seafood recipes 3

seafood recipes 3

All-In-One Tuna Casserole

1 each env. golden onion soup mix

1 1/2 cup milk

10 oz frozen peas & carrots *

8 oz medium egg noodles **

6 1/2 oz tuna, drained & flaked

2 oz shredded chedar cheese ***

* Frozen Peas & Carrots should be thawed.

** Egg Noodles should be cooked and drained.

*** Cheese should equal 1/2 C

Angel Hair Pasta With Sea Scallops

1/2 cup soft breadcrumbs

8 oz angel hair pasta --

1 uncooked

1 tablespoon olive oil -- for vegetables

1 teaspoon olive oil -- for scallops

1/2 cup chopped fresh parsley --

1 divided

1 clove garlic -- minced

1 teaspoon dried whole basil

1/2 teaspoon dried whole oregano

1/4 teaspoon salt

1 tablespoon all-purpose flour

1/4 teaspoon pepper

8 oz clam juice -- (1 bottle)

1 lb fresh sea scallops

1 cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or

until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat.

Drain and rinse under cold running water; drain well. Place in a

large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4

cup parsley and next 4 ingredients; saute 1 minute. Add flour and

pepper; cook 1 minute, stirring constantly with a whisk. Gradually

add clam juice, stirring constantly. Cook 1 minute or until

thickened, stirring constantly. Pour over pasta; toss well. Set

aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat; add

scallops, and saute 4 minutes or until scallops are done. Add to

pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4

cups).

Ann's Seafood Chowder

2 tablespoon butter or margarine

1/2 each onion,large,diced

1 each celery rib, diced

1 lb sealegs, chopped

1 cup potatoes, cooked,diced

1 each tomato, large, diced

2 tablespoon flour

3 cup milk

1 cup water

1 salt & pepper to taste

Melt butter in heavy saucepan over medium-low heat. Add onions and

saute until clear, add celery and cook gently for about 5 mins. Add

flour, milk and water, stirring well to avoid lumps. Add remaining

ingredients and season to taste. Heat until heated through, but do

not boil. Serve with baking powder biscuits. Sealegs are a blend of

pollock and crab meat.

Ann's Seafood Chowder (Halifax Version)

2 tablespoon bacon drippings

2 tablespoon butter

4 each white onion, fresh picked

2 each celery rib, diced

1 lb sealegs, chopped

2 lb mixed seafood

2 cup potatoes, cooked,diced

2 each tomato, large, diced

1 small yellow zucchini, chunked

1 small green zucchini, chunked

2 cup green peas, fresh

1 cup sweet peppers, vary colours

4 tablespoon flour

6 cup milk

1 1/2 cup sauterne

1 milk to thin as needed

1 salt & pepper to taste

1 tomato sauce/soup to taste

Melt bacon fat and butter in heavy saucepan over medium-low heat. Add

onions and saute until clear, add celery and cook gently for about 5

mins. Add seafood products and saute in saucepan at medium high heat

to coat, flavor and brown slightly.

Add flour, and milk, stirring well to avoid lumps.

Add remaining ingredients, except peas, in order of required cooking

time (ie potatoes, zucchini, tomatoes, peppers, etc). Add wine and

season to taste. Heat until heated through, but do not boil. Add peas

about 20 min before serving. Use milk to thin as necessary.

Sealegs are imitation crab meat, usually pollock with crab flavouring.

If chowder is to be frozen prior to serving, do not add the milk until

reheating.

Another Tuna Casserole

1 can solid white tuna, drained

1 can cream of mushroom soup

1 can whole mushrooms, drained

1/4 cup celery, finely chopped

1/4 cup green pepper, finely chopped

1 large can chow mein noodles

1 dash of garlic powder

Combine everything in a casserole dish. Reserve some of the chow mein

noodles for the topping. Bake at 350F for 25 minutes. Top with

remaining noodles and return to oven for 5 min.

Antoine's Oysters Rockerfeller

6 tablespoon butter

1/2 cup bread crumbs

2 cup fresh chopped spinach or-

2 pkg (10-oz) frozen spinach

1/2 cup parsley

1/2 cup diced celery

2 tablespoon diced onion

1 tablespoon pernod liqueur; or anisette

1/4 teaspoon salt

3 drop tabasco

18 large oysters

Melt butter; add crumbs and saute 1 minute, stirring constantly.

Combine with other ingredients, except oysters, in blender until

smooth. Arrange oysters in shells (or individual dishes). Top each

with 1 tablespoon spinach mixture and broil 3-5 minutes or until

lightly browned.

Artichoke Oyster Soup

6 tablespoon butter, melted

1/2 cup shallots (chopped fine)

1/4 teaspoon thyme

1 bay leaf

1/2 teaspoon cayenne pepper

2 tablespoon flour

14 oz chicken broth (more or less won't h; urt)

4 cup oysters, drained; reserve liquid (less, to

14 oz artichoke hearts, cooked

2 teaspoon salt

1/4 teaspoon tabasco

1/2 cup whipping cream

3 tablespoon parsley (chopped, fresh)

In a 3-quart casserole, melt butter and saute shallots. When shallots are

translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk

well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring

to a boil. Add oysters and parsley. Simmer on medium, partly covered, for

exactly 5 minutes. Add whipped cream and serve immediately.

NOTES:

* Chicken broth with artichokes and poached oysters -- This is a modern

cajun-style recipe that I adapted from a local convenience-food cookbook

byJean Durkee. It's an intriguing combination of modern American

ingredientswith traditional cajun flavorings.

* Fresh parsley tastes much better than dried parsley. If the

oysters arebigger than a small bite-size, cut them up before adding them to

the soup. Use the smallest oysters you can find.

* When I'm not making a double recipe, I usually dump the

entire (about 1-cup) container of whipping cream into the soup, even

though that's doublewhat the recipe calls form.

* The timing on cooking the oysters is fairly

critical. If you overcook them, they will be rubbery.

: Difficulty: easy.

: Time: 20 minutes.

: Precision: measure the spices.

Asparagus & Crab Meat Soup (Mang Tay Nau Cua)

4 cup chicken broth

1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)

1/2 teaspoon sugar

1/4 teaspoon salt

1 tablespoon vegetable oil

6 shallots, chopped

2 garlic cloves, chopped

8 ounces lump crab meat, picked over; and drained

1 freshly ground black pepper

2 tablespoon cornstarch or arrowroot, mixed with

2 tablespoon cold water

1 egg, lightly beaten

15 oz white asparagus spears *

1 tablespoon shredded coriander

1 scallion, thinly sliced

* cut into 1-inch sections with canning liquid reserved

This soup was probably created by some homesick Frenchman. White

asparagus(a French import), packed in jars or cans, is used for this

recipe. Traditionally, crumbled, salted duck egg yolk is added to

season the soup.

If white asparagus is unavailable, use frozen or fresh

asparagus (in this case, add the fresh asparagus to the broth from the

very beginning and cookuntil tender, before adding the remaining

ingredients).

Combine the broth, 1 tablespoon of the

fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil.

Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet.

Add the shallots and garlic and stir-fry until aromatic. Add the

crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste.

Stirfry over high heat for 1 minute. Set aside.

Bring the soup to a boil. Add the

cornstarch mixture and stir gently untilthe soup thickens and is clear.

While the soup is actively boiling, add the egg and stir gently.

Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus

with its canning liquid; cook gently until heated through.

Transfer the soup to a

heated tureen. Sprinkle on the coriander, scallion and freshly ground

black pepper.

Yield: 4 to 6

servings.

Bacalaitos (Salt Codfish Fritters)

1/2 lb codfish, salt

2 cup flour, all-purpose

2 teaspoon baking powder

1 large garlic cloves; crushed

1 cup water

1 tablespoon annatto oil

1 oil, vegetable; for frying

Soak the codfish in cold water for 2 hours or longer, according the

the saltiness and hardness of the fish. Drain, rinse and place in a

small saucepan. Pour boiling water over the fish and allow to stand 5

minutes. Drain. Remove any bones and skin and shred the fish.

Sift the flour and baking powder into a large bowl. Add the garlic,

water and annatto oil and mix to a smooth batter. Add the shredded

fish and mix well. Heat oil to 370F in a deep fryer or large, heavy

saucepan. Fry the the mixture by teaspoonfuls until golden brown.

Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.

Bacalao A La Viszcaina (Basque Style Codfish)

2 lb thick salt cod, desalted and cooke; d, (see notes below),

cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)

Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:

1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and

finely chopped 6 cloves garlic, finely chopped 2 large onions, finely

chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned

crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup

dry white wine Salt and freshly ground black pepper to taste TO

COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut

into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried

Bread Rounds (recipe follows), as an accompaniment Notes: One day in

advance of serving, rinse the salt cod under cold running water. Cut

it into 2- by 3-inch pieces, place in a bowl, and cover with cold

water. Change the water several times until it is no longer salty.

This process should take 24 hours. Drain the fish, place it in a

small saucepan, cover with fresh water, and bring to boil over

medium-high heat. Lower the heat to low and simmer 5 minutes. Drain

and cool the fish. 1. Dredge the cod in the flour. In a large skillet

over medium heat, heat the oil until fragrant, then cook the fish

until lightly browned, 3 to 4 minutes on each side. Remove the fish

from the heat and set aside. 2. For the sofrito, in a large saucepan

over medium heat, heat the oil until fragrant, then cook the bell

peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce

the heat to low, add the garlic and onions, and cook, stirring, until

tender, 6 to 8 minutes, adding more oil if necessary. Add the

pimientos, tomatoes, paprika, and wine and cook, stirring

occasionally, until thickened, another 10 to 12 minutes. 3. Place the

reserved salt cod soaking water in a medium-size saucepan over

medium-high heat and cook the potato slices until partially tender,

10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook

over low heat 10 minutes. Arrange the cooked potato slices on top of

the fish, do not stir, cover the pan, and shake it several times.

Cook over low heat an additional 10 minutes so that the potatoes

absorb the fish flavor. Transfer to a large serving platter and

garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds)

and Arroz Blanco (see CUBA07.TXT). Makes 8 servings BACALAO A LA

VISZCAINA

Bacon & Oysters

12 oysters, selected

12 bacon slices, thin

Wrap each oyster, well-drained, in bacon. Skewer with wooden

toothpick. Bake on a pan in a medium oven until bacon browns.

Bacon & Smoked Oysters

2 can smoked oysters

1/4 cup light vegetable oil

1/2 lb bacon strips

40 round wooden toothpicks

3 tablespoon garlic, minced

1. Cut bacon strips in thirds.

2. Wrap a bacon slice around each oyster and place a toothpick

through to hold it in place.

3. In a medium skillet, heat oil, and add garlic.

4. Cook wrapped oysters in oil until bacon is crisp.

5. Remove from pan and drain on a paper towel to drain.

Serves 15

Badhapu Malu (Fried Fish)

450 gm fish steaks

25 gm tamarind

50 ml warm water

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 teaspoon satt

1/2 teaspoon btack pepper

1/2 litre oil

Cut the fish steaks into six pieces. Soak the tamarind in water,

remove the seeds and add to the fish together with the turmeric,

chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat

the oil and fry fish until it turns brown. Remove and drain well.

Bailey's Bouillabaisse (Fish Stew)

1 each onion, large diced

2 cup celery, diced

3 each potatoes, small diced

3 cup boiling water

2 cup skimmed milk

1 1/2 lb cod or flounder

2 cup broccoli, diced

2 cup cauliflower, diced

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon marjoram

1/2 teaspoon basil

Cook the onion, celery, and potatoes in the water for

10 minutes. Mix a little milk with the flour to form

a soupy paste and set aside. Add the remaining

ingredients and bring to a boil. Add the flour

mixture, stirring constantly. Simmer for 15 to 20

minutes.

Baja Seafood Stew

1/2 cup onion; chopped, 1 medium

1/2 cup green chiles; chopped

2 each cloves garlic; finely chopped

1/4 cup olive oil

2 cup white wine; dry

1 tablespoon orange peel; grated

1 1/2 cup orange juice

1 tablespoon sugar

1 tablespoon cilantro; fresh, snipped

1 teaspoon basil leaves; dried

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano leaves; dried

28 oz italian plum tomatoes; *

24 each soft-shell clams; scrubbed

1 1/2 lb shrimp; raw, shelled, med.

1 lb fish; **

6 oz crabmeat; frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are

undrained and cut in ** The following fish can be

used: cod, sea bass, mahimahi or red *** Crabmeat

should be thawed, drained and cartilage removed.

Baked Almond Catfish

1/2 cup whole almonds, toasted

3 tablespoon cornmeal

2 tablespoon grated parmesan cheese

2 tablespoon fresh parsley, chopped

1 tablespoon flour

1 salt & freshly ground black pepper,; to taste

2 tablespoon fresh lemon juice

2 lb catfish fillets

1 parsley sprigs and lemon wedges, fo; r garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese,

flour, salt and pepper. Sprinkle the lemon juice over the catfish

and coat the fillets thoroughly with the almond mixture. Place the

fillets on a baking sheet and bake at 400F for 8 minutes, or until

cooked through. Serve immediately.

NOTE: These sweet catfish fillets in a crunchy almond crust can be

accompanied by rice tossed with peas and asprinkle of lemon zest.

Makes 4 servings.

Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,

15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.

