Louisiana, United States
Boiled Crawfish
Whole crawfish boiled with copious Cajun seasoning, corn, and potatoes, then piled high for communal peeling.
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New England, United States
Boiled Maine Lobster
A whole lobster boiled in salted seawater and served with drawn butter, a New England summer ritual.
United States
Calabash-Style Seafood
A North Carolina coast style of lightly battered, deep-fried seafood named for the town of Calabash.
United States
Charbroiled oysters
New Orleans oysters topped with garlic-parsley butter and Parmesan, then broiled until sizzling.
United States
Clam Bake
A New England beach feast of clams, lobsters, potatoes, and corn steamed together in a sand pit under seaweed.
United States
Clam Cake
A Rhode Island fritter of chopped clams in a fried batter, crisp outside and fluffy inside.
United States
Clams Casino
Oysters or clams on the half shell topped with bacon, pepper, and breadcrumbs, then broiled — a Rhode Island invention.
United States
Clams Oreganata
Baked clams on the half shell topped with oregano-seasoned breadcrumbs, garlic, and olive oil — an Italian-American classic.
United States
Crab Cake
A Maryland-style patty of lump crabmeat bound with a little breadcrumb and seasoning, pan-fried until golden.
United States
Crabmeat Dewey
A New Orleans dish of crabmeat simmered in butter, wine, and green onions, served in a ramekin or shell.
United States
Fried Clams
Whole belly clams battered and fried — the New England shore-dinner icon.
United States
Fried Oysters
Oysters shucked, breaded or battered, and fried until golden — a coastal classic.
United States
Lobster Fra Diavolo
An Italian-American dish of lobster in a spicy tomato sauce over linguine.
United States
Lobster Newburg
A rich dish of lobster in a cream sauce finished with sherry and egg yolks, served over toast or pastry.
United States
Oyster Roast
A Southern and Mid-Atlantic gathering where oysters are roasted over fire until they pop open.
United States
Oysters Bienville
New Orleans oysters baked on the half shell under a creamy shrimp-mushroom sauce and breadcrumbs.
United States
Oysters en brochette
Oysters and bacon skewered, grilled, and served with a pan sauce — a New Orleans classic.
United States
Oysters Kirkpatrick
Oysters on the half shell topped with bacon, tomato, and Worcestershire, then broiled.
Louisiana, United States
Oysters Mosca
A Louisiana roadside-restaurant dish of oysters baked with garlic, olive oil, and herbs.
United States
Oysters Rockefeller
Oysters on the half shell baked under a green herb-butter topping — created at Antoine's in New Orleans.
United States
Rocky Mountain Oysters
Battered and deep-fried bull testicles — a Western novelty appetizer.
Louisville, United States
Rolled Oyster
A New England oyster roll: oysters wrapped in a crust and fried into a log shape.
United States
Shrimp Chippewa
A New Orleans restaurant dish of shrimp in a creamy sauce with mushrooms and sherry.
New Orleans, United States
Shrimp Creole
A New Orleans dish of shrimp simmered in a tomato-onion-pepper sauce, served over rice.
United States
Shrimp DeJonghe
A Chicago original: shrimp baked under a garlicky, herbed breadcrumb-butter crust.
United States
Shrimp Remoulade
A New Orleans cold appetizer of boiled shrimp with a piquant Creole remoulade sauce.
United States
Stone crab claws
Florida stone crab claws, cooked, chilled, and served with mustard sauce — the Miami delicacy.
United States
Stuffed Clam
A New England baked appetizer of chopped clams, breadcrumbs, and seasonings in a clam shell.
New Orleans, United States
Viet-Cajun crawfish
A Gulf Coast fusion of boiled crawfish tossed in garlic butter with Vietnamese seasonings.