Author Archives: Vanda Lewis

Seafood Sightings: July 30, 2015

seafood sightings

trout-aWin some extras kudos from your family this week by making one of these fabulous seafood recipes.

  • Lisa Prince, from NCDA&CS, and Brian Shrader, of WRAL, prepare a large pot of frogmore stew.

Hot Crab Dip

another fresh seafood idea

Hot Crab Dip. Photo by Vanda Lewis

Hot Crab Dip. Photo by 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.

  • 1 pound backfin crabmeat
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 2 tablespoons grated onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 1/4 teaspoon freshly ground white pepper
  • paprika

Remove any shell or cartilage from crabmeat.

Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake at 350 F for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: July 16, 2015

seafood sightings

trout-aWith busy schedules, it is hard to find time to cook. Below are some quick and easy recipes that will taste like you spent a lot of time preparing. Enjoy!

Seafood Sightings: July 9, 2015

seafood sightings

trout-aNeed help with dinner plans? Pick a recipe for fried fish, shrimp kabobs, stuffed flounder, grilled shrimp or shrimp wontons. Enjoy!

Steamed Clams in Wine Broth

another fresh seafood idea

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Steamed Clams in Wine Broth. Photo by Vanda Lewis

The smaller clams, littlenecks and small cherrystones, are firm but tender with a mild flavor. They can be steamed, broiled, baked, grilled, used in clambakes or other cooked dishes, or on the half-shell. Large clams are less tender, so it’s best to chop them for chowders, fritter or stuffed clams. In addition to their great taste and versatility clams are low in calories, fat and cholesterol.

  • 36 littleneck clams in the shell
  • ½ cup dry white wine
  • 2 tablespoons margarine or butter
  • 6 tablespoons margarine or butter, melted
  • lemon wedges (optional)

Scrub clams thoroughly with stiff brush under cold, running water. Using a steamer or large pot with rack, place wine and 2 tablespoons margarine in bottom of pot. Place rack in pot. Arrange clams on rack. Cover. Place over high heat and bring to boil. Reduce heat and steam for 6 to 10 minutes or until clams open. Arrange clams in their shells in shallow soup bowls and pour steaming broth over them. Add 1 tablespoon melted margarine to each bowl. Serve with lemon wedges. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: July 2, 2015

seafood sightings

trout-aHave a safe and happy 4th of July holiday!

  • For Throwback Thursday, North Carolina Sea Grant shares a few shark recipes from a 1984 issue of Coastwatch.

Seafood Sightings: June 25, 2015

seafood sightingstrout-a

Take time to review the seafood recipes roundup for this week. Enjoy!