Baked Artichoke & Crab Spread

14 oz can artichoke hearts-drained and c; h, opped

1 cup parmesan cheese -- grated

6 oz can crabmeat -- drained and flaked

1/2 cup mayonnaise

Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer

to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is

browned, about 30 mins. Serve hot with water crackers.

Recipe By : Bon Appetit

Baked Bay Scallops

----FAVORITE RESTAURANTS, BON A----

2 sticks butter, room temp

1 cup fresh breadcrumbs

6 centiliter garlic, crushed

2 tablespoon onion, minced

1/2 cup parsley, chpd

1/4 cup white wine or sherry

1/2 lemon, juiced

1 salt and pepper

2 tablespoon oil

2 tablespoon onion, diced

1 1/2 lb fresh bay scallops

1/2 lb mushrooms, sliced

Kingston Harbour Yacht Club, Mt. Prospect, IL ** "Garlic, garlic,

garlic describes the scallops served at the KHYC....crisp, buttery

morsels..." Mix together butter, breadcrumbs, garlic, minced onion,

parsley, wine, lemon juice, and salt and pepper to taste. Form into

roll and wrap with waxed paper. Chill until firm, at least 1 hr.

Preheat oven 450 F. Grease shallow baking dish. Heat oil in lg

skillet over med heat until haze forms. Add diced onion and saute

until soft but not browned. Add scallops and mushrooms and salt and

pepper to taste and saute briefly. Drain off liquid. Arrange scallop

mixture in prepared dish. Slice garlic butter and arrange evenly over

scallops. Bake until butter is hot and bubbly, 5-10 mins. Serve

immediately. Scallops can also be broiled. Place about 3" from heat

and broil until bubbly, 3-5 mins.

Baked Breaded Bluefish With Mock Tartar Sauce

1/4 cup skim milk

1 egg white

1/8 teaspoon pepper, black

2 bluefish fillets, 4 oz

1/4 cup bread crumbs

----MOCK TARTAR SAUCE----

1/2 cup yogurt, nonfat

1 tablespoon sour pickle; minced

1 tablespoon green olive, pitted; minced

1 tablespoon parsley, fresh; minced

1/4 teaspoon mustard, powdered

1 teaspoon lemon juice

1/8 teaspoon pepper

Calories per serving: 201

Fat grams per serving: 6.08 Approx. Cook Time:

:30

Cholesterol per serving: 680

Preheat the oven to 350F. Combine the skim milk, egg white and

pepper to make a seasoned egg wash.

Dip the fillets into the egg wash, then dredge them in the bread

crumbs. [Let sit for 10 minutes.]

Lay the fillets on a nonstick baking sheet and bake for 10 minutes.

NOTE: For me this dish is a marvelous replacement for fried fish.

Sauce: Combine all ingredients and refrigerate in a tightly covered

container.

NOTES: This sauce will keep for a week if stored as suggested. Use

this as you would regular tartar sauce with any dish. Try it as a

replacement for mayonnaise on sandwiches and in salads.

Baked Catfish Creole

----FOR SAUCE----

3/4 cup melted butter

1 cup chopped onions

1 cup chopped celery

1/2 cup chopped bell pepper

1/4 cup diced garlic

2 each bay leaves

2 can tomato sauce (8 oz)

1 cup fish stock

1/2 teaspoon sugar

1 pinch dry thyme

1 pinch dry basil

1 cup chopped green onions

1/2 cup chopped parsley

1 salt and cracked black

1 pepper to taste

----FOR COOKING----

4 each 5-8 oz catfish fillets

1 cup 90-110 count shrimp (peeled

1 and deveined)

1 reserved creole sauce

4 cup cooked white rice

1/4 cup chopped parsley

FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium

high heat. Saute onions, celery, bell pepper, garlic and bay leaves

until vegetables are wilted, approximately three to five minutes. Add

tomato sauce and fish stock, bring to a low boil, reduce to simmer

and cook thirty minutes, stirring occasionally. Add sugar, thyme,

basil, green onions and parsley. Continue to cook ten additional

minutes and season to taste using salt and pepper. Remove from heat

and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place

catfish fillets in an ovenproof casserole dish large enough to hold

the four fillets. Sprinkle the shrimp evenly over the top of the

fillets. Spoon the Creole sauce generously until fish and shrimp are

well covered. Place covered baking dish in oven and cook

approximately thirty minutes or until fish is done. Heat rice under

hot tap water and place an equal amount in the center of each serving

plate. Serve catfish Creole on top of white rice and garnish with

chopped parsley. This dish may also be served over pasta.

Baked Clams With Black Bean Sauce

24 clams

1 tablespoon sesame oil

2 teaspoon ginger, fresh; finely grated

2 teaspoon garlic; minced

1/2 teaspoon red pepper flakes

1/4 cup fermented black beans; rinsed & mashed

2 tablespoon wine, white

1 tablespoon soy sauce

3 tablespoon scallion; chopped white and green p

Shuck the clams and place them on a baking sheet. Set aside.

Combine the remaining ingredients in a small saucepan and bring to a

boil over medium heat.

Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at

450F, or until cooked but not tough. Serve immediately.

Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat,

0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium

[THE WASHINGTON POST; August 29, 1990]

per Fred Peters

Echonet RECIPE_CORNER echo

Baked Crab Potatoes

2 cup crabmeat

4 large baking potatoes

4 tablespoon butter

1/2 cup onion; chopped

1/2 cup mushrooms; sliced

1 ground pepper to taste

1 cup dry vermouth

2 tablespoon low-fat plain yogurt

2 tablespoon sour cream

1/4 cup half and half

3/4 cup gruyere cheese

Clean and bake potatoes. Cool slightly and cut in half, lengthwise.

Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and

mash pulp. Melt butter in skillet and saute onion until it takes on a

light coloring (about 15-20 minutes). Add mushrooms and saute

another 5 minutes. Add the crabmeat and pepper. Add vermouth and

bring to a boil. Make sure you stir frequently. Cook mixture until

liquid is absorbed. Remove from heat and add yogurt and sour cream,

then add half and half. Combine crabmeat, onion mixture, pulp from

potato, and about 1/2 of cheese. Add additional ground black pepper

and a bit more half and half if desired. Place the mixture into the

potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400

degrees F. until cheese bubbles. This is yummy good!

Baked Crab Quesadillas

1/3 cup unsalted butter or margarine

1/4 cup vegetable oil

1/2 cup chopped onion

2 jalapeno pepper,seeded

1 and finely chopped

1 centiliter garlic, minced

1 lb lump crabmeat, drained

1/4 cup mayonnaise

1 tablespoon chopped fresh cilantro

1 teaspoon salt

16 8-inch flour tortillas

1/3 cup shrredded monterey jack

1 cheese with jalapeno peppers

Combine butter and oil; set aside. Saute' onions, peppers, and garlic

in 2 Tbl. reserved butter mixture in a medium saucepan over medium

high heat, stirring constanty, until tender. Remove from heat. Gently

stir in crabmeat and next 3 ingredients.

Place tortillas on baking sheets; brush 1 side of each tortilla, and

sprinkle with cheese. Fold in half.

Bake at 475 degrees F. for 4 minutes or until golden. Cut each

tortilla into thirds. Serve warm.

Baked Crabmeat & Avocado

1 waldine van geffen

----VGHC42A----

1/4 lb butter

2 can cream of mushroom soup

1 lb lumb crabmeat

1 cup evaporated milk

1 salt and pepper

2 avocados; peel -- slice

2 tablespoon bread crumbs

1 butter -- melted

1 can anchovy filets

Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,

salt and pepper and simmer 5 minutes longer. Line a baking dish with

avocado slices and pour crabmeat mixture over avocado. Sprinkle with

bread crumbs and brush with melted butter. Heat until brown,

approximately 15 minutes at 350~. Before serving sprinkle with a few

drops of anchovy oil and garnish with anchovy strips.

Baked Dilled Salmon On Rice

1 medium onion, chopped

3 cloves garlic, minced

3 medium tomatoes, diced

1/2 lb mushrooms, sliced

3 tablespoon fresh dill, chopped

3 tablespoon lemon juice

1 salt and pepper to taste

2 cup cooked brown rice

4 salmon fillets

1 olive oil spray

Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,

garlic, tomatoes and mushrooms for 5 minutes or until softened. Add

lemon juice and fresh dill. Remove from heat. Add salt and pepper to

taste. Spray a baking dish with cooking oil spray. Spread rice evenly

over bottom. Top rice with salmon. Cover each fillet with vegetable

mixture. Cover pan with foil. Bake for 20 minutes at 350øF.

Baked Eggs With Crabmeat

8 oz crabmeat, canned or frozen

8 eggs

1/2 cup milk

1 salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat

the eggs slightly with a wire whisk, add milk and seasonings, and

beat a little more. Stir in the crabmeat and pour into individual

buttered casseroles. Cover and bake in a medium oven (350 degrees F)

30 minutes. Serves four.

No nutritional information given.

I found this recipe in an old cookbook I picked up at a yard sale.

The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy

Gourmet and the authors are Marian and Nino Tracy and it was first

printed in 1940! The last print date is October 1950!

I hope that you get a kick out of some of these recipes. Trish.

Formatted to MM by Trish McKenna 4/7/95

Baked Fish Cake

1 1/2 lb potatoes; peeled

1 lb white fish fillet

1 salt; (to taste)

1 grd white or black pepper; freshly

2 tablespoon butter

4 tablespoon milk

1 grated peel of 1/2 lemon

2 tablespoon parsly; fresh chopped

1 teaspoon anchovy extract(optional)

3 tablespoon all-purpose flour

2 tablespoon oil

Cut the potatoes into chunks and place then in a saucepan with enough

water to cover, adding a little salt if liked. Heat until just about

to boil. Meanwhile, lay the fish on a plate or dish to cover the

saucepan and cover it with a second plate, lid or foil. Put the fish

on the pan when the water is boiling, then reduce the heat so water

does not froth over. Cook the potatoes until tender-10-15 minutes if

the chucks are faily small. Set the aside, without uncovering it.

Drain and mash the potatoes, beating the well until smooth. Mix in

the butter, milk, lemon peel, parsley and anchovy extract, is used

Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour

any cooking juices from the fish into the potato mixture. Flake the

flash off the skin, discarded any bones, and at it to the potatoes.

Mix well, adding seasoning to taste. Use a large spoon to place the

fish mixture in a mound on the prepared dish or pan but do not

flatten it until it is all in mounded up. Flatten the top of the

mixture sightly, then sprinkle it with a little of the flour. Use a

spatula and slice to flatten the mixture into a little neat circle,

about 7" across. Pat the sides with the knife and the top with slice

to that the mixture is even and neatly shaped, keep sprinkling with

the flour to coat the outside evenly. Trickle the oil over the fish

cake and bake it for about 30 minutes, until well browned. Cut into

wedges to serve.

Baked Fish With Orange-Chili Marinade

1/2 cup fresh orange juice

1/2 cup fresh cilantro leaves --

1 chopped

1 tablespoon olive oil

2 cloves garlic -- peeled and

1 minced

1 chipotle pepper -- chopped

1 1/3 lb fish fillets -- (thick)

1 ground black pepper -- to

1 taste

Combine the orange juice, cilantro, olive oil, garlic and chipotle.

Place the fish in a glass dish and cover with the marinade.

Refrigerate 1 hour. Remove the fish from the marinade and place on a

rack set into a baking pan or on a broiling pan. Bake in a preheated

450-degree oven 12 minutes per inch of thickness.

Recipe By : W. Park Kerr

Baked Flounder Barataria

4 tablespoon butter, divided

2 lb flounder filets

1 teaspoon salt

1/2 teaspoon tabasco sauce

1 tablespoon paprika

1/4 cup grated cheddar cheese

1 cup sour cream

1/4 cup fine bread crumbs

Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in

baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese

into sour cream and spread over fish. Top with bread crumbs and dot

with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or

until fish flakes easily with fork.

Yield: 4 to 6 servings.

Baked Flounder With Sauce

3 lb flounder

6 tablespoon butter, melted

2 tablespoon onions, browned, chopped

1 each garlic clove, mince/browned

2 tablespoon parsley

1/4 cup wine, dry white

1 each lemon, juice of

1 salt & pepper to taste

1 flour

Place fish in baking dish or pan. Prepare a sauce by browning garlic,

onion in melted butter. When brown, add parsley, wine and lemon

juice. Blend sauce. Pour sauce over fish; sprinkle with salt, pepper,

flour. Bake covered 10 min. at 375 Degrees. Uncover, basting with

melted butter and dry white wine. Bake (ten minutes more or until

done to taste. Also for: Flounder, mackerel, weakfish, grouper,

snapper, bass etc. Suggestions: Vary the ingredients of the sauce

with other recipes. Recipe date: 11/28/87

Baked Fresh Salmon

3 lb salmon

1 teaspoon salt

1 teaspoon pepper, black

1/2 teaspoon thyme

3 tablespoon butter

1 1/2 cup cream, light

3 onion; sliced

3 parsley sprig

1 garlic clove; quartered

1 bay leaf

2 cucumber; peeled & cut into strips

Combine salt, pepper and thyme then rub all sides of the salmon. Melt

butter in baking dish then add salmon and coat with the butter. Add

light cream, onion slices, parsley, garlic, and bay leaf then arrange

cucumber strips around the fish. Bake covered for 40 minutes or until

centre bone can be removed easily. Remove and discard bay leaf,

onion, parsley and garlic before serving.

