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Crab Fondue

6 slices buttered white bread
1 ½ cups milk
1 can (7½ ounces) crabmeat, drained and flaked
2 eggs, slightly beaten
1/8 teaspoon salt
½ small onion, grated
½ cup shredded Cheddar cheese
2 tablespoons minced green pepper
1 can (10¾ ounces) cream of mushroom soup
¼ cup mayonnaise

Cut 3 slices of bread into ½-inch cubes and spread over the bottom of a buttered 8-inch square baking dish. Combine crab, onion, green pepper, and mayonnaise; spread over bread cubes. Cut the remaining 3 slices of bread into ½-inch cubes and sprinkle over crab mixture. Combine milk, eggs, and salt with a fork. Pour over mixture in baking dish. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight. Uncover and bake in a preheated 300 degree oven for 1 hour. Heat mushroom soup in a saucepan. Cut baked fondue into squares and serve with mushroom sauce.

Crabmeat Cobbler

½ cup chopped green pepper
1 tablespoon Worcestershire Sauce
¼ cup cooking sherry
½ cup chopped onion
1 package (6 ounces) frozen crabmeat, partially thawed
1 teaspoon poppy seed
¼ cup margarine
¼ cup flour
1 cup grated American cheese
1 teaspoon dry mustard
1 can (1 pound) tomatoes

Sauté green pepper and onion in margarine in saucepan until tender. Blend in flour and dry mustard. Gradually stir in tomatoes and Worcestershire sauce. Cook over medium heat until mixture boils and thickens. Add crabmeat; simmer, covered, for 10 minutes. Stir in cheese and sherry. Pour into a greased 1 ½-quart casserole. Drop Biscuit Topping by teaspoonfuls on crabmeat mixture. Sprinkle with poppy seed. Bake at 325 degrees F. for 15 to 20 minutes.

Biscuit Topping:
1 cup flour
½ cup milk
2 teaspoons baking powder
2 tablespoons vegetable oil
½ teaspoons salt
½ cup grated American cheese

Combine flour, baking powder, salt, and cheese in mixing bowl. Add milk and oil all at once, stirring only until moistened.

Note: For a quick topping, use 1 can refrigerated Tenderflake buttermilk biscuits. Separate dough into 12 biscuits; cut each biscuit in quarters. Arrange on crabmeat with points up. Sprinkle with poppy seed. Bake at 375 degree F. for 20 to 25 minutes.

Crab and Cheese Casserole

1/3 cup butter
1 tablespoon lemon juice
¼ cup chopped onion
1 teaspoon Worcestershire Sauce
¼ cup diced green pepper
2 (6-ounce) cans crabmeat, flaked
1 ½ cups milk
½ cup flour
1 cup shredded Cheddar cheese
1 teaspoon salt
½ cup buttered bread crumbs
1 teaspoon pepper
Dash of cayenne (optional)
1 teaspoon dry mustard

Melt butter in saucepan over low heat. Add onions and green pepper and cook slowly until tender. Remove onions and pepper. Blend flour, salt, pepper, cayenne, and mustard together; stir into butter. Add milk, stirring constantly. Cook until sauce is smooth and thickened. Fold in lemon juice, Worcestershire, crabmeat, ½ cup of cheese, and the sautéed vegetables. Spoon mixture into 6 individual casserole dishes

or shells, or 2-quart casserole. Blend remaining cheese with bread crumbs; spread around edge of dishes. Heat at 325 degrees F. for 15 to 20 minutes.

Easy Crabmeat Pie

1 (9-inch) pie shell, unbaked
1 cup milk or light cream
6 ounces Swiss cheese, grated
2 eggs
6-8 ounces crabmeat
2 tablespoons flour
2 teaspoons seasoned salt

Sprinkle cheese and crabmeat in the bottom of the pie shell. Mix and pour remaining ingredients over crab mixture. Bake for 45 minutes at 400 degrees F.
Yield 6 servings.

Quick Crab Casserole

1 (10 ounce) packages chopped broccoli
½ (16 ounce) package seasoned stuffing mix
1 (6 to 8 ounce) package lump crab meat
1 cup Cheddar Cheese, shredded
1 (10¾ ounce) can cream of Celery soup

Layer broccoli, crab meat, ½ can soup, stuffing, ½ can soup and cheese in 1½ quart casserole. Bake at 350 degree F. for 1 hour.
Yield: 4 servings.

Sautéed Crabmeat Over Rice

1½ pounds of crab meat
2 tablespoons 7-UP
¼ cup butter
3 to 4 cups cooked rice
1½ cups sour cream

Sauté crab in butter. Add sour cream and 7-Up. Serve over cooked rice. Yield: 6 to 8 servings.

Crab Newburg

1 pound backfin crab meat
Pinch cayenne pepper
¼ cup butter
2 cups skim milk
¼ cup diced green pepper
¼ cup white wine
1 cup canned mushrooms, sliced
1 tablespoon freshly grated Parmesan cheese
¼ cup flour
¼ teaspoon salt Fresh parsley, chopped
½ teaspoon dry mustard

Melt butter in medium saucepan. Add green pepper and mushrooms and sauté for 5 minutes. In a small bowl, combine flour, salt, mustard, and pepper. Blend into melted butter. Add milk and wine and stir constantly until mixture thickens. Add crab meat and pour mixture into baking dish. Sprinkle with paprika, grated Parmesan and parsley. Bake for about 8-10 minutes in preheated 350 degree F. oven.
Yield: 6 servings.

Lump Crab Meat and Shrimp

½ cup butter
Chopped parsley to taste
1 tablespoon flour
1 cup mayonnaise
1 cup whipping cream
1 pound lump crab meat
¼ cup sherry wine
½ pound shrimp, shelled and cooked
Chopped celery to taste
2 tablespoons Worcestershire
Potato chips, crushed
Salt and red pepper to taste
Grated Cheddar cheese

Make a rich cream sauce by melting butter and adding flour. Stir until smooth. Add whipping cream gradually. Add next 5 ingredients and cook slowly until thickened. Remove from heat. When mixture has cooled, add mayonnaise, crab meat and shrimp to sauce. Spoon into a buttered casserole dish. Sprinkle potato chips and cheese on top. Bake about 25 minutes in 325 degree F. oven. Freezes well.
Yield: 6 to 8 servings.

Crabmeat Imperial

1 tablespoon chopped green pepper, onion, and celery
2 eggs, beaten
2 (7½-ounce) cans crabmeat, flaked and boned
4 tablespoons margarine
½ cup all-purpose flour
2 teaspoons minced parsley
½ teaspoon salt
½ cup white wine
½ teaspoon dry mustard
¼ cup bread crumbs
1 ½ cups milk Parmesan cheese
2 teaspoons lemon juice
½ teaspoon Worcestershire Sauce
lemon slices

Preheat oven to 350 degrees F.

Cook green pepper, onion, and celery in margarine until tender but not brown. Blend in flour, salt, and mustard. Add milk; cook quickly, stirring constantly until thickened. Remove from heat; add lemon juice and Worcestershire sauce. Stir in beaten eggs, then fold in crabmeat and parsley. Also add wine and bread crumbs, if desired. Spoon into 1-quart casserole or 6 large baking shells. Sprinkle each with a little Parmesan cheese and paprika. Bake at 350 degree F. for 20 minutes or until heated through. Serve each topped with a lemon twist.
Yield: 6 servings.

Crab Cakes

1 pound crabmeat (Backfin)
2 teaspoons horseradish mustard
2 tablespoons dried parsley flakes
1 egg
1 tablespoon Worcestershire Sauce
1 slice white bread made into crumbs
1 egg yolk
1 tablespoon White Wine
¼ teaspoon dried lemon peel
5 drops of hot pepper sauce
3 tablespoons mayonnaise
1/8 teaspoon fresh ground black pepper

Remove any cartilage from crab meat.. If crab meat is very wet, gently pat dry with a paper towel. Put crab meat in a large bowl. Add parsley, bread crumbs, and lemon peel and toss lightly with a fork.

In a separate bowl, beat egg and egg yolk lightly with a wire whisk. Add mayonnaise and beat until smooth. Add remaining ingredients and beat until smooth again. Pour half of liquid mixture over crab meat mixture and toss lightly with a fork. Add remaining liquid ingredients and toss lightly again. Gently pat crab cake mixture into patties, about 1/3 cup each.
Chill crab cakes for ½ hour before frying. Heat a heavy iron skillet and add ¼ inch vegetable oil. When oil is hot, fry crab cakes over medium heat until golden brown on both sides, 4 to 6 minutes per side. Drain on paper towels. Serve with crackers or rolls and your favorite sauce.
Yield: about 9 cakes.

Baked Crabmeat Sandwich

12 slices thin bread, trimmed and buttered
½ teaspoon salt
½ pound cheese, grated
1 cup (7½-ounces) crabmeat
3 cups milk
4 eggs, beaten
½ teaspoon curry

Place six slices bread, butter-side up in casserole pan (9×13 inches). Spread crabmeat over; add 6 more slices bread, butter-side up. Sprinkle with grated cheese. Mix eggs, seasoning and milk together and pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45 minutes at 325 degrees F.
Yield: 8 to 10 servings.

Broiled Crab Sandwiches

1 (8-ounce) package cream cheese, room temperature
6 English muffin halves
6 tomato slices
1 tablespoon minced chives
½ cup mayonnaise
1 teaspoon lemon juice
½ cup sharp Cheddar cheese, grated
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 (7½-ounce) can crabmeat drained, picked, and flaked

Beat cream cheese with chives, lemon juice, Worcestershire, and salt until well blended and fluffy. Mix in crabmeat. Spread mixture on muffins and put on cookie sheet. Top each with slice of tomato. Spread each with mixture of mayonnaise and cheese. Bake at 350 degrees for 15 minutes or until heated through and bubbly.
Yield: 6 servings.

Deviled Crab

1 pound crab meat
Dash cayenne pepper
2 tablespoon butter
1¼ cup light cream
½ cup finely chopped onion
2 egg yolks, beaten
2 tablespoons finely chopped green pepper
½ cups fresh bread crumbs
½ teaspoon paprika
¼ cup all purpose flour
1 tablespoon butter
1 tablespoon dry mustard
¼ teaspoon freshly ground black pepper
¼ teaspoon hot pepper sauce
1 teaspoon Worcestershire Sauce

In large skillet melt 2 tablespoons butter. Add onion and green pepper and cook until tender. Stir in flour, mustard, Worcestershire, hot pepper sauce, pepper, and cayenne. Add cream gradually and cook over low heat until thickened, stirring constantly. Place mixture in 6 crab shells or ramekins. Combine bread crumbs, paprika, and 1 tablespoon butter. Sprinkle on top of each. Bake in 350 degree F. oven, for 15 to 20 minutes or until hot and bread crumbs are browned. Serve with lemon wedges.
Yield: 6 servings.

Seafood Salad

¾ pound of crabmeat
1 cup celery, diced
1 cup sharp Cheddar cheese, shredded
½ teaspoon seafood seasoning
3 tablespoons mayonnaise
1 small can (4.2 ounces) pitted ripe sliced olives
Chopped fresh parsley or garnish
2 scallions, thinly sliced

Combine the crabmeat, cheese, olives, scallions, celery, and seafood seasoning in a medium-sized bowl. Add mayonnaise to moisten. Chill for 1 to 2 hours. Top with chopped parsley and serve on a bed of lettuce.
Yield: 3 to 4 servings.

Seafood-Stuffed Tomatoes

2 cups cooked rice
1 jar (2 ounces) chopped pimentos, drained
1 cup cooked salad shrimp
1/4 cup chopped onion
¼ cup chopped dill pickle
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
¾ cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
4 hard-cooked eggs, chopped
½ teaspoon dill weed
½ cup chopped celery
¼ teaspoon pepper
½ cup chopped green pepper
6 to 8 large tomatoes

Combine the first nine ingredients in a bowl: set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. Just before serving, cut a thin slice from the top of each tomato, or scallop the top of each tomato with a sharp knife. Scoop out pulp and discard, leaving a ½-inch-thick shell. Fill each tomato with about ½ cup of salad. Serve immediately.
Yield: 6 to 8 servings.



NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775