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.


Seafood Sightings: June 26, 2014

seafood sightings

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Serving up any of these incredible recipes will make dinner a special occasion. trout-aEnjoy!


Seafood Sightings: June 18, 2014

seafood sightings

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Remember, if you can’t find the exact fish or shellfish that is recommended in these recipes, you can substitute with the freshest species available.



Nutrition Leaders: Kay Holm

seafood traditions

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Kay Holm Photo by Scott Taylor

Kay Holm
Photo by Scott Taylor

Squid. That was the first seafood ingredient Kay Holm was introduced to as the newest Nutrition Leader one day at the Seafood Lab in the early 1980s. “I looked at it and thought, ooooooh. But it was darned good!” says the long-time Merrimon resident. “We cleaned them. We fried them. Those things were buggers. But they were very, very good.” The group even served the recipe at Carteret County’s Strange Seafood Festival the following year, and she remembers people coming back for seconds.

In almost 20 years with Taylor and the Nutrition Leaders, Holm has learned a lot more, too, about other species, ways to cook seafood, herb and spice use, and entertaining with seafood.

“I learned a great deal about cooking fish,” she says. “I can look at a fish that comes out of the sea and say, ‘I think I know what I can do with it.’ ”

Find out more about Kay Holm 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: June 12, 2014

seafood sightings

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Hot, humid weather has settled in along the coast, which has triggered intense cravings for fresh seafood.

Be sure to try the soft-shell crab recipes from Island Free Press before the season ends. Enjoy!

Seafood Sightings: June 5, 2014

seafood sightings

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trout-aThis week, recommended seafood recipes include shrimp salad, crab cakes, steamed clams, sautéed shrimp and shrimp with a peanut sauce. Enjoy!

  • Midtown Magazine features a unique appetizer for shrimp salad wrapped in cucumber in the May/June issue on page 56:

Crab Soup Deluxe

another fresh seafood idea

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crab-soup-deluxeSeafood soups — such as stews, chowders and bisques — offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the shell, soft or hard crabs, or shrimp in the shell.

  • 1 pound lump crabmeat
  • 3 tablespoons margarine or butter
  • 2 1/2 cups chopped onion
  • 1/2 teaspoon pressed garlic
  • 3 14 1/2 ounce cans chopped tomatoes, undrained
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Tabasco sauce
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon finely chopped fresh parsley

Remove any shell or cartilage from crabmeat.

Melt margarine in large saucepan over medium heat. Sauté onion and garlic until tender but not brown. Add tomatoes, salt, pepper, Tabasco, marjoram, thyme, lemon juice, and lemon zest. Bring to boil. Reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly, but do not overcook crabmeat. Serve immediately. Serves 8 to 10.

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

Contributed by Joyce Taylor