Baked Fresh Salmon Steak

3 lb salmon steak

1/4 lb chopped mushrooms

1 medium onion, minced

2 tablespoon minced parsley

1/4 teaspoon tarragon

1 pepper and salt

2 tablespoon butter (optional)

1/2 cup sherry

1/3 cup fine bread crumbs

Soak lid of clay cooker. Cut salmon in half and lay both pieces in

cooker. Sprinkle with mushrooms, onion, and parsley and tarragon

mixed. Add salt and freshly ground black pepper to taste. Dot with

butter and pour sherry around. Cover, put into cold oven and turn

temperature to 425F. After 30 minutes sprinkle crumbs over top and

bake 30 more minutes

Baked Fresh Tuna

1 3/4 lb tuna fresh steaks

1 teaspoon pepper ground

4 each tomatoes peeled,chopped

1 teaspoon basil crumbled

2 tablespoon olive oil

1 each onion red,sliced

1/2 cup vermouth dry

Preheat oven to 425/F Rub steaks with oil and season with the pepper.

Saute the onion until limp then add tomatoes and vermouth and cook

2-3 minutes more. Place steaks in a shallow baking dish, pour the

mixture over them and sprinkle with basil. Bake 15 minutes or until

done.

Baked Gefilte Fish

1 lb halibut -or- turbot fillets, fresh; or frozen

1 small onion

1 slice bread, crumbled

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

1 egg

1 tablespoon vegetable oil

1 onion, sliced

1 sweet green pepper, chopped

8 oz can tomato sauce

Defrost the fish, if frozen. Grind the fish and onion in a food

processor. Add the bread, salt, pepper and egg. Mix well. Shape into

12 balls.

Combine the oil, onion, green pepper and tomato sauce in a baking

dish. Arrange the fish balls in it, cover, and bake in a 325-degree

oven for 40 to 45 minutes. Baste with the sauce before serving.

Serves 6

One Serving 2 Fish Balls = Calories: 189 Carbohydrates: 9 Protein: 20

Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77

Baked Oysters

1/4 lb butter

2 cup celery

1 onion -- chopped fine

1 pint oysters

4 eggs; hard-boiled -- grated

2 cup toasted bread crumbs

1 cup oyster juice or water

1 parsley

melt butter, add onion and celery. Cook on slow fire until tender. Add

oysters that have been cut up by scissors, and a little oyster juice.

cook about 5 min. until oysters curl. Take off fire and mix w/ rolled

toasted bread crumbs and grated eggs and parsley to season. Add salt,

pepper, and dampen w/ oyster juice or water. Put into oyster shells

or greased pyrex dish; sprinkle cracker crumbs on top and dots of

butter. Bake at 350 about 20 min.

Recipe By :

Baked Salmon In Foil

3 1/2 lb salmon

1 lemon

1 salt and pepper

1 tablespoon oil or softened butter

Lay a piece of silver foil, large enough to wrap the salmon in a very

loose parcel, on a baking tray. If the salmon is to be served hot,

grease the foil with the butter, or use the oil if serving the salmon

cold. Thinly slice the lemon and put about half on the foil. Put the

salmon on top, with a few slices of lemon inside and lay the rest of

the lemon along the top of the salmon. Season generously and wrap

loosely, making sure the edges are securely folded together so that

no steam can escape. Put into a medium oven, Gas Mk 4,350F,180C, for

10 minutes per pound. If serving hot, take it out of the oven and let

it stand for a further 10 minutes. If serving cold, leave the salmon

in the foil for two to three hours. To serve: Unwrap the fish and

gently pull off the skin.

Baked Salmon Rolls

2 lb salmon

1/4 cup butter

1/4 cup flour

1/4 teaspoon salt

1 cayenne to taste

1 cup crumbs bread buttered

3/4 cup mushrooms sliced

1 teaspoon onion juice

1/2 cup cream light

1/8 teaspoon pepper

1 mace to taste

4 each mushroom caps

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2

inches wide and up to 8 inches long. Butter 8 custard cups and coil

salmon into the cups. In a double boiler, cook mushrooms and onion

juice for 5 minutes then add the flour, light cream, salt, pepper,

cayenne and mace and stir constantly until cooked and thick. Pour

sauce into custard cups then bake at 375/F for 25 minutes.

Drain off juice from cups, unmold the fish and place in an ovenproof

dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap

on each fish roll. Broil the rolls until the mushrooms are done and

the crumbs browned. Serve garnished with parsley and lemon wedges.

Baked Salmon Steaks

6 salmon steaks, 1 inch thick

1/3 cup butter or margarine

1/2 teaspoon salt

1/4 teaspoon paprika

1 teaspoon worcestershire sauce

2 tablespoon grated onion

Preheat oven to 350 degrees F. Place salmon steaks in a greased

shallow baking dish. Melt butter, add seasonings and Worcestershire

sauce and spread this mixture over the fish. Sprinkle one tsp grated

onion over each steak. Bake in a moderate oven 25 to 30 minutes.

Recipe date: 11/30/87

Baked Salmon Supper

8 6-8 oz. salmon fillets

1 teaspoon salt

1 cucumber, unpeeled; sliced t

1 1/2 cup mayonnaise

1/4 teaspoon dill weed; finely chopped

Rinse the salmon fillets and pat dry with paper towels. Place fillets

on a raised rack in a 9" x 12" greased baking dish. Sprinkle with

salt. Layer thinly sliced cucumber over each fillet. Stir dill weed

into mayonnaise and spread over salmon and cucumber. Bake in 375

oven for 30 minutes, or until salmon flakes when tested with a fork.

Serve with a fresh Winter Orange salad, steaming baked potatoes

topped with a pat of butter and french bread from your local bakery.

Serves 8.

Baked Scallops

1 lb scallops, cut in half

1 oz sherry, optional

6 tablespoon butter, melted & divided

1/2 cup dry breadcrumbs

Arrange scallops in shallow buttered casserole. Sprinkle with sherry.

Pour half the butter over scallops. Cover with bread crumbs. Pour

rest of butter over bread crumbs. Bake at 375 for 15 minutes.

Baked Scallops Aux Herbes

3 lb scallops, sea or bay

4 tablespoon butter

1/4 cup dry white wine

1/2 cup parsley, fresh; firmly packed (1/4 cup mi

5 tablespoon chives; snipped

1 garlic cloves, minced

6 shallots; peeled

2 teaspoon basil

1 teaspoon salt

1 pepper

Wash and drain scallops. If using large sea scallops, cut each into

2 or 3 equal slices. Divide scallops among 8 individual ramekins or

a 13-inch gratin dish.

Melt butter, mix with wine

Mince parsley and chives together. Set aside 1 TBL, stir rest into

butter mixture. Add seasonings, pour over scallops and cover with

foil. The scallops can be prepared up to 4 hours in advance,

refrigerated.

Preheat oven to 425^. Bake ramekins 10 minutes, gratin dish 20-25

minutes or until scallop liquid froths. Watch carefully--overcooked

scallops are tough.

Sprinkle with reserved parsley mixture.

Baked Smoked Salmon & Feta Cheese En Croute

3 oz smoked salmon, diced

6 oz cream cheese, softened

3 oz feta cheese

1 egg, slightly beaten

1 teaspoon capers

2 tablespoon finely choppedparsley

4 scallions, topped, diced

1 tablespoon (or more) poppyseeds

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle

and some melted butter. Preheat the oven to 375 degrees. In a medium

bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers,

parsle, and scallions. Roll out the pastry sheet to double its size.

Liberally brush it with melted butter. Spread the salmon mixture over

the sheet. Roll up, jelly-roll style, folding the ends in to seal.

Brush the top of the roll with melted butter and sprinkle with poppy

seeds. Make 1/2 inch deep diagonal slashes across the roll to allow

steam to escape. Bake the roll for 20 to 30 minutes or until golden.

Serve warm.

Baked Speckled Trout In Herbs

2 onion, chopped

2 celery stalks, chopped

1 cup mushrooms, sliced

2 tablespoon parsley, chopped

1/4 teaspoon thyme, dried

1/4 teaspoon rosemary, dried

1/4 teaspoon tarragon, dried

6 tablespoon butter, melted

1 speckled trout, 3-4 lb

3 tablespoon parmesan cheese, grated

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and

butter. Spread half of mixture in a greased baking dish and add the

scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top

with remaining vegetable mixture. Bake 35-45 minutes at 375 degrees F

or until tender and flaky, basting 3-4 times with melted butter or

chicken broth. Use 1 tsp herb type if fresh chopped Also for: Any

tasty fish. Recipe date: 11/29/87

Baked Trout With Sea Food

4 trout, 1 lb ea., cleaned

1/2 lb butter or margarine

2 tablespoon flour

1 1/2 cup wine, dry white

2 tablespoon lime juice

3/4 cup light cream

18 oysters

3/4 lb shrimp, peeled

Blend 1/2 lb melted butter or margarine, 2 Tbsp flour. Add 1-1/2 Cups

white wine, 2 Tbsp lime juice. Heat. Place trout into baking dish or

pan. Sprinkle with salt and pepper; pour sauce over fish. COver: Bake

10-15 minutes at 375 degrees basting 2 to 3 times. Add 3/4 C light

cream, 18 oysters, peeled shrimp. Bake covered 20 minutes or until

shrimp are cooked. Recipe date: 11/29/87

Baked Tuna Chow Mein Casserole

2 tablespoon butter or margarine

1 cup chopped celery

1/4 cup chopped onion

2 tablespoon chopped green pepper

1 tablespoon butter

7 oz can tuna

10 1/2 oz cream of mushroom soup

1 condensed

1 cup chow mein noodles

1/8 teaspoon pepper

1/3 cup chow mein noodles

1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole,

melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.

2. Add celery, onion and green pepper to melted butter. Heat,

uncovered, in Microwave Oven 3 minutes or until vegetables are

tender. 3. Combine remaining ingredients except 1/3 cup chow mein

noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein

noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until

sauce bubbles.

Baked Tuna Stuffed Potatoes

8 large baking potatoes

2 tablespoon oleo

2 can tuna (7 oz.), drained

1 tablespoon onion, grated

1 tablespoon chopped parsley

1 can cheddar cheese soup

1/4 teaspoon paprika

2 drops (or more)tabasco sauce

1/4 teaspoon salt

4 slice american cheese, halved

Wash potatoes and rub skins all over with oleo. Prick with fork.

Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until

tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce

and salt. Toss with fork to break up tuna and blend well. Remove 1"

slice from top of each potato. Scoop out inside of potatoes, leaving

shell. Add potatoes to tuna mixture, tossing to mix well. Spoon

lightly into potato shells, mounding high. Top each with 1/2 slice of

cheese. Return to oven until cheese melts. Serves 8. Courtesy

Telephone Pioneers BillSpalding *P CRBR 38 A

Baked Vegetable & Seafood Won Tons

1 envelope vegetable soup mix 15 ounc; es

ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon

garlic powder 1/8 teaspoon

black pepper 40 won ton wrappers 1

Tablespoon vegetable or olive oil

Preheat oven to 350~F.

In a medium bowl, combine soup mix, cheese, crab, garlic powder and

pepper Place 1 Tablespoon mixture on center of each won ton. Brush

edges with water; fold each corner into center and press to seal.

Arrange seam side down on lightly greased cookie sheet; brush wontons

with oil. Bake 25 minutes or until crisp and golden brown, turning

once.

Variation: Use 1 1/2 cup chopped shrimp in place of crab.

Note: If not going to back immediately, cover filled won tons with

damp cloth until ready to bake, then brush with oil.

Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg

Prep time 25 minutes Bake time: 25 minutes

Bbq Crab Sandwich

1 cup crab

1/2 cup tomato sauce

1/4 cup green stuffed olives; sliced

8 oz cheddar; md, in small cubes

8 each english muffins

Mix all the ingredients except the muffins together. Refrigerate for at

least 1 hour to blend the flavors. Spread on English Muffin halves and

broil until hot and cheese is melted. Serve hot.

Boiled Crabs

2 each lemons, quartered

8 each new red potatoes

4 each small ears fresh corn

4 each small yellow onions

1 cup salt

1/2 cup ground red pepper

1/2 cup ground white pepper

1/2 cup ground black pepper

12 each live blue crabs

Fill a large (10-quart) stockpot one-third full with water.

Add the lemons, potatoes, corn, onions, salt, and peppers.

Cover and bring to a boil over high heat. Let boil for 10 minutes.

Add the crabs, (if blue crabs are not available, substitute other

small to medium crabs), cover, and return to boil. Once steam

starts to escape from under the cover, let cook for 15 minutes.

Turn off the heat and let sit, covered, for 10 minutes more.

Broiled Flounder

4 double filets of flounder

2 eggs, separated

1 pinch salt, pepper, dry mustard

1 cup peanut oil

4 tablespoon pickle relish

1 tablespoon parsley, chopped

1 tablespoon lemon juice

1 dash tobasco

1) Place the egg yolks in a blender, food processor or deep bowl.

2) Blend in the salt, pepper and mustard. If blending by hand, use a

small

whisk.

3) If using the machine, pour the oil through the funnel in a thin,

steady

stream with the machine running. If mixing by hand, add oil a few

drops

at a time, beating well in between each addition.

4) When half the oil has been added, the rest may be added in a thin

steady stream while beating constantly with a small whisk.

