American seafood dishes

Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

chowders containing clams and broth

Athabaskan dessert

dish of prawns

American crab dish

thumb|Cioppino with bread Cioppino (, ; from ) is a fish stew originating in San Francisco, California, a dish in Italian-American cuisine related to various fish soups in Italian cuisine.

bacon-wrapped oysters

Made of lobster meat served on a grilled hot dog-style bun. The filling may also contain butter, lemon juice, salt, black pepper, mayonnaise, diced celery or scallion.

Type of oyster dish

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

type of salad featuring crab meat, originating from the U.S. west coast in the early 1900s

American seafood dish

crab meat croquette cooked with hot and spicy seasoning

American egg, oyster, and bacon dish