Calabash Buffets Recipe

Prepare seafood

Rinse all seafood under cold running water and pat dry thoroughly with paper towels. Devein and peel shrimp if needed, leaving tails on or off per preference. Gently pick through crabmeat to remove any shells; keep lumps intact. Cut fish fillets into 1-inch-wide strips. Place all seafood in a single layer on a tray lined with paper towels and refrigerate while you prepare the brine and breading.

Make a quick seasoned brine to firm the seafood and season from within. In a large bowl combine cold water, kosher salt, sugar, 1 tablespoon Old Bay, and 1 teaspoon black pepper. Stir until salt and sugar dissolve. Submerge the shrimp, fish strips, calamari, and scallops in the brine for 10 minutes (do not brine crabmeat; set crab aside and pat dry). After 10 minutes, remove seafood and pat completely dry with paper towels.

Set up three stations: 1) flour mixture, 2) wet dip, 3) crumb mixture. In a shallow bowl combine all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper; whisk to combine. If using panko, place panko in a separate shallow dish or fold into the flour/cornmeal mix for extra texture. In a second shallow bowl whisk eggs, milk, and 1 tsp hot sauce until smooth.

Bread the seafood in batches to avoid crowding: dredge each piece first in the seasoned flour mixture, shaking off excess; then dip into the egg-milk wash, letting excess drip back into the bowl; finally press into the cornmeal/crumb mixture (or panko) ensuring an even, light coating. For delicate crabmeat, form into small loosely packed cakes (about 2 tablespoons each), chill for 15 minutes, then follow the same breading steps, pressing crumbs gently to hold shape.

Heat oil in a deep heavy pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain accurate temperature; oil temperature will drop when you add seafood. Fry in small batches (do not overcrowd) for 2–4 minutes, depending on item: shrimp and scallops 2–2.5 minutes until opaque and golden; calamari 1.5–2 minutes until golden (do not overcook); fish strips 3–4 minutes until crispy and cooked through; crab cakes 3–4 minutes until golden and an internal temperature of 145°F is reached. Turn as needed for even browning.

Use a slotted spoon or spider to remove fried seafood and drain on a wire rack set over a baking sheet or on paper towels for a minute. Immediately sprinkle with a pinch of coarse sea salt and chopped parsley. Keep cooked batches warm in a 200°F (95°C) oven on a rack while you finish remaining seafood.

Serve the Calabash seafood hot with lemon wedges and remoulade or tartar sauce on the side.

Make remoulade while seafood rests: in a bowl whisk together mayonnaise, Creole mustard, horseradish, lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, and 1/4 tsp salt. Taste and adjust seasoning. Chill until ready to serve.