Host An Unforgettable Book Club Party

A flower shaped cookie cutter was used to shape these tasty lobster tarts.

The wonderful shrimp and coconut flavors of this dish make it one of my favorites.

Ginger and mushrooms are the primary flavors in this shrimp stir fry.

New York City’s ’21′ Club is the city’s oldest restaurant in operation on 21 West 52nd Street since late New Year’s Eve 1929. Several of the ’21′ Club’s renown recipes date back the eatery’s earliest days. This crab patties recipe is adapted from Traditional Crab Cakes ’21′ Club.

The blackening cooking technique was developed by New Orleans Chef Paul Prudhomme. The shrimp is drenched in butter, and dredged in the blackening spices. It is then seared in very hot cast iron skillet for a couple of minutes. The result is a nearly black encrusted, and most delectable shrimp dish.

This hearty clam chowder recipe is creamy and delicious.

Inspired by Zeitoun by Dave Eggers. This is one of my favorite dishes when I am in New Orleans. Whenever a dish is served over rice, I like to use a mix of white and brown rice to add a little pizzazz.

Scallops are so delicious, especially sauteed. The sauteed scallops in this recipe are served over a tomato cream sauce, angel hair pasta, and spinach or arugula. The cooking goes quick, so measure out all your ingredients out before you begin.

Smoked salmon and blue cheese are the perfect compliment in this tasty appetizer. Your guests will think you spent hours in the kitchen preparing these scrumptious tartlets!

Creamy Haddock Soup is rich and hearty with chunks of potatoes and corn. The much easier to find cod is a good substitution for haddock.