Depending on your stomach, the idea of snails drenched in garlic butter may seem like a dream, or a nightmare. Watch how to prepare and serve the classic French delicacy escargot.
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Make a butter poached lobster shooter with Paula Deen
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How To:
Make authentic Chinese seafood on a sizzling hot plate
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How To:
Make a delicious shrimp casserole
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How To:
Shuck an oyster using the lollipop method
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How To:
Cook a Portuguese cataplana seafood stew
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How To:
Make cheesy crab and corn quesadillas
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How To:
Make Alaskan king crab cakes with lemon dill sauce
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How To:
Shuck an Oyster and Scoop the Meat Out with a Knife
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How To:
Cook coconut mussels with Hell's Kitchen Gordon Ramsay
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How To:
Cook Jamaican curry garlic crab legs
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How To:
Crack crab legs and get the meat out in one piece
-
How To:
Cook some southern-style snow crab legs
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How To:
Split and clean rock shrimp
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How To:
Prepare and crack Alaskan King Crab legs
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How To:
Open an Oyster Properly
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How To:
Shuck an oyster using the hinge method
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How To:
Barbecue jumbo shrimp stuffed with crab meat
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How To:
Grill lime, chili, and garlic prawns
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Make lobster arancini (fried rice balls)
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