Crab and Shrimp Salad. Credit: Vanda Lewis.


Spring’s Savory Dishes


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.


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.

image: Fresh Deviled Clams.

Credit: Vanda Lewis.


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.

image: Broiled Soft Crabs with Basil-Butter Sauce.

Credit: Vanda Lewis.


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

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.

image: Baked Grouper Fillets with Mushrooms.

Credit: Vanda Lewis.


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.

For hundreds more free seafood recipes, visit

from the Spring 2024 issue