North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

October 8, 2013 | Joyce Taylor

another fresh seafood idea

Blue crabs may be bought live or cooked. Or you can catch your own. But because of the difficulty in picking the meat from the shell, most of us buy crabmeat that is cooked, picked and ready to eat.

Always be sure that seafood is fresh. If you buy whole crabs, be sure that they are alive. Live crabs show movement of the legs. Cooked crabs look bright red and should have no disagreeable odor. Cooked, picked meat should have good color and no disagreeable odor.

Melt 2 tablespoons margarine in large skillet over medium heat. Sauté onion until tender. Add 1/2 cup bread crumbs. Add cream, stirring constantly. Add cayenne, mustard, salt and Tabasco. Stir in egg. Gently fold in crabmeat. Place in 6 lightly greased shells or ramekins. Sprinkle with 1/4 cup crumbs and drizzle with 2 tablespoons melted margarine. Bake at 350 F for 15 to 20 minutes, or until golden brown and bubbly. Serves 6.

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

Contributed by Joyce Taylor


Comments are closed.