Grilled, glazed, seared, marinated, breaded or broiled — no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter courses featured in this month's recipe section. Selections include Mini Crab Cake Sandwiches, and California Avocado Tuna Sashimi with Diver Scallop, Pickled Watermelon and Avocado Yuzu Emulsion, from Chef Rob Wilson of Restaurant 162 at the Ritz-Carlton Laguna Niguel in Dana Point, CA. On our recipe pages you'll find numerous ideas ...

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