Gulf Coast Catch
Many new locals have no idea how to cook our local catch but are anxious to learn. Hopefully, this page will help. Enjoy!
Perfect Shrimp
Straight shrimp are under cooked. Shrimp that have curled into an O-shape are overcooked and will be tough and chewy. Shrimp that have just curled into a C-shape are perfectly cooked. Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat and they protect them from overcooking. If you do peel the shrimp before cooking, save the shells and freeze them to make seafood stock for chowders and stews. To boil a pound of shrimp, add them (with or without shells) to 3 quarts boiling water plus 1 teaspoon of salt. Reduce heat and simmer uncovered for 1 to 3 minutes or until the shrimp turns pink. |
Destin's Famous Blue Crab
Big Blue Crabs are the most common crab found in Destin. Lucky for you the meat is sweet and delicate! Yum! Most Blue Crabs are located along the rock jetties at East Pass near Holiday Isle and near the grassy flats in shallow waters of Choctawhatchee Bay. How to cook those delicious crabs! Fill a 6 quart pot with water and bring to a boil. Season the boiling water with salt and Old Bay Seasoning. Add the crabs one at a time. Boil for 8-10 minutes. Drain and place crabs on a newspaper-covered table. Want to go crabbing? Anyone over age 16 needs to apply for and complete a free online blue crab fishing and trapping registration form/license. |
Recipes Shared By Locals - YUM!
Crab Dip by Collette
2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
6 cloves or use two non-roasted cloves, minced roasted garlic
1/4 cup minced, optional green onions
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb free of shells jumbo lump crab meat
1 teaspoon Hot Sauce
1/2 teaspoon dry mustard
to taste salt and pepper
Preheat oven to 325 °F.
Grate a cup of jack cheese and toss it into the crab meat. Then add Parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise. Gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points. Makes 4 cups.
2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
6 cloves or use two non-roasted cloves, minced roasted garlic
1/4 cup minced, optional green onions
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb free of shells jumbo lump crab meat
1 teaspoon Hot Sauce
1/2 teaspoon dry mustard
to taste salt and pepper
Preheat oven to 325 °F.
Grate a cup of jack cheese and toss it into the crab meat. Then add Parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise. Gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points. Makes 4 cups.
Crab meat and Corn Soup by local, Jeane Zimmerman
A very tasty chowder-type recipe. Delicious any time.
Prep & Ingredients:
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 1 can whole kernel corn
• 1 can creamed corn
• 1 cup chopped green onions
• 1 pound fresh crab meat
• ½ teaspoon ground white pepper
• ½ teaspoon seasoning salt
• 1 tablespoon soy sauce
• ¼ cup chopped parsley
Directions
• Step 1
In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Step 2
Add crab meat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crab meat or imitation crab may be used instead of fresh crab meat. Use one 7 1/2-ounce can crab meat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
A very tasty chowder-type recipe. Delicious any time.
Prep & Ingredients:
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 1 can whole kernel corn
• 1 can creamed corn
• 1 cup chopped green onions
• 1 pound fresh crab meat
• ½ teaspoon ground white pepper
• ½ teaspoon seasoning salt
• 1 tablespoon soy sauce
• ¼ cup chopped parsley
Directions
• Step 1
In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Step 2
Add crab meat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crab meat or imitation crab may be used instead of fresh crab meat. Use one 7 1/2-ounce can crab meat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.