Itchin' for some Imitation Shellfish
by Cheryl Hill-Burrier
Crab and lobster are great all by themselves or mixed with ingredients to make a meal, dip, or even a salad. But if you have shellfish allergies, you know why imitation crab and lobster meat has become so popular. Now, don't get me wrong, it's still real seafood, just not real shellfish and, let me tell you, it tastes darn good!

How to Boil Crawdads (and Other Crawdad Etiquette)
by Cheryl Hill-Burrier
If you live in Texas or Louisiana, you know that springtime (March through June) is crawfish season. That means crawfish festivals like Austin's Swamp Romp, Lubbock's Ragin' Cajun, and plenty of backyard boilin' parties that are truly hands on. Creryl Hill-Burrier shows what do at a crawfish boil, and includes a recipe for crawfish Crawfish Etouffée

Tasty Texas Shellfish: Healthy Shrimp & Crab
by Cheryl Hill-Burrier
For a brief period of time, we lived on the Texas coast where our dock was located next to the Bear Brothers shrimp boat. What a stroke of luck! We quickly became the Bubba Gumps of shrimp! We are not the only Gumps around though! Shrimp is the most popular seafood in the United States, and Texas is one of the top producers.

Texas Oysters for Oyster Dressing
by Trish Bales
Trish Bales praises the goodness of oysters, dispels the myths surrounding them and shares an heirloom, family recipe for oyster dressing.

Catfish Are Jumpin'
by David Bulla
David Bulla extols the virtues of the farm-raised variety, including his recipes for Blackened Catfish with Pineapple Citrus Salsa, Smoked Catfish and Crawfish Tail Spread, and Catfish Baked in Parchment with Vegetables and Herbs.

Talking Texas Oysters
by David Bulla
I think it was Stephen F. Austin that once said "Give Me Texas Oysters or Give Me Death." Did you know that over 3.4 million pounds of oyster meat was produced in Texas in 1998? David Bulla shows you several ways of cooking with Texas Oysters.

Basic Lobster Cooking
by Sidney Carlisle
Finding the perfect entreé for a large dinner can be a chore. Lobster fits the bill nicely since almost everyone likes it and not everyone attempts to prepare it at home. How do you select a lobster for cooking? Sidney Carlisle describes how to boil and steam lobster, plus how to cook lobster tails.

Shrimp: America's Favorite Shellfish
by Sidney Carlisle
FShrimp is touted as America's favorite shellfish and it may well be since it is the most valuable commercial crustacean harvested from the waters of the Texas Gulf. Learn the methods of peeling and boiling shrimp, as well as recipes for crab boil shrimp and spiced shrimp.

Great Gulf Red Snapper
by David Bulla
David Bulla combines fresh red snapper and shrimp to create a first-class seafood dish - Gulf Red Snapper and Shrimp in Roasted Hatch Chili Tomato Sauce. And his no-nonsense approach to preparing your own stock will make you forget about the canned varieties.

Crab Cakes, Texas-Style
by Sidney Carlisle
Crab cakes are a great way to use crabmeat. The cakes are easy to make and almost everyone likes them. Here are three great recipes for seasoned crab cakes, "texas-style" crab cakes and basic crab cakes.

Bass In A Bag
by Beverly Burmeir
My favorite, no-fuss method of preparing bass is perfect for entertaining laid-back Texas style. Bass in a bag literally means serving the fish from a brown paper bag. Here's how it works.

Seafood Recipes in Grandma's Cookbook:

• Scallops and Mushrooms
• Grandma's Fried Catfish
• White Fish with Cilantro Pesto
• Fried Oysters
• Spicy Marinated Shrimp
• Grandma's Salmon Croquettes
• Sautéed Shrimp with Chiles over Linguine