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.

Choice Fish Cakes. Photo by Vanda Lewis

Choice Fish Cakes

March 9, 2016 | Vanda Lewis

For flaking, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. Leftover fish from an earlier meal can also be used to make flaked fish. Mariner’s Menu shares a recipe for Choice Fish Cakes.

Shrimp Casserole. Photo by Vanda Lewis

Shrimp Casserole

February 22, 2016 | Vanda Lewis

Although many good casserole recipes use pasta or rice as fillers or extenders, our preparations feature fish and shellfish without many additions — just seasonings, a few vegetables or some crumbs. Mariner’s Menu shares a recipe for Shrimp Casserole.