fish and seafood

Herbed Salmon Tartare with Chips

This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures.

Crispy Salt and Pepper Soft Shell Crabs

This light, crispy preparation is one of the best ways to celebrate soft shell crabs while they are in season.

Crispy Soft Shell Crabs With Savory Sweet Dipping Sauce

The lime juice, cilantro, chiles, and soy sauce in the dipping sauce add bright, bold flavors to these soft-shell crabs.

Crab and Avocado Toasts

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

Shrimp Fra Diavolo

This quick and spicy tomato sauce simmered with shrimp is perfect for serving with pasta, polenta, or grilled bread.

Seafood Lasagna

Crab, shrimp, and mascarpone cheese come together for a cheesy, decadent lasagna.

Smoked Salmon Dip

This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.

Smoked Fish Dip

This tasty dip is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.

Warm Piquillo and Crab Dip

Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. Easy Way Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.