| Heading | Recipe |
|---|
Seafood
| King Salmon with Celery Root Puree and Nage from Rover's Restaurant, Seattle, Washington
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| Linguine with Scallops from Theresa
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| Lobster Puffs from Teri
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| Lobster Thermidor from Rainbow Room, New York, New York
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| Mangalore Cayenne Shrimp from Kelli Greene
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| Manhattan Clam Chowder from a magazine at least 8 years ago, I forget
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| Mariscada (Brazilian Fish Stew) from Meal-Master via Searchable Online Archive of Recipes
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| Marlee's Flounder and Sauce (Fish and a light tomato/caper sauce) from Marlee
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| Maryland Crab Cakes from Pen & Pencil, New York, New York
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| Maryland Deviled Crab Cakes from Carol Genrich
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| Maryland Deviled Crab Cakes (Peppery Stuffed Crab) from la Hotel des Bains
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| Maryland Deviled Crab Cakes (Dennie's Crab Cakes) from Friend of a Friend
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| Monkfish from Marimar Torres, "The Catalan Country Kitchen" , 1992
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| Mussels Dijon from Diane B.
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| Neptune Salad from Harold
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| New England Clam Chowder from Lilann
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| New Orleans Crab Cake from William Bohannon
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| New Orleans Seafood Stew from Allen Miglore
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| Nova Salmon from Vicky Bryant
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| Old Bay Crab Cakes from From the back of an OLD BAY SEASONING can via Linda Weissert
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| Oyster Crisp from allenm@sna.com
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| Oyster Pie (Oyster Pye) from Driscoll
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| Oysters Rockefeller from Cajun Creole Cooking by Terry Thompson
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| Oysters Rockefeller from Patty Johnson
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| Paella from EDH Munch Bunch
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| Pasta Gamberetti e Pinolli from cheryl
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| Penn Cove Mussels in Spicy Black Bean-Peanut Sauce from Ray's Boathouse, Seattle, Washington
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| Prawns al Greco from Mike Hoyt, Italian Cottage, Bend, Oregon
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| Prawns with mushroom-olive ragout (Prawns in tomato sauce) from Matt, Katherine's boyfriend, from the Lord Fox, Ann Arbor MI
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| Ray's Crab and Corn Chowder from Ray's Boathouse, Seattle, Washington
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