Fresh crab is a delicacy that is widely available in supermarkets already cooked. Reheating cooked crab can be tricky because, while it needs to come to a safe internal temperature of 165 degrees Fahrenheit, you don’t want to dry it out.

Deep-fried shrimp has a delicate, sweet crispness that can make it irresistible. It is usually made with raw shrimp, but there is no reason you can’t deep fry cooked shrimp if you do it correctly.

Shrimp are relatively delicate, and it is easy to overcook them, rendering the bite-sized shellfish tough and chewy. It is possible to sauté cooked shrimp without ruining their texture, but you must be thoughtful about how you approach the task. Ultimately, you are re-heating the shrimp rather than cooking them again.

Both hard- and soft-shell clams are delicious and easy to prepare and cook. You can eat hard-shell clams raw or cooked, but soft-shell clams must be cooked until they open before eating. Always use live clams that smell pleasant and that resist having their shell opened forcefully.

Lobster is a versatile seafood that you can eat plain or add to soups, salads or casseroles.

Sand crabs are nearly ubiquitous on the beaches of both coasts in the United States. These small crabs are found at the mid-tide zone at the shoreline, where they burrow into the sand to escape their many predators. In many states and municipalities, you can catch sand crabs to take home and cook.

You can cook peeled and unpeeled shrimp using the same methods, but the shell prevents the flesh from browning. For example, if you like the smoky flavor of the grill but don't like the char it leaves, grill the shrimp with the shells on and peel them after grilling.

Whether boiled, grilled or steamed, Americans consume more shrimp each year than any other type of seafood. The National Fisheries Institute calls shrimp both healthy and tasty, as the seafood contains a mere 83 calories, 18 g of protein and only 1 g of fat in a 3-oz. serving.

If cooking with shrimp is simple, then choosing precooked shrimp cuts the prep time down even more. Reheating precooked shrimp only takes a few minutes or you can eat it raw, making it a great meal option for busy evenings. Shrimp is low in fat and high in protein. According to Livestrong Daily Plate, a 3 oz.

Cold shrimp is simple to prepare and a small serving packs a lot of protein into your meal. According to LIVESTRONG.COM MyPlate, a 4-oz. serving of shrimp yields 80 calories, 1 g of fat and 18 g of protein.

Steam cooking highlights the delicate sweetness of scallops without the extra calories from butter or oil that is typical of seared or fried scallops. While steaming is one of the easiest and quickest ways to prepare scallops, it's also easy to overcook the scallops, making them flavorless and rubbery.

Cockles are small bivalves that look similar to littleneck clams, but have a slightly green hue to their cream-colored shells. Most of the cockles that you purchase in the United States are imported from New Zealand, but if you are lucky enough to have fresh, wild-harvested cockles you are in for a real treat.