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    You are in: Home / Cookbooks / Seafood
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    189 recipes in

    Seafood

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    Displaying up to 20 pages of results. To see all results, or register.

    I got this recipe out of my top secret recipes cookbook."Recipe created by Todd Wilbur www.TopSecretRecipes.com". Read more: <a href="http://www.food.com/mail/view?msgid=3940253&oc=linkback">http://www.food.com/mail/view?msgid=3940253&oc=linkback</a> I have to say when I make these crab legs I no longer feel the need to go out to expensive restaurants to buy them and spend a fortune! They are easy and delicious!!! Just an update.... This last time I made them I thought I would try without the oil to see what the difference is and although the oil is messy it does taste better somehow. I think the oil helps to keep the crab more moist or something. It is good both ways but I will go back to using the oil now that I know.

    Recipe #316802

    Bau, or opo squash, (calabash, cucuzzi, bottle gourd, etc) is a long pale green squash that can be found at Asian markets. It has a flavor similar to cucumbers mixed with zucchini. My daughter and I love this squash raw to snack on. My sister in law introduced me to this simple soup. She pairs it with Thit Kho, stewed pork, or other Kho recipes. This soup pairs nicely with salty dishes to mellow out the flavors. Can serve over rice to make a light stew. I sometimes add 2 c fish stock and 4 c of water. Prep time varies on how long the squash and shrimp needs to cook. If using this soup as a side to Kho dishes, I use the smaller amount of shrimp. If serving alone over rice, I use more shrimp.

    Recipe #284129

    3 Reviews |  By bratty

    The blend of the salsa, cilantro, and garlic are so great with the shrimp. I used hot salsa, but that's just my preference.

    Recipe #67112

    26 Reviews |  By Kim127

    This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

    Recipe #155604

    Here's a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We've dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. The proportions are guidelines, really this is to taste.

    Recipe #412274

    4 Reviews |  By BecR

    My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

    Recipe #404999

    Quickly and easily made with a minimum of mayonnaise.

    Recipe #278310

    2 Reviews |  By Bev

    This recipe comes from one of my favorite restaurants, The Philips.

    Recipe #39657

    2 Reviews |  By keen5

    This is quick and super easy to make. I served this for a luncheon to three friends and there was none left.

    Recipe #59978

    I LOOOOVVVEEEE Crab Rangoons! I usually get them just a few times of year, since they are fried and I'm serious about my waistline :) These are baked and much better for you; you can "save" at least 80 calories on each crab rangoon. So enjoy and make them often!

    Recipe #196398

    I received an email today from Recipe Robot and this is one of the featured recipes.

    Recipe #324078

    2 Reviews |  By Rita~

    The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!

    Recipe #92163

    This is one of the nicest and best tasting calamari recipes that I have eaten. I find that the calamari is not tough as I have experienced in many restaurants. A friend Chef and I developed this marvelous recipe that is so easy to prepare.

    Recipe #24858

    66 Reviews |  By GaylaJ

    This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

    Recipe #119417

    Every year in May we have a big Shrimp Boil. I got this recipe from Old Bay and we love it. Roll up your sleeves and dig in.

    Recipe #25745

    Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

    Recipe #188344

    If you are looking for an easy dish for your family or potluck, this shrimp and rice dish is the perfect choice. Adapted from a recipe website.

    Recipe #211171

    200 Reviews |  By Paja

    Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!

    Recipe #53198

    4 Reviews |  By Bev

    This salmon will sing when accompanied with Lime Butter Sauce (Recipe follows). From Gourmet Magazine.

    Recipe #177736

    I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

    Recipe #87877

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