Cook like a pro with Food and Wine Magazine. Spanish restaurateur and avant-garde chef José Andrés makes hearty paella with seafood and blackened rice.
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Cook Jamaican curry garlic crab legs
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Crack crab legs and get the meat out in one piece
How To:
Make court-bouillon poached prawns and king crab legs
How To:
Prepare and clean fresh snow crab
How To:
Devein shrimp like an expert
How To:
Make seafood stuffed clams on the barbecue
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Boil blue crabs at home, Cajun style
How To:
Cook steamed lobster with butter
How To:
Make Chinese shrimp in garlic sauce with Brian Boitano
How To:
Barbecue lobster, clams, and shrimp
How To:
Skewer shrimp on the grill
How To:
Cook a Portuguese cataplana seafood stew
How To:
Make Pakistani prawn biryani
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Grill lobster in the oven with garlic and butter
How To:
Cook some southern-style snow crab legs
How To:
Make grilled shrimp and garlic with Bobby Flay
How To:
Make Filipino nilasing na hipon (drunken shrimp)
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Cook Jamaican curry garlic crab legs
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