Ingredient: Worcestershire sauce

Crab Stuffed Flounder

Alison’s Crab Stuffed Whole Flounder 

Crab Stuffed? Why Not?

Here on the North Carolina coast, we love some fresh, local flounder. It is sweet with a delicate texture, making it ideal for people who are trying to get into fish for the first time.

Did you know that flounder are carnivorous and highly predatory animals? They are! The flounder hides on the sand on the sea floor waiting for potential prey. Then the flounder ambushes it once it has been spotted. Flounder feed on a variety of bottom-dwelling marine species including small fish, shrimp, and crabs.

In this dish, the crab finds its way into the flounder by way of a rich, delicious stuffing. This recipe comes from Mott Channel Seafood’s own Alison Long. She combines two of our most popular fresh seafood offerings, flounder and crab meat. It calls for about one pound fresh Motts Channel Seafood crabmeat (jumbo, backfin or claw). Depending on the size of the flounder you buy you might have a little crab meat leftover for some crab cakes!

This is a rich and delicious dinner offering that begs for second helpings. Enjoy!

For more recipes please click here.

Serves 4-6
Photo Credit:  TheSaucySoutherner.com

Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
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Crab Stuffed Flounder
Alison’s Crab Stuffed Whole Flounder 
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Ingredients
Crab Stuffing
Servings:
Instructions
  1. Preheat the oven to 350 °F.
  2. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  3. Stuff the flounder with the Crab Stuffing. Sprinkle with paprika.
  4. Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for about five additional minutes (watch closely!). When the fish is done, remove it from the oven. Slice medallions of butter and place it on top of the grilled fish.
  5. Sprinkle fresh parsley on top for added color.
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Cajun Beer Basted Red Drum

Cajun Beer Basted Red Drum on the Grill

Love Red Drum? Try it Cajun beer basted style on the grill!

Red drum, also known as redfish, channel bass, and red bass, is a popular game fish this time of year. It gets its name from not only its color but also because they can produce a “drumming” sound using special muscles rubbing against the inflated air bladder, like fingers rubbing on a balloon.

This fish offers a light flavor profile, thus is very versatile in its preparation options. Red drum can be cooked on the stove, in the oven, in the broiler or on the grill (see recipe below). The simplest method of cooking a red drum requires only oil, salt, and black pepper.  You can also add herbs, garlic, lemon juice and other seasonings to your taste.

This Cajun Beer Basted Red Drum recipe combines some of the best ingredients of summer: Fresh, local seafood, beer and anything on the grill. Motts Channel Seafood shares how to make dinner delicious with fresh red drum. Enjoy!

However you prepare it, make sure it comes from Motts Channel Seafood, where fresh it best! For more recipes please click here.

 

 

Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
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Servings
4-6 entree servings
Servings
4-6 entree servings
Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
Print Recipe
Servings
4-6 entree servings
Servings
4-6 entree servings
Ingredients
Servings: entree servings
Instructions
  1. Set a medium fire in the grill.
  2. Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  3. In a small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  4. Stir and sauté until onion translucent and sauce darkened and slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
  5. Add the bottle of beer, a 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  6. Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates. Cook 20 minutes over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
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Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
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Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
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chargrilled_oyster_pasta

Chargrilled Oyster Pasta

Chargrilled Oyster Pasta

Oyster lovers know that chargrilled oysters are a special treat. Even folks that do not like roaster oysters admit to liking them chargrilled.  It is a lot less time consuming than setting up an oyster roast and the clean up is quick and easy.

Savor the last few weeks of the oyster season with this simple yet flavor-full Chargrilled Oyster Pasta dish. Don’t forget to read the tip and option suggestion at the end. Also, please share your seafood culinary successes with us via FacebookInstagram or Twitter.

Serves two.

Recipe Credit: Kevin Lynch
Photo Credit: closetcooking.com

For more great recipes please click here.

chargrilled_oyster_pasta
Chargrilled Oyster Pasta
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Servings
2 people
Servings
2 people
chargrilled_oyster_pasta
Chargrilled Oyster Pasta
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
  2. Meanwhile, melt the butter in an oven-safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper, and cayenne to taste and mix in the parsley.
  3. Tip: Save the oyster juices and place them in the pasta along with the seafood stock. Option: Add a few drops of liquid smoke for the smoky chargrilled flavor.
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grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
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grilled oyster
Grilled Oysters
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Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
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New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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Old Bay Holiday Crab Ball

Old Bay Crab Ball
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Servings Prep Time
10 servings 10 minute
Servings Prep Time
10 servings 10 minute
Old Bay Crab Ball
Print Recipe
Servings Prep Time
10 servings 10 minute
Servings Prep Time
10 servings 10 minute
Instructions
  1. Mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer
  2. Chill mixture 1 hour.
  3. Mixture should be thick enough to shape into 2 balls or logs.
  4. Roll in the crushed pecans
  5. Serve with crackers.
Recipe Notes

Recipe Credit: Donna Luckadoo Photo Credit: Food.com

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