Appetizer Recipes

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Ingredients

1 pound raw, shucked oysters

½ cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon black pepper

1 large egg

1 ½ cups panko breadcrumbs

4 cups salad with dressing of choice

Directions

1. Preheat the air fryer to 380 degrees Fahrenheit.
2. Add the flour, kosher salt, and black pepper to a small bowl. Stir to combine.
3. Add the egg to its own small bowl; add panko breadcrumbs to another small bowl.
4. Dredge both sides of each oyster in flour, then egg, and finally panko breadcrumbs. Set aside.
5. Add coated oysters in a single layer in the air fryer basket. Cook on one side for 3 to 4 minutes.
6. Flip oysters and cook for another 3 to 4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
7. Cook in batches until all are done.
8. Serve on top of salad or as oyster burgers.

Tip: For more browning, lightly coat the oysters with olive oil cooking spray before placing them in the air fryer basket.

Recipe courtesy of North Carolina Sea Grant, developed in partnership with the Department of Agricultural and Human Sciences for North Carolina Sea Grant’s Mariner's Menu.

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Ingredients

4 tablespoons butter

1 tablespoon garlic, minced

1 teaspoon lemon juice

1 teaspoon paprika

2 lobster tails

Salt and pepper to taste

Parsley to taste, finely chopped

Directions

1. Cut the lobster tails almost all of the way down the middle with kitchen shears.
2. Melt the butter in a saucepan, add in the garlic, parsley, paprika, salt, and pepper. Stir to combine.
3. Brush or spoon the butter mixture onto the lobster meat.
4. Place the lobster tails into the air fryer. Cook for 5 to 7 minutes at 375 degrees Fahrenheit, depending on the size of the tails.
5. Top with a squeeze of lemon juice and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

Grain Mustard Aioli

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2 egg yolks

2 cloves garlic

1 tablespoon freshly squeezed lemon juice

1 tablespoon champagne vinegar

2 teaspoons whole grain mustard

½ cup extra-virgin olive oil

½ cup canola oil

Kosher salt and freshly ground black pepper

Angels on Horseback

9 slices bacon

18 medium to large oysters, shucked

4 lemon wedges

¼ cup of Grain Mustard Aioli

Directions

Grain Mustard Aioli

1. In a food processor fitted with the metal blade, puree the yolks, garlic, lemon juice, vinegar, and mustard until combined.
2. Scrape the sides down with a rubber spatula and pulse a few more times to make sure the ingredients are well blended.
3. With the food processor running, slowly add the oils in a thin stream through the tube and let them emulsify with the yolks. If the mixture becomes too thick, add a few drops of cold water and continue adding the oil. The finished aioli should easily coat a spoon.
4. Season with salt and pepper. Refrigerate in an airtight container for up to five days.

Angels on Horseback

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the bacon slices flat on a baking sheet with about ½ inch between them. Bake until slightly crispy but still pliable enough to wrap around the oysters, 15 to 18 minutes.
3. Remove the bacon from the oven and turn up the oven to 425 degrees.
4. Let the bacon cool slightly, then cut the slices in half crosswise. Wrap each shucked oyster with a bacon slice and secure by pushing a toothpick through the oyster. Place on a clean baking sheet.
5. Bake the wrapped oysters until the bacon is crisp and the oysters are warmed through, about 6 minutes. Serve with lemon wedges and aioli on the side.

Recipe courtesy of Chef Jeremy Sewall, adapted from The Row34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar.

