| 1. baked oysters or clams with flavored butters |
| Food and Wine Magazine - June 1986 |
| 2. basic shellfish croquettes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 3. batter-fried shrimp or scallops |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 4. broiled shrimp and scallops |
| HP Books Northern Italian Cooking by Biba Caggiano (1981) |
| 5. charcoal shrimp and scallops |
| Barbecues and Summer Meals 1983 - Family Circle |
| 6. crab, clam or oyster cakes |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 7. crabmeat or lobster cutlets |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. crawfish or rock lobster with cream and white wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 9. fish filets with shellfish and truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 10. fish fillets with shellfish and mushrooms |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 11. grilling clams and oysters |
| Fine Cooking Magazine - #34 - September 1999 |
| 12. Indian spiced mussels or clams |
| Fine Cooking Magazine - #27 - July 1998 |
| 13. lobster or crawfish mayonnaise |
| French Provincial Cooking by Elizabeth David (1999) |
| 14. lobster or crawfish with mayonnaise |
| French Provincial Cooking by Elizabeth David (1999) |
| 15. lobster, shrimp, or crab mousse |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 16. mixed shellfish en papillote |
| Fine Cooking Magazine - #07 - Febrruary/March 1995 |
| 17. mussels or clams broiled in garlic butter |
| The Way To Cook by Julia Child (1989) |
| 18. potted shrimp or lobster |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 19. roast clams or oysters |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 20. shrimp, lobster, or crab quenelles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 21. steamed clams or mussels |
| Sunset New Easy Basics Cookbook (1997) |
| 22. stuffed oysters or clams |
| French Provincial Cooking by Elizabeth David (1999) |
| 23. tangy shrimp and scallops |
| Quick Cooking - January/February 2002 |