Recipes this week are all about oysters. Enjoy!
- From Mariner’s Menu several oyster recipes:
another fresh seafood idea
Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.
These days, only a few seafood cookbooks list casseroles as a category. This may be because casseroles have become the “poor child” of food preparations, something to be prepared by those with few talents and little culinary taste. Not so! We know seafood casseroles to be an exciting way to prepare seafood. By combining fresh fish or shellfish with cheeses, pungent herbs and fresh vegetables, we find the flavors always to be elegant and the meal — delicious.
- 1 pound backfin crabmeat
- 1 cup fresh cracker crumbs
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup minced onion
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/4 cup chopped fresh parsley
- 1/3 cup margarine or butter, melted
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cracker crumbs
- 2 tablespoons margarine or butter, melted
Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1-quart casserole. Combine crumbs and 2 tablespoons melted margarine. Spread over top of crab mixture. Bake at 375 F for 20 to 25 minutes or until lightly browned and bubbly. Serves 6.
Check out recipes for sweet potato puree, shrimp noodle bowls, onion baked fish fillets and fish tacos. Enjoy!
Mark your calendar for the popular Succulent Seafood series presented by the North Carolina Aquarium at Pine Knoll Shores. Learn how to prepare a variety of seafood from top restaurant chefs.
- North Carolina Aquarium at Pine Knoll Shores presents the series Succulent Seafood. For registration details, visit: reservations.ncaquariums.com/pineknollshores/Info.aspx?EventID=1008
- Oct. 20: Island Grille, Atlantic Beach
- Nov. 3: Crabs Claw, Atlantic Beach
- Nov. 10: Saltwater Grill, Swansboro
- Nov. 17: Island Grille, Atlantic Beach
- Dec. 8: White Oak Bistro, Swansboro
- Dec. 15: Crabs Claw, Atlantic Beach
- Jan. 13: Riverside Steak & Seafood, Swansboro
- Jan. 26: Island Grille,Atlantic Beach
- Feb. 2: Ruddy Ducks, Morehead City
Photo by Scott Taylor
A love of food and family run so deep in Betty Motes’ life that no line can divide them. Like many coastal North Carolina families, Motes’ mother and father farmed and fished, grew vegetables, and raised hogs and chickens to make a living.
“I grew up an only child in a home where good food was a way of showing love,” Motes says. “I didn’t learn to cook while growing up because the kitchen was my mother’s sanctuary.” But she watched, carefully, and learned the ways of the farm and food.
“My mother cooked fish at least once or twice a week, but they were always fried except for a baked flounder with bacon, potatoes and onions once in awhile,” she recalls. “We went clamming in the summer and bought oysters in the winter. We caught our own hard crabs in the summer. … My daddy loved soft crabs.
“We also canned fish roe, which we ate with eggs from our own chickens, for breakfast. My daddy went down to the menhaden fish boats in Beaufort and broke the fish to get the roe. Many in Carteret County did this.”
Find out more about Betty Motes 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
If you would like to feast on some fresh local seafood, then head out to the Outer Banks Seafood Festival. The event is scheduled for this Saturday, Oct. 18, from 11 a.m. to 6 p.m. at the Outer Banks Event Site in Nags Head. For details visit: http://www.outerbanksseafoodfestival.org/event-schedule.
- The Summer 2014 issue of edible Charlotte magazine focuses on seafood: digitaleditions.sheridan.com/publication/?i=217232. It includes several great seafood recipes:
- Go Fish, pages 8-9;
- State of Our Seas, 11-18;
- The Other Fish in the Sea, pages 20-21;
- Fish Farming Done Right, pages 22-25;
- In the Kitchen, pages 26-31; and
- The Man Behind Charlotte’s Freshest Fish, pages 42-44.
- UNC TV’s PBS | A Chef’s Life, Shrimp Sells, Season 2, Ep. 2, video features a recipe for frogmore stew, a traditional crab boil: video.pbs.org/video/2365308376/.
Recipes this week include a simple shrimp cilantro dish, Mediterranean-inspired fish tacos, crab cakes and blue crab-stuffed mahimahi. Also, find out who won the chef’s competition at the North Carolina Seafood Festival. Enjoy!