Baked Soft-Shell Crabs

May 23, 2016 | Vanda Lewis

Our soft-crab recipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs. Mariner’s Menu shares a recipe for Baked Soft-Shell Crabs.

Deviled Clams. Photo by Vanda Lewis

Deviled Clams

May 9, 2016 | Vanda Lewis

Southern seafood cooking developed naturally. A diversity of waters — bayous, bays, streams, sounds and the Atlantic Ocean — produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed. Mariner’s Menu shares a recipe for Deviled Clams.

Golden-Fried Soft-Shell Crab

Golden-Fried Soft-Shell Crabs

April 25, 2016 | Vanda Lewis

No matter where you live, you can cook and enjoy soft crabs in a variety of ways. They taste absolutely delicious sautéed, baked, broiled and grilled. For additional flavors, serve them stuffed or with sauces. Mariner’s Menu shares a recipe for Golden-Fried Soft-Shell Crabs.

Rich Scallop Soup. Photo by Vanda Lewis

Rich Scallop Soup

April 11, 2016 | Vanda Lewis

Unlike other mollusks, scallops are not sold in the shell. They are highly perishable and are shucked immediately after capture. Markets sell them fresh or frozen. Mariner’s Menu shares a recipe for Rich Scallop Soup.

Linguine with Clam Sauce

Linguine with Clam Sauce

March 21, 2016 | Vanda Lewis

Remember to cook clams only until tender. Overcooking toughens them. Also, watch the amount of salt you add to clam dishes. Many clams taste salty naturally, and any additional salt will be too much. Mariner’s Menu shares a recipe for Linguine with Clam Sauce.