Seafood recipe collection

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.

Sicilian-style jumbo shrimp baked in Marsala wine with plum tomatoes, pine nuts, currants, capers, and fennel, finished with grated pecorino. A rustic Italian seafood dish in 35 minutes.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.