North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

April 30, 2013 | Joyce Taylor

another fresh seafood idea

One of the best and easiest ways to cook fish or shellfish is just to slide it in the oven and bake it. Fillets, steaks, dressed fish and shellfish can all be baked. Combine them with favorite vegetables and seasonings and you always produce fresh, intermingled flavors — and satisfying results.

Remove any shell or cartilage from crabmeat.

In medium skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Cook onion, celery, green pepper and garlic in bacon drippings until tender. Remove from heat.

Stir in crumbs, margarine, milk, egg, parsley, mustard, Worcestershire, salt and cayenne. Mix well. Gently stir in crabmeat. Place in 6 well-greased shells or ramekins. Sprinkle bacon over tops. Bake at 350 F until brown and bubbly, about 20 to 25 minutes. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


Comments are closed.