Seafood in Chinatown, Washington

Fried rice prepared with crabmeat throughout.

Crab meat served in Chinese-style egg patties.

A soup combining crabmeat with fish maw, the dried swim bladder.

Soft-shell crab is the centerpiece of this seafood dish.

Tilapia steamed and served as a straightforward fish entrée.

Salted fish and pork belly are steamed together.

Flounder is steamed and served as a straightforward fish entree.

Pan-fried flounder served with savory black bean sauce.

Lobster is mixed into fried rice for this seafood-centered dish.

Fried lobster is presented in a Thai-style preparation.

Fried lobster is flavored with ginger and spring onion.

Fried lobster is prepared in a Cantonese-style preparation.

Lo mein noodles tossed with shrimp for a Chinese noodle dish.

Fried rice is cooked with shrimp for a seafood-centered rice dish.

Shrimp prepared Hunan-style with a bold Chinese regional seasoning.

Shrimp and cashew nuts form the core of this Chinese seafood dish.

Scallops stir-fried in a savory black bean sauce.

Scallops are served with vegetables in this seafood dish.

Scallops in a savory, spicy kung pao-style preparation.

Scallops in a Sichuan-style Chinese seafood preparation.