Vanda Lewis

Oct 19, 2015

Shrimp Bisque

Made ahead, these seafood hits make the perfect solution for entertaining large groups of family or friends. And soups can be especially healthful because all the nutrients are reserved in the liquid. Mariner's Menu shares a recipe for Shrimp Bisque.

Oct 5, 2015

Baked Stuffed Clams

Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. Cherrystones are 2 to 3 inches and are named after Cherrystone Creek in Virginia. Topnecks are 3 to 3 1/2 inches. Any quahog larger than 3 1/2 inches is called a chowder clam. Mariner's Menu shares a recipe for Baked Stuffed Clams.

Sep 28, 2015

Crab Newburg

Recipe Preheat the oven to 350° F. Melt butter in a medium saucepan over medium heat. Sauté green pepper and mushrooms until soft. In small bowl, combine flour, salt, mustard…

Aug 31, 2015

Fried Shrimp

To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying. Mariner's Menu shares a recipe for Fried Shrimp.

Aug 17, 2015

Seafood Pizza

Using flaked fish helps vary the use of fish in your menu. Rather than cooking and serving individual pieces of fish, occasionally flaking the fish combining it with other favorite ingredients can make a great new recipe. Mariner's Menu shares a recipe for Seafood Pizza.

Aug 3, 2015

Fried Clams

"Frying" has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it. Mariner's Menu shares a recipe for Fried Clams.

Jul 20, 2015

Hot Crab Dip

For large groups, plan to have mostly cold appetizers, with only a couple of hot ones. Then you can enjoy your guests and spend minimal time in the kitchen. Mariner's Menu shares a recipe for Hot Crab Dip.

Jun 22, 2015

Shrimp Salad with Dill

Serve your fresh salad on a bed of greenery. Vary the lettuce bed for variety. Instead of the usual iceberg, try the delicate, buttery flavor of Boston or Bibb lettuce. Or use red leaf lettuce for some added color. Mariner's Menu shares a recipe for Shrimp Salad with Dill.

Jun 8, 2015

Crab Salad Deluxe

You'll be surprised how simply seafood salads come together. If you don't believe it, try one of our recipes such as Crab Salad Deluxe. Or create your own. Mariner's Menu shares a recipe for Crab Salad Deluxe.

Mar 16, 2015

French-Fried Shrimp

Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It's like that steak on the grill — give it just a few more seconds and it's overdone. Mariner's Menu shares a recipe for French-Fried Shrimp.