Aug 1, 2012
Recipe Carefully remove any shell or cartilage from crabmeat. In a medium bowl, lightly toss crabmeat and shrimp. In a small bowl, combine mayonnaise, sour cream, salt and pepper. Add…
Jan 4, 2012
Recipe Preheat the over to at 450° F. Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters. Cut bacon slices into quarters.…
Dec 6, 2011
Recipe Combine ingredients for poaching liquid in fish poacher or large, shallow pan. Bring to boil. Reduce heat, partially cover and simmer for 30 minutes. While liquid is simmering, prepare…
Nov 22, 2011
Recipe Preheat the oven to 450° F. Scrub oysters with stiff brush under cold running water. Shuck and drain. Melt 12 tablespoons butter in small saucepan. Add spinach, onion, parsley,…
Nov 8, 2011
Recipe Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place ½ teaspoon garlic/parsley mix on top of…
Sep 6, 2011
Recipe In a medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and ½ cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In a large skillet,…
Jul 27, 2011
Recipe Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels. Mix flour, salt and pepper in large shallow dish. Pour milk into another.…
Nov 12, 2010
Recipe Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as “roux,” is copper-colored, about 15 to 20 minutes. Add…
Feb 21, 2010
Mariner's Menu shares Crispy Flounder Fillets.
Nov 8, 2009
Recipe Prepare Lemon-Tarragon Sauce and keep warm. Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375° F, then add butter and melt. Cook…
