Nutrition Leaders: Anne Lawton

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Anne Lawton
Photo by Scott Taylor

When it comes to creating things, Anne Lawton’s hands could work magic. Whether working behind a kitchen counter or a craft table, Lawton could turn a few scraps of cloth into a pretty quilt or a handful of ingredients into a mouth-watering dish.

“She was an excellent cook, no matter what she made,” says her daughter, Anne Lawton of Morehead City. “She made a rice pilaf that you just made a pig out of yourself eating.” It wasn’t unusual to go back four or five times for “seconds” of her mom’s sumptuous shrimp, rice and bacon dish. Then there were the crab cakes and fruitcake, too.

“She had this big metal tin that she mixed the fruitcake in,” her daughter recalls. “I can just see her elbow-deep in the batter, stirring it with her hands.” Those fruitcakes tasted unlike any you could buy.

One of five children to grow up on a farm outside Summerville, S.C., Anne Smith married Elmore Lawton, an Army man, in 1939. The couple moved from station to station in Louisiana, California, Virginia, Austria, Japan and Pennsylvania, and raised five children before retiring to Carteret County in 1968.

Find out more about Anne Lawton and her fellow Nutrition Leaders  in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant by calling 919/515-9101 or 252/222-6307, from your local bookstore, or from UNC Press.

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

Contributed by Joyce Taylor

Seafood Sightings: July 24, 2014

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Plan a seafood meal this weekend and choose from a great selection of recipes that range from a jazzy blue crab pasta to a simple Dijon flounder. Enjoy!

Seafood Sightings: July 17, 2014

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Wake up your palate with new seafood recipes ideas that include: shrimp and grits, curried shrimp, grilled tuna salad, barbecued shrimp and multiple fish recipes and tips.

Grilled Tuna with Lemon Mayonnaise

another fresh seafood idea

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Seafood tastes great when cooked on a grill, whether charcoal or gas. Gas is more convenient, and the fire will always be about the same temperature as the grilled_tuna_lemon_mayosetting. But gas grills don’t sear or brown as well as charcoal. Charcoal has the advantage of adding smoke and wood flavor, too, even though you have to light the fire and keep it going.

You can baste seafood with oil or melted butter or margarine when grilling. Some people use a favorite salad dressing or mayonnaise. Remember that oily fish such as salmon and mackerel retain moisture and need little or no basting.

  • 4 tuna steaks, about 1 inch thick
  • 1/4 cup vegetable oil
  • salt
  • freshly ground black pepper

Prepare Lemon Mayonnaise and set aside.

Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.

Lemon Mayonnaise

  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 3 tablespoons lemon zest

In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend. Serve over cooked steaks.

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

Contributed by Joyce Taylor

Seafood Sightings: July 10, 2014

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Nothing will bring together you and your family better than savory seafood at dinnertime. Enjoy!

Seafood Sightings: July 3, 2014

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Hopefully the weather will clear up for this weekend and you can break out your grill. Wishing you a safe and happy holiday. Enjoy!






Grilled Soft-Shell Crabs

another fresh seafood idea

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Our soft-crab g_soft_crabrecipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs.

The soft-shell crab is low in calories, fat and cholesterol.

  • 12 soft-shell crabs
  • ½ cup vegetable oil
  • ½ cup chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon nutmeg
  • 3 tablespoons soy sauce
  • ¼ teaspoon Tabasco sauce

In small bowl, combine oil, parsley, lemon juice, nutmeg, soy sauce and Tabasco. Brush both sides of crabs with sauce. Place upside down on grill about 4 inches over moderately hot coals. Cook until lightly browned, about 5 to 6 minutes. Turn and repeat on other side. Serves 6.