5 Calabash Seafood Recipes

Calabash was once a small quaint fishing village, now it's known for these five Calabash seafood recipes. Since 1930 they people of Calabash have been catching and cooking up the freshest seafood meals in the Carolinas. Located near the southeastern coast of North Carolina, this once rustic fishing village has provided seafood recipes that have led Calabash to be called the “Seafood Capital of the World."  Try these five best Calabash seafood recipes and savor that world famous flavor.

  To make Calabash crab pie you will need:

  • nine-inch cooked pie shell
  • 16 oz. cooked and cleaned crab meat
  • 2 tbs. diced and cooked onions
  • 2 tbs. diced and cooked mushrooms
  • 2 tbs. softened cream cheese
  • 2 tsp. sugar
  • 2 eggs
  • salt and pepper
  • tarragon, chives
  1. Blend cooked crab meat in one-inch pieces with sauteed onions, diced mushrooms, cream cheese, sugar and eggs.
  2. Salt and pepper to taste.
  3. Add ground tarragon and chives.
  4. Preheat oven at 350 degrees. Bake for 25 minutes.

 To make scrambled oyster dip you will need:

  • 2 cups coarsely cut oysters
  • 3 tbs. butter
  • 3/4 cup diced white onions
  • 1/2 cup diced green peppers
  • tbs. chopped fresh parsley
  • 1/4 tsp. chili powder or cayenne
  • 10 crumbled salty crackers
  • Salt
  1. Add the butter, onions and green peppers to skillet on medium-low. Cook for two minutes, until soft.
  2. Mix in the oysters, parsley, cayenne, salt and pepper.
  3. Cook on low for two minutes. Add any needed flavors.
  4. Serve sprinkled with crumbled crackers.

To make cornmeal batter fried flounder you will need:

  • 4 medium flounder fillets
  • 1/2 cup cornmeal
  • tsp. sugar
  • 1/3 cup flour
  • 1/3 cup bread crumbs
  • egg
  • Salt and pepper
  • 1/2 cup vegetable oil
  1. Blend egg and two tsp. of water in a flat dish.
  2. Place bread crumbs in separate flat dish from cornmeal mix.
  3. Heat oil in a large skillet on medium low heat.
  4. Dip dried fillets in egg, then cornmeal mix, then egg mix and lastly bread crumbs.
  5. Fry each fillet for three minutes on each side. Serve with malt vinegar or horseradish sauce.

To make croaker corn chowder you will need:

  • 2 pounds fresh croaker (white fish fillets) cut into one-inch pieces
  • 6 bacon slices
  • tbs. butter
  • 2 onions, chopped
  • 2 cups water
  • cup clam juice
  • 3 potatoes peeled and cut into 1/2-inch pieces
  • 1/4 tsp. dried red pepper flakes
  • 1 1/4 tsp. salt
  • 2 cups corn
  • cup milk
  • cup heavy cream
  • Salt and pepper
  1. Cook the bacon in a large pot.
  2. Add the butter and onions to the pot. Cook over low heat for three minutes.
  3. Add the water, clam juice, potatoes, red-pepper flakes, salt and pepper. Bring to a boil.
  4. Reduce the heat and simmer for about 25 minutes or until the potatoes are soft.
  5. Add crumbled bacon to the pot. Mix in corn, milk and cream. Simmer for ten minutes.
  6. Add fresh croaker meat. Simmer and cook for two minutes.
  7. Taste test and add any needed condiments.

 To make spicy fried shrimp you will need:

  • 16 oz. cleaned and shelled shrimp
  • 2 eggs
  • 1/2 cup flour
  • 3/4 cup cornmeal
  • 1 tsp. cornstarch
  • salt and pepper
  • 1 tsp. ground cayenne
  • 1 cup cooking oil
  1. Drench shrimp in egg mix. Then flour and add cornmeal mix.
  2. Fry on each side in hot oil for two minutes.
  3. Serve with a spicy cocktail sauce and horseradish dip.
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