Lobster - These cold water crustaceans are a favorite on the dinner plate. They are found in all of the world's oceans though the Maine lobster is by far the most popular. Really good with drawn butter but can be baked as well. Get your bib ready.
Snow Crab - Snow crab is also known as the queen crab. The majority of it comes from Canada's Atlantic coast. Normally crab legs are cooked right after they are caught so it is only necessary to reheat them. The meat is sweet and savory. They can be boiled or steamed or wrapped in foil on the grill.
King Crab - King crab legs are much larger (and more expensive) than snow crab. They are most abundant in the cold waters around Alaska. King crab legs are usually available already cooked and frozen. So you will want to boil or steam to heat and enjoy with drawn butter.
Sea Scallops - This sweet, mild-flavored mollusk is the largest and most common of all scallop species. They are harvested off the northeastern and mid-Atlantic coast of North America. There are usually 20-30 scallops per pound and are sold either fresh or frozen. Scallops can be cooked a variety of ways (see recipes).
Bay Scallops - These sweet tiny scallops are wonderful for seafood chowders, stir-fry or casseroles. Harvested up and down the Atlantic coast from Maine to North Carolina, a pound may contain as many as 90 scallops. Scallops are a good source of Omega-3 fatty acids and are high in protein and low in fat.
Shrimp - Shrimp are found on sea bottoms all over the world. They come in a variety of sizes from jumbo to tiny. They are sold both raw and cooked, with the shell on or peeled and de-veined. They can be farmed or wild-caught. Check out my "Fish Knowledge" section to learn more.
Crawfish - Crawfish are also called crayfish and crawdads and are related to the lobster. More than half of the 500 species there are come from North America but they can be found other places as well. Usually sold already cooked. These fresh water crustaceans are popular in etouffee and jambalaya recipes.
Clams - Clams are very popular as a food choice. They can be found on both coasts of North America. They come both hard-shelled (littlenecks, cherrystones, quahogs) and soft-shelled (steamers). They are usually available fresh only in the summer and can be eaten raw, steamed or baked.
Oysters - Oysters can be found on both coasts of North America as well as Japan, Argentina and Australia and some parts of Europe. Though oysters are quite ugly, they remain very popular for eating. They can be eaten raw but are also enjoyed fried and in stews.
Mussels - Mussels can be either fresh-water or marine and are a type of clam. They are found all over the world and at least 17 species are edible. They can be steamed and eaten with pasta or fried in butter. Mussels can also be roasted, grilled or boiled.