Pan-Fried Soft-Shell Crabs
Ask your fishmonger to clean soft-shell crabs for you so you can cook the seasonal delights to crisp perfection. Keep in mind that the crustaceans should be cooked no more than six hours after purchase.
Crab Ravioli with Lemon Butter
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Emeril's Seafood Mac and Cheese
Crab-and-Avocado Eggs Benedict
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Cioppino (Seafood Stew)
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.
Lobster Salad with Greens and Citrus Vinaigrette
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.