{"id":14688,"date":"2021-03-08T11:20:58","date_gmt":"2021-03-08T16:20:58","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=14688"},"modified":"2024-07-05T09:24:03","modified_gmt":"2024-07-05T13:24:03","slug":"mariners-menu-spring-2021","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-spring-2021\/","title":{"rendered":"Mariner’s Menu: Spring Succulence"},"content":{"rendered":"\n\n\n\n\n
BY VANDA LEWIS AND JOYCE TAYLOR<\/strong><\/p>\n\n\n\n Mariner\u2019s Menu<\/em>, one of the fastest-growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis\u2019s pictures with recipes the late Joyce Taylor developed. Enjoy these delights this spring.<\/p>\n\n\n\n Preheat the oven to 400\u00b0 F. Melt 1\/4 cup butter in a medium skillet and lightly saut\u00e9 the onions. Stir in garlic, parsley, thyme, salt, and pepper. Remove the skillet from heat, and combine with crumbs and Parmesan.<\/p>\n\n\n\n Place crabs in a well-greased baking dish, bottom sides down. Lift each side of top shells, and fill with stuffing mix. Replace the shells. Brush crabs with 3 tablespoons of melted butter. Bake at 400\u00b0 F until shells are reddish-brown and until the crabs are done, about 15 minutes.<\/p>\n\n\n\n Tips: If you want fresh soft-shell crabs, check with markets when the moon is full. Many markets also carry frozen soft-shell crabs. Visit MarinersMenu.org for cleaning instructions and more.<\/p>\n\n\n\nSTUFFED SOFT-SHELL CRABS<\/strong><\/h2>\n\n\n\n
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