Broiled Grouper with Dijon Mayonnaise by Vanda Lewis
Mariner’s Menu
Springtime Sensations
BY VANDA LEWIS AND JOYCE TAYLOR
Mariner’s Menu, one of the fastest growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis’s posts of recipes the late Joyce Taylor developed. Lewis selected these favorites for springtime and beyond. MarinersMenu.org
BROILED GROUPER WITH DIJON MAYONNAISE
- 1 1/2 pounds grouper fillet, cut into serving-sizedpieces
- 3 tablespoons melted butter
- salt
- freshly ground black pepper
Prepare Dijon mayonnaise (recipe below) and refrigerate.Place fish on lightly greased broiler pan. Brush with melted butter. Lightly salt and pepper.Broil about 4 inches from heat until done, about 8 to 10 minutes.Place on serving dish and serve with Dijon mayonnaise.
Dijon Mayonnaise
- 1/2 cup mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 tablespoon dry white wine
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon freshly ground white pepper
In a small bowl, combine mayonnaise, mustard, wine, garlic, Tabasco, and pepper.
Deep Fried Soft Crabs by Vanda Lewis
DEEP-FRIED SOFT CRABS
- 8 soft-shell crabs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- oil for frying
Place crabs in shallow dish. Pour milk over them and leave for 15 minutes.
In another shallow dish, combine flour, salt, pepper, and cayenne.
Lift crabs from milk to drain. Dredge in flour mixture. Cook in hot oil, 375°F, a few at a time, until golden brown, about 5 minutes.
Crab Cakes with Fresh Basil and Thyme by Vanda Lewis
CRAB CAKES WITH FRESH BASIL AND THYME
- 1 pound backfin crabmeat
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco sauce
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 cup French bread crumbs to blend into crabmeat
- 1 cup French bread crumbs for coating
- oil for frying
Remove any shell or cartilage from crabmeat. Place meat in medium bowl.
Melt butter in medium sauce pan. Sauté onion and celery until tender. Remove from heat. Stir in basil, thyme, cayenne, salt, and Tabasco.
Blend in mayonnaise, egg, and bread crumbs. Gently blend into crabmeat, being careful not to break the meat apart.
Shape into six or eight patties. Dredge lightly in 1 cup of dry crumbs.
Fry in 3 tablespoons of hot oil, 350°F, until golden brown on one side, about 4 minutes. Turn and repeat on other side. Drain on paper towels.
SHRIMP AND CRAB STUFFED POTATOES
- 1 cup shrimp, cooked and chopped
- 1 cup backfin crabmeat
- 6 small baking potatoes
- canola oil
- 6 tablespoons melted butter
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 cup mozzarella cheese, freshly grated
- 1/2 cup green onion, including tops, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- paprika
Scrub potatoes with brush. Rub lightly with canola oil. Bake at 400°F until done, about 40 to 60 minutes.
While potatoes are baking, cook shrimp in lightly salted water. Peel and cut into pieces about 1/4 inch.
When potatoes are cool to touch, cut in half lengthwise.
Carefully scoop out pulp, leaving a firm shell about 1/4-inch thick.
Combine pulp, butter, heavy cream, sour cream, cheese, onion, nutmeg, salt, and pepper.
Mix until smooth.
Stir in shrimp. Gently mix in crabmeat, being careful not to break crab pieces apart.
Stuff shells with mixture. Sprinkle lightly with paprika.
Bake at 400°F until heated through, about 15 minutes.