Blog Posts by Coastal Living

Fall in love with the best of fall flavor with our favorite desserts.

Photo: Tara Sgroi
























Plum Upside-Down Pudding Cake
Ingredients
4 small red or black plums, sliced
1/2 cup sugar, divided
1 Tbsp. fresh lemon juice
3/4 tsp. kosher salt, divided
2 large eggs
3/4 cup whole or low-fat buttermilk
1 1/2 tsp. vanilla
4 Tbsp. unsalted butter, melted
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
Sweetened whipped cream

Preparation
Combine plums, 1 Tbsp. sugar, lemon juice, and 1/4 tsp. kosher salt in a bowl, tossing gently.
Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.

Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.

Combine flour, baking powder, and remaining 1/2 tsp. kosher salt; whisk into egg mixture. Pour batter over fruit. Bake at 375° for 30 to 25 minutes or until golden brown. Cool in pan about 30 minutes.

Run tip of knife around edge of cake to loosen. Invert

Get your party started with these delicious finger foods. They look catered, but they're all super easy, and made with 5 ingredients, or less!

Smoked Salmon and Fingerling PotatoesPhoto: Jean Allsopp
























Ingredients
12 fingerling potatoes (about 1 lb.)
1 1/2 Tbsp. extra-virgin olive oil
4 oz. thinly smoked salmon
1/2 cup crème fraîche or sour cream
1 Tbsp. capers

Preparation
Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.

Arrange pieces of smokes salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2 dozen.

Related: Party-Perfect Appetizers

Curried Shrimp Balls
Photo: Jean Allsopp























Ingredients
1 cup flaked coconut
1 tsp. curry powder
2 (8-oz.) packages cream cheese, softened
12 oz. peeled and deveined shrimp, cooked
2 green onions, coarsely chopped

Preparation
Combine coconut and curry powder on a baking sheet, and bake at 325° for 5 minutes or until golden. Set aside.

Process cream

Whatever your ghoulish pleasure, it's the time of year when ghost stories and tales of the unknown cast their spells upon us. Plan a trip to these coastal haunts and you may be treated to frightful delights. And don't worry about that bump in the night-it was probably just the wind.

Photo: Courtesy of Flickr/noricum

More from Coastal Living
Top 15 Haunted Lighthouses
Comfort Foods from the Sea
The Ultimate Halloween Party Menu



Top 10 Haunted Hotels

Even ghosts seem to love these majestic lighthouses. Take a tour of the spooky beacons or spend the night-if you dare.

Photo: John Churchman/Corbis

More from Coastal Living

Top 5 Haunted Hotels

Haunted Inns by the Sea

Spooktacular Beach Bash

Top 15 Haunted Lighthouses

Prepare your taste buds! These seafood soups pack a flavorful punch that will leave you full and satisfied.

She-Crab Soup
Photo: Fran Gealer























Ingredients
1/4 cup butter
3 Tbsp. minced onion
1/4 cup all-purpose flour
4 cups half-and-half
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. Worcestershire sauce
1/4 tsp. paprika
Dash of Old Bay seasoning
1 lb. lump crabmeat
2 hard-cooked eggs, finely chopped
3 Tbsp. crab roe (optional)
Sherry (optional)
Garnishes: chopped hard-cooked eggs, freshly ground pepper, and fresh parsley sprigs

Preparation
Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.

Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired

Related: Get Crackin'! 20 Ways

Get your comfort-food fix from an unexpected source-the sea! Creamy casseroles, warm chowders, and flaky pot pies get a seafood makeover to keep you full and cozy on chilly nights.

Crab Pot Pie
Photo: Jennifer Davick























Ingredients
2 Tbsp. plus 1/2 cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced russet potatoes
2 (8-oz.) bottles clam juice
2 tsp. lemon zest
1 1/2 tsp. seafood seasoning
1/2 tsp. salt
1/8 tsp. ground red pepper
1 cup frozen peas
1 lb. lump crabmeat, drained and picked
1 (14.1-oz.) package refrigerated pie crusts
1 large egg, beaten

Preparation
Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add next 3 ingredeints; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.

Melt remaining 1/2 cup butter in a small skillet over medium-low heat.

Forget burgers and barbecue! Pack a cooler of crab dip, fish sliders and more for a terrific seafood tailgate.

Seafood Kebabs
Photo: David Hillegas























Ingredients
12 wooden or metal skewers
1/2 cup fresh orange juice
1/4 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. minced chipotle peppers in adobo sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
12 large sea scallops
12 large shrimp, peeled and deveined with tails intact
12 oz. snapper or other firm-fleshed fish, cut into pieces
12 oz. smoked sausage, sliced into pieces
1/2 red bell pepper, cut into pieces
1/2 green bell pepper, cut into pieces

Preparation
Soak wooden skewers in water 30 minutes.

Combing orange juice and next 6 ingredients in a bowl; set aside.

Thread seafood, sausage, and bell pepper on skewers; place in a shallow roasting pan. Pour half of the orange juice mixture over the skewers, and chill 30 minutes.

Preheat grill to medium-high heat (350° to 400°). Grill kebabs, turning and basting with remaining

Are you dreaming of the perfect crab cake? We've got you covered! Put a delicious twist on this coastal staple with our 5 simple but delicious ideas for crab cakes.

1) On a Classic BLT
Photo: Becky Luigart-Styaner
























Crab cake sandwiches are great, and so are BLTs, so why not combine the two? Just make our Classic Crab Cake recipe and serve on a toasted bun with mayonnaise, lettuce, 2 cooked bacon slices, and 2 tomato slices.

Classic Crab Cakes
Ingredients
2 Tbsp. sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 Tbsp. fresh lemon juice
1 1/4 tsp. seafood seasoning
1/4 tsp. freshly ground black pepper
1 lb. fresh lump crabmeat, drained
1 Tbsp. butter
2 Tbsp. olive oil or vegetable oil

Preparation
Combine first 6 ingredients in a medium bowl. Fold in crabmeat Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

Related: 26 Favorite Shrimp Recipes

2)