Hot Crab Dip

July 20, 2015 | Vanda Lewis

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.

Evaluating — and Eating — Lionfish

June 24, 2015 | Vanda Lewis

Lionfish are infesting the Atlantic Coast of both North and South America, including off the coast of North Carolina. The invasive fish also have spread swiftly through the Gulf of Mexico and throughout the Caribbean.

Shrimp Salad with Dill

June 22, 2015 | Vanda Lewis

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.

Crab Salad Deluxe

June 8, 2015 | Vanda Lewis

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.

Chargrilled Teriyaki Sturgeon

May 28, 2015 | Vanda Lewis

north carolina fishers | sturgeon 24 ounces sturgeon 4 cups teriyaki glaze 4 wonton crackers wasabi paste as a topping (can buy in store) Marinate 24 ounces of raw sturgeon in one quart of teriyaki…

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