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With Memorial Day approaching, it’s time for a favorite activity — clamming. Afterwards, plan to prepare a traditional Down East clambake. Many other delectable seafood options are offered below. Stay safe this weekend!

• Mariner’s Menu shares Joyce Taylor’s recipe for a traditional Down East clambake: http://marinersmenu.org/2011/07/14/down-east-clam-bake/

• Our State Magazine offers easy BBQ shrimp: http://www.ourstate.com/bbq-shrimp/

• WRAL features videos on cooking fish at home: http://www.wral.com/lifestyles/healthteam/video/9125282/#/vid9125282 and filleting fish: http://www.wral.com/lifestyles/healthteam/video/9124685/#/vid9124685

• Winston-Salem Journal prepares a flavorful fish chowder: http://www2.journalnow.com/lifestyles/2012/may/23/wsfood03-healthy-cooking-fish-chowder-ar-2301138/

• News 14 Carolina’s Chef Dan Eaton dishes out soft-shell crabs served with a lemon, Tabasco and scallion butter: http://coastal.news14.com/content/cooking/cooking_at_home/657655/soft-shell-crab-with-lemon–tabasco-and-scallion-butter

• Whole Foods Market North Raleigh offers a traditional Peruvian ceviche: http://northraleigh.wholefoodsmarketcooking.com/recipes/12952_shrimp_ceviche_with_popcorn

• WECT TV 6 posted a recipe for  Wilmington-style calamari: http://www.wect.com/story/18480459/calamari-wilmington-style

• New Bern Sun Journal gives an update on the Fire on the Dock competition: http://www.newbernsj.com/articles/dock-106664-chefs-fire.html

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If your crab cakes sometimes fall apart when cooking, you might consider using a clever recipe that bakes them in a muffin pan.

• Star News Online shares a clever way to cook crab cakes by placing the mixture in a muffin pan: http://www.starnewsonline.com/apps/pbcs.dll/dcce?Site=WM&Date=20090715&Module=3200&Kategori=recipes&Class=3201&Type=A3201&ID=100710&Selected=24&GUID={18DBB1C0-EE06-464A-9162-E1F87FA86C63}&GUID={{18DBB1C0-EE06-464A-9162-E1F87FA86C63}}

• News 14 Carolina has video that explains how to make a ceviche martini: http://coastal.news14.com/content/cooking/lets_cook/657174/ceviche-martini

• The Blond Cook, a native North Carolinian food blogger, serves up healthy shrimp tacos: http://theblondcook.com/2012/01/healthy-shrimp-tacos/

• Our State Magazine offers a coleslaw recipe that will go great with any seafood dish: http://www.ourstate.com/friday-night-seafood/

• The U.S. Food and Drug Administration offers information on seafood safety, Fresh and Frozen Seafood: Selecting and Serving it Safely: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm

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The thought of cleaning soft-shell crabs can be intimidating however, after a few steps explained below, you will quickly have them ready for the frying pan.

With scissors, cut across body just behind eyes to remove face.

Turn crab on its back. Lift and remove apron and vein attached to it.

Turn crab over and lift one side of top shell.

With small knife, scrape off grayish-white gill. Repeat on other side. Rinse crab gently under cold, running water, then pat dry.

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

Contributed by Joyce Taylor

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Soft-shell crab season is underway! The shedding cycle is from May through September so feast on them before it’s over. Below are recipe links for these delightful crustaceans.

Soft-shell crabs

• Mariner’s Menu has a recipe for sautéed soft-shell crabs with lime mayonnaise: http://marinersmenu.org/2010/05/28/sauteed-soft-shell-crabs-with-lime-mayonnaise/

• News and Observer shares pan-fried soft-shell crabs with warm bacon and tomato vinaigrette: http://www.newsobserver.com/cgi-bin/nao/lifestyles/food_fitness/recipes/show_recipe.cgi?id=595&template=template.html

• News 14 Carolina’s Chef Dan Eaton serves up panko-crusted soft-shell crabs: http://coastal.news14.com/content/597305/panko-crusted-soft-shell-crab

Even Magnolia Grill, a Durham, N.C., restaurant that is closing at the end of the month is serving soft crabs. Check out Debbie Moose’s blog about her meal at this award-winning establishment: http://www.debbiemoose.com/wordpress/?p=1507.

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Seafood markets now have a nice selection of hard blue crabs, soft crabs, shrimp, flounder and bluefish – just to name a few!