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Ingredients

2 cups coarsely chopped clams

¾ cup clam liquid

2 cups fresh breadcrumbs

1 cup freshly grated Parmesan cheese

2 tablespoons minced fresh parsley

¼ teaspoon pressed garlic

1 teaspoon oregano

½ teaspoon dry thyme

½ teaspoon dry basil

½ cup dry white wine

Freshly ground black pepper, to taste

2 tablespoons olive oil

Rock salt

Directions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Scrub the clams thoroughly under cold, running water. Open the clams, reserving ¾ cup clam liquid. Discard the top shell (keep the bottom shell!) and chop the clam meat.
3. In a medium bowl, combine the clam liquid, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, thyme, basil, wine, pepper, and olive oil.
4. Place the clams on the bottom half shell in a bed of rock salt in a cooking pan. Top each with the breadcrumb mixture.
5. Bake until browned and the clams are cooked through. About 10 to 15 minutes.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

1 pound (four sticks) unsalted butter, softened to room temperature

½ cup brown sugar

¼ cup bourbon

⅔ cup peeled garlic cloves, finely chopped

1 10-ounce can of chipotle chilies in adobo sauce, chopped

50 oysters

Directions

1. In a medium bowl, dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well. It will remain a bit lumpy in texture. Use a food processor, if desired.
2. On a piece of parchment paper, pile the butter mixture along the center, working to form a “log”. Wrap the butter mixture and fold it into a log-shape. Refrigerate for at least an hour. The finished roll should be the dimension of a cube of butter, but about a foot long. (Note: While the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective.)
3. While the grill warms to medium heat, remove the butter mixture from the refrigerator and shuck the oysters. Cut butter into thin pats—about ¼ inch—and place a piece on each shucked oyster before placing the oysters on the grill. Wait for the butter to melt and start to bubble and allow the oysters sizzle for about one minute. Once the oysters and butter have bubbled, remove them from the grill. Let them cool for a moment and enjoy!

Recipe courtesy of Hog Island Oyster Company.

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Ingredients

4 cups calamari (squid cut into ⅓- to ½-inch thick rings)

2 teaspoons flour

¼ cup oil

¾ cup diced tomatoes

1 medium onion

3 cloves of garlic

2 teaspoons butter

1 teaspoon fish sauce

1 tablespoon lemon juice

2 teaspoons ginger

½ teaspoon chili pepper

¼ teaspoon black pepper

¼ teaspoon salt

1 tablespoon fresh parsley

Directions

1. Prepare sauce first. Add tomatoes, onion, garlic, butter, fish sauce, lemon juice, and spices. Simmer and taste periodically.
2. Add oil to the pan and bring to medium heat.
3. Sprinkle calamari with flour and gently place in oil. Gently place each piece into oil and cook until golden brown on both sides. Remove from the pan and place on a wire rack or plate with paper towels. Let them set a minute or two before serving with dipping sauce.

Recipe courtesy of Lyndy Broomfield, culinary student, Chesterfield Technical Center, Richmond, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant.

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Ingredients

8 ounces surimi (imitation crabmeat), leg style

½ cup Japanese rice-wine vinegar

6 tablespoons sugar

1 tablespoon salt

1 ½ cups Japanese short-grain rice

4 sheets nori (Japanese seaweed), each cut crosswise into 2 pieces approximately 4 by 9 inches

1 ripe avocado

Toasted sesame seeds, optional

2 tablespoons wasabi powder

Soy sauce

Bamboo sushi rolling mat

Directions

1. Combine vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and let cool. Wash the rice in cold water until the water runs clear. Combine rice with 1 ¾ cups of water and cook in a rice cooker for 45 minutes (or follow directions on the package for stove-top cooking). Place cooked rice in a large bowl. Pour ¾  cup of the cooled vinegar mixture over the rice and stir. Wait until the rice cools to body temperature before making rolls (approximately 30 minutes).
2. Completely cover the bamboo rolling mat with plastic wrap and set aside. Peel the avocado and cut it into 16 slices. Cut the cylinders of surimi lengthwise in half. Lay one sheet of nori on the counter and—with hands moistened with water—pat rice onto the surface. Sprinkle toasted sesame seeds over rice. Turn the nori over onto the plastic-covered bamboo rolling mat, rice-side down, with 1 of the long sides along the edge where you will begin rolling. With this long side facing you, place two pieces of avocado and two pieces of surimi across the length of the seaweed side, about 1 inch up from the bottom. Lift the edge of the mat and roll the long edge of the nori firmly over the avocado and surimi. Continue to roll firmly, remove roll from mat, and cut with a very sharp knife into six equal pieces. Repeat with remaining nori. Rolls can be wrapped in plastic and left at room temperature for ½ hour. Do not refrigerate.
3. Mix wasabi powder with 2 tablespoons of water. Arrange rolls on a plate and garnish with a large pinch of wasabi paste. Serve with soy sauce.

