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According to, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources. 

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture's fondness for bagels-and-lox. 

This Easter weekend, why don't you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We've included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask...

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit:

  • 8 ounces fresh Motts Channel Seafood Lump Crabmeat
  • 12 Large Eggs
  • 1 TBS White Vinegar
  • 1/3 cup Mayonnaise
  • 2 tsp Dijon mustard
  • ¾ tsp lemon juice
  • 1 tsp Worcestershire Sauce
  • ¼ tsp hot sauce, or more to taste
  • ¾ tsp Old Bay
  • 2 tsp flat leaf parsley, packed – chopped
  • ¼ tsp Kosher salt
  • 1/8 tsp ground black pepper
  • Salt and pepper, to taste
  • ¼ cup Panko – toasted*
  • Lemon zest, optional
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  2. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  3. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  4. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  5. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  6. Pipe mixture into egg whites, filling generously.
  7. Garnish with toasted panko, parsley and lemon zest (if using).
An Oyster-Beer Paring Suggestion
from our Friends
at Lighthouse Beer and Wine
Our winter-spring oyster season is just about over. For those who want to savor oysters one more time, our friends at  Lighthouse Beer and Wine suggest pairing them with this locally crafted beer.

Wrightsville Beach Brewery’s Oysterman Stout is a light bodied stout with a touch of brine and delicious malt characteristics that meld wonderfully with fresh oysters...steamed or raw. 4.3% abv. On sale now!
Way to go Keith!  He is a great customer and finally, his name was drawn to win our monthly gift certificate. Stop on in and drop your business card in our just might be our April winner!
When you want to add a little heat or spice to your favorite recipes, a good hot sauce can often do the trick. Here at Motts Channel Seafood, we carry a variety of hot sauces. From brands you know well to more locally sourced offerings, our staff can steer you in the right direction.
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