Tuesday, November 17, 2009


Our local Harris Teeter provided this recipe when flounder fillets were on sale recently, so I thought I'd try it. We were not disappointed. This was excellent, partly because the flounder and crab meat were both so fresh and delicious. The only problem I had was the fish didn't brown. But it was moist, flavorful, tender and succulent; the crab meat filling was perfectly seasoned, and the crab flavor came through. So many recipes overpower the delicate crabs with too-spicy ingredients. Hats off to Harris Teeter for a great recipe!

Crab-Stuffed Flounder Fillets
Adapted half-version from Harris Teeter
Rating: 10 out of 10

1/4 stick (2 Tbsp.) unsalted butter
1/4 cup chopped celery
1/4 cup chopped green onions
1 small clove garlic, chopped finely
1-1/2 Tbsp. lite mayonnaise
1/2 cup soft plain breadcrumbs
1 Tbsp. chopped fresh parsley
big pinch of grated lemon zest
sea salt and black peppers to taste
pinch of cayenne pepper
1/2 cup crab meat
3 flounder fillets, about 1/4-1/3 lb. each
1 Tbsp. melted butter

Heat oven to 375F. In medium-sized saute pan or fry pan, over medium heat, saute celery, onions and garlic till soft, about 5-6 minutes. Stir in mayo, breadcrumbs, parsley, lemon zest, salt and peppers; gently fold in crab meat; set aside.

Rinse fillets under cold running water; pat dry with paper towels. Brush fillets with melted butter and sprinkle lightly with salt and black pepper. Divide stuffing evently among fillets, placing towards one end of each. Roll up and place in a greased pie plate, seam side down. Cover with aluminum foil loosely; bake about 15 minutes. Remove foil. Bake additional 5-10 minutes to brown and cook fish through. Drizzle with lemon butter, if desired, and sprinkle with paprika.  Yield:  2-3 servings

Sunday, August 2, 2009


Crab season in Eastern North Carolina has gotten off to a shaky start. Last year we had a glut of crabs.....if anyone so much as passed by our house, they got crabs. We had crabs in the freezer till January. We ate crab soup, crab salad, spaghetti and crabs, steamed crabs..... till they came out our ears it seemed.

This year, it's lean pickin's. The price of a bushel of crabs has doubled because of the scarcity of them. We are conjecturing that a stormy July has chased them away, or maybe they've just dug themselves into the sand. It's anyone's guess. The crabs that are being caught are small. So I was a little worried when we were invited to a crab party. But the crabs,though small, were meaty, sweet and delicious. Guy and I helped set up the tables before everyone arrived. Of course, he used his "crab" paper and crab boards.

We planned to serve the crabs in shifts. It's an informal type of eating anyway, with crabs; and there was plenty of other food for people to pick on as they waited for their turn at the "crab" table. When they got their turn, it was all fun. Some knew how to pick crabs and some didn't.

Here I am enjoying some wonderful Mediterranean chicken-orzo salad after eating my fill of crabs. My hubby always gets me in the most dignified of poses. I brought Green Bean and Radish Salad, Whole-Grain Blueberry Crumb Bars and Peanutty Peanut Butter-Chocolate Bars. All the recipes will eventually be on my other blog.

Eddie, who's from New Jersey originally, now from Kinston, made delicious clam chowder for us.

Some were inside, some were outside, there was food everywhere.

It was fun to see some of the kids trying crab for the first time. And they liked it!

Shelley and Chris, from Cleveland, Ohio, had a good time. Crabs are scarce in Cleveland, so this was a treat! Chris is a Cleveland Browns fan like the crab Guy.

Here I am again, getting just one more crab....so good.
Everyone had a good time -- good food, good company, good booze.

No, they're not rooting through garbage, they're looking for beer.