Recipe courtesy of Steve Fujii, Chef at Ebisu in San Francisco, California.

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Ingredients

1 large acorn squash, quartered and seeds removed

½ cup of apricot nectar, divided

1 teaspoon salt, divided

1 teaspoon white pepper, divided

½ teaspoon olive oil

3 green onions, thinly sliced, plus additional for garnish

¼ cup of dried apricots, chopped

1 garlic clove, minced

¼ cup half-and-half cream

2 6-ounce cans of lump crabmeat, drained

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place acorn squash in a greased 13x9-inch baking pan. Drizzle it with ¼ of a cup of the apricot nectar and sprinkle with ½ teaspoon each of salt and white pepper.
3. Bake, covered, until fork-tender. Approximately 35 to 40 minutes.
4. While the squash bakes, heat butter and oil in a large skillet over medium-high heat.
5. Add the green onions and cook for 5 minutes or until tender, then add the dried apricots and garlic; cook 1 minute longer.
6. Stir in the half-and-half and the remaining apricot nectar, salt, and white pepper. Bring to a boil and then reduce the heat to let it simmer for 5 minutes.
7. Gently stir in the crab; heat through.
8. Arrange the squash on a serving dish and add the crab mixture over top. Sprinkle with additional green onions and serve hot.

Recipe and photo courtesy of the Seafood Nutrition Partnership.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Saffron Corn Cream

4 tablespoons butter

2 shallots, finely diced

8 ears fresh corn, husked and shucked

1 ½ teaspoon saffron threads

1 cup heavy cream

Potato-Scallion Pancakes

1 pound russet potatoes

1 bunch scallions

2 eggs

1 tablespoon salt

1⁄2 tablespoon pepper

2 tablespoons clarified butter for frying

Fiery Dusted Scallops

1 ½ pounds sea scallops

1 teaspoon smoked sea salt

½ teaspoon smoked sweet paprika

2 tablespoons tomato powder

1 tablespoon black pepper

2 tablespoons butter

½ cup diced tomatoes

¼ cup fresh basil leaves, cut into long, thin strips

Directions

1. Sweat shallots in 3 tablespoons butter until they are soft and translucent. Add the corn and sauté for 2 to 3 minutes. Add the saffron and cream, then simmer for 4 minutes until the saffron has released its aroma and color. Season with salt and pepper. Place the corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.
2. Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form the potato mixture into pancakes. Coat the bottom of the pan with clarified butter and add the pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in the oven until service.
3. Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush the pan with butter and sear the scallops—about 3 minutes on each side—until caramelized and firm to touch. To serve, place sauce on a plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.

Recipe courtesy of Chef Laura Rogers, NOAA chef, 2006 Great American Seafood Cookoff.

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Ingredients

1 pound bluefish filets, skinless, cut into 1-inch pieces

3 tablespoons butter

½ cup onion, minced

½ cup celery, minced

3 tablespoons flour

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

⅛ teaspoon cayenne pepper

2 cups milk

1 14.5-ounce can cream-style corn

Paprika, to taste

Directions

1. Melt the butter in a medium saucepan. Add in the onion and celery and saute lightly.
2. Blend in the flour, salt, pepper, and cayenne.
3. Add the milk slowly, stirring constantly, until slightly thickened.
4. Blend in corn and heat.
5. Add the fish and cook until done. About 10 minutes.
6. Serve in bowls, sprinkled with paprika.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

Garlic Oil

¼ cup extra virgin olive oil

2 garlic cloves, thinly sliced or grated

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

¼ teaspoon salt

Black pepper

Pizza

1 serving pizza dough

½ ball fresh mozzarella, sliced

⅓ cup parmesan, finely grated

1 3-ounce can of high-quality smoked oysters

1 ½ cups bitter greens (e.g., arugula, frisée)

1 teaspoon vinegar, or a squeeze of lemon juice

Olive oil

Directions

1. Make the garlic oil by heating the olive oil over medium-low heat and adding the garlic. Cook until the garlic is golden, but be careful not to let it burn. Swirl the oregano and red pepper flakes into the oil and take off the heat. Pour the garlic oil into a bowl and mix in salt and black pepper to taste.
2. Preheat the oven to 500 degrees Fahrenheit.
3. Oil a baking sheet and stretch the dough out to the edges, taking care not to push all the air out of the dough.
4. Coat the dough with a thin layer of the garlic oil. You'll probably have some extra; reserve at least 1 tablespoon.
5. Add the mozzarella, smoked oysters, and parmesan. Pop the pizza into the oven. Cook until the pizza is bubbling and golden.
6. While the pizza is cooking, dress your salad with 1 tablespoon of the reserved garlic oil and vinegar or lemon juice.
7. Let the pizza cool slightly, cut, then top with dressed greens.

Recipe courtesy of Abby Rogerson at Washington Sea Grant. For more great seafood recipes, visit Discover West Coast Seafood: A Recipe Series.

Ingredients

2 tablespoons sweet butter

1 leek root with green tops trimmed

1 cup lump crabmeat picked over for any remaining bits of shell

1 pint oysters with their liquor

½ cup white wine

3 tablespoons lemon juice

1 cup heavy cream

Salt and white pepper to taste

Directions

1. Butter four scallop shells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, and pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, add the leek and cook until softened, about 5 minutes, stirring frequently. Remove from the heat and stir in the crab meat. Spread the mixture on each of the scallop shells.
2. Put the oysters in a small saucepan with their liquor, the wine, and the lemon juice. Poach them just until their edges begin to curl. With a slotted spoon to drain them, place the oysters on the crab mixture, dividing them among the four shells. Over high heat, reduce the liquid remaining in the pan to about ⅓ cup, skimming the surface as it boils down. Add the cream and reduce further, until the sauce is thick and concentrated in flavor. Season delicately with salt and pepper, and spoon the sauce over the oysters.
3. Just before serving, preheat the broiler and run the dishes under it briefly, only enough to glaze them.
4. Serve immediately.

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Ingredients

2 pounds mussels

8 ounces smoked sablefish (black cod)

Garlic, to taste

A drizzle of olive oil

Summer vegetables, such as fresh fennel bulb, sungold tomatoes, green beans, new potatoes, little gem lettuce, and beets.

White wine, to taste

1 cup of your favorite recipe for aioli

Directions

1. Steam the mussels in white wine and garlic. Pull  the cooked mussels out of the shell and store in the cooking liquid in the fridge to cool.
2. Blanch the green beans, boil or steam your potatoes until tender. Do the same for the beets, but stopping a touch early so they still have a little crunch to them.
3. Slice all the vegetables except the tomatoes and green beans and keep them in the fridge to stay cold.
4. Pull the mussels from the liquid and drizzle with extra virgin olive oil, sea salt, and fresh black pepper.
5. Assemble the mussels, smoked sablefish, and vegetables on a large platter and serve alongside your favorite recipe for aioli.

Recipe courtesy of Chef Renee Erickson, co-owner of Sea Creatures Restaurants.

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Ingredients

10 jalapeño peppers, sliced in half lengthwise and seeds removed

3 tablespoons sour cream

4 ounces cream cheese, softened to room temperature

2 teaspoons lemon juice

½ cup roma tomatoes, diced

2 slices bacon, cooked and crumbled (optional)

4 ounces pre-cooked lobster meat, finely chopped

Salt and pepper to taste 

Directions

1. Preheat the oven to 425 degrees Fahrenheit and coat a baking sheet or baking dish with non-stick cooking spray.
2. In a medium bowl, combine sour cream, cream cheese, bacon (optional), lemon juice, chives, and salt and pepper. Add lobster meat and gently stir into the filling mixture.
3. Arrange sliced jalapeño halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
4. Bake at 425 degrees Fahrenheit for 10 minutes, or until the top of the filling is golden on the edges. You can put the oven on broil for the last couple of minutes to get the nice golden-brown color and ensure the peppers are cooked through.

Recipe courtesy of the Seafood Nutrition Partnership.

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Ingredients

1 pound poached monkfish (begin with 1 ½ pounds raw fish)

4 tablespoons butter

½ cup diced potatoes

½ cup chopped carrots

½ cup chopped celery

¾ teaspoon salt

½ teaspoon freshly ground white pepper

½ teaspoon dried basil

2 cups chicken broth

¼ cup dry white wine

2 cups heavy cream

Directions

1. Poach the monkfish in lightly salted water. Coarsely chop and set aside.
2. In a medium saucepan, melt the butter and then sauté the potatoes, carrots, and celery until tender.
3. Remove the vegetables from the pan, puree, and return to the pan.
4. Stir in the salt, pepper, and basil. Then add the broth and wine and heat.
5. Blend in the cream, stirring constantly until well combined.
6. Add in the poached monkfish and heat, about 5 minutes.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

Mussels Gratin

1 medium leek, whites finely sliced (reserve trim)

½ of a medium fennel bulb, cored and finely sliced (reserve trim)

1 celery stalk, finely sliced (reserve trim)

1 garlic clove, finely sliced

4 tablespoons of butter

1 cup of cream

2 pounds of blue mussels

½ cup of white wine (Chablis, Sauvignon Blanc, or Chardonnay)

1 small bag or box of panko

1 teaspoon thyme

Salt

Brown Butter Breadcrumbs

3 tablespoons of unsalted butter

¼ cup of panko breadcrumbs

1 teaspoon of thyme, stripped from the stem and chopped

1 teaspoon of fennel fronds, stripped from the stem and chopped

1 teaspoon of lemon zest

Salt to taste

2 tablespoons of parmesan cheese, grated

Directions

Steam the Mussels

1. Wash and de-Biss the mussels. Discard any broken or dead mussels.
2. In a medium pot or steep-sided pan, heat 3 tablespoons of butter over medium-high heat and add the reserved leek greens and fennel and celery trim. Cook until tender and lightly caramelized.
3. Add the wine and mussels, cover and steam for 4 minutes.
4. Transfer the mussel mixture to a strainer/colander over a medium bowl and allow to cool.
5. Once cool, remove the mussels from their shells and transfer the leftover liquid to a tall narrow vessel. Reserve the mussels and discard the shells.

Mussels Gratin

1. Heat a 12–14 inch pan over medium heat. Add 1 tablespoon of butter and the thinly-sliced leeks, fennel, and celery. Cook until softened, reducing the heat if browning occurs. 
2. Add the garlic and cook for about 30 seconds. Then add the wine, cooking until reduced.
3. Add the cream, bring the mixture to a simmer and reduce until thickened.
4. Add the reserved mussels and gently reheat them. Adjust seasoning with salt and consistency with the reserved mussel broth. Be cautious not to add any sediment from the bottom of the reserved mussel broth.
5. Serve from the pan or transfer to warmed serving dishes. Top generously with the brown butter breadcrumbs recipe below.

Brown Butter Breadcrumbs

1. Heat a saute pan over medium-low heat and add the butter. Cook until the butter stops foaming.
2. Add the panko breadcrumbs and cook, stirring frequently, until lightly browned.
3. Add in the chopped thyme and cook while stirring for 15 seconds.
4. Remove from heat and add the lemon zest, fennel, and salt to taste.
5. If adding cheese, allow the mixture to cool before mixing it in.

Recipe by Chef Robert Dumas, in collaboration with the Maine Aquaculture Innovation Center as part of their Farmers MAI-Kit cooking demonstration series.

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Ingredients

1 pound hake filet

2 tablespoons olive oil

3 medium red potatoes (about 1 pound)

4 tablespoons butter

½ yellow onion, diced

1 stalk celery, diced

1 teaspoon salt

½ teaspoon black pepper

1 egg

¼ cup mayonnaise

½ cup cilantro or parsley, finely chopped

⅔ cup panko (or other) bread crumbs

¾ cup flour for dredging

Canola oil for frying

Salt, to taste

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place the fish filets on a sheet tray, drizzle them with olive oil, and sprinkle with salt.
3. Bake the fish for 12 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Then set aside to cool.
4. Boil the potatoes whole, until tender—about 20 to 30 minutes.
5. Drain the boiled potatoes and run them under cold water until cool. Then use your hands to peel off the skins and set the peeled potatoes aside in a large bowl.
6. Melt the butter in a frying pan and add in the diced onion and celery. Sauté until translucent and light brown.
7. Add salt and pepper to the potato bowl and mash the potatoes, leaving a few small chunks. Then add the sautéed onion and celery to the mashed potatoes, scraping in all the melted butter.
8. Add the egg, mayonnaise, cilantro (or parsley), and breadcrumbs. Mix thoroughly.
9. Add the cooked fish to the potato mix, loosely flaking the fish into pieces with your hands and gently squeezing out excess liquid as you add it. Gently stir the fish into the mixture, making sure to leave small chunks of the fish intact.
10. Form the mixture into large or small cakes, depending on your desired size. Chill the fish cakes in the fridge for at least 30 minutes.
11. Heat a shallow layer of canola oil in a heavy-bottom frying pan.
12. While the oil heats, place the dredging flour on a small plate and press each fish cake into the flour so it is lightly coated on all sides.
13. Add the fish cakes to hot oil and cook for 6 to 8 minutes per side, until crispy and brown.
14. Serve with tartar sauce!

Recipe courtesy of Maine Coast Fishermen’s Association. For more great seafood recipes—and to cook along with instructional videos—visit their Dish the Fish blog.

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Ingredients

1 cup chopped oysters

1 egg, beaten

¼ cup flour

¼ teaspoon each of salt and pepper

Directions

1. Mix together the chopped oysters, beaten egg, and seasonings.
2. Add just enough flour to hold the mixture together.
3. Drop by spoonful into hot grease and fry until golden-brown.

Recipe courtesy of North Carolina Sea Grant, contributed in 1983 by the late Eloise Pigott of Gloucester, North Carolina. From: North Carolina Sea Grant Mariner's Menu.

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Ingredients

2 pounds chopped quahogs or surf clams*

1 pound linguiça, ground or diced small

1 pound chouriço, ground or diced small

1 pound Ritz crackers, crushed

12 ounces of seasoned stuffing

1 large onion, diced

3 garlic cloves, minced

¼ cup fresh parsley, chopped (dried is ok)

8 tablespoons butter

3 tablespoons paprika

Salt and pepper to taste

15-25 clam shells, cleaned

Directions

1. Over medium heat, melt the butter then sauté the onions and garlic a little past translucent, but take them off of heat before they caramelize.
2. In a mixing bowl, add all other ingredients and then add the cooked onion and garlic. Mix thoroughly. It’s best to let this mixture sit overnight in the fridge to allow the Ritz crackers and stuffing to saturate.
3. Spoon the mixture into the cleaned clam shells and place them on a baking sheet.
4. Bake at 350 degrees Fahrenheit—until the internal temperature of the mixture reaches 165 degrees Fahrenheit. About 15 to 20 minutes.
5. Serve with lemon wedges and hot sauce.

Chef’s Tip: You can purée 1 pound of the clams to help bind the mixture.

Recipe and photo courtesy of Cape Cod Commercial Fishermen’s Alliance Meet the Fleet Program, in partnership with Brian Reeves, owner of PJ’s Family Restaurant. For more delicious seafood recipes visit the Alliance’s local seafood page.

