Soft Crabs Amandine

another fresh seafood idea

What could be tastier than a hard blue crab with its hidden bits and chunks of sweet, white meat? For many people, the ultimate delicacy is a soft crab that can be eaten almost whole — claws, flipper and a new shell included.

  • 6 soft-shell crabs
  • salt
  • pepper
  • flour
  • 3 tablespoons vegetable oil
  • 4 tablespoons margarine or butter
  • 1/4 cup almond slivers
  • 2 tablespoons fresh lemon juice

Sprinkle crabs with salt and pepper. Dredge in flour and shake off excess. Heat oil in large skillet over medium heat. Add 3 tablespoons margarine. When it sizzles, place crabs upside down in skillet. Sauté until crisp and golden, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm platter.

Heat remaining tablespoon of margarine in same skillet. Add almonds and sauté until golden brown. Stir in lemon juice. Pour over crabs. Serves 3.

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

Contributed by Joyce Taylor

Seafood Sightings: May 18, 2017

seafood sightings

This week, satisfy your seafood craving with shrimp bisque, tuna with spinach, tempura soft-shell crabs, spicy shrimp tomato spinach pasta, steamed shrimp or  soft-shell crab with lemon grits. Enjoy!

  • North State Journal celebrates North Carolina’s second largest seafood catch with steamed shrimp.

Smoked Bluefish Omelet

another fresh seafood idea

Centuries ago, the coastal Indians began smoking fish over glowing embers as a means of preservation. By using this method, the catch from a good fall fishing trip could be enjoyed throughout the lean winter months.

  • 2 oz. smoked bluefish, flaked
  • 2 eggs
  • 1 1/2 oz. cream cheese
  • scallions
  • butter

Over medium heat melt butter. Pour in eggs and wait 30 seconds. Then add cream cheese cut thinly, bluefish and scallions. Cook over very low flame. When eggs are almost done, fold omelet in half. Then flip and cook 30 seconds more.

Contributed by Joyce Taylor, March 1981 issue of Coastwatch.

Seafood Sightings: May 4, 2017

seafood sightings

Soft-shell crabs are starting to show up in local markets. In this article in The News & Observer, food writer Debbie Moose explains how these creatures are the true indicator of spring for her.

Check out several unique recipes for soft-shell crabs. Enjoy!

Pine Bark Stew

another fresh seafood idea

During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of pine trees for flavoring, along with a slab of bacon and a red pepper pod.

  • 2 ½ pounds trout fillets or other fish (you may use 2 species)
  • 4 bacon strips
  • 1 cup chopped onions
  • 1 ½ cups diced potatoes
  • 1 quart boiling water
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 2-inch piece of dried red pepper pod
  • 4 or 5 small tomatoes, peeled, or equivalent canned.

Cut bacon into squares and sauté over very low heat until lightly browned. Drain off all but about 3 tablespoons fat. Stir in onions and cook for about 5 minutes. Stir in potatoes, cover with boiling water, and season with salt, herbs and dried pepper pod. Simmer until potatoes are partly done, about 10 minutes. Add whole fish and continue to simmer for 10 minutes. Add tomatoes and cook for 5 to 10 minutes or more, until fish flakes easily and potatoes are tender. Remove pepper pod before serving. Serves 6-8.

Note: The modern version of this stew eliminates the original pine flavoring.

Contributed by Joyce Taylor, June/July 1983 issue of Coastwatch.

Seafood Sightings: April 20, 2017

seafood sightings

This week, enjoy recipes for lump crab cakes, shrimp with fennel, she-crab soup and fried calamari. Happy spring!

  • Got to be NC shares a recipe for she-crab soup that won first place at the 2003 North Carolina State Fair.

Shrimp and Broccoli Stir-Fry

another fresh seafood idea

Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender.

  • 1 ½ pounds medium shrimp, peeled (deveined, if desired)
  • 4 tablespoons sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons vegetable oil
  • 1 cup sliced onion
  • Salt
  • 1 head broccoli, cut into bite-size pieces
  • freshly ground black pepper
  • cooked rice

In small bowl, combine sherry, soy sauce and sesame oil. Set aside.

Heat 2 tablespoons oil in large skillet over high heat. Add onion and broccoli and stir-fry until crisp tender, about 4 or 5 minutes. Remove vegetables. Heat remaining oil in skillet. Lightly salt and pepper shrimp and add to pan. Stir-fry until cooked through and pink, about 4 to 5 minutes. Stir in sauce, return vegetables to skillet and stir-fry just to heat through, about 1 minute. Serve over rice, if desired. Serves 6 to 8.

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

Contributed by Joyce Taylor