Sautéed Soft Crabs with Fresh Lime

another fresh seafood idea

Sauteed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Sautéed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself.

  • 8 soft-shell crabs
  • 1 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 tablespoons margarine or butter
  • 8 tablespoons fresh lime juice

Combine flour, paprika, salt and pepper in shallow dish. Lightly coat crabs and shake off excess.

Melt margarine in large skillet over medium heat. Place crabs upside down in pan and sauté until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm serving platter. Add lime juice to skillet. Scrape up pan deposits and mix well. Remove from heat immediately. Pour over crabs. Serves 4.

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

Contributed by Joyce Taylor

 

Seafood Sightings: June 23, 2016

seafood sightingstrout-a

Recipes this week include green curry crab cakes, shrimp cobb salad, seared scallops and California rolls.

Seafood Sightings: June 9, 2016

seafood sightings

trout-aSeafood recipes this week include coconut shrimp, baked fish creole, baked soft-shell crab, and shrimp and grits casserole. Enjoy!

Broiled Shrimp with Fresh Parsley

another fresh seafood idea

Broiled Shrimp with Fresh Parsley. Photo by Vanda Lewis

Broiled Shrimp with Fresh Parsley. Photo by Vanda Lewis

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil.

  • 1 pound medium or large shrimp
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup snipped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco sauce

Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes.

Broil about 4 inches from heat until done, about 5 to 6 minutes, turning once. Serves 3 to 4.

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

Contributed by Joyce Taylor

Seafood Sightings: June 2, 2016

seafood sightings

trout-aTry one of these amazing seafood recipes for clams, shrimp or crab that are perfect any night of the week. Enjoy!

Seafood Sightings: May 26, 2016

seafood sightings

trout-aTake time to enter the seafood recipe contest run by the N.C. Department of Agriculture and Consumer Services for your chance to win great prizes. Then check out delicious recipes for soft crabs and shrimp. Have a safe holiday weekend!

Baked Soft-Shell Crabs

another fresh seafood idea

Baked Soft-Shell Crabs. Photo by Vanda Lewis

Baked Soft-Shell Crabs. Photo by Vanda Lewis

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

  • 12 soft-shell crabs
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 3/4 cup flour
  • 3/4 cup dry bread crumbs
  • 4 tablespoons margarine or butter

Combine eggs, milk, salt, pepper and paprika in shallow dish. Combine flour and crumbs in another shallow dish. Dip crabs in egg mixture, then in flour mixture. Place in lightly greased baking pan. Dot with margarine. Bake at 400 F until crabs are browned and tender, about 10 to 12 minutes. Serves 6.

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

Contributed by Joyce Taylor