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Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor.
The little touch of tarragon gives these fritters a delicious, different taste.
This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons.
For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter.