West Indies Salad
Originally featured in “Fourth of July Party on the Wharf,” July 2019.
SERVES 10
Ingredients
1 medium onion, finely chopped
1 pound fresh jumbo lump crabmeat, picked through for shells
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1/4 cup cider vinegar
1/2 cup cold water
1 head Bibb lettuce leaves
1 sleeve saltine crackers
Directions
Line the bottom of a serving bowl with half the chopped onion. Add crabmeat, and top with remaining chopped onion. Sprinkle with salt and pepper. Pour oil, vinegar and water one at a time over crab and onion layers. Do not stir. Cover and chill for 2 to 12 hours. Serve cold over Bibb lettuce, alongside crackers or both!
Stuffed Crab
Originally featured in “Artist In Residence: At Home With The Turner Family,” September 2022
SERVES 4
Ingredients
6 oz. box of stuffing mix
1/2 cup butter
1/2 tsp. poultry seasoning
1/2 tsp. parsley flakes
1 cup crab meat (can substitute cooked shrimp)
1 ½ cups water
Paprika, to taste
Chopped rosemary, for garnish
Ingredients
1. Combine all ingredients except crab meat and paprika and cook according to stuffing mix directions.
2. Add crab meat.
3. Scoop into ungreased muffin tin and freeze.
4. Allow to set, then drop in freezer bags and freeze until you are ready to cook.
5. To cook, place in custard cups or crab dishes with a pat of butter and a sprinkle of paprika.
6. Cook at 350 degrees for about 20 minutes until golden brown.
7. Garnish with chopped rosemary and serve.
Quick & Easy Fish Stew
Originally featured in “4 Seafood Stew Recipes,” November 2020
SERVES 4
Ingredients
6 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2/3 cup fresh parsley, chopped
1 14-ounce can whole peeled tomatoes
2 teaspoons tomato paste
8 ounces clam juice
1/2 cup white wine
1 1/2 pounds firm white Gulf fish, cut into bite-sized pieces
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon hot sauce
Salt and pepper, to taste
Directions
1. In a large pot, heat oil over medium-high heat. Add onion and cook 3 – 4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. Add parsley and cook 2 minutes more.
2. Combine tomatoes with juices and tomato paste with onion mixture. Reduce heat to medium and cook 10 minutes, stirring occasionally to prevent sticking.
3. Add clam juice, white wine and fish to pot. Simmer 3 – 5 minutes until fish is cooked through. Season with herbs, hot sauce, salt and pepper. Serve warm.
Salmon and Potatoes with Crispy Brussels Sprouts and Arugula Salad
Originally featured in “Health in Every Season,” January 2023.
SERVES 4
Ingredients
1⁄2 pound baby potatoes
4 cups brussels sprouts, trimmed and sliced into quarters
4 tablespoons avocado oil, divided
Sea salt and pepper, to taste
4 4-ounce salmon filets
1-2 tablespoons creole seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice, divided
2 teaspoons red wine vinegar
1 cup arugula
1⁄2 cup basil leaves, roughly torn
Chili flakes, to taste
2 tablespoons grass-fed butter
Directions
1. Preheat oven to 425 degrees.
2. On a large baking sheet, combine potatoes, brussels sprouts, 2 tablespoons of avocado oil, and a pinch of salt and pepper. Toss well to coat the vegetables, then bake for 15 minutes.
3. Rub 1 tablespoon of avocado oil on the salmon, then coat in creole seasoning.
4. Remove the pan of potatoes and brussels sprouts from the oven and place the salmon in the center of the pan. Bake everything together for 10-15 minutes or until your salmon has reached your desired doneness.
5. In a large bowl, whisk together the lemon zest, 1 tablespoon of lemon juice, red wine vinegar, and 1 tablespoon of avocado oil. Season with salt and pepper. Add the arugula, basil and a pinch of chili flakes. Toss to combine.
6. Add the butter to a small pot over medium heat and melt. Once melted, allow the butter to brown until fragrant and golden, about 2-3 minutes. Stir often. Remove from heat and stir in 1 tablespoon of lemon juice.
7. Serve the salmon, potatoes, and brussels sprouts together with the arugula salad on the side or on top. Drizzle the salmon with brown butter to finish. Serve warm.
Yaya’s Crab Claws
Originally featured in “Entertaining at Home with Elizabeth Damrich,” June 2021.
SERVES 6
Ingredients
3/4 cup olive oil
1/4 cup white balsamic vinegar
1 small package dry Italian salad dressing mix (0.7 ounces)
1/2 teaspoon ground oregano
1 tablespoon lemon juice
1 teaspoon finely minced garlic
1/4 cup dried parsley flakes
1/2 cup grated Parmesan cheese
1 tablespoon vermouth
1 tablespoon Worcestershire sauce
1 pound crab claws, cooked and shelled
Directions
Whisk olive oil and vinegar into salad dressing mix. Add remaining marinade ingredients and stir to combine. Gently fold crab claws into marinade. Transfer to a large plastic container with lid and refrigerate several hours or overnight, turning several times to allow marinade to coat well.
Mexican Shrimp and Corn Street Tacos
Originally featured in “Family Dinner,” March 2020.