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Ingredients

3 tablespoons unsalted butter

3 stalks celery, minced

1 small onion, minced

1 cup carrots, chopped

1 jalapeño, thinly sliced

1 teaspoon garlic, minced

1 bunch of scallions, finely chopped

4 cups vegetable broth

1 tablespoon cornstarch

2 cups canned corn

2 cups half and half

1.5 pounds salmon, skin discarded and cut into 1-inch pieces

Salt and pepper to taste

Cilantro and croutons for garnish (optional)

Directions

1. In a large pot, melt the butter over medium heat.
2. Add in the celery, onions, carrots, jalapeños, garlic, and scallions and cook, stirring often, until softened. About 8 minutes. Add the broth, salt and pepper, and bring to a simmer.
3. In a small bowl, whisk the cornstarch with two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 to 3 minutes to thicken.
4. Turn the heat down to a gentle simmer, and stir in the corn and the half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid.
5. Simmer for 10 minutes, or until the salmon is cooked through.
6. Top with fresh cilantro and croutons, and enjoy!

Recipe and photo courtesy of the Seafood Nutrition Partnership.

Ingredients

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For Sauce

½ cup mayonnaise

1 tablespoon sambal (chili sauce or paste)

1 tablespoon sriracha

¼ teaspoon sesame oil

½ teaspoon sugar

1 teaspoon lemon juice

For Salmon Cups

12 ounces salmon, cubed

2 tablespoons kewpie mayonnaise

1–2 tablespoons sriracha

1 tablespoon lime juice

1 teaspoon sesame oil

½ tablespoon low sodium soy sauce

½ teaspoon chili powder

3 nori sheets, each cut into 4 squares

1 ½ cups cooked sushi rice

Optional Garnishes

1 avocado, sliced

1 cucumber, diced

Green onion, thinly sliced

Sesame seeds

Unagi (eel) sauce

Directions

1. To make sauce, mix together the mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon in a small bowl. Cover and place in the refrigerator until ready to use.
2. Cut the salmon into small cubes. In a bowl, combine the salmon with the mayonnaise, sriracha, lime juice, sesame oil, soy sauce, and chili powder. Mix together until marinaded evenly. Cover and place in the refrigerator until ready to use.
3. Preheat the oven to 400 degrees Fahrenheit. 
4. Add a spoonful of rice to each nori square, then press into a cupcake tin (tip: waiting until the rice has cooled off will help prevent the nori wraps from wilting).
5. Spoon about 1 to 2 tablespoons of the marinated salmon mix onto the top of each nori and rice bowl.
6. Bake in the oven for 15 minutes. You can turn the oven to broil for an additional 2 minutes for a caramelized look.
7. Remove the cups from the oven. Add the sauces and garnishes of choice. Enjoy!

Recipe courtesy of the Seafood Nutrition Partnership.

Ingredients

NOLA BBQ Sauce

6 ounces white Worcestershire sauce

16 ounces Abita SOS beer, or another similar wheat pilsner

1 ounce hot sauce

2 cloves garlic, minced

1 ounce rosemary, finely chopped

4 ounces heavy cream

4 ounces butter

1 tablespoon black pepper

½ ounce oil

Salt to taste

Shrimp

8 head-on shrimp, body peeled

½ cup corn starch

½ cup flour

2 cloves garlic, thinly sliced

½ teaspoon cayenne pepper

2 green onions, sliced thin

16 ounces corn oil

6 ounces of NOLA BBQ Sauce

Directions

Sauce

1. Heat oil in a saucepan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by ½. Add Worcestershire, cream, and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.

Shrimp

1. Combine flour, salt and cornstarch. Toss shrimp in the flour mixture.
2. Heat oil in a heavy sauce pot to 350 degrees Fahrenheit. Fry shrimp in oil for 2 to 3 minutes. Remove from oil and allow to drain on a dry paper towel.
3. Toss cooked shrimp with cayenne, garlic, green onions, and NOLA BBQ sauce.

Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off

Ingredients

Slaw

Chiffonade green cabbage, and red cabbage

Julienne carrots

Mango dressing

1 ½ tablespoons lemon juice

Bun and Aioli

Sweet Hawaiian buns

1 cup homemade sweet hot mustard sauce

3 cups mayonnaise

Sole Cake

Diced green peppers, sautéed

Diced onions, sautéed

Cooked, chopped sole

Panko bread crumbs

Salt and pepper

Italian bread crumbs

Fresh parsley, chopped

Directions

Slaw

1. Add the mango dressing and lemon juice to a large mixing bowl and whisk together until fully combined.
2. Add in the cabbages, carrots, pineapple, and mango and stir well to combine.
3. Refrigerate for at least 2 hours before serving.

Bun and Aioli

1. Mix mayonnaise and sweet hot mustard sauce in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. Sear buns with aioli.

Sole Cake

1. Mix together sole, bread crumbs, panko bread crumbs, parsley, peppers, onions, salt, and pepper.
2. Form into a 2-ounce patty and place on a lightly greased sauté pan.
3. Pan fry till golden crust is present on both sides of the cake, and an internal temperature of 155 degrees Fahrenheit.

Recipe and photo credit: Courtesy of Rhode Island Sea Grant. Recipe created by Westerly Career and Technical Education Team, winner of the 2019 Rhode Island Seafood Cook-Off.

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Ingredients

2 pounds whole squid

1 cup chopped onion

¼ cup cooking oil

1 6-ounce can tomato paste

¼ cup chopped parsley

1 ½ teaspoons salt

3 cups cubed potatoes

1 quart water

Directions

1. Clean the squid and cut the mantle into ¼-inch strips. Cut the tentacles into 1-inch pieces.
2. Cook the onion in a medium pot in hot oil until tender. Add the squid and cook for 5 minutes.
3. Add the water, tomato paste, parsley, salt, and pepper to taste. Let simmer for 10 minutes.
4. Add the potatoes and cover to simmer for 20 to 30 minutes, or until the potatoes are tender. Stir occasionally.
5. Serve with French bread.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

36 small clams in the shell

½ cup dry white wine

2 tablespoons unsalted butter

1 bowl of unsalted butter, melted for serving

1 lemon or lime, cut into wedges

Directions

1. Scrub the clams thoroughly with a stiff brush under cold running water.
2. Place the wine and butter in the bottom of a large pot or steamer.
3. Place a rack in the pot and arrange the clams on the rack.
4. Cover and steam for 6 to 10 minutes or until the clams open.
5. Arrange the clams in their shells in shallow soup bowls and pour the broth over them.
6. Serve with the melted butter and lemon wedges.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor in No-Salt Seafood: All the Flavor without the Salt.

Ingredients

48 mussels in shells (approx. 2 dozen mussels per pound)

¼ cup fresh parsley, chopped

½ cup onion, chopped

4 cloves garlic, minced

2 teaspoons oregano

2 teaspoons basil

1 cup white wine

Directions

1. Rinse and debeard the mussels.
2. Place parsley, onion, garlic, oregano, basil, and wine in a large saucepan. Add the mussels.
3. Cover the saucepan with a tight lid and steam the ingredients on medium heat for approximately 10 minutes, or until the mussel shells open.
4. Agitate the pan during this time to cook the mussels evenly.
5. Serve hot.

Recipe credit: Oregon Sea Grant

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Ingredients

1 pound backfin crabmeat

8 ounces cream cheese, softened

½ cup sour cream

½ cup mayonnaise

1 tablespoon fresh lemon juice

½ teaspoon Tabasco sauce

4 tablespoons minced green onion, including tops

½ teaspoon pressed garlic

2 teaspoons horseradish

Directions

1. Remove any shell or cartilage from the crabmeat.
2. Combine the cream cheese, sour cream and mayonnaise in a medium bowl. Add in the lemon juice, Tabasco, onion, garlic and horseradish.
3. Gently fold in the crabmeat.
4. Chill the dip thoroughly before serving.
5. Serve with chips or assorted crackers.

Recipe and photo courtesy of North Carolina Sea Grant’s Mariner’s Menu: 30 Years of Fresh Seafood Ideas, contributed by Joyce Taylor.