We all know how to roast, fry or broil a simple fish dinner; that’s not what this collection is about. These recipes are what happens when chefs like Eric Ripert, Pete Evans, and Dale Talde get creative with our favorite crustaceans. Put your chef’s cap on. Hit the market for the freshest seafood you can find. You’re going to want to make (and Pin!) these elegant dishes.
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RecipeCrab Bisque with Cauliflower and Brie
Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the only way to get the deep crab flavor that’s the backbone of the soup. -
RecipeLime-and-Coconut-Marinated Peekytoe “Crab Cakes”
Chef Eric Ripert never disappoints. In true restaurant fashion, you’ll need a ring mold to build his very modern take on crab cakes. They’ll hold their shape and look gorgeous until you cut your fork into it. -
RecipeSeafood Guacamole
Roberto Sanibañez’s riff on classic guacamole is overflowing with chunks of crab and shrimp, so it can easily stand alone as an appetizer. The sweet seafood and orange juice balance an extra kick of heat from additional chile and chipotle. -
RecipeChile-Butter Lobster Bao
The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making it that much more rich and luscious. -
RecipeLinguine with Mussels & Smoked Paprika
Shellfish and pasta are always great companions. In this dish by renowned seafood expert Barton Seaver, a touch of sherry and burst of smoky paprika give this easy yet elegant dinner lots of Spanish flavor.
