Store-bought crab soup base or shellfish bouillon intensifies the flavor of the creamy filling in these savory pies from the legendary Joe’s Stone Crab in Miami. Frozen puff pastry makes easy work of topping the individual casseroles.

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

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Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, this version adapted from chef Victor Riquelme in Patagonia relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. 

Featured in “The Epic Food and Landscape of Patagonia” by Adam Leith Gollner in the Summer 2016 issue.

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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.

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In Japanese homes on the first day of the year, the dish to eat is ozoni, a soup composed of pink-rimmed fish cake, daikon, carrot, and shiitake mushrooms floating in a rich dashi (kelp and bonito broth) along with mochi—chewy rice cakes that are oven-toasted until they resemble fire-licked marshmallows. The preparation varies by region. Sometimes chicken broth is used; Napa cabbage or pork can be added. Wherever it is served, ozoni is said to bring good luck.

Kiri mochi (or kirimochi) are shelf-stable glutinous rice cakes that are dried, cut into rectangles, and individually packaged in plastic bags. The plain, unsweetened mochi typically come in packs of at least a dozen and can be found in the dried food aisle at Japanese and Asian grocery stores or online.

Featured in “Mochitsuki: Japan’s Nostalgic New Year’s Tradition” in the December 2014 issue.

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While hoppin’ John is best known as a New Year’s food eaten for luck on January 1st, there’s no reason the Lowcountry favorite can’t be enjoyed year-round like it is at Dave’s Carry-Out, a popular seafood spot in downtown Charleston. Owner Sandra McCray riffs on the classic dish of black-eyed peas and rice by adding cumin, coriander, and other spices. While black-eyed peas are the traditional choice, you can also use another variety of field peas. 

Featured in “Specialty of the House: Inside South Carolina’s Soul Food Restaurants” by Jane and Michael Stern in the May 2011 issue.

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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.”

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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.”

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One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

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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.

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Tender celery and snappy shrimp get pickled in mirin, rice vinegar, and lemon juice in this tangy appetizer adapted from Canal House Cooking Volume No. 2: Fall & Holiday by former SAVEUR editors Melissa Hamilton and Christopher Hirsheimer.

Featured in the November 2009 issue.

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Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel. In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. “Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.”

Featured in the October 2003 issue.

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