Crab and Shrimp Salad. Credit: Vanda Lewis.
MARINER’S MENU
Spring’s Savory Dishes
BY VANDA LEWIS AND JOYCE TAYLOR
Mariner’s Menu, North Carolina Sea Grant’s popular online seafood guide, features blogger and photographer Vanda Lewis’s pictures with hundreds of recipes that Joyce Taylor developed. Enjoy the changing season with these fresh seafood recipes.
CRAB AND SHRIMP SALAD
- 3/4 pound of backfin crabmeat
- 1 1/2 pounds of small shrimp, peeled
- 1/4 cup of chopped green pepper
- 1/4 cup of grated onion
- 1 cup of chopped celery
- 1 cup of mayonnaise
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of sea salt
- 1/8 teaspoon of freshly ground white pepper
- lettuce leaves
Boil the shrimp in salted or seasoned water until pink, about 3 to 4 minutes. Drain the shrimp.
Carefully remove any shell or cartilage from the crabmeat. Combine the green pepper, onion, and celery in a medium bowl. Add the crabmeat and shrimp.
In a small bowl, combine the mayonnaise, Worcestershire, salt, and pepper. Add this to the crab-shrimp mixture. Mix thoroughly but gently to avoid breaking up the crabmeat.
Chill for several hours and serve on lettuce leaves.
Credit: Vanda Lewis.
FRESH DEVILED CLAMS
- 2 cups of finely chopped clams
- 1/2 cup of clam liquid
- 4 tablespoons of unsalted butter, melted
- 2 tablespoons of minced onion
- 2 tablespoons of minced green bell pepper
- 1/4 cup of chopped celery
- 1/8 teaspoon of freshly ground black pepper
- 1/2 teaspoon of Dijon mustard
- 3/4 cup of low-sodium cracker crumbs
- 2 tablespoons of chopped fresh parsley, optional garnish
Heat the oven to 350° F.
In a medium sauté pan, simmer the clams in their liquid for 5 minutes.
In a separate small sauté pan, melt the butter and add onion, green pepper, and celery. Cook until tender. Add pepper, mustard, and crumbs. Mix well.
Transfer the crumb mixture and clams with liquid to a bowl. Combine well.
Fill greased individual serving dishes or large clam shells with the mixture. Bake for 20 minutes or until hot and bubbly. Garnish with parsley before serving.
Credit: Vanda Lewis.
BROILED SOFT CRABS WITH BASIL-BUTTER SAUCE
- 8 soft-shell crabs, cleaned
- 8 tablespoons of butter, melted
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1 tablespoon of chopped fresh basil
Prepare Basil-Butter Sauce and keep warm.
Place the rack in the top third of the oven and preheat the oven broiler.
Combine the butter, salt, pepper, and basil in a small bowl. Place the crabs on a broiler pan with the top side down and baste with the butter mixture. Broil about 4 inches from heat until reddish-brown, for about 4 to 5 minutes. Watch closely to prevent overcooking. Use tongs or spatula to turn the crabs, and baste and cook until done, about 4 to 5 more minutes.
Serve with Basil-Butter Sauce.
Basil-Butter Sauce
- 1/4 cup of finely chopped green onions, including tops
- 3 tablespoons of dry white wine
- 1/4 teaspoon of freshly ground white pepper
- 1/2 pound of butter
- 1/2 cup of chopped fresh basil
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of fresh lemon juice
In a small saucepan, combine onions, wine, and pepper. Bring the mixture to a boil, and then lower the heat and let it simmer for 2 minutes.
Cut the butter into cubes. Add about 1/3 of the butter to the sauce, beating it with a whisk over very low heat. Do not allow it to boil, or it will curdle. Continue adding the butter in thirds and beating it until it is melted and heated through.
Remove the sauce from heat. Stir in the basil and parsley. Add the lemon juice and beat again. Pour the sauce over the broiled crabs.
Credit: Vanda Lewis.
BAKED GROUPER FILLETS WITH MUSHROOMS
- 1 1/2 pounds of grouper, skinless, or other lean fillets
- 1 medium sliced onion
- 1 cup sliced fresh mushrooms
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of tarragon wine vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of dried dill
- white pepper
- bay leaves
Preheat the oven to 425° F.
Combine the onion, mushrooms, parsley, vinegar, oil, and dill. Place half of the mixture in a baking dish. Place fillets on top of the mixture. Sprinkle them with pepper and place half a small bay leaf on each fillet. Top with the remaining mushroom mixture.
Cover the baking dish and bake for 10 minutes or until done.