Blue crab shedder operation

• Mariner’s Menu has a recipe for grilled soft shell crabs: http://marinersmenu.org/2011/05/13/the-crab-that-lost-its-shell/

• WECT TV 6 cooks up shrimp over linguini: http://www.wect.com/story/17145435/shrimp-fra-diavlo-served-over-linguini

• Our State Magazine takes a seafood tour along the coast: http://www.ourstate.com/seafood-tour-southern-coast/; http://www.ourstate.com/seafood-tour-crystal-coast/; http://www.ourstate.com/seafood-tour-outer-banks/

• News 14 Carolina features fish tacos and pan-seared red snapper: http://coastal.news14.com/content/cooking/lets_cook/656884/fish-tacos;
  http://coastal.news14.com/content/cooking/lets_cook/656601/pan-seared-red-snapper-with-jicama-and-orange-salad

• Whole Foods Market North Raleigh’s cooking coach, Mike Davis, shares black rice with sweet potato and scallions that would go great alongside your favorite fish: http://northraleigh.wholefoodsmarketcooking.com/recipes/12870_black_rice_with_sweet_potato_and_scallions

* Remember, availability of particular species will vary based on regulations, season and even changing weather. Thus if the named fish or shellfish is not in your market, ask for another local one that would be similar in texture and flavor — make it your own “catch of the day”!

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Mother’s Day is approaching so you might consider giving a copy of Mariner’s Menu: 30 Years of  Fresh Seafood Ideas. It is available from North Carolina Sea Grant, 919/515-9101 or 252/222-6307, www.ncseagrant.org or at bookstores and from UNC Press.

The N.C. Fishery Resource Grant Program provided funding for the development of this blog.

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Spanish mackerel were found at the seafood market this week. Check with your market for availability. To learn more about what’s in season, view the Seafood Availability Chart. Additional seafood information can be found at www.ncseagrant.org/seafood.

• Mariner’s Menu shares good old pan-fried mackerel: http://marinersmenu.org/2010/10/15/good-old-pan-fried-mackerel-fillets/

• Meet crabber Mikey Daniels on UNC-TV: http://www.unctv.org/ourstate/season6/episode603.htm

• News 14 features pan-seared scallops with pancetta and wilted spinach: http://coastal.news14.com/content/cooking/lets_cook/656571/pan-seared-scallops-with-pancetta-and-wilted-spinach

• Whole Foods Market Cooking North Raleigh shares lime and coconut shrimp with dill and black pepper: http://northraleigh.wholefoodsmarketcooking.com/recipes

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This shrimp Alfredo recipe was provided by Fajita Mike, the chef at Sammy’s Seafood House and Oyster Bar. “It’s a simple dish with sensational results that are sure to please your taste buds,” he notes. The restaurant was featured on “North Carolina’s Local Catch” on UNC-TV.

• 3 ounces butter
• 1 tablespoon minced garlic
• 8 ounces fresh shrimp
• 4 ounces cooking wine
• 4 ounces heavy whipping cream
• 5 ounces grated Parmesan cheese
• 6 ounces fettuccine noodles, cooked
• 2 ounces fresh shredded Parmesan cheese
• 1 ounce parsley

Place butter, garlic and shrimp in saute pan on medium heat. Saute shrimp until they turn light orange.

Add wine and simmer for additional 1 to 2 minutes. Add heavy whipping cream and simmer to boil. Reduce heat by half and add grated Parmesan cheese. Stir until sauce reaches desired thickness.

Place cooked fettuccine noodles on plate or in bowl. Cover with Alfredo sauce. Top with fresh shredded Parmesan cheese and parsley.

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This recipe was provided by Bud Gruninger, executive chef at Basnight’s Lone Cedar Café in Nags Head. Watch him on “North Carolina’s Local Catch” on UNC-TV here.

• 5 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 cup vegetable oil
• Two 10-12 ounce red drum fillets *

Blend all spices well. Dissolve in vegetable oil. Dip red drum fillets in spices and oil, coating well. Drain extra off.

Place fillets on hot cast iron pan, approximately 2 to 3 minutes each side. Must have good ventilation!

Serve with Fresh Strawberry Salsa

• 1 quart strawberries, quartered
• Juice of 1 lime
• 1 small red pepper, diced
• 3 teaspoons chives, chopped
• 2 teaspoons jalapenos, chopped
• 1 bunch cilantro, chopped

Mix all ingredients together.

* Remember, availability of particular species will vary based on regulations, season and even changing weather. Thus if the named fish or shellfish is not in your market, ask for another local one that would be similar in texture and flavor — make it your own “catch of the day”!

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“North Carolina’s Local Catch” airs on UNC-TV, Thursday, April 19, at 10 p.m. Please participate in the polls on UNC-TV‘s Facebook page on Wednesday, Thursday and Friday.  All who participate will be entered in a drawing for Mariner’s Menu and Coastwatch.

If you missed Barry Nash, our seafood technology and marketing specialist, on UNC-TV last week, you can catch the clip here: http://www.unctv.org/nclocalcatch/.

• News and Observer features a lesson on stir-frying from award-winning cookbook author Grace Young along with a recipe for stir-fried shrimp with rum: http://www.newsobserver.com/2012/04/18/2008666/keys-to-stir-fry-success.html

• WETC TV shares a spicy cast iron blackened tuna: http://www.wect.com/story/17501239/cast-iron-blackened-yellow-fin-tuna

• News 14′s Chef Dan Eaton cooks up mahi mahi: http://coastal.news14.com/content/cooking/cooking_at_home/656240/corn-tortilla-crusted-mahi-mahi-with-black-bean-salsa