HomeArts & LitPairings for 'It Comes in Waves'

Pairings for 'It Comes in Waves'

In Erika Marks’ latest book, It Comes in Waves, main character Claire Patton gets the nickname “Pepper” when she chooses a red bathing suit for her first surf on Folly Beach. Red becomes her signature color, as she begins to surf professionally and makes a name for herself in the competitive sport. Another first on Folly for Claire is eating crab bites at the Crab Trap. After surfing with local boy Foster, who becomes her first love, they pile into his car and head to the dive restaurant. Over Coke and crab bites, Claire meets her eventual roommate and best friend, Jill. Years later, when she returns to Folly as an adult, one of the first things Claire does is go back to the Crab Trap for memories and those delicious seafood truffles.

As we chat with Erika tomorrow on Twitter from 1-2 CST (2-3 EST) using the hashtag #southernlit, we suggest mixing up a batch of Red Berry Sangria in honor of Claire’s red suit or frying up some of Paula Deen’s Crab Balls. (If you’re every in Folly, the real-life version of the Crab Trap is The Crab Shack, which serves Crab Balls with Remoulade as an appetizer.)

Red Berry Sangria

sangriaPitcher Recipe:

10 oz. CIROC Red Berry
10 oz. Rose wine
5 oz. fresh lemon juice
5 oz. simple syrup
20 oz. berry tea

Single Cocktail:

1 oz. CIROC Red Berry
1 oz. Rose wine
.5 oz. fresh lemon juice
.5 oz. simple syrup
2 oz. berry tea

Stir all ingredients over ice in a pitcher or a wine glass, and garnish with fresh berries.

Recipe and photo courtesy of CIROC Vodka. 


Paula Deen’s Crab Balls

crabballsPeanut oil, for frying

For tartar sauce:

1 cup mayonnaise
1 white onion, chopped
1/2 cup dill pickles, chopped
Fresh lemon juice
Pinch of House Seasoning (recipe below)
Freshly ground black pepper

For crab balls:

2 slices bread, crust removed and processed into crumbs
1/3 cup heavy cream
1 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 Tbsp. fresh parsley, chopped fine
1 tsp. House Seasoning
1 tsp. salt
1 egg, beaten
1 pound lump crabmeat, picked free of any shells

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to six months.


In a heavy, deep pot, preheat peanut oil to 365 degrees. For the tartar sauce, combine all ingredients in a food processor and blend to achieve desired chunkiness. Adjust seasoning and chill until ready to use. For the crab balls, in a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve crab balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated. Makes about 2 dozen.

Recipe from foodnetwork.com and Paula Deen. Photo from Paula Deen on Pinterest. 

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Literary Friday, Edi
  • Jessad / July 11, 2014

    I’m hoping to join in the fun tomorrow, I’m liking what I’ve read and hope to learn more about this story