It doesn't matter if you are cooking for two or two hundred. Here are some guidelines:

SHRIMP

- 6 to 8 ounces per person

- Boil 3-4 minutes and cool immediately

- The smaller the number the bigger the shrimp. For example, 10-15 count per pound are very big shrimp, and 61-70 count per pound are smaller shrimp

- Leave shell & head on for added flavor

FISH

- 6 to 8 ounces per person

- Bake 12-20 minutes at 350 degrees for every inch of thickness

- Broil 3-4 minutes per side for every inch of thickness

- Grill time varies with heat setting but generally 4-5 minutes per side for every inch of thickness

- Sautéing & frying - cook until desired doneness. Check with fork to see if fish is flaky and uniform in color throughout for all methods of cooking.

- Whole fish on the grill or baked will vary due to size of fish. Ask your fish-monger for exact advice. Figure 1 lb. of whole fish per person.

OYSTERS ON THE HALFSHELL (RAW OR STEAMED)

- Generally plan 6 oysters per person if serving a large group. Some will eat more while some will eat none. 1 bushel contains approximately 14 dozen oysters.

CLAMS

- Halfshell or steamed. Figure at least one dozen per person. For clams & pasta 6-12 clams are usually sufficient.

CRABS

- All crab products are sold live or cooked. Cooked products require only slight and brief reheating.

SERVING SIZE

- Stone Crab, King Crab Legs, Dungeness Crab Clusters and Snow Crab Clusters: Figure one pound per person.

CRAB MEAT

- 6 to 8 ounces per person. Check thoroughly for shell prior to adding to you recipe.