{"id":20428,"date":"2020-03-23T07:57:42","date_gmt":"2020-03-23T11:57:42","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=12331"},"modified":"2024-08-15T12:58:55","modified_gmt":"2024-08-15T16:58:55","slug":"mariners-menu-spring-2020","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-spring-2020\/","title":{"rendered":"Mariner&#8217;s Menu"},"content":{"rendered":"\n\n\n\n\n<p class=\"has-text-align-center\"><strong><em>Mariner\u2019s Menu<\/em>, one of the fastest growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis\u2019s posts of recipes the late Joyce Taylor developed. Lewis selected these favorites for springtime and beyond. <span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em>MarinersMenu.org<\/em><\/a><\/span><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">BROILED GROUPER WITH DIJON MAYONNAISE<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds grouper fillet, cut into serving-sizedpieces<\/li>\n\n\n\n<li>3 tablespoons melted butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Dijon Mayonnaise<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup mayonnaise<\/li>\n\n\n\n<li>1\/2 tablespoon Dijon mustard<\/li>\n\n\n\n<li>1 tablespoon dry white wine<\/li>\n\n\n\n<li>1\/2 teaspoon minced garlic<\/li>\n\n\n\n<li>1\/4 teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1\/8 teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine mayonnaise, mustard, wine, garlic, Tabasco, and pepper.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/DeepFriedSoftCrabs-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/DeepFriedSoftCrabs-scaled.jpg\" alt=\"\" class=\"wp-image-12338\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/DeepFriedSoftCrabs-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Deep Fried Soft Crabs by Vanda Lewis<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">DEEP-FRIED SOFT CRABS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 soft-shell crabs<\/li>\n\n\n\n<li>1 cup milk<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1\/4 teaspoon cayenne pepper<\/li>\n\n\n\n<li>&nbsp;oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Place crabs in shallow dish. Pour milk over them and leave for 15 minutes.<\/p>\n\n\n\n<p>In another shallow dish, combine flour, salt, pepper, and cayenne.<\/p>\n\n\n\n<p>Lift crabs from milk to drain. Dredge in flour mixture. Cook in hot oil, 375\u00b0F, a few at a time, until golden brown, about 5 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-scaled.jpg\" alt=\"\" class=\"wp-image-12339\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Crab-Cakes-wiit-Fresh-Basil-and-Thyme-1-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Crab Cakes with Fresh Basil and Thyme by Vanda Lewis<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">CRAB CAKES WITH FRESH BASIL AND THYME<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin crabmeat<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>1\/4 cup chopped onion<\/li>\n\n\n\n<li>1\/4 cup chopped celery<\/li>\n\n\n\n<li>2 tablespoons chopped fresh basil<\/li>\n\n\n\n<li>2 tablespoons chopped fresh thyme<\/li>\n\n\n\n<li>1\/8 teaspoon cayenne pepper<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1\/2 cup mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 cup French bread crumbs to blend into crabmeat<\/li>\n\n\n\n<li>1 cup French bread crumbs for coating<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Remove any shell or cartilage from crabmeat. Place meat in medium bowl.<\/p>\n\n\n\n<p>Melt butter in medium sauce pan. Saut\u00e9 onion and celery until tender. Remove from heat. Stir in basil, thyme, cayenne, salt, and Tabasco.<\/p>\n\n\n\n<p>Blend in mayonnaise, egg, and bread crumbs. Gently blend into crabmeat, being careful not to break the meat apart.<\/p>\n\n\n\n<p>Shape into six or eight patties. Dredge lightly in 1 cup of dry crumbs.<\/p>\n\n\n\n<p>Fry in 3 tablespoons of hot oil, 350\u00b0F, until golden brown on one side, about 4 minutes. Turn and repeat on other side. Drain on paper towels.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-scaled.jpg\" alt=\"\" class=\"wp-image-12340\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/03\/Shrimp-and-Crab-Stuffed-Potatoes-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">SHRIMP AND CRAB STUFFED POTATOES<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup shrimp, cooked and chopped<\/li>\n\n\n\n<li>1 cup backfin crabmeat<\/li>\n\n\n\n<li>6 small baking potatoes<\/li>\n\n\n\n<li>canola oil<\/li>\n\n\n\n<li>6 tablespoons melted butter<\/li>\n\n\n\n<li>1\/2 cup heavy cream<\/li>\n\n\n\n<li>1\/4 cup sour cream<\/li>\n\n\n\n<li>1 cup mozzarella cheese, freshly grated<\/li>\n\n\n\n<li>1\/2 cup green onion, including tops, minced<\/li>\n\n\n\n<li>1\/2 teaspoon nutmeg<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>paprika<\/li>\n<\/ul>\n\n\n\n<p>Scrub potatoes with brush. Rub lightly with canola oil. Bake at 400\u00b0F until done, about 40 to 60 minutes.<\/p>\n\n\n\n<p>While potatoes are baking, cook shrimp in lightly salted water. Peel and cut into pieces about 1\/4 inch.<\/p>\n\n\n\n<p>When potatoes are cool to touch, cut in half lengthwise.<\/p>\n\n\n\n<p>Carefully scoop out pulp, leaving a firm shell about 1\/4-inch thick.<\/p>\n\n\n\n<p>Combine pulp, butter, heavy cream, sour cream, cheese, onion, nutmeg, salt, and pepper.<\/p>\n\n\n\n<p>Mix until smooth.<\/p>\n\n\n\n<p>Stir in shrimp. Gently mix in crabmeat, being careful not to break crab pieces apart.<\/p>\n\n\n\n<p>Stuff shells with mixture. Sprinkle lightly with paprika.<\/p>\n\n\n\n<p>Bake at 400\u00b0F until heated through, about 15 minutes.<\/p>\n\n\n<div class=\"wp-block-ncst-related-stories\"><h2 class=\"related-stories__label\">Related<\/h2><div class=\"ncst-component__related-stories-container\"><a \n      href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/magazine\/spring-2020\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Spring 2020 Issue<\/span><span class=\"arrow-indicator\"><svg class=\"wolficon wolficon-arrow-right-bold\" role=\"img\"  aria-hidden=\"true\">\n\t\t\t\n\t\t\t<use xlink:href=\"#wolficon-arrow-right-bold\">\n\t\t<\/svg><\/span>\n    <\/a>\n  <\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Broiled grouper with dijon mayonnaise, deep-fried soft crabs, crab cakes with fresh basil and thyme  and Shrimp and Crab Stuffed Potatoes<\/p>\n","protected":false},"author":63,"featured_media":12337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Vanda Lewis and Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"Broiled Grouper with Dijon Mayonnaise by Vanda Lewis\",\"displayCategoryID\":579,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"Springtime Sensations\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[578,595,579],"tags":[],"_ncst_magazine_issue":[753],"class_list":["post-20428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-578","category-seafood","category-spring-2020"],"displayCategory":{"term_id":579,"name":"Spring 2020","slug":"spring-2020","term_group":0,"term_taxonomy_id":580,"taxonomy":"category","description":"","parent":578,"count":10,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mariner&#039;s Menu - Coastwatch<\/title>\n<meta name=\"description\" content=\"Mariner\u2019s menu, one of the fastest growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis\u2019s posts of recipes the late Joyce Taylor developed. 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