Lobster bisque


Calabash was once a small quaint fishing village, now it is well-known for delicious quality Calabash seafood recipes. Since 1930 they have been catching and cooking up the freshest seafood meals in the Carolinas. Located on a beautiful spot near the southeastern coast of North Carolina, this once rustic fishing village is well worth a road trip. Their recipes are unique and the cooking style makes this a tantalizing destination, sometimes called "Seafood Capital of the World". Calabash is more of a resort now, in the 1960's visitors from Myrtle Beach frequented this charming little hideaway and it became popular in the 1970's with several golf courses and inns. Now there are several delis and restaurants--serving Calabash seafood--to choose from. Try some Calabash –style recipes--cornmeal, eggs and sugar-- for that down south flavor.





Crab Pie





  • 9 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


Blend cooked crab meat in 1-inch pieces with sauteed onions, diced mushrooms, cream cheese, sugar and eggs. Salt and pepper to taste. Add ground tarragon and chives. Bake in preheated 350 degree oven for 25 minutes.





Scrambled oysters dip





  • 2 cups coarsely cut oysters


  • 3 tbs. butter


  • 3/4 cup diced white onions


  • 1/2 cup diced green peppers


  • 1 tbs. chopped fresh parsley


  • 1/4 tsp. chili powder or cayenne


  • 10 crumbled salty crackers


  • Salt to taste


Saute the vegetable on medium-low, mix in the oysters and remaining ingredients. Cook on low for 2 minutes. Serve sprinkled with crumbled crackers.





Cornmeal batter fried flounder





  • 4 medium fresh flounder fillets


  • 1/2 cup cornmeal


  • 1 tsp. sugar


  • 1/3 cup flour


  • 1/3 cup bread crumbs


  • 1 egg


  • Salt and pepper to taste


  • 1/2 cup vegetable oil


Blend egg and 2 tsp. of water in a flat dish. Place bread crumbs in separate flat dish from cornmeal mix. Heat oil in a large skillet on medium low heat. Dip wash and dried fillets in egg, then cornmeal mix, then egg mix and lastly bread crumbs. Fry each fillet about 3 minutes on each side. Check for doneness and serve with malt vinegar or horseradish sauce.





Croaker corn chowder



2 pounds fresh croaker (white fish fillets) cut into I inch pieces


6 bacon slices


1 tbs. butter


2 onions, chopped


2 cups water


1 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


1 cup milk


1 cup heavy cream


Salt and pepper to taste




In a large pot, cook the bacon until crisp, set bacon aside. Add the butter and onions to the pot. Cook over moderate-low heat for 3 minutes. Add the water, clam juice, potatoes, red-pepper flakes, salt and pepper, bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 25 minutes. Add crumbled bacon to the pot, add corn, milk, and cream, simmer for 10 minutes. Add fresh croaker meat, simmer and cook for 2 minutes. Taste test and add any needed condiments. Serve hot with cornmeal muffins.








Spicy fried shrimp





  • 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


Drench shrimp in egg mix, then flour and cornmeal mix. Fry on each side in hot oil for 2 minutes. Serve with a spicy cocktail sauce and horseradish dip.