![Juneteenth Food Inspired by the North Carolina Coast Childhood Memories](https://www.blacksouthernbelle.com/wp-content/uploads/2021/06/IMG_2257.jpg)
Spending my Summers at my grandmother house in Beaufort, NC created a large space in my heart for seafood. During those Summers, Atlantic Beach was only a 12 minute drive from my grandmother’s home where my cousins and I would spend hours on the sand with home style dishes from my grandmother’s kitchen. My grandmother was a homemaker who had 6 kids and developed a creative love for cooking. My grandfather was a commercial fisherman and would always bring fish home after being at sea for weeks at a time. I asked my mom if she ever got tired of eating seafood when she was growing up. She said no, and it shows because she and her husband opened a seafood fresh market & restaurant in Winston Salem, NC years later. I asked my mom for some of my grandmother’s recipes and she gave me the inside scoop on a few of her Summer time dishes. These recipes are perfect for Summer gatherings and just in time for celebrating Juneteenth with loved ones.
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Two Beach Town Inspired Recipes for your Juneteenth Celebration
Mamie Gen’s Summer Blue Crab Stew
Serves: 12+
2 medium onions, peeled and cut in large dice
2 dozen hard NC blue crabs, cleaned and halved
4 bay leaves
1 teaspoon thyme
6 medium potatoes, peeled and cut into eighths
¾ cup all-purpose flour, stirred into two cups of cold water
Salt and pepper to taste
Directions
- Grab a skillet and sauté onions until golden in color.
- Add the cleaned crabs and cover with cold water. Add the bay leaves and thyme. Bring to a boil, then turn back to a simmer. Cook for half an hour.
- Now add your potatoes and cook until they are well done for 20 minutes.
- Turn your burner to high/medium and stir in your flour water mixture. Mix thoroughly and vigorously along with your crabs.
- Bring to a simmer until the stew thickens. Add your salt and pepper to taste as you go.
- Use a large bowl to serve; have along with hush puppies and or corn bread.
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Oyster Fritters
Serves: 6
- 24 Shucked Oysters
- 1 Cup all-purpose flour
- ½ Teaspoon ground black pepper
- ¾ Cup of Buttermilk
- Salt to taste
Directions
- Heat oil to 350 degrees F.
- Whisk together flour, salt, and pepper together in a separate bowl.
- Drain oysters & add them to the buttermilk and let soak 3-4 minutes.
- Remove oysters and cover them in flour mixture.
- Fry oysters in the hot oil in small batches, until golden brown.
- Remove and drain on a paper towel-lined plate. Add more salt and pepper to taste. Serve hot.
Bonus Recipe
Watermelon Halves with fresh basil & goat cheese
4 2-inch slices of ripe watermelon
4 oz. Feta
8 Fresh basil leaves
Directions:
- Place watermelon slices on individual plates
- Drizzle with crumbled feta and fresh basil leaves
- Sprinkle salt for added flavor
- Enjoy!
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