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North Carolina Sea Grant’s Mariner’s Menu offers many recipe ideas for seafood, including these for baked grouper and a crab bake.

Baked Grouper with Fresh Herbs

1 ½ pounds grouper fillet, cut into 4 serving-size pieces

3 tablespoons butter, melted

1 tablespoon dry white wine

½ teaspoon salt

¼ teaspoon black pepper, freshly ground

1 tablespoon fresh parsley, minced

1 tablespoon fresh thyme, minced

1 teaspoon fresh tarragon, minced

½ teaspoon paprika

In small bowl, combine butter, wine, salt, pepper, parsley, thyme, tarragon and paprika. Spoon or brush evenly over fillets.

Place in lightly greased baking dish. Bake at 450°F on middle rack of oven until fish flakes easily with a fork, about 15 minutes. Cut into halves.

Ultimate Crab Bake

1 pound backfin crab meat

2 tablespoons butter

½ cup onion, finely diced

¼ cup celery, finely diced

½ cup bread crumbs

1 cup heavy cream

½ teaspoon cayenne pepper

¼ teaspoon garlic powder

½ teaspoon dry mustard

½ teaspoon salt

1 egg, beaten

¾ cup bread crumbs

2 tablespoons butter, melted

Melt 2 tablespoons butter in a skillet. Sauté onion and celery until tender. Add ½ cup bread crumbs, cream, cayenne, garlic powder, mustard, salt and egg. Mix well. Gently fold in crab meat, being careful not to break meat apart.

Divide mixture between six lightly greased ramekins. Combine melted butter and ¾ cup of bread crumbs and sprinkle over ramekins. Bake at 375°F for about 20 minutes, until lightly browned.

Contributed by Joyce Taylor.

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