5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg

whites until stiff but not dry and fold into the mayonnaise created

through step 4.

6) Broil the fish about 2 inches from the heat source for about 6-10

minutes, depending on the thickness of the filets.

7) Spread the sauce over each filet and broil for 3-5 minutes longer,

or

until the sauce puffs and browns lightly.

Broiled Spicy Shark

1.00 lb shark fillets (3/4 thick)

1.00 teaspoon dried basil

0.33 cup lemon juice

1.00 clove garlic, minced

0.25 cup chopped parsley

2.00 tablespoon seafood sauce or chili sauce

1.00 tablespoon chopped fresh basil, or

1.00 tablespoon light soy sauce

Place fish fillets in plastic bag. Add lemon juice,

parsley, basil,

garlic, chili sauce and soy sauce. Close top of bag and

refrigerate

for at least one hour, but not longer than 8 hours.

Remove fish from

bag and save marinade. Place fish on rack of pre-heated

broiler about

3 inches from heat and broil for 3-5 minutes. Turn

fillets over,

brush top with marinade and broil an additional 5-8

minutes until

fish flakes or is done to taste. Boil rest of marinade

until it's

reduced by half and pour over fillets when serving.

Cajun Catfish With Spicy Strawberry Sauce

2 lb catfish fillets

1 salt

1 black pepper

2 oz hot pepper sauce

1 1/2 cup strawberry preserves

1/2 cup red wine vinegar

1 tablespoon soy sauce

1/4 cup seafood cocktail sauce

1 each clove garlic, minced

2 teaspoon horseradish

3/4 cup cornmeal

3/4 cup flour

1/2 cup safflour oil

1 fresh strawberries,

1 parsley sprigs, optional

* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.

Place fillets in large shallow dish. Season fish with salt, black pepper

and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan,

combine preserves, vinegar, soy sauce, cocktail sauce, garlic and

horseradish; simmer sauce over low heat stirring occasionally, while

preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish

and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy

skillet over medium-high heat; when hot, add catfish and saute' until

browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4

cup sauce on each plate; top with catfish fillets. Garnish with sliced

strawberries and parsley, if desired.

Checkerboard Square Clam Crunch

1/4 cup flour; unbleached

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon parsley; chopped

6 1/2 oz clams; minced,canned (1 cn) *

1 each egg; beaten

2 cup rice chex

1 oil for frying

1 sour cream

* DO NOT drain the clams.

++++++++++++++++++++++++++++++++++++++++++++++++++++

+++

++++++++++++++++++ Combine flour, baking powder, salt,

pepper, and parsley. Slowly add liquid from canned

clams until smooth. Add egg and clams. Mix well. Stir

in Rice Checx to coat. Let stand 10 minutes. Heat

oil to 1/8-inch depth in skilled. Drop heaping

tablespoons of clam mixture into hot oil, and pat with

spoon to form 8 3-inch patties. Brown over medium

heat. Turn. Brown. Drain patties on absorbent paper

towels. Serve with sour cream.

Cheesy Broiled Flounder

2 lb flounder or white fish

2 tablespoon lemon juice

1/2 cup parmesian cheese

1/4 cup butter, softened

3 tablespoon mayonnaise

3 each green onions, chopped

1/4 teaspoon salt

1 each dash of hot sauce

Place fillets in a single layer on a greased, shallow

oven-to-table type broiler pan; brush with lemon

juice. Combine next 6 ingredients in a small bowl and

set aside. Broil fillets 4 to 6 minutes or until fish

flakes easily when tested with a fork. Remove from

oven; spread with cheese mixture. Broil an

additional 30 seconds or until cheese is lightly

browned and bubbly. Garnish with lemon twists and

parsley if desired.

Clam & Potato Casserole

1 ingredients:

1 qt. clams, shucked

1/4 cup flour

1 dash pepper

1 1/2 cup clam liquid & milk mixed

1 large onion chopped

1 paprika

1 stick butter or margarine

1 1/2 teaspoon salt

1/4 tablespoon curry powder

6 potatoes, boiled, sliced

4 tablespoon parmesan cheese, grated

Directions: Drain juice from clams and save liquid. Chop clams. Melt

butter. Blend in flour and seasonings. Mix clam juice with milk to

make 1 1/2 cups. Add to flour blend slowly while cooking over low

heat. Stir constantly until mixture is thick and smooth. Add clams.

Place half of potatoes in greased casserole, sprinkle half the onions

over potoatoes and cover with half the sauce. Repeat. Sprinkle with

cheese and paprika. Bake at 350 degrees for 45 minutes.

Clam & Shrimp Chowder

1/4 cup butter

1 large onion, chopped

2 celery stalks, chopped

2 potatoes, peeled, diced

1 1/2 teaspoon fennel seeds

2 tablespoon all-purpose flour

1 teaspoon paprika

1 3/4 cup chicken stock

1 can baby clams, drained (10 oz)

4 oz cooked peeled medium shrimp, thawe; d, if frozen

1 red bell pepper, seeded, diced

3/4 cup frozen corn, thawed

2/3 cup half-and-half

1 salt to taste

1 fresh ground pepper to taste

1 fresh dill sprig (opt)

Melt butter in a saucepan. Add onion, celery, potatoes and fennel.

Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1

minute. Stir in paprika and stock and bring to a boil, stirring

constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir

in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in

half-and-half, salt and pepper. Garnish with dill sprig, if desired,

and serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1

tablespoon chopped fresh parsley or cilantro just before serving.

Clam Bisque

1 can 10 oz baby clams *

1 cup light cream

1/2 teaspoon worcestershire sauce

4 dash tabasco sauce

1/8 teaspoon pepper

1 salt to taste

1 chopped chives

1 paprika

* add juice from the can. Put clams and juice in a blender; cover.

Blend on high speed until smooth. Add cream, Worcestershire sauce,

Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives

and paprika. A little milk can also be added if you prefer a thinner

bisque; but must be added during the blender process.

Clam Chowder

1 quart steamed softshell clams

1 each onion

3 each medium potatoes, diced

2 tablespoon chopped parsley

1/4 lb butter

2 cup milk

1 salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes

and just enough water to cook potatoes. When potatoes are tender add

parsley, salt and pepper, and clams with their juice. Just before serving

add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

Clam Chowder #2

1/2 lb bacon

1 large onion chopped

2 ribs celery peeled and

1 diced

5 small can minced clams or

1 large can (about 51-oz)

2 teaspoon seafood chesapeake brand

1 bay-style seafood

1 seasoning

1 quart (4 cup) half and half

1 divided

2 tablespoon flour

The day before you wish to serve the soup, fry the bacon until crisp

and remove. In bacon drippings, saute onion, celery with leaves and

potatoes for 10-15 minutes at medium heat. Add the minced clams, not

clam soup but clams, with their juice. Crumble the bacon and add.

Cover soup and simmer over low heat, stirring occasionally, for

several hours - up to five hours won't hurt. Cool down and place in

refrigerator at night. On the day of serving, skim grease off top.

Transfer soup to larger pot. Heat soup until bubbling and add the

seafood seasoning. Mix 2 cups of the half and half with the flour.

Add to the chowder and stir until it bubbles again. Mix in remaining

half and half and simmer, stirring constantly, until soup is desired

thickness. Serve hot with garlic bread and a green salad.

Clam Chowder 3

2 cup clams-large(about 8 clams)

2 potatoes-diced; large

2 med onions-sliced

2 bell peppers; chopped

2 celery stalks-chopped fine

1 tablespoon paprika

2 tablespoon butter

2 tablespoon flour

1 tablespoon accent

1 quart clam stock

2 tablespoon clam base

1 cup tomatoes-whole; chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use

as clam stock. Dice the clams. Cook the potatoes separately in 2 cups

of boiling water for 5-10 min. Drain. In a large pot,saute the onion,

peppers, celery, & paprika in butter until the vegetables are tender,

about 6 min. Add flour and Accent,stirring well so that mixture

does not brown. Add clam stock, clam base, potatoes, & clams. Allow

to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.

Serve. This recipe may be kept for a week. The clam base may be

purchased at any fish market.

Clam Chowder, Manhattan Style

36 each live clams

3 tablespoon butter

3/4 lb pork, diced

4 each onions, chopped

4 each tomatoes, chopped

2 1/2 cup chopped celery

1 1/2 cup chopped carrots

3 teaspoon fresh parsley

3 teaspoon basil

1/2 teaspoon thyme

1 each bay leaf

3 each cloves garlic, diced

1 tablespoon soy sauce

2 1/2 quart liquid (clam cooking water +

4 each potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove

clams from their shells, and mince fine; reserve. Strain clam liquid and

reserve. Saute pork and onions in butter until onions are clear. Add

tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,

basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of

liquid (clam cooking water plus additional water, if needed); simmer,

covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and

simmer another 8 minutes. Adjust seasonings if necessary. Serve

immediately, with crackers. Serves 6

~---

Clam Chowder~ Maine Style

1/4 lb salt pork

1 quart water

1 1/2 cup onions -diced

2 cup clams

3 cup potatoes - diced

12 fl oz evaporated milk

Dice the onions and salt pork, then saute slowly in an iron frying

pan. Empty into a chowder pan. Add a quart (mor or less) of water and

bring it to a boil. Add the diced potatoes and bring back to a boil.

Put the clams through a meat grinder then add to the pot. Simmer

until done. Add salt and pepper. When done, add the evaporated milk.

Turn off heat and let set. Heat again just before serving. Serve with

Crackers. (I made this one with canned chopped clams and it ws

good!)

Clam Dip

1 1/2 sleeves ritz crackers

2 can minced clams with juice from 1 can

1/4 lb melted butter

2 teaspoon garlic powder

2 dill, sprigs, finely chopped

Recipe by: Little Mom Crush Ritz, and melt butter. Preheat oven to

350F. In baking dish mix crushed Ritz, two cans of clams with juice

from one can. Add garlic powder, melted butter, and dill. Mix well.

Bake for about 30 minutes or until it bubbles. Serve with Ritz

Crackers.

Clam Dip #3

2 can minced clams drained

1 can cream of mushroom soup

1 undiluted

3 oz philadelphia cream cheese

1 onion juice

1 lawry's salt

Place soft cream cheese in mixing bowl, slowly add cream of mushroom

soup, beating, add salt and onion juice and clams, chill. Place on

small square of toast or triscuits and pop in broiler briefly, or use

as dip with cracker and chips.

Clam Linquine

1/4 cup olive oil

3 cloves garlic, minced

2 6 oz cans minced or chopped clams w; ith juice

1/8 teaspoon crushed red pepper

1/4 teaspoon dried oregano

1 tablespoon fresh lemon juice

2 tablespoon chopped fresh parsley

8 oz pkg dried linguine or spaghetti, co; oked

Freshly grated parmesan cheese

Heat olive oil in large skillet over medium heat. Add garlic and

saute gently until just golden, about 1 minutes. Do not let garlic

brown. Add clams and their liquid, red pepper, oregano and lemon

juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1

minutes. Place cooked pasta in serving bowl. Pour some sauce over

pasta and toss to coat strands. Pour remaining sauce over top of

pasta. Sprinkle with parmesan cheese. Makes 3-4 servings.

Origin: Province newspaper, February 24, 1993 Shared by: Sharon

Stevens

Clam Savory

3 tablespoon butter

1 small onion; finely chopped

1/2 green pepper; seeded, minced

1 can (6.5 oz) chopped clams; drained

1 cup swiss cheese; grated

1 tablespoon worcestershire sauce

1 tablespoon sherry

1/4 teaspoon cayenne pepper

4 slice hot buttered toast

Melt butter in frying pan. Add onion and green pepper; saute for 3

minutes.

Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and

cayenne pepper to frying pan. Cook, stirring constantly, until

cheese melts.

Pile clam mixture on top of each slice of toast, and serve hot.

Clamato Red Scorpion

1 teaspoon tabasco sauce

8 fl oz tequila

1 fl oz rose's lime juice

2 teaspoon worcestershire sauce

32 fl oz clamato juice coctail

1 celery salt

Rim glass with celery salt. Pour ingredients over ice and stir. Garnish

with a slice of lime.

Clams (Whole Or Minced)

1 no ingredients

Procedure: Keep clams live on ice until ready to an. Scrub shells

thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.

Collect and save clam juice. Wash clam meat in water containing 1

teaspoon of salt per quart. Rinse and cover clam meat with boiling

water containing 2 tablespoons of lemon juice or 1/2 teaspoon of

citric acid per gallon. Boil 2 minutes and drain. To make minced

clams, grind clams with a meat grinder or food processor. Fill jars

loosely with pieces and add hot clam juice and boiling water if

needed, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or

Table 2 according to the canning method used. Table 1. Recommended

process time for Clams in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60

minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)

at Altitudes of 0 - 2,000 ft: 11 lb.

2,001 - 4,000 ft: 12 lb.

4,001 - 6,000 ft: 13 lb.

6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Clams in a weighted-gauge

pressure canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60

minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)

at Altitudes of 0 - 1,000 ft: 10 lb.

Above 1,000 ft: 15 lb.

====================================================

=== === * USDA

Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master

format courtesy of Karen Mintzias

Clams Oregatana Basilico

36 clams

2/3 tablespoon dry white wine

1 stuffing:

3 1/2 cup fresh bread crumbs

1 tablespoon fresh basil

1 tablespoon oregano

2 tablespoon grated romano cheese

2 tablespoon minced fresh italian

1 parsley

1 juice of

1/2 lemon (approx. 2 tab)

1 tablespoon minced garlic

Preheat oven to 500 F Shuck clams and replace meat on half-shells.

Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for

about 10minutes. Remove from oven and sprinkle each clam with a few

drops of wine. Return to oven and bake 2 to 3 minutes more, or until

lightly browned. Stuffing: Combine all ingredients by mixing with

hands. Use more olive oil if the mixture seems too dry. 12/23 10:38

Al A.Green14 on GEnie (Weird Al) Richmond VA

Clams Sailor Style

20 medium clams

8 cloves fresh garlic, minced

6 tablespoon olive oil

3 tablespoon chopped parsley

2 tablespoon fine dry bread crumbs

1 salt to taste

1 cup white wine or sherry

1 chile, chopped

Soak clams in salty water for 5 hours before preparing dish, and

rinse. In a large pan, saute garlic in oil. Add parsley and clams;

cover 5 to 10 minutes to open the clams. Once clams are open, add

bread crumbs, salt, white wine and chile. Move pan back and forth

for about 5 minutes over medium heat until sauce thickens.

Cocktail Crab Dip

3/4 cup catsup

2 tablespoon prepared horseradish

1/8 teaspoon hot sauce

1/2 cup crabmeat; flaked, or

6 oz crabmeat; flaked, drain well

1 cup cream cheese; softened

3 tablespoon white onion; diced

1/8 teaspoon salt

Combine the catsup, horseradish and hot sauce. Remove any remaining

filament from the crabmeat. Add the crabmeat to the catsup mixture and

continue to blend. Add all other ingredients and blend till smooth. Serve

at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:

Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips

Cold Clam Dip

10 oz clams

6 oz philadelphia cream cheese

1 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon worcestershire sauce

1 each garlic clove (pressed)

1 tabassco sauce

Blen all ingredients together. Let set for 2 hours before serving.

Potato chips and all party crackers are good with this dip.

Courtbouillon Of Redfish

1 redfish or red snapper(6lb)

1/4 cup butter or salad oil

1/4 cup flour,all-purpose

2 cup onion,chopped

1/2 cup green bell pepper,chopped

1/2 cup celery,chopped

1 can tomatoes,drained/reserved

2 tablespoon parsley,chopped

2 garlic cloves,sliced

2 bay leaves

1/4 teaspoon marjoram

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon thyme

1 teaspoon hot pepper sauce

1 teaspoon worcestershire sauce

2 cup water,hot

1/2 cup white wine

1 hot cooked rice

1. Clean fish and remove head and tail; cut across backbone into

slices 2 to 3 inches wide.#

2. In Dutch oven, heat butter, then stir in flour until smooth; cook

10 minutes until brown, stirring constantly.#

3. Reduce heat; stir in onion, bell pepper and celery.#

4. Cook vegetables until soft, stirring often.#

5. Add tomatoes and cook 5 minutes, then stir in herbs and

seasonings.#

6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5

minutes.#

7. Add fish slices and adjust seasonings; cover and simmer 30

minutes.#

8. Transfer fish slices to platter and remove bones; return fish to

"courtbouillon."#

9. Add wine; cover, bring to a boil, then serve immediately in soup

plates with hot rice.#

Crab & Asparagus Quiche

1 8 pate brisee or regular pie crust

1 cup crab meat, chopped

1 3/4 cup milk, scalded

3 eggs, beaten

10 asparagus spears, tips reserved

4 oz parmesan cheese

1 dash nutmeg and cayenne pepper

1 salt to taste

Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom

parts of asparagus spears into half-inch slices and scatter over crab.

Scatter parmesan over asparagus. Beat eggs and milk together, and season

totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.

Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in

preheated oven until set (about 45 minutes to an hour). Let sit for about

15 minutes before serving. Next time, I might substitute Swiss cheese for

at least part of the Parmesan (didn't have any handy, and at 1 ayem,

wasn'tgonna make a run to Kroger to get any).

Kathy in Bryan, TX

Crab & Brie Soup

1/2 lb white onions, chopped

1/2 lb celery, chopped

6 oz green onions, chopped

3 oz unsalted butter

3 oz flour

2 pint seafood stock

1 pint 35% cream

1/2 lb crab meat, chopped fine

2 lb brie cheese, cut up

1 cajun seasoning, to taste

1 worcestershire sauce

Saute the chopped white onions and celery in the unsalted butter for

ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood

stock and bring to a boil for ten minutes. To this, add the cream to

the liking, crab meat and brie cheese. Simmer for another ten

minutes. Season with cajun seasoning and Worcestershire sauce to

taste. Garnish with green onions. Soup will be slightly spicy hot.

Crab & Cheese Stuffed Bread

1 16 french bread; halve lengthwise, hollowe

12 oz cheddar cheese; grated

8 oz crab meat; flaked

6 tablespoon chopped green onion

1/4 cup mayonaise

1/8 teaspoon hot sauce

Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle

cheese over halves of bread. Combine remaining ingredients in a small

bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20

min. Cut each piece in half and serve hot. VARIATION-Crab melt

sandwich- Use the same crab mixture as last recipe. 2 slices rye

bread per sandwich 2 slices swiss cheese per sandwich Butter one side

of each piece of bread. This will be the outside of the sandwich. On

the unbuttered side place a slice of cheese on each slice of bread.

Top one slice with crabmeat filling. Close to make a sandwich. On a

non-stick pan grill the sandwich butter side to pan. Brown slightly

on each side and cook until cheese is melted. Serve hot. (wrv)

Crab & Clam Dip

8 oz package cream cheese

5 tablespoon soft butter or margarine

5 tablespoon french dressing

8 oz can minced clams, drained

6 oz frozen crabmeat, thawed and drained

1 drop (few) tabasco sauce

1 melba toast rounds

1. In a medium-sized mixing bowl, blend together cream cheese, butter

or margarine and French dressing with an electric mixer, until

smooth. 2. Add drained clams and crabmeat. Stir to combine. 3. Add

Tabasco sauce to taste. Mix well. 4. Spread on melba toast rounds.

Place on a heat-resistant, non- metallic serving plate and heat,

uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2

cups dip

Crab & Shrimp Au Gratin

4 tablespoon all-purpose flour

1/2 teaspoon pepper

1/3 cup process cheese spread

1 cup cheddar cheese, shredded

1/2 teaspoon salt

2 cup milk

1/8 teaspoon tabasco sauce (or more)

1/4 lb crabmeat

1/2 lb cooked shrimp

1 hot cooked rice

Combine flour, salt, pepper and 1 cup milk. Stir until smooth.

Combine cheese spread and remaining milk in top of double boiler,

cook over hot water until cheese melts. Add flour mixture and hot

sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat.

Pour into a greased 1 1/2 qt. casserole dish and top with shredded

cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice.

Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Crab And Asparagus Soup (Queensland)

2 teaspoon reduced-calorie margarine

1/3 cup chopped onion

1/3 cup diced celery

2 tablespoon finely chopped carrot

1 garlic clove, minced

1/2 teaspoon minced shallots

1 tablespoon all-purpose flour

2 cup skim milk

1 tablespoon dry sherry

1/2 bay leaf

1/2 teaspoon salt

1/2 teaspoon worcestershire sauce

1/2 teaspoon grated lemon peel

1/8 teaspoon ground white pepper

1/8 teaspoon thyme leaves

3 oz thawed, well drained crabmeat, flak; ed

1/2 cup sliced asparagus spears

In 1 1/2-quart saucepan heat margarine over medium-high heat until

bubbly; add onion, celery, carrot, garlic, and shallots; saute,

stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with

flour and stir quickly to combine. Gradually add milk, stirring

constantly, and cook until sauce is smooth. Add remaining

ingredients, except crabmeat and asparagus and bring to a boil.

Reduce heat to low and add crabmeat and asparagus. Cover and cook,

stirring occasionally, until soup is thickened and vegetables are

tender, 20 to 30 minutes. Remove and discard bay leaf before serving.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Crab And Avocado Cocktail

1 cup crab meat; cooked

2 each jalapeno chiles; *

1/4 cup lime juice

2 tablespoon onion; chopped

1 each clove garlic; finely chopped

1 pepper; dash of

1 lemon or lime wedges

2 each avocados; peeled & chopped

1/4 cup tomato; chopped, 1 small

2 tablespoon olive or vegetable oil

2 tablespoon cilantro; fresh, snipped

3/4 teaspoon salt

1 1/2 cup lettuce; finely chopped

* Jalapeno Chiles should be seeded and finely chopped.

Crab Artichoke Heart & Pasta Casserole

1 stephen ceideburg

1 lb tiny shell noodles

1 shallot, minced

4 green onions, chopped, including gr; een tops

2 tablespoon butter

1 cup chicken stock

1/2 cup dry white wine

1/4 cup marsala or madeira

3/4 cup cream

1/2 cup grated gruyere or other swiss chees; e

1/2 lb crab meat

2 jars marinated artichoke hearts, cu; t in half

1/2 cup chopped flat-leaf parsley

1 salt and pepper to taste

1/4 cup grated parmesan

2 tablespoon bread crumbs

Cook shell noodles in large pot of boiling water until tender. Drain.

Melt butter and saute shallot and green onions until soft. Add chicken

stock and white wine. Reduce by halt Stir in Madeira and bring to a

boil, Stir in cream and cook until just thickened.

Add cheese to sauce. Combine sauce with pasta and stir in crab and

artichoke hearts. Add parsley and salt and pepper to taste.

Butter a ceramic casserole and put pasta mixture into it. Preheat

oven to 350 degrees F. Top casserole with grated Parmesan and bread

crumbs and bake 30 to 40 minutes, until heated through and bubbling.

PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat

(9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.

Posted by Stephen Ceideburg

Crab Bisque

2 tablespoon butter

1 teaspoon onion, finely chopped

1 tablespoon parsley, finely chopped

1 1/2 cup crabmeat, chopped

2 tablespoon flour

2 cup chicken broth

2 cup cream, light

1 pinch cayenne pepper

1 salt

In a saucepan, melt the butter. Add the onion and cook slowly until

golden. Add the crabmeat and parsley and cook over low heat stirring

constantly (about 4 minutes). Add the flour, stir to blend and cook

for 3 minutes more. Stir in the chicken broth and simmer gently for

20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne

pepper. Heat & add salt to taste. Makes 5 cups.

Crab Broccoli Casserole

1 each bunch broccoli

2 tablespoon butter

1/2 lb crab meat

1 cup sour cream

1 tablespoon grated lemon peel

2 tablespoon lemon juice

1/4 cup chili sauce (chili salsa)

1 cup cheddar cheese grated

1 each small onion diced

1 dash sea salt

1 dash cayenne

Saute broccoli in butter until tender; cut into small pieces. Mix

broccoli with crab meat. Add remaining ingredients and stir. Put into

small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or

until cheese is melted and top browned. Serves 4.

Crab Cakes

1 lb backfin crabmeat

1 teaspoon worcestershire sauce

2 tablespoon mayonnaise

1 each egg, beaten

1/4 cup cracker meal

1 garlic to taste

1 pinch cayenne pepper

Combine all ingredients and form into small cakes.

Sautee in butter. Serve hot with tarragon sauce (see

separate recipe). Mrs. Jack Beasley

Crab Cakes #2

3/4 lb cooked crab meat, shredded

1 cup bread cubes

2 small eggs

1 1/2 teaspoon french mustard

1 tablespoon worcestershire sauce

1/2 teaspoon old bay seasoning or salt

1/2 teaspoon pepper

Brush cooking surfaces with butter or margarine. Combine all

ingredients and place in triangular pockets. Lower lid, latch in top

position and cook 4-6 minutes or until done.

Crab Cakes Maryland

2 tablespoon chopped fresh parsley

1 teaspoon dry mustard

1 teaspoon worcestershire sauce

1 teaspoon louisiana hot sauce

2 eggs (beaten)

2 tablespoon mayonnaise

1 lb cooked crab (flaked)

1/2 cup cracker crumbs

1 salt & pepper to taste

1 flour for dredging

Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,

andmayonnaise together. Add the crab and crumbs, and season with salt and

pepper to taste. Divide the mixture into 8 cakes and dredge in flour.

Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden

brown. Oryou may pan fry them on both sides in butter.

Crab Cakes With Pasilla Chili Aioli

1/2 lb shelled cooked crab

1/2 cup mayonnaise

1/2 cup minced carrots

1/2 cup minced celery

1 1/2 teaspoon lemon juice

1 salt

1 pepper

1 cayenne

2 white bread slices

1 tablespoon salad oil

1 fresh cilantro sprigs

----PASILLA CHILI AIOLI----

1 large dried pasilla chili

1 can sliced pimientos (4 oz)

1 tablespoon olive oil

1 chopped garlic clove

3 tablespoon dry white wine

1 teaspoon lemon juice

1/4 cup chicken broth

1/4 cup mayonnaise

1 salt

1 pepper

1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt

and pepper and cayenne to taste.#

2. Tear bread into chunks; whirl in a blender or food processor until

crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab

mixture into crumbs, and sprinkle crumbs over top; pat into

1/2"-thick cakes.#

3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat

pan with oil and cook cakes, using a wide spatula to turn once, until

browned on both sides, about 4 minutes total.#

4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add

aioli to taste.#

#

*** PASILLA CHILI AIOLI ***#

1. Remove and discard stems and seeds from dried pasilla; rinse

chili. With scissors, cut the chili in 1/2" pieces.#

2. Drain pimientos; pat dry.#

3. In a 10-12" frying pan combine olive oil, chili, pimientos and

garlic. Stir over medium heat for 2 minutes. Add wine and lemon

juice. Stir over high heat until most of the liquid evaporates, about

1 minute. Add chicken broth; boil, uncovered, until liquid is reduced

to 1/4 cup, about 2 minutes. Let cool.#

4. Whirl mixture in a blender or food processor with mayonnaise until

smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.#

#

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

Crab Calzone

1 pkg hot roll mix

1 1/4 cup hot water

2 tablespoon vegetable oil

1 cup ricotta cheese

1 cup grated mozzarella cheese

8 oz cream cheese; softened

1/2 lb crab meat

4 green onions; chopped

1 garlic clove; minced fine

1 small can chopped olives

1 tablespoon chopped parsley; or... dried parsley

In large bowl, combine flour mixture and yeast from hot roll mix.

