Growing up in Swansboro, NC, being the daughter of the owner of Capt. Charlie’s Seafood Paradise was my one and only claim to fame! When I turned 16, my father put me to work at the restaurant. I served there in many capacities over the next 15 years from waitress to bartender to hostess. I did not realize it at the time, but the many hours I spent there helped me form the foundation for my work ethic and my professional life and made many lasting impressions upon me. I certainly developed a love and appreciation for deliciously prepared seafood and for the value of excellent customer service!
We have all moved on and Capt. Charlie’s has been through numerous renovations and reinventions since our tenure there. But I continue to carry a bit of nostalgia for those sweet days in my quaint and friendly hometown. In this blog, you’ll find stories about those good ‘ole days, my favorite seafood recipes, my favorite restaurant reviews, guest posts from friends and family of Capt. Charlie’s, and much more! Stay tuned!
Capt. Charlie's Daughter 
Hi, Val. I’m so excited about your new blog and can’t wait to see what’s coming next. Umm, I can taste the clam chowder and scallops right now!
Val, My all time favorite was Capt Charlie’s crabmeat stuffed shrimp. Always cooked to perfection. Have never found anything to compare. Great memories of CC, do not frequent anymore, just not the same.
Hey Reecy,
Hope all is well with you…. thanks so much for your comment. I also loved the stuffed shrimp! I think the recipe was very simple— butterfly the shrimp, lay about a tablespoon of lump crabmeat on top of the shrimp; top with cocktail sauce (or just melted butter if you prefer) ; bake until shrimp turn pink….. let me know if you try it! I will also consult my resources and let you know if this is not correct. Take care— Val
Hey Val,
Love that you have this blog….interesting, intriguing, and exciting! I am trying some of the recipes soon. I was wondering if you have the recipe for the cole slaw and the Prime Rib? I really like/love cole slaw but can not find, at local restaurants, any real good stuff! We use to have some of the best slaw when I was in Elementary school…. but then again, most of our school lunches were delicious (homemade stuff) back then. Those lunchroom ladies were REAL cooks!!
Thanks and take care!
Lorrie
Hey Lorrie,
Thank you so much! I’m glad you like it….this helps with my homesickness for Swansboro and Capt. C’s!
I’m going to share the family secret for coleslaw at Capt. Charlie’s — I may post a blog about it, but you’ll have it first! Kraft Coleslaw Dressing! Yep– that’s the truth! Chop cabbage and throw in a few carrots. Then toss it with the dressing. I used to mix the slaw with my hands– this was way before gloves were required!
I do have the prime rib recipe, but I’ll have to search for it. Watch the blog for a prime rib post soon!
Thanks,
Val
Hi, Val. I love your blog. I still mourn for Captain Charlie’s, especially now that the food currently prepared on that site gets it’s seafood from Alaska. That’s what I was told by the waitperson. Anyway I need some clarification on the deviled crab casserole. Please write the amount of pickle needed in teaspoons or cups. And does it really need that much bread?
With much appreciation, Paula
Hi Paula,
Thanks so much for your comments. Regarding your question about the sweet pickles, I suggest you use 1 tablespoon of chopped sweet pickles or relish. I make my own pickles and for this recipe, I use two round pickle slices, about 1/4 inch thick, chopped. I hope this helps. Let us know how your deviled crab turns out! Thanks, Val