Looking for seafood in Charlotte? Check out these 9 top seafood restaurants, oysters bars and fish markets around our city. Hello, Sailor Award-winning restaurant overlooking Lake Norman Creators: Owners are Joe and Katy Kindred, the couple behind the hit restaurant Kindred in Davidson. Must-order dishes: Carolina shrimp calabash ($15.99) with remoulade. It’s a huge basket of popcorn shrimp. Order […] Continue at Source: 9 best seafood restaurants in Charlotte — and what to order at each – Charlotte Agenda
Hoodline crunched the numbers to find the top Cajun/Creole spots around New York City, using both Yelp data and our own secret sauce to produce a ranked list of the best spots to satisfy your cravings.
Here’s a rundown of top businesses in the city, with ratings, photos and more. Continue at Source: The 5 best Cajun/Creole spots in New York City
Growing up in the Midwest, crab was a rare treat—a couple of times a year I’d get to order crab cakes at a fancy restaurant or my dad would bring home a few pounds of king crab legs. Crab doesn’t come cheap, so even as an adult I mostly eat it on special occasions and try to make the most of it. From classics like Maryland crab cakes and fried soft-shell crab to crab-filled versions of fried rice and guacamole, keep reading for 18 of our favorite recipes that make crab worth the splurge. See more at Source: 18 Crab Recipes We’re Shell-Bent On
“This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don’t wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”Source: How to make Ceviche
In opening Avenue on the boardwalk in Long Branch in 2006, general manager Thierry Carrier, a French native, recalls, “Before we thought about anything else, we wanted a separate raw bar with seats where you could watch the guys shucking and could look out at the ocean.” Over the years, and especially in summer, Carrier says, about 40 percent of tables in the tall-windowed restaurant order something from the raw bar. There is much to choose from: Jersey clams and oysters, plus oysters from Maine and the West Coast. Happy hour prices and selections are generous. “In France,” says Carrier, “from the south to Bordeaux to Paris, you see raw bar plateaus in all the brasseries.” These are the towers that are the ne plus ultra of slurping.