Cooking seafood is easy when you know where to start. We have some outstanding recipes that we have gathered from our years in the industry.

We also are sharing some from our great friends at North Carolina Sea Grant. View their recipes below and visit Sea Grant's Mariner's Menu blog for more NC Seafood cooking ideas. The general Sea Grant website also has seafood consumer information.

  • All
  • Crab
  • Oysters
  • Shrimp

Savory Crab Cakes

  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper, freshly ground
  • 2 tablespoon fresh parsley, chopped
  • ¾ cup coarse French bread crumbs
  • 1 cup coarse French bread crumbs for coating
  • 2-3 tablespoons canola oil

In a medium bowl, combine egg, mayonnaise, Worcestershire, lemon juice, mustard, Old Bay, salt, pepper and parsley. Blend in bread crumbs.

Gently blend in crabmeat, being careful not to break pieces apart.

Make into 6 to 8 crab cakes. Lightly coat with remaining 1 cup crumbs.

Heat oil in a skillet. Fry at 350° F until brown, about 4 to 5 minutes on both sides. Drain on paper towels.

Contributed by Joyce Taylor


Simply Good Soft-Shell Crabs

  • 8 soft-shell crabs, cleaned
  • ½ cup flour
  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper
  • oil for frying

Combine flour, cornmeal, salt, pepper and cayenne in a large bowl. Dredge crabs in the mixture.

In a large skillet, heat oil to 375° F. Cook until reddish-brown, about 5 minutes. Use tongs or spatula to turn. Cook until done, about 5 more minutes. Drain on paper towels.

Contributed by Joyce Taylor


Broiled Oysters with Fine Herbs

You’ll notice that our recipes tell you to use rock salt in the pan when cooking oysters in their shells. A deep layer allows you to level the oysters in the salt, making them steady and also keeping the contents from spilling out of the uneven shells.

Remember to use caution when eating raw or partially cooked oysters.

  • 3 dozen select oysters
  • 1/4 pound butter, softened
  • 3/4 cup green onion, including tops, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh tarragon, finely chopped
  • 1/4 cup fresh cracker crumbs
  • 2 teaspoons fresh lemon juice
  • rock salt

Shuck oysters and place the deep half of the shells level on a bed of rock salt on baking pan. Mix together butter, onion, parsley, tarragon, crumbs and lemon juice. Divide evenly over oysters. Broil about 4 inches from heat until done, about 5 to 8 minutes.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor


Garlic Butter Oysters

Garlic, butter, oysters….need we say more?

  • 24 oysters in shell
  • 2 teaspoons garlic, pressed or minced
  • 4 tablespoons fresh parsley, chopped
  • 2 tablespoons butter
  • 4 tablespoons fresh bread crumbs

Shuck oysters and reserve deeper shells.

Combine garlic and parsley.

Place oysters in reserved shells in a bed of rock salt.

Place 1/2 teaspoon garlic/parsley mix on top of each oyster.

Place 1/2 teaspoon crumbs over each.

Top each with 1/4 teaspoon butter.

Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor


Oysters Rockefeller

Oysters Rockefeller makes a delectable appetizer and would be a great way to start your Thanksgiving holiday meal. Enjoy!

  • 48 oysters
  • 1 1/2 sticks butter
  • 1 10-ounce package frozen chopped spinach, thawed
  • 4 tablespoons onion, minced
  • 4 tablespoons fresh parsley, chopped
  • 1/2 cup celery, minced
  • 1/4 teaspoon dried tarragon leaves
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 2/3 cup toasted, fresh bread crumbs
  • 3 tablespoons butter, melted
  • rock salt

Scrub oysters with stiff brush under cold running water. Shuck and drain.

Melt 12 tablespoons butter in small saucepan. Add spinach, onion, parsley, celery, tarragon, cayenne, garlic powder, salt and Tabasco. Simmer about 5 minutes.

Spread layer of rock salt in baking pan. Place deep halves of oyster shells level on rock salt. Place oyster in each. Spread spinach mixture over each oyster. Combine bread crumbs and 3 tablespoons melted butter. Sprinkle over tops. Bake at 450°F until oysters are done, about 10 to 15 minutes.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor


Stir-Fried Noodles With Shrimp

Most of our pasta recipes almost make a meal in themselves. Just add a crisp vegetable salad, and enjoy a little taste of Italy.

  • 3/4 pound medium shrimp, peeled
  • 4 ounces thin egg noodles
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 cup Chinese (or green) cabbage, cut in thin strips
  • 1/2 cup thinly sliced carrots
  • 1 1/4 cup bean sprouts
  • 1 cup thinly sliced green onion, including tops
  • 2 1/2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Cook noodles according to package directions. Drain and set aside.

Heat oil in wok or heavy large skillet over medium heat. Add green onion and stir 1 minute. Add shrimp and garlic and stir 2 minutes. Add cabbage and carrots and stir 4 minutes. Add bean sprouts and stir 3 minutes. Add noodles, soy sauce, salt and pepper and stir until noodles are heated. Serves 2 to 3.