Grilled Tuna with Herb Butter. Photo by Vanda Lewis

Grilled Tuna with Herb Butter

July 11, 2016 | Vanda Lewis

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria. Mariner’s Menu shares a recipe for Grilled Tuna with Herb Butter.

Sautéed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Sautéed Soft Crabs with Fresh Lime

June 27, 2016 | Vanda Lewis

Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself. Mariner’s Menu shares a recipe for Sautéed Soft Crabs with Fresh Lime.

Broiled Shrimp with Fresh Parsley. Photo by Vanda Lewis

Broiled Shrimp with Fresh Parsley

June 6, 2016 | Vanda Lewis

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil. Mariner’s Menu shares Broiled Shrimp with Fresh Parsley.

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.