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Duck | Southern Shores | Kitty Hawk | Kill Devil Hills | Nags Head | Hatteras Island | Manteo | Wanchese
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Recipes Crab Dip 8 ounces of cream cheese, softened 8 ounces of sour cream 16 ounces crabmeat ¼ cup of mayonnaise ¼ cup milk ¼ cup chopped onions 1 tablespoon horseradish ½ teaspoon of salt Preheat oven to 375ºF. Combine all ingredients until well blended. Spoon into an oven proof dish. Sprinkle with parmesan cheese or Old Bay Seasoning. Bake for approximately 20 minutes. Serve warm with bread or crackers. Crab & Lobster Bisque 4 ounces unsalted butter 1 large onion, peeled and roughly chopped 1 medium carrot, peeled and chopped 1 clove garlic, minced 1 ½ tablespoons paprika ½ tablespoon Old Bay Seasoning 2/3 cup all-purpose flour 1 quart clam juice 1 pint heavy cream 1 teaspoon Tabasco sauce 1 tablespoon Worchestershire sauce 6 ounces backfin crab, thoroughly picked 4 ounces lobster meat, cleaned and diced 1 ounce dry sherry Black pepper, to taste Melt the butter and saute onions, carrots and garlic until tender Add paprika and Old Bay and cook for 1 minute Add the flour to make a roux and cook 1-2 minutes, stirring constantly Add the clam juice, Tabasco, Worcestershire and heavy cream, whisking well to incorporate the roux. Bring to a boil and turn off the heat Puree mixture in batches in a blender and season to taste with the black pepper Add the crabmeat, lobster and sherry and mix well. Yield: 8 8-oz. bowls Hatteras Clam Chowder 3 dozen clams, chopped (canned chopped clams w/juice may be used as substitution if you don't have fresh) 8 oz. thick cut bacon (or salt pork) 8 large potatoes, peeled and cubed 1 large onion, peeled and diced 3 quarts water (to make it more authentic, use Hatteras tap water ;) Salt and Pepper Rinse clam shells under cold running water to remove dirt. Open clams over a bowl, to catch the juices. With slotted spoon, separate clams from juice and place clams in the freezer until just barely frozen. This process will make the clams easier to chop (by hand or food processor). In large pot, fry the bacon until all the fat is rendered and is nicely browned. Add diced onions to the fat, and cook over low heat for 5 minutes, until onions are transparent (not browned). Add clams, reserved clam juice, potatoes and water to the pot. Season with salt and pepper to taste (careful on salt--clams are already salty by nature). Bring to a boil, then reduce heat and let simmer for 1.5 hours. The longer it simmers, the more intense the flavor. To thicken the chowder, mash some of the potatoes with a spoon against the side of the pot as the chowder is cooking. Ladle chowder into bowl and sprinkle fresh chopped parsley over top. YUMMM! Serves 6 to 8 people. |
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