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NC Seafood

Seafood Cookbook

Sauces, Dips, & Appetizers

Hot Marmalade Soy Dip

1/3 cup orange marmalade
Dash ginger
¼ cup lemon juice
1 teaspoon cornstarch
¼ cup soy sauce
1 tablespoon cold water
1 clove garlic, finely minced

Combine marmalade, lemon juice, soy sauce, garlic, and ginger; bring just to boiling. Dissolve cornstarch in water. Add to hot sauce and cook until thickened, stirring constantly. Serve hot.
Yield: ¾ cup sauce.

Curried Shrimp with Hot Marmalade Soy Dip

2 pounds large shrimp,fresh or frozen
2 teaspoons curry powder
½ teaspoon salt
1 egg, beaten
1/8 teaspoon pepper
1 tablespoon water
¼ cup cooking oil
1 cup dry bread crumbs, toasted (recipe follows)
Hot Marmalade Soy Dip

Peel shrimp; remove sand veins and wash. Combine egg and water. Combine crumbs, curry powder, salt and pepper. Dip shrimp in egg and roll in crumbs. Place on a well-greased cookie sheet, 15×12 inches. Drizzle oil over shrimp. Bake in an extremely hot oven, 500 degrees, for 10 to 15 minutes or until golden brown. Serve with Hot Marmalade Soy Dip.
Yield: 30 hors d’ oeuvres.

Hot ‘N Tangy Crab Dip

1 pound crabmeat
1/3 cup half and half
12 ounces sharp Cheddar cheese, grated
½ cup white wine
1/8 teaspoon crushed Rosemary leaves
Sesame sticks
8 ounces Monterey Jack cheese, grated

Remove any remaining pieces of shell or cartilage from crabmeat. Combine cheeses and milk in top of a double boiler; place over hot water, stirring until cheese melts. Add crabmeat, wine, and rosemary leaves, stirring until well combined. Transfer to a chafing dish set on low heat. Serve with sesame sticks.
Yield: 3 cups dip.

Mini-Crab Roll-Ups

½ pound blue crabmeat, fresh or pasteurized
2 tablespoons chopped parsley
1 tablespoon minced onion
1 package (8 ounces) Chive cream cheese, whipped
15 slices white bread
1 pound bacon

Remove any remaining pieces of shell or cartilage from crabmeat. Combine crabmeat, cream cheese, parsley and onion in a 2-quart mixing bowl. Mix well. Trim crusts from bread. Spread each slice of bread with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with wooden pick. Place on baking sheet. Bake at 350 degrees F. for 25 minutes, turning once during baking.
Yield: 45 hor d’oeuvres.



NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775