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🇵🇪Peru

Conchitas a la Parmesana

Scallops topped with grated parmesan and broiled until bubbling. The scallops stay nearly raw inside. A classic Peruvian appetizer.

🇨🇩DR Congo

Congolese Snails

Mbembe

Snails, a traditional Congolese food; listed in Wikipedia's Congolese cuisine; snails are gathered from the wild and cooked in various ways; a foraged food that reflects the bounty of the Congolese forest; often cooked in sauces with spices and palm oil; a delicacy in some regions; the snail dish of the Congo; an acquired taste.

🇭🇰Hong Kong

Conpoy

乾瑤柱

Dried scallop adductor muscle used as a concentrated seafood seasoning in Cantonese soups, congee, sauces, and braises. Hong Kong food-safety guidance treats it as a dried seafood product.

🇵🇹Algarve, Portugal

Conquilhas à Algarvia

Conquilhas à Algarvia is a Portuguese shellfish preparation from Algarve, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

🇬🇧Wales, United Kingdom

Conwy Mussels

Conwy Mussels is a protected collective food or drink identity with a defined regional specification.

🇨🇰Cook Islands

Cook Islands Octopus

Eke

Daytime octopus commonly caught and eaten in the Cook Islands; typically boiled until tender then cooked with coconut cream, onion, garlic, and turmeric, or prepared as Eke Takare curry; a familiar local seafood.

🇨🇰Cook Islands

Cook Islands Sea Cucumber

Rori

Cook Islands sea cucumber is a marine invertebrate eaten as subsistence food or processed as dried beche-de-mer; preparation varies by species.

🇫🇷Brittany, France

Coquilles Saint-Jacques à l’armoricaine

Coquilles Saint-Jacques à l’armoricaine are scallops cooked with tomato, shallot, herbs, and a lightly spiced sauce.

🇮🇹Italy

Cozze alla Tarantina

In Italy, Cozze alla Tarantina is mussels cooked with tomato, garlic, parsley, and chilli.

🇮🇹Naples, Italy

Cozze impepata

Neapolitan steamed mussels with black pepper and lemon, the simplest preparation of fresh mussels. A classic antipasto of Naples.

🇮🇹Apulia, Italy

Cozze ripiene

In Puglia, Cozze ripiene is mussels cooked with tomato, garlic, parsley, and chilli.

🇧🇸Bahamas

Crab and Dough

Andros land crabs stewed with their fat and roe and cooked with dumplings of flour dough that swell in the gravy.

🇩🇲Dominica

Crab Back

Heritage dish featuring spiced land crab meat served in its own shell; red or black crab meat seasoned with onions, garlic, peppers, herbs, and breadcrumbs, then baked in the shell; a prized delicacy, especially during crab season; common at Independence festivities and in the Kalinago Territory; the crab back of Dominica; a traditional Creole specialty; a celebration of the island's land crabs.

🇸🇽Sint Maarten

Crab Backs

Blue crab meat mixed with tomato, onion, herbs, Worcestershire sauce, and breadcrumbs, stuffed back into crab shells and broiled; a traditional Sint Maarten seafood dish

🇺🇸United States

Crab Cake

A Maryland-style patty of lump crabmeat bound with a little breadcrumb and seasoning, pan-fried until golden.

🇲🇬Madagascar

Crab Curry Malagasy

Curry de crabe malgache

Crab simmered in coconut, tomato and Malagasy spices on the coast.

🇵🇭Philippines

Crab in Coconut Milk

Ginataang Alimango

Mud crab cooked in coconut milk with vegetables and spices, a rich and creamy seafood dish.

🇬🇵Guadeloupe

Crab Matete

Matété de Crabe

A traditional Guadeloupean dish with fresh crabs cooked in a spicy sauce with vegetables; a popular holiday dish; eaten mainly at Easter during family gatherings on beaches and rivers; the matete de crab that is a Guadeloupean Easter tradition.

🇲🇶Martinique

Crab Matoutou

Matoutou de Crabes

The traditional Easter meal of Martinique; land crabs cooked in a spicy sauce with tomatoes, onions, chives, Colombo powder, and rice; prepared at dawn on Easter Monday for family beach gatherings; also shared on Whit Monday; the matoutou that is a Martinican Easter institution.

🇳🇨New Caledonia

Crab Stuffed with Crayfish

Crabe Farci

A TasteAtlas-listed New Caledonian dish; crab mixed with vegetables and fried, crayfish cooked separately; once cooled, crayfish and crab are combined and poured into buttered tins; baked for twenty minutes; served hot; can be served as appetizer or entrée; a refined Franco-Pacific creation.

🇺🇸United States

Crabmeat Dewey

A New Orleans dish of crabmeat simmered in butter, wine, and green onions, served in a ramekin or shell.

🇧🇸Bahamas

Cracked Conch

Conch pounded flat with a mallet, dipped in seasoned batter and fried, served with peas and rice and a wedge of lime.

🇫🇮Finland

Crayfish

Rapu

Freshwater crayfish, traditional Finnish delicacy, especially celebrated during late summer crayfish parties in August.

🇳🇿New Zealand

Crayfish

Kōura

Spiny rock lobster caught around the Kaikōura and Northland coasts, sold cooked whole from roadside caravans.

🇸🇪Sweden

Crayfish

Kräftor

Freshwater crayfish celebrated at kräftskiva parties in August, boiled with dill and served cold.

🇳🇨New Caledonia

Crevettes Gros Sel

Crevettes au gros sel are prawns cooked under coarse salt so their flesh stays sweet and moist while the shell takes on a savoury crust.

🇵🇫French Polynesia

Crevettes à la Vanille et Coco

Chevrettes à la Vanille

Freshwater prawns are gently cooked in coconut milk scented with Tahitian vanilla, producing a fragrant sauce for a starter or main dish.

🇨🇱Los Lagos, Chile

Curanto

Curanto en hoyo

Traditional Chiloé earth oven feast with seafood, meats, potatoes cooked on hot stones, a legendary communal celebration.

Produce

Dakhla Oysters

Pacific oysters (Crassostrea gigas) farmed in the Dakhla lagoon since the 1990s; the cold, nutrient-rich Atlantic upwelling water produces briny, mineral, slightly sweet oysters; Dakhla accounts for 64.77% of Morocco's national oyster production; exported to Casablanca, Paris, and Madrid.

🇬🇧England, United Kingdom

Dressed Crab

Brown and white crab meat picked out, seasoned and returned to the cleaned shell in two banks, served cold with bread.

🇨🇳Zhejiang, China

Drunken Prawns

醉虾

Drunken prawns, live prawns doused in Shaoxing wine and eaten as they still, is a named Jiangnan dish and a distinctive table ritual.

🇮🇪Dublin, Ireland

Dublin Lawyer

Lobster sautéed in butter and flambéed in Irish whiskey, finished with cream, a grand Dublin restaurant classic.

🇳🇱Netherlands

Dutch Shrimp

Hollandse garnalen

Small brown North Sea shrimp, cooked and peeled for sandwiches, salads, or a simple seafood snack.

🇯🇵Japan

Ebi Furai

エビフライ

Breaded and deep-fried large prawns, a yōshoku classic served with tartar sauce and cabbage.

🇲🇽Mexico

Enchiladas de camaron

Enchiladas filled with shrimp, bathed in a chile sauce.

🇫🇷Occitanie, France

Encornets farcis

Encornets farcis are squid stuffed with seasoned meat, rice, or herbs and braised in a savory sauce.