Article by Mama Jock
Stuffed Soft Shell Crabs
6 jumbo soft crabs
1 lb. backfin lump crab meat
12 Ritz crackers, finely crushed
1 1/2 TBSP. Old Bay seafood seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP. mustard
2 TBSP. mayonnaise
2 egg whites, lightly beaten
Flour for coating
Peanut oil for frying
Lettuce, lemon and tomato wedges for garnish
Toss lump crab meat with cracker crumbs, Old Bay, salt and pepper.
Mix together mustard, mayonnaise and egg whites.
Add to crab meat and mix lightly.
Stuff soft crab cavity with mixture.
Pile high enough to make a mound in center of soft crab.
Shape with hands; coat with flour.
Brown on back first in an inch of oil heated to 375 degrees.
Turn and brown on top side.
Remove from oil and drain on paper towels.
Serve on lettuce leaf. Garnish with lemon and tomato wedges.
Serves 6.
Parmesan-Lemon Mahi-Mahi
3 medium zucchini, ends trimmed, cut into 1 1/2-inch strips
2 yellow bell peppers, cut into 1-inch thick rounds
1 red onion, cut into 3/4-inch thick rounds
1 TBSP. Italian seasoning
3 TBSP. olive oil
1 TBSP. balsamic vinegar
3 TBSP. plus 1 tsp. fresh lemon juice
1/2 cup mayonnaise
Zest of 1 lemon
8 skinless mahi-mahi portions
Preheat grill to medium.
Toss zucchini, bell peppers, onion and Italian seasoning with 2 TBSP. olive oil in a large bowl or roasting pan.
Grill vegetables, covered, until just tender but still crisp, 4 to 6 minutes on each side.
Transfer vegetables to a cutting board and chop into bite-size pieces.
Whisk balsamic vinegar, 1 tsp. lemon juice, remaining 1 TBSP. olive oil and 1 tsp. each salt and pepper in a large bowl; add vegetables and toss.
Cover and let stand.
Whisk cheese with mayonnaise, lemon juice and 3 TBSP. juice.
Sprinkle fish with salt and pepper and brush with cheese mixture.
Brush grill grates with oil.
Grill fish, covered, until cooked through, 3 to 4 minutes per side for fillets or 6 to 8 per side for steaks.
Serve with vegetable mixture.
Serves 8.
Oyster Pie
4 cups oyster crackers, coarsely crumbled
4 cups drained oysters, strain and reserve liquor
Salt and pepper
1/2 cup heavy cream
6 TBSP. butter, cut into small pieces
Position oven rack just above oven center.
Preheat oven to 400 degrees.
Spread 1 cup of the oyster cracker crumbs over bottom of a lightly buttered pie plate or shallow 1 1/2 quart casserole.
Sprinkle 1 cup of oysters evenly over the crumb layer. Sprinkle with salt and pepper.
Repeat layers of crackers and oysters 3 more times, seasoning each oyster layer with a little salt and pepper.
Combine 1/2 cup oyster liquor and 1/2 cup heavy cream; pour evenly over the top layer of oysters.
Dot with butter.
Let the pie set for 10 minutes.
Place pie on top rack; bake for 12 to 15 minutes, until top just begins to brown and oysters are hot.
Turn oven temperature to broil and broil for about 3 to 4 minutes, until well browned.
Do not overcook or oysters will become tough.
Serves 4-6.
Broiled Tuna with Tomato Cream Sauce
1 1/2 cups frozen lima beans
1 1/2 cups frozen peas
Kosher salt and ground pepper
2 TBSP. unsalted butter
1 TBSP. parsley, chopped
4 tuna fillets
1 medium shallot, minced
2 TBSP. white wine vinegar
2 TBSP. tomato paste
1/4 heavy cream
1 TBSP. chopped fresh tarragon, parsley or dill
Preheat broiler.
Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender.
Add the peas, 1/4 tsp. salt, and pepper to taste; cover and cook until the peas and beans are tender.
Drain and return to pan.
Add 1 TBSP. butter and the parsley; stir to coat.
Place the tuna, skin-side down, on a baking sheet lined with foil; season lightly with salt and pepper.
Broil until browned on top, 6 to 8 minutes.
Heat the remaining 1 TBSP. butter in another saucepan over medium heat; add the shallot; cook until translucent.
Add the vinegar and boil until reduced by half.
Stir in tomato paste.
Then add the heavy cream and 3/4 cup water and simmer until thickened; stir in the herbs.
Drizzle over the tuna and serve with the bean mixture.
Serves 4.
Baked Sea Bass with Spinach
4 TBSP. butter, cut into small pieces
1 1/2 TBSP. softened butter, for brushing
1 (5 oz.) bag spinach
Salt and pepper to taste
1 shallot, minced
4 (8 oz.) skinless sea bass fillets
1/4 cup white wine
Preheat oven to 425 degrees.
Tear off four 18-inch lengths of foil.
Generously brush the softened butter over an 8-inch square in the center of each foil sheet.
Mound the spinach in the center of the sheets and season with salt and pepper.
Sprinkle with the shallot.
Season both sides of each sea bass fillet with salt and pepper to taste and set the fillets on the spinach.
Scatter the pieces of butter over the fish.
Pull the sides of the foil up around the fish and drizzle the fillets with the wine.
Fold the edges of the foil to make sealed packets.
Arrange the packets on a baking sheet and bake for 12 minutes, or until the fish is cooked through.
Transfer 1 of the packets to a medium bowl.
Carefully make a small tear in the side of the packet and pour the juices into the bowl.
Repeat with remaining packets.
Using a spatula, transfer the fish and spinach to shallow soup dishes and pour the cooking juices over the fish and serve.
Serves 4.
Mexican-Style Flounder
4 flounder fillets
2 TSP. cumin
1 tsp. black pepper
1 (14 1/2 oz.) can Mexican tomatoes
3/4 cup shredded monterey jack cheese
Preheat oven to 400 degrees.
Lay flounder fillets in a baking dish.
Sprinkle cumin and pepper over fish.
Add canned tomatoes; sprinkle cheese on top.
Bake for 20-25 minutes.
Serves 4.
Crab Creole
1 large onion, chopped
1 clove garlic, crushed
1/2 cup green bell pepper, chopped
4 TBSP. bacon fat
1 (16 oz.) can small dice tomatoes
1 lb. crab meat
1/2 cup celery, chopped
1 tsp. sugar
1 tsp. Worcestershire sauce
Dash of hot pepper sauce
1/2 tsp. salt
1/8 tsp. pepper
Cooked rice
In a large skillet, saute onions, garlic, and green pepper in bacon fat until tender.
Add remaining ingredients and simmer for 20 minutes.
Serve over rice.
Serves 4.
If you would like to share your favorite seafood recipe with other Coastal Fisherman readers, you can email it to [email protected] or mail it to Coastal Fisherman Recipes, 12748 Sunset Avenue, Ocean City, MD 21842.
