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And if that is true, then it is no wonder that Isle of Hope artist Bellamy Murphy’s paintings often honor oysters on the half shell, boiled shrimp, whole fish or steaming crabs.

“When I was growing up in Bluffton  (S.C.), my grandparents lived on the water in Beaufort.  I learned how to throw a fish net and fish before I could ride a bike,” Murphy explained.  “We had seafood every meal.  It was crazy.  My grandmother and my mother were such good cooks.  We had beautiful food every day.  Seafood is just in my soul.

“My grandmother would pull the crabs from the pot, and they would be such a beautiful red, and that’s why I paint them like that.  Flounder would sparkle to me.  When I work on a piece, the colors excite me so much I don’t follow the color rules.  I do a loose interpretation in color and in form of the object I am painting.”

In addition to seafood, Murphy has painted raw okra, and she ponders the possibility of doing fried green tomatoes — the green peeking from behind the crunchy cornmeal crust.

Murphy spent eight years in New England before returning south to Richmond Hill, where she lived for 16 years.  She returned to Savannah with her three children six years ago, and she is inspired by the beauty of Isle of Hope, where she lives.  Today, daughter Anna is a massage therapist and Montessori teacher in North Carolina; son Clinton, 16, attends the Savannah-Chatham County Early College program, and son Patrick, 14, is following in his mother’s footsteps as an artist at the Savannah Arts Academy.

Murphy describes her style as “contemporary,” “impressionist” and “Bohemian.”

“I am self-taught,” Murphy said.  She paints in oils and chooses vibrant colors — turquoise, yellow, coral, chartreuse.  Whatever is being featured — fish, shrimp, crab or oysters — is up close and oversized, making a striking statement.   “I’m still really drawn to the vividness of seafood and the emotional attachment it has for me,” she said.

Thanks to Murphy’s inspiration, we’ve turned our culinary attention this issue to blue crab, the same crab that turns such an inspiring red when steamed.  This easy and delicious dip was served at one of Sally Minis’ Isle of Hope bridge parties.

The recipe comes from “Downtown Savannah Style,” a popular cookbook produced by the Junior League of Savannah in 1996 and still sold in bookstores and gift shops. 

Blue Crab Spread
 
1 pound fresh lump blue crab meat
1 small can water chestnuts, drained, finely chopped
1/2 cup mayonnaise
3 tablespoons chopped fresh chives
2 teaspoons soy sauce
Dash of cayenne
 

Combine the crab meat, water chestnuts, mayonnaise, chives, soy sauce and cayenne in a bowl and mix well.  Chill, covered, for 2 hours.  Serve with melba toast rounds or spoon into individual tart shells.