Stir in water and oil until moistened. Turn dough out onto lightly

floured surface. With greased hands, shape into ball and knead dough

3 minutes or until no longer sticky. Divide dough into 10 equal parts

and cover loosely with plastic wrap and cloth towel.

In medium bowl, combine remaining ingredients and mix well. On lightly

floured surface, roll each ball of dough to an eight inch circle.

Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush

edge with water. Fold dough in half over filling, press edges to seal

and flute decoratively. Place on greased cookie sheet, and brush with

oil. Bake 400 degrees F. for 25-30 minutes, or until brown.

Variation: Turn the calzone from a main dish to an appetizer by

wrapping 1 tablespoon of the filling in fillo dough wrappers.

Crab Casserole

1 lb crabmeat

2 each eggs, separated & beaten

1 1/2 cup white sauce

1 parsley or green pepper

1/2 teaspoon tabasco

1 salt/pepper to taste

Separate the eggs. Add beaten yolks to white sauce.

Mix all ingredients and fold in egg whites. Bake in

375 degree oven until brown, about 20 minutes.

Mrs. William W. Prentice

Crab Combination Soup

1 oz dried mushrooms

1 boiling water

6 oz fresh or thawed frozen

1 crabmeat

4 oz frozen sea scallops

1/2 cup drained whole or sliced

1 bamboo shoots (1/2 of 8 oz

1 can)

8 green onions

1 teaspoon vegetable oil

1 egg, slightly beaten

6 cup chicken broth

1/2 teaspoon grated pared fresh ginger

1 root

3 tablespoon cornstarch

6 tablespoon water

1 1/2 tablespoon rice wine (or dry sherry)

4 teaspoon soy sauce

2 egg whites

1. Place mushrooms in bowl and cover with boiling water. Let stand 30

minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin

slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so

egg completely covers bottom. Cook over medium-high heat until egg

is set. Loosen edges and turn omelet over to cook other side. Remove

from pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high heat until broth

boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,

sliced egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy

sauce.

Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg

whites slowly into soup while stirring soup vigorously.

Crab Crepes En Casserole

1/3 cup scallion; chopped

1/2 cup mushrooms, fresh; sliced

1/2 teaspoon thyme, whole, dried

1 tablespoon margarine; melted

1 1/2 teaspoon flour

1/4 cup skim milk; , plus 2 t

2 tablespoon dry white wine

1/2 lb crabmeat, lump; drained & flaked

1 tablespoon parsley, fresh; chopped

1 1/2 teaspoon lemon juice

1/8 teaspoon dry mustard

1/8 teaspoon salt

1 pinch red pepper

8 crepes

Saute green onions, mushrooms, & thyme in margarine in a skillet until

tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.

Gradually add milk & wine; cook over med heat, stirring constantly,

until thickened and bubbly. Remove from heat; stir in crabmeat,

parsley, lemon juice, mustard, salt and red pepper.

Spoon 1-1/2 tablespoons crabmeat mixture down the center of each

CREPE; roll up crepes and arrange in a baking pan coated with cooking

spray. Cover and bake at 350 for 25 minutes or until thoroughly

heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden

brown. Serve immediately!

Crab Custard With Lemon Butter Sauce

1 brocolli; bunch, medium cut into sm

1/2 lb crab meat; fresh or frozen trimmed o

3 eggs

3/4 cup whipping cream

3/4 cup milk salt & ground white pepper

1 pinch nutmeg, ground

----LEMON BUTTER SAUCE----

1/2 cup white wine

1 shallot, dry; finely chopped

1 cup butter; cut in pieces

1/4 cup whipping cream

1 lemon; juice of

In this recipe Quebec snow crab is combined with brocolli, oven-poached

and served on a sauce, nouveau cuisine fashion. This appetizer is the

creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary

French restaurant located in an old stone mill in the village of St.

Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at

the last minute, or you can reheat the cooked flan in a microwave oven for

about 2 minutes at Medium (50 percent).

Cook brocolli florets in boiling salted water just until tender-crisp;

drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.

Divide crab meat with brocolli among the ramekins. In a bowl, whisk

together the eggs, cream and milk; season with salt, pepper and nutmeg.

Fill ramekins three-quarters full with the custard and set in a shallow

panof hot water. Oven poach for 1 hour at 325F or until set. (A knife

insertedin centre should come out clean.)

Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a

knife around the edge of each ramekin and unmold onto sauce.

Lemon Butter Sauce:

In small saucepan, heat wine and chopped shallot. Bring to a boil

and reduce over medium-high heat until only 2 tablespoons of liquid

remain. Reduce heat to low and whisk in butter, a few pieces at a time,

until sauceis smooth and all the butter is incorporated. Whisk in cream and

lemon juice. Keep warm in the top of a double boiler set over hot

water until serving time. MAKES: about 1 1/2 CUPS SAUCE

SERVES: 6-8 as an appetizer

Crab Dip #1

1/2 cup mayonaise

1/2 cup sour cream

1 celery

1 green onion

3/4 lb mock crab, flaked

1 dill

Take mock crab and flake it into small pieces, place in a bowl. Cut up

enough celery and green onions to add to mixture. Shake an ample

amount of dill into mixture. Add mayonaise and sour cream. Chill

thoroughly. Best if chilled overnight. Stir just prior to serving.

Serve on crackers. Great dip!!

Crab Dip #2

1 lb crabmeat

1/2 cup mayonnaise or salad dressing

1 garlic salt, to taste

2 tablespoon onion, grated

2 teaspoon prepared mustard

2 teaspoon powdered sugar

2/3 cup white wine

Mix together all ingredients except crabmeat. Heat slowly. Add

Crabmeat. Serve warm with crackers.

Crab Filling

1/2 cup butter or margarine

1/2 cup green onion,minced

2 lb crabmeat,fresh lumb

1 salt to taste

1 white pepper to taste

1 pinch garlic powder(opt)

1/2 cup dry vermouth

1. Melt butter in skillet; stir in green onions and crabmeat.#

2. Mix lightly and cook a few minutes; add seasonings.#

3. Add vermouth and boil rapidly until liquid is almost evaporated.#

4. Scrape from skillet into bowl; reserve.#

Crab Fondue (Absolutely Marvelous)

3 can crabmeat

24 oz cream cheese

2 teaspoon prepared mustard

2/3 cup white wine

1 small onion, diced

1 teaspoon powdered sugar

1 dash seasoned salt

1/2 cup mayonnaise

1 loaf french bread, cut

1 into 1 cubes

Combine all ingredients except the French bread in a pan. Stir, over

low heat, until the cheese melts and all ingredients are well mixed.

Serve over a low flame. Use the bread cubes as dippers.

Crab Fried Rice - Khao Pad Poo *

2 tablespoon oil

1 chopped garlic clove

1 cup cooked crabmeat

2 beaten eggs

3 cup cooked rice

2 tablespoon maggi seasoning

2 tablespoon fish sauce (nam pla)

2 tablespoon sugar

1 chopped green onion/scallion

----SAUCE----

1/4 cup fish sauce (nam pla)

5 finely chopped green thai peppers; (prik kee noo)

----GARNISH----

1 sliced tomato

1/2 cup sliced cucumber

1 cilantro/coriander leaves

4 lemons, cut in wedges

A delicious accompaniment for any dish. Vary the number of chili

peppers in the sauce according to personal taste.

Crab Fried Rice With Nam Prik Sauce

2 tablespoon peanut oil

1 medium onion, minced

2 cloves garlic, minced

3 cup cooked white rice

8 oz white crab meat

1 tablespoon fish sauce

2 eggs

3 green onions, sliced lime wedges

Heat oil in a wok, add the onion and garlic, and stir fry for a

minute on high heat. Add the rice, crabmeat, and fish sauce and

heat. Push the rice mixture to the side. Add the eggs to the center

and while stirring continuously, cook until the eggs are half done

and then stir the rice into the eggs. Add the green onions just

before removing from the heat. The cooking is a 5 minute process.

Squeeze fresh lime over the finished product and add Nam Prik sauce as

necessary to individual plates.

Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added

Crab Gratin

6 oz linguine,dry

1/4 lb mushrooms,sliced

1 tablespoon lemon juice

1/4 cup water

3 tablespoon flour

2 cup clam juice

2 tablespoon additional lemon juice

1/2 cup white wine

1/4 teaspoon ground coriander

1/4 teaspoon dried tarragon,crumbled

1/4 teaspoon ground black pepper

1/2 teaspoon soy sauce

2 tablespoon heavy cream

1/4 cup chopped parsley

1/2 cup chopped tomatoes

12 oz crabmeat,picked over to remove cart; ilage

1/2 tablespoon plain bread crumbs

Preheat oven to 375 degrees.Follow package directions to prepare

linguine.Cook just until al dente,still slightly firm. Drain at

once.Cook under cold running water and put aside to drain

thoroughly.Place in a mixing bowl.

Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon

juice.Add water.Place aluminum foil directly over mushrooms.Cover pot

with a lid.Place on high heat.Cook for about 1 minute just until

steam begins to escape from pot.With a skimmer,transfer mushrooms to

a dish.Reserve juices.There will be about 1/4 cup.

Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to

make a smooth paste.Stir in remaining clam juice,lemon juice,white

wine and reserved mushroom juice.Season with coriander,tarragon,black

pepper and soy sauce.Place over medium heat and bring liquid to a

simmer,stirring constantly.Cook and stir until mixture thickens,about

3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There

will be about 2 1/2 cups.

Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half

the sauce over the pasta mixture.Mix well.Scrape into gratin dish and

pat linguine into a smooth layer.Gently, mix remaining sauce with

crabmeat and spoon over the linguine. Sprinkle bread crumbs over

top.Bake for 15 minutes or until thoroughly heated through.If the top

has not browned,slip under the broiler for a brief minute.Serve

directly from gratin dish. Serves 4.

Crab Imperial

1 lb crab meat; pref. backfin

2 tablespoon butter or margarine

2 tablespoon flour

3/4 cup milk

1 egg; beaten

1 egg; hard-cooked, sieved

6 drop worcestershire sauce

1 tablespoon mayonnaise

1/2 teaspoon mustard, dry

1/2 teaspoon parsley flakes

1/4 teaspoon seafood seasoning

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup bread crumbs

1/2 cup margarine; melted

1 pimiento; for garnish

Remove cartilage from crab meat; put crab meat in a large mixing

bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring

to make a paste. Add milk; cook slowly, stirring constantly, until

sauce is thickened. Set aside 6 tablespoons white sauce. Add

remaining sauce to crab meat in bowl, along with raw egg, hard-cooked

egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,

seafood seasoning, salt and pepper; mix gently but thoroughly. Put

crab meat mixture into 6 baking shells or ramekins; top each shell

with bread crumbs, melted margarine and reserved white sauce. Add

pimiento strips for garnish. Bake in preheated 350 F. oven 20

minutes, or until browned on top.

Crab In Ginger Sauce

2 ready-to-cook whole hard-shell crab; s

8 green onions

1 small red pepper

1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro

3/4 cup (180 ml) water

2 1/2 tablespoon (37 ml) dry sherry

1 teaspoon (5 ml) sugar

1 teaspoon (5 ml) instant chicken bouillon gra; nules

2 teaspoon (10 ml) soy sauce

2 teaspoon (10 ml) cornstarch

2 tablespoon (30 ml) vegetable oil

1/2 teaspoon (2 ml) sesame oil

1 rinse crabs with water. gently pull; away round har

top. With small sharp knife gently cut away the gray spongy tissue

and discard. Rinse crabs with water. 2. Cut off claws and legs.

Pound claws lightly with back of cleaver to break shell. Chop down

center of crabs to cut body in half. Cut each half crosswise into 3

pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from

pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger

into thin slices, then cut the slices into very thin strips. 4.

Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon

and soy sauce. Combine remaining 1/4 cup (60 mL) water and the

cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over

medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up

crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to

crab. Stir-fry over high heat until liquid boils. Reduce heat to low.

Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.

Cook until sauce thickens. Add onions. Cook and stir for 1 minute.

Makes 4 to 6 servings.

