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Blue Crab and Avocado Salad with Ruby Grapefruit Vinaigrette

Blue Crab and Avocado Salad with Ruby Grapefruit Vinaigrette


 2 limes  

2 Ruby Red grapefruits

1 small shallot, minced

2 cloves garlic, minced

¼ cup finely chopped cilantro leaves

¼ cup finely chopped flat-leaf parsley

2 tablespoons finely chopped chives

2 tablespoons finely chopped basil

1 tablespoon finely chopped mint

1 teaspoon kosher salt

¾ teaspoons freshly ground black pepper

¼ cup honey

¼ cup vegetable or canola oil

2 ripe avocados

12 ounces cooked NC blue crabmeat, picked through of any shells

Cilantro Crisps

 3 spring roll wrappers

1 tablespoon finely chopped cilantro

1 large egg

1 teaspoon water


Cilantro Crips: 
Heat oven to 350 degrees. Cut the spring roll wrappers into 1-1/2 inch wide strips and place on a baking sheet. Whisk together cilantro, and water and brush over strips. Bake until golden, about five minutes.  Makes 12.

To make vinaigrette, juice the limes and grapefruit and strain to remove any seeds or pulp. Place juice in a bowl and add shallot, garlic, cilantro, parsley, chives, basil, oregano, mint, salt, pepper and honey. Whisk well to combine. While whisking constantly, slowly drizzle oil into mixture until emulsified. Chill until ready to serve.

Cut avocados in half and remove pits. Using a knife, gently score avocado into cubes. Using a large spoon, coop out the avocado into a bowl. Add crab and enough vinaigrette to coat and gently toss. 

Mound on mixed greens if desired. Serve immediately with cilantro crisps. 

Hot Crab Dip

Hot Crab Dip


8 ounces Cream Cheese
1 cup Sour Cream
2 tablespoons Mayonnaise
1/2 teaspoon Salt
1 teaspoon Worcestershire Sauce
6 ounces Crab Meat
1 package Cheddar Cheese


Mix first 5 ingredients together. Blend in crab meat with a little cheddar cheese. Bake at 350 degrees for 20-25 minutes. Add rest of cheese to the top. Microwave 3 minutes on high.  Serve with crackers or veggies.

Contributed by Jerry Lofland

Hatteras Style Crab Cakes

Hatteras Style Crab Cakes


1 lb of Fresh jumbo lump crab meat

2 teaspoons onion

2 Teaspoons celery

2 Teaspoons sweet bell pepper

1 Egg Yolk

2 Tablespoons Mayonnaise

2 Tablespoons Whole Grain Mustard

Extra Virgin Olive Oil


Fresh Cracked Pepper

Juice of I Lemon


In two tablespoons of Olive Oil, sauté two teaspoons each of onion, celery and sweet bell pepper, sprinkled with salt and fresh cracked pepper until translucent, about 2-3 minutes. Turn off heat and set aside.

Gently mix all ingredients except olive oil and lemon juice together, being careful not to break up large crab meat lumps. Once mixed it should have the consistency of a lightly dressed crab salad, slightly moist.

Add 2-3 Tablespoons of Panko bread crumbs.  Form mixture into golf ball sized balls and flatten out, slightly. 

Heat one Tablespoon of Extra Virgin Olive Oil over medium-high heat. Cook 3-4 minutes on each side.  Add olive oil to pan as needed but be careful not to add too much. Lightly sprinkle finished crab cakes with lemon juice

This recipe was featured in a cooking demonstration at the 2013 Outer Banks Seafood Festival. Courtesy of Cafe Pamlico Chef Forrest Paddock

Click here to view a video of the cooking demonstration.

Fish, Shrimp, Crab and Clam Soup

Fish, Shrimp, Crab and Clam Soup


1 lb Cobia
Grouper cut into 2 inch chunks
2 cups clam and juice
1/2 lb shrimp large – chopped
1 lb crabmeat
1 onion chopped
1/2 cup celery
2 cups potatoes – chopped small
1 medium can tomatoes chopped
1-1/2 cup water
Salt and pepper
2 bay leaves


Saute celery and onions until tender, add clams with juice, tomatoes, bay leaf and water, season with salt/pepper, cook about 10 minutes, add fish and shrimp, cook slowly about 10 minutes, gently stir in crabmeat cook about 10 more minutes, Let sit a few minutes before serving. Serve with good sopping bread.

(Compliments of Sharon Peele Kennedy at Beach 104) 

Crab Salad

Crab Salad

You've probably tried tuna salad, potato salad, shrimp salad and tomato salad but have you ever tried a crab salad? This recipe from Mariner's Menu: 30 Years of Fresh Seafood Ideas is sure to please and will make a great addition to your summer bar-b-que.


1 pound blackfin crabmeat

lettuce leaves

2 hard-cooked eggs, chopped

2 tablespoons chopped sweet pickle

1/2 cup mayonnaise

1 cup chopped celery

1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground white pepper

2 tablespoons finely chopped red onion

tomato wedges for garnish



Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl.  Mix well.  Gently blend in crabmeat and eggs, being careful not to break pieces apart.  Chill thoroughly.  Serve on lettuce leaves.  Garnish with tomato wedges.  Serves 6.

Charleston Blue Crab Cakes

Charleston Blue Crab Cakes

2 cups blue crab meat

1 egg

Crumbs from two slices of toasted bread

1 1/2 tablespoon olive oil

1 tablespoon melted butter

1/4 cup chopped onion, sauteed

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat, mix to combine. Add the crab meat to the mixture and gently toss.

Heat olive oil in a frying pan.  Make crab cakes by pressing handfuls of the mix into thick patties (about 1/4 to 1/3 cup of mixture per cake).  Lightly brown each cake (about two minutes per side) in the pan.

Beaufort Crab Cakes

Beaufort Crab Cakes


1 lb crab meat

2 tablespoons flour

2 tablespoons butter, melted

2 tablespoons mayonnaise

Juice of 1/2 lemon

1 teaspoon mustard

1/2 teaspoon crab boil seasoning

1 egg, beaten

Salt and pepper to taste

Cracker meal


Combine all ingredients except egg and salt and pepper. Beat egg with salt and pepper added. Form crab mixtureointo cakes. Roll each cake in cracker meal, dip in egg, then roll again in cracker meal. Fry in hot oil until brown. Serves 6.

Recipe courtesy of Tradewinds Magazine. Photo courtesy of Locals Seafood.