Joe’s Stone Crab, the more-than-century-old seafood restaurant in Miami, is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It’s also a great dressing for sandwiches, salads, or other chilled seafood.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

The post Joe’s Stone Crab Mustard Sauce appeared first on Saveur.

Fresh lime juice and minced shallot give a traditionally rich caesar dressing a little lift in this otherwise classic salad bulked up with grilled shrimp. Keep the greens chilled so they remain crisp, and serve the shrimp hot for satisfying contrast.

The post Shrimp Caesar Salad appeared first on Saveur.

Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Squeeze seared lemons or limes over everything. This feast can be prepared quickly and is meant to be casual—eaten with fingers and the occasional fork (bib optional).

Featured in “(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean” in the June/July 2017 issue.

The post Coal-Grilled Lobsters With Charred Corn, Tomatillos, and Blue Potatoes appeared first on Saveur.

A true taste of the sea, this Rhode Island chowder is made with a clear, light broth that lets the briny flavor of clams shine. For the best value and yield, look for very fresh, medium to large hard-shell clams (known as quahogs in New England). The hefty clam bellies enrich the soup, and when cooked gently and chopped, the tougher, muscley bits lend the dish a pleasant, chewy texture.

Featured in “For Clam Chowder That Actually Tastes Like Clams, Hold the Cream.”

The post Rhode Island Clam Chowder appeared first on Saveur.

A specialty of Rhode Island clam shacks, these crisp, savory doughnuts are bursting with shellfish flavor. Most restaurants and clam shacks today use pre-chopped clams for convenience, but for the best cakes, go the extra mile to steam your own quahogs. You can steam them in water or use equal parts water and lager, if you like. The fat bay clams have some pleasantly chewy bits and soft, flavorful bellies that melt into the batter. If you want to use canned clams instead, substitute 12 ounces of chopped clam meat and ½ cup of the canned clam liquor.

Featured in “Rhode Island Clam Cakes—Yes, Crisp Clam Doughnuts—Are the Perfect Taste of Summer.”

The post Rhode Island Clam Cakes appeared first on Saveur.

While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

The post Grilled Lobster With Garlic-Parsley Butter appeared first on Saveur.

This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.

Featured in “New Orleans” by Lolis Eric Elie.

The post Cajun Seafood Boil appeared first on Saveur.

Blue crabs are found along the Atlantic Coast and Gulf Coast, from Nova Scotia to Argentina. Prized for their sweet meat, these versatile, blue-hued crustaceans are served in many ways, from dips to crabcakes to bisques and beyond. However, there’s no more festive way to consume crabs than steamed or boiled then directly served on tables covered with newspapers and canisters of Old Bay. Whole crabs can be intimidating with their spiny shells and tough-to-crack exteriors. But, fear not: Getting to that precious lump crab meat within can quickly become second nature. Read on for our step-by-step instructions on cracking crabs. Eat them straight away with lemons and cold beer, or check out our favorite recipes for blue crab meat right here.

1. Turn the crab over so that its belly faces you. Using your fingers or the tip of a sharp knife, lift up its heart-shaped apron, or tail, and pull it back to snap it off of the body.

2. Hold the crab in your hand with legs on either side of your right hand. With the other hand, remove the top shell from the bottom of the body, twisting and prying it off to separate the shell from legs and body.

3. Remove the gills, often called “dead man’s fingers”, which are attached to either side of the crab. (The yellowish “mustard” and orange roe are edible.) Using both hands with thumbs on the center of the body, crack the crab into two pieces.

4. Press lightly on the body where the back legs, or “swimmers”, are attached and pop out the backfin meat in the rear of the crab. Extract the rest of the body meat with your fingers. Remove the claws.

5. Using a cracker or a small wooden mallet, gently crack open the claws. Ease the meat out of the shell if possible. Then scrape the meat out of the claws with your fingers or a table knife.

The post How to Eat a Blue Crab appeared first on Saveur.

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

The post Som Tum Mamuang (Green Mango Salad) appeared first on Saveur.

The light, Korean soup called jogaetang is served up at San Francisco’s Toyose, run by husband-and-wife team Kong Kim and Jong Yu. Short on neither heat nor spice, it’s traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced green chiles. Jogaetang’s popularity derives from its status as a kind of Koreatown pub grub that functions as a reset of sorts, a piping elixir that blankets the belly and washes away the effects of the night past. Find dasima in well-stocked supermarkets, Asian grocery stores, or online; a type of dried kelp frequently used for adding briny richess to stocks and sauces, it is sometimes sold by its Japanese name, konbu or kombu.

Featured in: “Korean Clam Soup for the Drunk Soul.” 

The post Jogaetang (Korean Clam Soup) appeared first on Saveur.

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

The post Manhattan Clam Chowder appeared first on Saveur.