Crab Lorenzo

----FAVORITE RESTAURANTS, BON A----

4 large mushrooms, minced

1 shallot, minced

1 centiliter garlic, minced

1/2 stick butter

1/2 cup flour

3 cup half and half

2 tablespoon chives, chpd

1 large bay leaf

1 tablespoon worcestershire sauce

1/4 cup white wine

1 salt and pepper

3/4 lb crabmeat

6 slice french bread, toasted, to 8

1 1/2 cup hollandaise sauce

1 parsley, chpd, garnish

1 lemon slices, garnish

Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until

transparent. Remove from heat and mix in flour. Over low heat, slowly stir

in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,

Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.

Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange

toast slices on heatproof platter. Spoon hot crabmeat mixture over toast.

Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.

Garnish with parsley and lemon. S: Fav Rest Rs, Bon A

Crab Meat & Mushrooms In Wine Sauce

1 lb fresh crab meat

1/4 lb fresh mushrooms, sliced, or

1 1 large can of mushrooms

1 (stems and pieces)

2 tablespoon butter (to saute fresh

1 mushrooms)

2 tablespoon butter

2 tablespoon flour

1/2 cup milk

1/2 cup white wine

1/2 teaspoon dry mustard

1/4 teaspoon dry tarragon

1 salt to taste

1 pepper to taste

1 hot sauce to taste

3/4 cup bread crumbs

Pull crab meat apart and remove stiff membrances. Saute mushrooms in

butter. (If mushrooms not fresh, add later.) Make a cream sauce

blending melted butter, flour and milk, wine, mustard, tarragon,

salt, pepper and hot sauce. Cook 2 or 3 minutes, then add crab meat

and mushrooms. Place in casserole; sprinkle top with bread crumbs and

dot with butter. Bake at 350 degrees F for 30 minutes uncovered.

Cover before serving. This can also be made with shrimp, or crab meat

and shrimp.

Crab Meat Bacon Rolls

1/4 cup tomato juice

1 egg well beaten

1 cup crab meat drained and

1 flaked

1/2 cup dry fine bread crumbs

1 tablespoon chopped parsley

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon worcestershire sauce

1 dash pepper

9 slices bacon cut in half

Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and

seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long.

Wrapeach roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches

from heat about 10 minutes, turning often to brown evenly.

Crab Meat Salad

1 lb crab meat, fresh or canned

4 hard cooked eggs

12 cup almonds

2 cup heavy cream

1 cup mayonaise

1 dash salt

1 dash paprika

1 lettuce

1 green pepper or pimiento

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these

ingredients. Whip the cream very stiff, fold into the mayonaise, add

salt and paprika. Add to crab mixture. Serve on crisp lettice;

garnish with strips of green pepper or pimiento and top with riced

egg yolk.

Crab Melt Sandwich

2 slices rye bread/sandwich

2 slices swiss cheese per sandwich

8 oz crab meat, flaked

6 tablespoon chopped green onion

1/4 cup mayonnaise

1/8 teaspoon hot pepper sauce

Butter one side of each piece of bread. This will be the outside of

the sandwich. On the unbuttered side place a slice of cheese on each

slice of bread.

Combine remaining ingredients. Top one slice with crabmeat filling.

Close to make a sandwich. On a non-stick pan grill the sandwich

butter side to pan. Brown slightly on each side and cook until cheese

is melted. Serve hot.

Crab Muffins

1/2 lb crabmeat (7 oz. can)

1 stick margarine

1 jar old english cheese

1/2 teaspoon garlic salt

2 tablespoon mayonnaise

1/2 teaspoon season salt

6 english muffins

Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix

together all except muffins. Spread on muffins. Cut muffins into

quarters. Freeze on cookie sheet. Put in bag and store in freezer

until needed. Broil and serve.

Crab Newberg

2 tablespoon butter

2 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon paprika

1 dash cayenne pepper

1 cup half and half

1/2 cup milk

1/4 cup sherry

2 each egg yolks, beaten

1 lb crabmeat, picked

Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until

melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in

half and half, milk and sherry. Microwave on medium-high (70%) until

thickened, 4 to 7 minutes, stirring with wire whisk two or three time

during cooking. Stir small amount of hot mixture into egg yolks; return to

mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,

stirring once or twice. Stir in crab meat. Serve over toast points or

patty shells, if desired.

Crab On Crackers

7 oz crabmeat

2 tablespoon cornstarch

1/4 teaspoon marjoram

1 dash garlic salt

1/4 cup celery, finely chopped

3 tablespoon onion, finely chopped

1/4 cup reduced-calorie mayonnaise

36 round crackers

Drain the liquid from the crabmeat into a small microwave bowl or

measuring cup. Stir in the cornstarch until dissolved. Stir in the

marjoram and garlic salt.

With the microwave on HIGH, cook for 30 seconds. Stir and return to

the microwave for 30 more seconds if the mixture is not clear and

thickened. Allow to cool.

Flake the crabmeat. Combine the flaked crabmeat, celery, onion and

mayonnaise in a bowl. Stir in the crab liquid.

Divide the crabmeat mixture evenly between the 36 crackers. Place 12

crackers in a circle around the edge of a paper plate (do the same

for two more plates).

With the microwave on HIGH, cook for 30 seconds, then rotate the plate

one-half turn and continue cooking for 15 seconds more. One Serving:

Calories: 59 Carbohydrates: 6

Crab Pecan Delight

1/2 cup celery; chopped

2 tablespoon green onion; chopped

1 1/2 cup pecans; finely chopped

1 . (divided use)

1/4 cup + 1 tbsp butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 dash garlic powder

1 lb crab meat

1 can cream of celery soup (10oz)

3/4 cup evaporated milk

1/4 cup dry bread crumbs

Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in

1/4 cup butter until vegetables are crisy-tender. Add salt, pepper

and garlic. Stir in crab meat and simmer for 10 minutes. Add soup;

gradually stir in milk. Pour into baking dish, sprinkle with bread

crwnbs and remaining pecans: pat with remaining butter. Bake for 20

to 25 minutes, or until brown.

Makes 4 to 6 servings.

Per serving: Calories 526; Fat 42 g; Cholesterol 141 mg; Sodium 871

mg; Percent calories from fat 70%

Crab Pilau (Braised Rice W/ Crab & Coconut Mi

2 tablespoon butter

2 tablespoon vegetable oil

1 cup onion; finely chopped

1 teaspoon garlic; finely chopped

1/2 teaspoon hot chili peppers; finely chopped

2 tablespoon curry powder

2 cup white rice, long- or medium-grain; uncooked

4 cup coconut milk

1 teaspoon salt

1 black pepper; freshly ground

1 lb crab meat, fresh, frozen, or cann; e, d

2 tablespoon chives; finely chopped

2 tablespoon lime juice; strained

In a heavy 3- to 4-quart casserole, melt the butter in the oil over

moderate heat. When the foam subsides, add the onions, garlic, and the

chilies, and stirring frequently, cook for about 5 minutes, until

they are soft but not brown. Watch carefully for any sign of burning

and regulate the heat accordingly. Add the curry powder and stir for

2 to 3 minutes, then pour in the rice and continue stirring for a few

minutes more, until the grains become somewhat milky and opaque.

Stir in the coconut milk, slat, and a few grindings of peper and

bring to a boil over hgih heat. Reduce the heat to the lowest

possible point, cover tightly, and simmer undisturbed for 15 minutes.

Add the crab meat, chives, and lime juice, stir gently and simmer,

covered, for 5 minutes longer or until most of the liquid has been

absorbed by the rice and the crab is heated through.

Taste for seasoning, fluff with a fork and serve the crab pilau at

once, mounded on a heated platter.

Crab Rangoon #1

1 pkg frozen won-ton skins

8 oz cream cheese, softened

1 can or small package frozen crabmeat, o; r fresh!

1 sour cream

1 white garlic powder to taste

Add a dollop of sour cream to cheese and cream until mayonnaise

consistency. Stir in drained crabmeat, add garlic powder. Place a

round teaspoonful on won-ton skin and wrap like an egg roll. Seal

edge with beaten egg white. Deep fry until golden, and serve hot!

Crab Rangoon #3

1/2 lb fresh crab,

1 drained and chopped

8 oz cream cheese,

1 room temperature

1/2 teaspoon worcestershire sauce

1/4 teaspoon garlic salt

3 doz wonton wrappers

3 cup cooking oil

Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix

until well combined. Place 1/4 teaspoon of filling in center of

wonton wrapper. Moisten top two ends of triangle and seal together

with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden

brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked

Crab Rangoon may be frozen and deep-fried directly from the freezer.

Walt MM

Enjoy!

Mary Gorman Houston, TX

Crab Rice

1 stephen ceideburg

2 green onions, chopped

1 piece fresh ginger, 2-3 cm, grated

4 tablespoon dry sherry

3 tablespoon light soy sauce

3 blue crabs

400 gm glutinous rice

1 tablespoon soy sauce

1 tablespoon oil

1 teaspoon sugar

The Chinese have comfort food, too, and this dish qualifies. You will

need a large steamer; if you don't yet have one, they can be bought

cheaply in large Chinese or Vietnamese food stores where you can also

pick up the glutinous rice. The dish takes considerably longer to

cook than the previous recipes but little more of the cook's time. By

the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.

Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy

sauce. Prepare three green blue swimmers crabs. Chop two of them into

several pieces with a large knife or cleaver and crack the hardest

pieces of the shell with a hammer. Crack the third crab thoroughly

all over but do not chop up. Pour the sherry-soy sauce mixture over

the crabs and leave to marinate for an hour. Wash 400 grams glutinous

rice in several changes of water until the water runs clear.

Put the rice into a saucepan and pour over it 1.5 L water. Bring to

the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size

to fit into your steamer, pack in the chopped crab pieces, reserving

the marinade. Pour the rice over the top and pack it down. Press the

intact crab into the top of the rice. To the marinade, add a further

tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1

teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40

minutes. Serve. Diners deal first with the top crab, now half buried

in rice, then fish around, for the rest of the crab pieces in rice.

Crab Salad

8 oz frozen crab meat

1 defrosted

5 oz fozen cut asparagus,

1 defrosted

1/4 cup sliced green onion

1/2 cup sliced water chestnuts

1 lettuce leaves

1 parsley

Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.

Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.

Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing

Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce

Leaves. Garnish With Parsley.

(Makes 2 1/2 Cups, Each Serving 1/2 C.)

Crab Salad Sandwiches

1/4 cup mayonnaise

1 teaspoon seafood seasoning

1/4 cup finely chopped celery

2 tablespoon minced onion

6 oz crabmeat (check for small

1 peices of shell)

2 large kaiser rolls, split

1 horizontally

1 cup thinly sliced romaine

1 lettuce

Mix the mayonnaise and seafood seasoning together in medium bowl. Mix

in celery and onion. Add crabmeat and stir gently to combine. Don't

mash. Season to taste with pepper. Place bottoms of rolls on plates.

Place half of crab salad, and then the lettuce on each of the rolls.

Place the bun tops on the salad, and press gently. .

Crab Salad W/2 Dressings

1 pkg frozen thawed crab

1 head lettuce, shredded

1 green pepper, sliced

1 cucumber, sliced

1 lemon wedges

1 parsley, chpd, opt

----SNAPPY RED DRESSING----

3/4 cup chili sauce

2 tablespoon lemon juice

2 tablespoon sour cream

1 tablespoon onion, grated

2 teaspoon horseradish, to 3t

----CREAMY DRESSING----

1/2 cup mayonnaise

1/4 cup whipping cream

1/4 cup chili sauce

1/4 cup green pepper

1/4 cup green onion

1/4 teaspoon salt

Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of

dressing over. Top with green pepper, cucumber, lemon and parsley.

SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.

CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in

chili sauce, green pepper, green onion, and salt. Extra dressing may

be refrigerated for several days.

Crab Salsa

1/2 lb crabmeat

1/2 cup lime juice

1 teaspoon tangerine peel, grated

2/3 cup tangerine

1/2 cup tomatoes, seeded and chopped

2 tablespoon purple onions, chopped

1 tablespoon cilantro, chopped

1 tablespoon jalapeno, chopped

1/8 teaspoon salt

Combine ingredients in a bowl, toss gently. Cover and Chill

Crab Souffle With Green Peppers

3 tablespoon butter

4 tablespoon flour

1 1/4 cup milk or chicken stock

1 salt & pepper to taste

1 cup cleaned crabmeat

1 tablespoon sherry

6 each egg yolks

8 each egg whites

1/8 teaspoon cream of tartar

1 pinch of salt

1/2 green pepper, chopped

1/4 cup parmesan cheese

Simmer green pepper 10 min., drain and immediately add cold water

to pan. This keeps pepper green and fresh. Melt butter, add flour,

add milk or chicken stock gradually.

Remove pan from heat and add egg yolks, 1 at a time. Add drained

peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.

Beat egg whites with pinch of sald and cream of tartar until stiff.

Fold sauce into egg whites and fill prepared 6-cup souffle dish.

Dust surface of unbaked souffle with Parmesan cheese. Place in

preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for

25 min. Serve with Mornay Sauce. A tossed salad and hot French bread

will complete the meal.

Crab Spring Rolls - Cooking Light

2 tablespoon sugar

1 cup pink grapefruit juice

2 tablespoon fresh lime juice

1/8 teaspoon freshly ground pepper

1 vegetable cooking spray

2 cup thinly sliced bok choy

2/3 cup finely chopped green onions

2 tablespoon fresh lime juice

2 teaspoon minced fresh cilantro

1/2 teaspoon minced pickled ginger

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

6 oz lump crabmeat; shell pieces removed

8 egg roll wrappers

1 egg white

2 tablespoon olive oil

2 cup gourmet salad greens

12 pink grapefruit sections

2 tablespoon slivered almonds; toasted

Place sugar in a small saucepan over medium-high heat; caramelize by

stirring often until sugar melts and is golden (about 2 minutes).

