{"id":30526,"date":"2025-03-31T11:25:58","date_gmt":"2025-03-31T15:25:58","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?p=30526"},"modified":"2025-04-09T14:50:46","modified_gmt":"2025-04-09T18:50:46","slug":"spring-2025-mariners-menu","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/spring-2025-mariners-menu\/","title":{"rendered":"Mariner\u2019s Menu"},"content":{"rendered":"\n\n\n\n<blockquote class=\"has-custombg-ten-text-color wp-block-ncst-pullquote\">\n  <div class=\"pullquote-container\">\n    <p class=\"pullquote-content\">Enjoy springtime with these fresh recipes.<\/p>\n  <\/div>\n<\/blockquote>\n\n\n<div class=\"is-text wp-block-ncst-buttons\">\n    \n<div class=\"is-style-secondary wp-block-ncst-button\">\n      <a\n        class=\"ncst-block__button-link btn\"\n        href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/spring-2025\/\"\n        data-ncst-lightbox=\"false\"\n                      >\n                  <span class=\"text\">FROM THE SPRING 2025 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>\n  \n\n  <\/div>\n\n\n\n<p><strong><em>Mariner\u2019s Menu<\/em><\/strong>, North Carolina Sea Grant\u2019s popular online seafood guide, features blogger and photographer Vanda Lewis\u2019s pictures with hundreds of recipes that Joyce Taylor developed. Enjoy springtime with these fresh seafood recipes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Crab Cakes with Wasabi Sauce<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound lump of crabmeat<\/li>\n\n\n\n<li>3 tablespoons of butter<\/li>\n\n\n\n<li>1\/4 cup of chopped green onion, including tops<\/li>\n\n\n\n<li>1\/4 cup of chopped red bell pepper<\/li>\n\n\n\n<li>1\/4 cup of chopped celery<\/li>\n\n\n\n<li>1\/2 cup of mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1\/2 teaspoon of dry mustard<\/li>\n\n\n\n<li>1\/2 teaspoon of grated fresh ginger root<\/li>\n\n\n\n<li>1\/2 teaspoon of sea salt<\/li>\n\n\n\n<li>2 cups of panko bread crumbs, divided<\/li>\n\n\n\n<li>3 tablespoons of canola oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Prepare the wasabi sauce (below) and refrigerate.<\/p>\n\n\n\n<p>Melt butter in a medium saucepan. Saut\u00e9 the green onion, bell pepper, and celery until tender. Remove it from heat. Stir in mayonnaise, egg, mustard, ginger, and salt.<\/p>\n\n\n\n<p>Blend in 1 cup of crumbs. Mix in the crabmeat, being careful not to break the meat apart. Shape into 6 to 8 crab cakes. Coat them lightly with the remaining crumbs.<\/p>\n\n\n\n<p>Fry them in hot oil until brown, about 4 to 5 minutes. Gently turn the cakes over and cook for about 4 to 5 minutes or until done.<\/p>\n\n\n\n<p>Drain them on paper towels. Serve them with Wasabi Sauce.<\/p>\n\n\n\n<p><strong>Wasabi Sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup of mayonnaise<\/li>\n\n\n\n<li>1 tablespoon of soy sauce<\/li>\n\n\n\n<li>2 1\/2 teaspoons of wasabi sauce<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine the mayonnaise, soy sauce, and wasabi sauce.<\/p>\n\n\n\n<p>Refrigerate it until you\u2019re ready to serve it with the crab cakes.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-1024x683.jpg\" alt=\"Cream of Shrimp Soup.\" class=\"wp-image-30607\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/03\/MARINERS-MENU-1-Cream-of-Shrimp-Soup-1-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Cream of Shrimp Soup. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Cream of Shrimp Soup<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds of shrimp, in shells<\/li>\n\n\n\n<li>1 cup of light cream<\/li>\n\n\n\n<li>2 tablespoons of butter<\/li>\n\n\n\n<li>1\/3 cup of minced onion<\/li>\n\n\n\n<li>1\/2 cup of minced celery<\/li>\n\n\n\n<li>3 tablespoons of flour<\/li>\n\n\n\n<li>3\/4 teaspoon of salt<\/li>\n\n\n\n<li>1\/2 teaspoon of paprika<\/li>\n\n\n\n<li>1\/2 teaspoon of freshly ground white pepper<\/li>\n\n\n\n<li>1 teaspoon of Worcestershire sauce<\/li>\n\n\n\n<li>2 cups of milk<\/li>\n\n\n\n<li>1 cup of heavy cream<\/li>\n\n\n\n<li>1 tablespoon of minced fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Cook the shrimp in salted water. Peel and devein them. Pur\u00e9e the shrimp with light cream in a food processor, or mince them and combine with cream.<\/p>\n\n\n\n<p>Melt butter in the top of a double boiler. Saut\u00e9 onion and celery until just translucent. Blend in flour, then salt, paprika, pepper, and Worcestershire.<\/p>\n\n\n\n<p>Add the shrimp mixture. Slowly blend in the milk and cream, stirring continually until it is slightly thickened. Pour it into individual serving bowls, and sprinkle it with parsley.<\/p>\n\n\n\n<p><strong><em>For hundreds more free seafood recipes, visit <a href=\"http:\/\/MarinersMenu.org\" target=\"_blank\" rel=\"noreferrer noopener\">MarinersMenu.org<\/a><\/em><\/strong>.&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/spring-2025\/\">FROM THE SPRING 2025 ISSUE<\/a><\/strong><br><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enjoy springtime with these fresh recipes.<\/p>\n","protected":false},"author":63,"featured_media":30608,"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 & Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_three\",\"caption\":\"Crab Cakes with Wasabi Sauce. 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