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Select Chapter || Barbecue | Casserole | Fowl | Meat | Other | Pasta | Poultry | Seafood Subchapter Recipe Seafood Black Cod Sake Kasu from Ray's Boathouse, Seattle, Washington Bouillabaisse (Budget bouillabaisse) from carol k Breaded Orange Roughy from Kelly Cajun Shrimp Calamari Ha Long Bay-Style from Germaine's Restaurant, Washington, DC Catfish Frangelica from Teresa Catfish Stew from William Bohannon Ceviche from Kate Ransdell Chinese Chop Suey from Mandi Clam Fritters from Patty Johnson Coconut Shrimp from Angela Creighton Copper River King Salmon with Berry-Ginger Salsa from Ray's Boathouse, Seattle, Washington Crab and Swiss Strata from Pam L. Crab Cakes from Ray's Boathouse, Seattle, Washington Crab Imperial (Crab Meat Imperial) from K. Goins Crab Salad from Reese Crab Soup (Crab soup) from Bon Appetit Crab Stuffed Shrimp from Teri Crabmeat Stuffing from Kate Ransdell Crawfish bisque from http://www.louisianafoods.com/recipes/index.html Crawfish or Shrimp Casserole Creole Gumbo from Lisa Deep Fried Oysters from susanm Dry Fried Shrimps with Tomatoes from Hollis Elsner's Jambalaya from Sara Elsner Fettuccine with Clam Sauce from Tony Theobald Fish "Cooked" by Acid (Ceviche) from Heather Cook Fish Cakes from Lisa Fisherman's Stew (Cioppino) from Vicky Bryant Fried Crawfish Tails from Lee Anna Next page... Search cookbook recipe content: Recipes per page: 10 | 20 | 30

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