The multi-talented team at Shore Details is proud to present some of our favorite Hatteras Island recipes, all of which are utterly delicious and totally Carolinian. Each of our luxurious, meticulously-maintained Hatteras Island vacation rentals features a spacious, fully-equipped kitchen, complete with all necessary utensils, dishware, and appliances. Some of our finest kitchens can be found inside Ocean Dream, Sea Smoke, and End of the Rainbow.
There’s nothing quite like devouring a plate of Southern cookin’ on a private deck that overlooks the vast Atlantic Ocean, especially when it’s classic seafood fare, such as crab cakes, tuna steaks, and shrimp kabobs. Seven members of our staff have hand-selected their favorite North Carolina recipes. Please share your creations with us on Instagram, Twitter, or Facebook. Bon appétit!
Hatteras-Style Crab Cakes
- 16 ounces of lump or backfin crab meat
- 3 slices of bread (crust removed and crumbled)
- 2 eggs
- 1 TSP Worcestershire sauce
- 1–2 TSP Old Bay Seasoning
- Dash of Tabasco sauce
- 1 TSP prepared mustard
- 1/2 cup real mayonnaise
- 1/4 cup fresh, finely-minced parsley
- 1/3 cup finely-minced onion
- Combine the eggs, Worcestershire sauce, Old Bay seasoning, Tabasco sauce, mustard, mayonnaise, parsley, and onion in a bowl. Mix to combine well.
- Gently fold in the crab meat. Mix by hand, trying to keep as many of the lumps of crab meat together. Form into 4–6 crab cakes and place on wax paper.
- Broil crab cakes for 5–6 minutes per side.
- Patties can be fried, sauteed, or broiled.
– Jennifer Paddock
- Whole lemon (or more—just be sure there is enough marinade to cover shrimp)
- Lemon wedges
- In a large plastic baggy, combine lemon juice, garlic-flavored olive oil, sea salt, pepper, and fresh Italian seasoning.
- Large shrimp (about a half-pound per person)
- Marinate large, deveined shrimp for no more than 20 minutes. Otherwise, the acidity will start to make the shrimp mushy.
- Skewer and place on a hot grill.
- Watch carefully and cook for only 2–3 minutes on each side until pink and opaque.
- Top with parsley and lemon wedges.
- Serve with corn on the cob and your favorite avocado summer salad.
– Pam & Rene Stoffel
Shrimp and Sea Scallops in Baking Shells
- Use thick clamshells.
- Devein shrimp. Place in a bowl with lemon, chili powder, and fresh garlic (or Old Bay Seasoning).
- Add scallops to shrimp. Stir around to coat and let sit while you prepare the clamshells.
- Partially cook enough bacon to place 1 piece in each clamshell.
- Place clamshells on a sturdy baking sheet.
- Place 1 scallop and 2 shrimp (if they fit) in a baking shell.
- Weave 1 strip of bacon between scallop and shrimp.
- Sprinkle with a pinch of chili powder.
- Grate Asiago cheese over all baking shells and drizzle with butter.
- Bake in a 350-degree oven until the juice runs clear. Approximately 7 minutes.
- Baking shells are oven and dishwasher safe.
- They stay hot longer than ceramic and wash up great in the dishwasher.
– Sherry Smith
- Small red potatoes
- Fresh ears of corn
- Kielbasa or andouille sausage
- Fresh local scallops
- King crab legs
- Fresh local shrimp
- Begin with the biggest pot you can find and fill it with water.
- Add to pot: small red potatoes, corn on the cob, and sausage of your choice
- Let this cook until your potatoes, corn, and sausage are halfway cooked.
- Add your king crab legs, scallops, and, finally, your fresh local shrimp.
- Season with Old Bay Seasoning and voilà!
- As a side note: Our friends and family especially enjoy our boil cooked over an open fire.
– Erica Stephens
- 2 drum fillets, diced into 2-inch cubes
- A dozen or more red (or yellow) potatoes, cut into 1-inch pieces
- 1 onion, diced
- 1 pound of bacon cut into 1/4-inch cubes or (fatback)
- 1/2 stick of butter (more butter, the better)
- Sea salt
- In a large pot, boil 2 quarts of water and add the potatoes with salt and butter.
- Boil for 8 minutes (or until soft).
- When they’re done, remove the potatoes from the boiling water with a slotted spoon.
- You’ll need the boiling water for the fish.
- In the meantime, fry the bacon in a large skillet until crispy.
- Once crispy, drain the bacon and reserve the grease for later use.
- Sauté the onions in the same pan that you used for the bacon.
- Add the fish to the boiling water and cook for about 6 minutes, just until white and flaky. Try not to overcook. Drain.
- To serve, on each plate, lightly mash 2 to 3 potatoes with a fork.
- Add three to four cubes of fish and lightly mash into the potatoes.
- Top with a sprinkling of onions and bacon. Drizzle with a tablespoon of hot bacon grease. Add salt and pepper.
– Ericka Meekins
Seared Tuna Steaks
- Two yellowfin tuna steaks (4 ounces)
- 2 TBSP soy sauce
- 1 TBSP toasted sesame oil
- 1/2 TSP kosher salt
- 1/4 TSP black pepper
- 1/4 TSP olive oil
- Sear each side for two minutes in a hot cast-iron skillet—they will be pink inside.
– Kim Peele
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 TSP baking powder
- 1/2 TSP salt
- 1 large egg, room temperature, lightly beaten
- 3/4 cup 2 percent milk
- 1 small onion, finely chopped
- Oil for frying
- In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- Whisk the egg, milk, and onion.
- Add wet ingredients to dry ingredients until combined.
- In a cast-iron skillet (or dutch oven, frying pan, or electric skillet), heat oil to 365 degrees.
- Drop batter by tablespoonfuls into the oil.
- Fry until golden brown, 2 to 2 1/2 minutes.
- Drain on paper towels. Serve warm.
– Beth Henson