a lovely dijon dill sauce is perfect for a light supper

  • 4 (6 ounce) salmon fillets, skin removed
  • Kosher salt and black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, cold
  • 1 small shallot, finely chopped
  • 1/2 cup white wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons roughly chopped fresh dill, plus more for serving
  • 1 cucumber, thinly sliced (optional)
4.5/5 (50 Votes)

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Salmon with Dijon Dill Sauce The Fish Bowl