Seafood recipe collection

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Emerald seafood salad with wine-poached scallops, shrimp, kiwi, apple, walnuts, and red onion on fresh spinach. A colorful, elegant main-course salad with a lemon vinaigrette.

Microwave salmon and potato platter with broccoli, lemon juice, and a fresh dill-yogurt sauce. A complete one-platter dinner cooked in about 10 minutes with no oven needed.

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Hearty fish soup loaded with haddock, cod, scallops, shrimp, and clams in a tomato broth with garlic, oregano, and bay leaves. A cioppino-style seafood stew.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Trout fillets baked in parchment parcels with julienned courgettes, carrots, mangetout, herb butter, and fresh mint. An elegant en papillote dish for a dinner party.