SERVES 4
Ingredients
2 tablespoons salted butter or avocado oil
3 cups cooked shrimp
1 1/2 cups cooked corn kernels, fresh or frozen
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon coarse sea salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
12 miniature corn tortillas, or 8 regular-size corn tortillas
Kale Slaw (recipe below)
1/4 cup crumbled Cotija cheese
4 lime wedges, for serving
Directions
1. Melt butter in a large skillet over medium-high heat. Add shrimp and corn and cook for 2 minutes to warm through.
2. Add lime juice, salt, chili powder, garlic powder and paprika and toss to coat the shrimp and corn. Saute for 3 to 4 minutes, until the shrimp is slightly browned.
3. Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for about 30 seconds per side, until the tortilla is pliable and begins to brown slightly. Remove and keep warm in kitchen towel. Repeat with remaining tortillas.
4. To assemble the tacos, top the warmed tortillas with Kale Slaw and shrimp filling and garnish with Cotija cheese. Serve with lime wedges.
Kale Slaw
1 cup sliced kale
chipotle-lime dressing (recipe below)
In a small bowl, toss kale with chipotle-lime dressing until it is fully coated.
Chipotle Dressing
MAKES 1/2 CUP
1/2 cup mayonnaise
1 tablespoon water
2 teaspoons lime juice
1/8 teaspoon salt, more to taste
1/2 teaspoon chili powder
1 teaspoon smoked paprika
1/8 teaspoon chipotle powder
Add all the ingredients to a small bowl and whisk together until smooth. Adjust seasoning to taste. Can be stored in the fridge for up to 3 weeks.
Barbecue Shrimp on the Grill
Originally featured in “Sunset Supper,” April 2020
SERVES 4
Ingredients
juice of 2 lemons
1/2 cup Worcestershire sauce
1/2 teaspoon kosher salt
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 tablespoon minced garlic
3 sticks cold unsalted butter, cubed
1 lemon, sliced into 1/2-inch rounds
3 bay leaves
2 pounds jumbo head-on shrimp, unpeeled
French bread, for serving
Directions
1. Light a charcoal fire in an outdoor grill and let cool to medium heat.
2. In a large cast-iron Dutch oven, combine lemon juice, Worcestershire, salt, pepper, Creole seasoning and garlic, stirring to combine. Add butter, lemon slices and bay leaves to the pot and set over a medium fire. Bring to a boil and add shrimp, tossing occasionally until the shrimp are pink and cooked through.
3. Remove from heat and place shrimp in serving bowls, then top with juice from Dutch oven. Serve immediately with a hunk of French bread for dipping.
Clifton Morrissette’s Fried Shrimp/Oysters
Originally featured in “Calling on the Queen,” February 2017
SERVES 6 – 8
Ingredients
16 ounces medium-sized Bayou la Batre oysters, shucked, in their liquor (or 1 pound peeled, tail-on Gulf shrimp, preferably 16 – 26 count size)
1 1/2 cups buttermilk
8 cups vegetable oil, or enough to fill a cast-iron pot with 2 inches of oil
2 cups Dixie Lily Fried Seafood Breader
Directions
1. Drain oysters. Place oysters in a large bowl and add buttermilk. Place in refrigerator and allow to soak at least 5 minutes and up to 30 minutes.
2. Meanwhile, heat a large heavy-bottomed pot or fryer with plain vegetable oil (not peanut oil) to 325 degrees. Do not allow oil to get above 350 degrees.
3. Pour the Dixie Lily Seafood Breader into a shallow baking dish. Remove seafood from milk and drop into the breader. Toss to coat and immediately place oysters into the hot oil.
4. Fry until golden brown, 3 – 5 minutes, then drain briefly on paper towels.
5. Serve immediately with cocktail, remoulade or tartar sauce for dipping.
Eastern Shore Bouillabaisse
Originally featured in “4 Seafood Stew Recipes,” November 2020
SERVES 1 – 2
Ingredients
2 tablespoons olive oil
8 51/60 shrimp
3 ounces fish
3 large or 5 small shellfish
salt and pepper, to taste
1/2 tablespoon garlic, chopped
1/2 tablespoon shallots, chopped
1/4 cup leeks, chopped
1/4 cup fennel, chopped
3 ounces white wine
8 ounces fish stock
1 ounce red tomato, diced
1 ounce green tomato, diced
2 ounces butter
Italian parsley and fennel fronds, for garnish
Directions
1. Heat oil in a large pan until smoking hot.
2. Quickly saute shrimp, fish and shellfish. Season with salt and pepper.
3. Add garlic and shallots and cook until softened.
4. Add leeks and fennel and cook until softened.
5. Deglaze with white wine and reduce by half. Add fish stock and cook for approximately 4 minutes.
6. Add red and green tomatoes at the very end.
7. Finish with butter and garnish with chopped Italian parsley and fennel fronds.
Shrimp Remoulade
Originally featured in “Regina’s Family Kitchen, ” May 2016
SERVES 6
Ingredients
2 pounds medium-sized shrimp, boiled and peeled
1 1/2 cups mayonnaise
3 tablespoons Creole mustard
3 tablespoons hot sauce (Mary Ann and Regina prefer Crystal.)
4 tablespoons capers, drained
1/2 purple onion, minced
large handful flat leaf parsley, chopped
3 ribs celery, finely chopped
fresh cracked black pepper, to taste
Creole seasoning, to taste (Mary Ann and Regina use Tony Chachere’s.)
Directions
Toss all ingredients together until well combined. Refrigerate for about 3 hours before serving.
Follow this link for more seafood recipes to enjoy all year!
