Mariners Menu

Mariner’s Menu, North Carolina Sea Grant’s popular online seafood guide, features blogger and photographer Vanda Lewis’s pictures with hundreds of recipes the late Joyce Taylor developed. Enjoy these spring treats — and visit MarinersMenu.org for more. 

CRAB CAKES WITH FRESH LIME

• 1 pound backfin crabmeat
• 1 egg, beaten
• 1/2 cup mayonnaise
•  1/4 teaspoon Tabasco sauce
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/2 tablespoons fresh cilantro,
  chopped
• 1 cup French breadcrumbs
• 1 cup French breadcrumbs for coating
• 2 tablespoons canola oil
• 2 tablespoons butter
• lime wedges for garnish

In a medium bowl, combine egg, mayonnaise, Tabasco, lime juice, salt, cayenne, and cilantro.

Blend in bread crumbs. Gently blend in crabmeat, being careful not to break the meat apart.

Shape into 6 patties or 8 cakes. Coat lightly with 1 cup of bread crumbs.

Heat oil and butter in a skillet to 375° F.

Add the crab cakes to the skillet, and cook until golden brown, about 4 to 5 minutes per side. Drain on paper towels.

Garnish with lime wedges.

SAUTÉED TUNA STEAKS WITH TARRAGON

• 4 tuna steaks, each about 1-inch thick
• 2/3 cup dry white wine
• 1 tablespoon fresh tarragon,
  finely chopped or 1 teaspoon dried
• salt
• black pepper, fresh ground
• 1/4 cup butter

In a small bowl, mix the wine and tarragon.

Lightly salt and pepper the fish. Melt the butter in a large skillet and heat. Add the steaks and cook about 5 to 6 minutes per side or until done. Spoon tarragon wine over the steaks as they cook. Place the fish on a serving platter, and pour the remaining wine mix over them.

HERBED MEDITERRANEAN SNAPPER

• 1 1/2 pounds snapper fillets
  (or other white fillets)
• 1/4 cup olive oil
• 1/2 teaspoon garlic, pressed
• 4 tablespoons fresh basil, chopped
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper, freshly ground
• salt

Preheat the oven to 450° F.

In a small bowl, combine olive oil, garlic, basil, 1/4 teaspoon of salt, paprika, cumin, turmeric, and pepper.

Lightly salt the fish. Place the fish in a lightly greased baking dish. Brush the mixture over the fish. Bake at 450° F until done, about 10 to 12 minutes.

COQUILLES ST. JACQUES

• 1 pound bay scallops
  (or sea scallops, quartered)
• 1/2 cup dry white wine
• 1/2 cup water
• 4 tablespoons green onion, minced
• 1 bay leaf
• 1 sprig of parsley
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup mushrooms, chopped
• 3 tablespoons flour
• 2/3 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon white pepper, freshly ground
• 1/3 cup Swiss cheese, freshly grated
• 1/4 cup soft bread crumbs

Place the rack in the top third of the oven, and preheat the broiler.

Place the wine, water, onion, bay leaf, parsley, and salt in a large saucepan. Bring to a boil, lower heat, and simmer for 5 minutes. Add the scallops. Return to a simmer, and cook until the scallops are done, about 5 or 6 minutes. Remove the scallops with a slotted spoon, then set them aside. Remove the bay leaf and parsley, then reserve the cooking liquid.

In a small bowl, combine the cheese and breadcrumbs. Set aside.

In a small saucepan, melt the butter over medium heat. Sauté the mushrooms until tender, about 5 minutes. Blend in the flour. Add the cream slowly, stirring constantly. Add the cooking liquid. Continue to cook until it is thickened and smooth. Stir in the lemon juice and pepper. Thin with more cream, if needed.

Add the scallops in the cream sauce. Place the scallop cream sauce in four individual shells or ramekins. Sprinkle with the breadcrumb mixture. Broil about 4 inches from heat until bubbly and lightly browned, about 5 minutes.

For hundreds of free seafood recipes, visit: MarinersMenu.org.