Remove from heat; carefully stir in grapefruit juice and 2

tablespoons lime juice (caramelized sugar will harden and stick to

spoon). Place pan over medium-high heat until caramelized sugar

melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2

cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a

nonstick skillet with cooking spray; place over medium heat until

hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok

choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime

juice through crabmeat); stir.

Working with 1 egg roll wrapper at a time (cover remaining wrappers

to kee from drying out), spoon 1/4 cup crabmeat mixture into center

of wrapper. Fold lower right corner over mixture; fold lower left and

top right corners over mixture. Moisten top left corner with egg

white; roll up jelly-roll fashion. Repeat procedure with remaining

wrappers, crabmeat mixture, and egg white.

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5

minutes o until golden, turning frequently. Arrange 1/2 cup salad

greens and 3 grapefruit sections on each of 4 plates; top each with 2

egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each

serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.

Crab Stuffed Idaho Potatoes

4 large idaho potatoes

1/2 cup non-fat plain yogurt

1/3 cup hot picanlc sauce

1 lb cooked fresh lump crab meal

1/2 cup diced jicama

24 snow pea pods, blanched

1/4 cup sliced green onions

Rinse potatoes and pat dry: prick several times with a fork. Bake at

425! for 55 lo 65 minutes or until soft

Combine non-fat plain yogurt and picante sauce in a large saucepan.

Cook over medium low heat: 10 minutes.(s, stirring constantly, or

until thoroughly heated. Do not boil. Add crab and jicama. Cook until

thoroughly heated. stirring constantly.

Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas

upright in one corner of each potato: place 3 snow peas in a fan on

plate under potatoes Sprinkle with onions and serve immediately.

Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams

carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410

milligrams sodium

Crab Stuffed Jalapenos

1 lb flaked crabmeat

1 can jalapeno peppers(1 lb, 11oz)

2 tablespoon green pepper; finely chopped

2 tablespoon onions; finely chopped

1/4 cup cracker meal

1 egg; beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 clove garlic; minced

1/4 cup milk

----BREADING MIXTURE----

2 cup cracker meal

1 cup milk

2 eggs

1/4 teaspoon salt

1/4 teaspoon pepper

Cut peppers in half lengthwise. Discard pulp and seeds and rinse

carefully.In a large mixing bowl, combine remaining ingredients except

breading mixture. Stuff pepper halves with crab mixture and press

stuffing around pepper. Set peppers aside. To prepare Breading Mixture,

place cracker meal in a flat pan, mix together milk, eggs and salt and

pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure.

Deep fry at 365 degrees until golden brown. Drain on absorbent

paper.

Crab Stuffed Mushrooms

20 each large mushrooms

1 italian dressing

8 oz crabmeat, well picked

3/4 cup fresh breadcrumbs

2 each eggs, beaten

1/4 cup mayonnaise

1/4 cup onion, minced

1 teaspoon lemon juice

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a

half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill

mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.

Yields 20 appetizers or 4 main course servings.

Crab Stuffed Prawns With Tomato Butter

1 tablespoon olive oil

1/4 cup onions; finely minced

1/4 cup celery; finely minced

1/4 cup green bell peppers; finely minced

2 tablespoon red bell peppers; finely minced

1 tablespoon shallots; finely minced

4 teaspoon garlic; finely minced, in all

4 teaspoon essence in all

1 teaspoon salt

1 teaspoon pepper

1 lb lump crabmeat; picked over for shells an

1 egg; slightly beaten

1/4 cup parmigiano-reggiano cheese; grated

1 tablespoon creole mustard

1/4 cup bread crumbs

16 prawns; peeled except for tails a

3/4 cup plum tomatoes; seeded and chopped

1/2 cup shrimp stock

1 pinch cayenne pepper

1/2 teaspoon fresh black pepper

1 stick unsalted butter; cut into 1-inch cubes

2 tablespoon parmesan cheese; grated

2 tablespoon brunoise red peppers

Preheat oven to 400 degrees F. In a saute pan, heat the olive oil.

When the pan is smoking hot, saute the onions, celery, peppers,

shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2

teaspoon salt and the pepper. SAute for 2-3 minutes. Add the

crabmeat and toss gently. SAute for 1 minutes. Remove from the heat

and cool. Turn the crabmeat and toss gently. SAute for 1 minutes.

Remove from the heat and cool. Turn the rabmeat mixture into a bowl

and stir in the egg, cheese, mustard, and bread crumbs. Form the

stuffing into 16 balls, Season each prawn with the remaining Essence,

Press each ball of stuffing into the cavity of each prawn. Place the

prawns on a parchment-lined baking sheet. Bake for about 10 minutes.

For the tomato butter: In a small non-reactive sauce pot, mash the

tomatoes using a whisk over high heat for 1 minute. Add the grlic,

shrimp stock, salt, cayenne, and black pepper and bring to a boil.

Whisk the mixture constantly for 1 minute. Whisk in butter a few

cubes at a time until all the butter is incorporated.

Crab Stuffing

1 lb crabmeat, fresh or frozen

1/3 cup chopped celery

1/3 cup melted fat

2 cup bread crumbs

3 eggs, beaten

1/2 cup chopped onion

1/3 cup chopped green pepper

2 cloves garlic, fine chop

1 tablespoon chopped parsley

2 teaspoon salt

Drain crabmeat. Cook onion, celery, green pepper and garlic in fat

until tender. Combine bread cubes, eggs, parsley, salt, pepper,

cooked vegs. and crabmeat. Mix well. Fill crab shells with mixture,

bake at 350 F. for about 30 minutes. This can be used as a casserole

also. Courtesy Telephone Pioneers

: BillSpalding *P CRBR 38 A

Crab Tarts

3 large eggs, beaten

1 1/2 cup skim milk

3/4 cup swiss cheese, grated

2 tablespoon cream cheese, softened

1 tablespoon onion, minced

1/4 cup parsley, chopped

1/2 cup carrots, shredded

1 lb regular crabmeat

1/2 teaspoon nutmeg

1/4 teaspoon white pepper

1 pinch salt

pastry for 2 crust pie

Roll out dough thinly and cut into 2" diameter circles with a cookie

cutter. Lightly press dough circles into oiled tart shells. Prick

dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from

oven. Set aside. Mix together remaining ingredients and spoon into

tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes

at 375 degrees or until a toothpick inserted comes out clean.

Crab Tomato Bisque

2 cup fat-free half-and-half or

1 skim milk

2 cans condensed tomato bisque

1 soup

1/2 cup dry white wine

8 oz package frozen crabmeat,

1 thawed and well drained

Heat half-and half and soup just to boiling in 3-quart saucepan over

medium heat. Stir in wine and crab-meat. Heat until hot (do not boil)

2 grams fat per serving

typed by jessann :)

Crab Vegetable Dip

1/2 cup chili sauce

1/2 cup mayonnaise

1 cup garlic

1/2 teaspoon dry mustard

1 teaspoon worcestershire sauce

1/2 teaspoon tobasco sauce

1/2 teaspoon salt

1 boiled egg, hard, chopped

1 cup crab meat, drained

Mix all ingredients together and let sit overnight.

Crab Victoria

3 tablespoon butter

3 tablespoon flour

1 cup chicken broth

1/2 cup cream

8 oz diced cheddar cheese

4 oz sliced mushrooms

3 tablespoon sherry

1/4 teaspoon paprika

2 cup crabmeat

1 salt and pepper to taste

Melt the butter in a small frying pan, stir the flour in gradually

with stirring. Add chicken stock and cream. Cook, stirring

constantly until thick. Remove, set over hot water. Add cheese and

stir until the cheese is melted. Add the mushrooms, sherry and

crabmeat; stir until heated through. Serve over noodles or toast.

This recipe can be prepared in a chafing dish.

Crab~ Chili~ Cheese

8 oz cream cheese

1 can crabmeat

1/2 cup chili sauce

1 teaspoon horseradish

1 teaspoon worcestershire sauce

1/4 teaspoon tobasco sauce

1 teaspoon chopped chives

1/4 teaspoon parsley

1 teaspoon salt

Slice cream cheese in half and cover with crabmeat. Just

before serving top with chili sauce mixture. Serve with

crackers.

Crab-And-Pink Grapefruit Salad

2 heads butter lettuce; -=or=- boston lettuce,

3 pink grapefruit peeled and section; ed

1 lb cooked crab meat picked over to r; emove bits of c

----GRAPEFRUIT DRESSING----

2 teaspoon grated grapefruit peel

1 shallot; minced

1 tablespoon white wine vinegar

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/2 cup olive oil

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of

lettuce on 6 individual serving dishes. Evenly distribute grapefruit

sections and crab meat over lettuce, arranging it attractively.

Drizzle about 1 tablespoon Grapefruit Dressing over each serving.

GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot,

white wine vinegar, balsamic vinegar and salt. Whisk in olive oil

slowly. Taste for acid and salt and add more if too bland. Stir to

blend before using.

Crab-Apple Butter

2 lb crab-apples

3 cup sugar

Wash and core crab-apples. Cover with water. Cover and simmer until

fruit is soft. Rub through a sieve. Add sugar. Boil slowly, stirring

frequently, until thick. The Household Searchlight

Crab-Apple Hot Pepper Jelly

2 lb crab apples (1 kg)

1 1/2 cup water

1 red wine vinegar

3 3/4 cup granulated sugar

1 cup sweet green peppers

1/3 cup hot peppers

Crab apple pectin gives a good set to this hot pepper jelly. Mix and

match hot peppers for colour and degree of heat. Banana peppers range

from piquant to medium-hot. Cherry peppers and long, skinny green

chili peppers are fiery. (Original recipe indicated 1 cup of hot

peppers - recommend 1/3 cup if using fiery variety).

When chopping hot peppers, wear gloves and don't touch your face or

eyes.

In Dutch oven, combine apples with water. Cover and bring slowly to

simmer; cook until apples are very soft. Pour into colander lined

with square of dampened muslin and placed over deep bowl. Weight down

with saucer and heavy can. Let stand until dripping stops. Discard

pulp.

Pour collected juice into liquid measure; add enough vinegar to make 3

cups. Combine in saucepan with sugar. Bring to boil, stirring. Add

peppers; boil briskly for 8-10 minutes or until set (*). Stir for 7

minutes to prevent floating peppers.

Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal

with two-piece canning lids. Let cool and refrigerate. For long-term

unrefrigerated storage, process in boiling-water bath for 5 minutes

immediately after sealing jars.

Makes six 8-oz jars.

(*) to test for set: remove pan from heat, dip cold metal spoon into

liquid and hold well above steam. Turn spoon sideways and let liquid

run off; when it forms two drops that run together and drip from edge

of spoon, jelling point is reached.

Crab-Apple Jelly

3 lb crab-apples

1 sugar

Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in

halves. Remove seeds. Cover with water. Cook until soft. Drain

through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly

until jelly sheets from spoon. The Household Searchlight

Crabby Mushrooms

1 cup crab meat

1 tablespoon bread crumbs

1 tablespoon onions, minced

1 tablespoon parmesan cheese, grated

1 teaspoon salt

2 tablespoon parsley, minced

12 each mushroom stems, chopped fine

12 each mushroom caps

1 each egg, beaten

1 louisiana hot sauce, to tast

In a bowl, mix crab meat, bread crumbs, onion s,

cheese, salt, parsley, and chopped mushroom stems.

Add beaten egg and hot sauce, to taste. Stuff

mixture into mushroom caps. Bake at 300 degrees until

tender, 15 to 30 minutes. Serve it hot.

Crabmeat Appetizer

12 oz cream cheese

2 teaspoon worcestershire sauce

1 tablespoon lemon juice

2 tablespoon mayonnaise

1/2 cup finely chopped onion

1 garlic salt to taste

12 oz chili relish

small can crabmeat

Mix all ingredients (except chili relish and crabmeat). Spread

mixture on pie plate, cover and chill overnight. Before serving,

cover cheese mixture with chili relish, then drained crabmeat. Serve

on Melba rounds.

Crabmeat Au Gratin

1 each stick of butter

1 each bunch of green onions (chop)

1 can evaporated milk

1/2 lb swiss cheese (five slices)

4 tablespoon dry white wine

1 lb crab meat

Saute green onions in butter til soft. Add flour.

Blen together and begin adding cream radually until

sauce is smooth. Add cheese, wine and seasonings

(salt, pepper, and cayene pepper to taste). Fold in

crabmeat very gently.

Crabmeat Custard

4 slice crustless bread

6 oz pk frozen snow crab meat

1 cup grated sharp cheddar cheese

1 salt and pepper

4 eggs

3 cup milk

1/2 teaspoon salt

1 dash cayenne

1. Place bread slices in the bottom of a lightly greased, shallow,

2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl,

combine crab meat, 1/2 cup of the cheese and salt and pepper to

taste. Spread on top of bread slices. 3. In a large mixing bowl beat

together eggs, milk, 1/2 teaspoon salt and cayenne. 4. Pour egg-milk

mixture over crabmeat and top with remaining 1/2 cup cheese. 5. Heat,

covered, in Microwave Oven 15 to 18 minutes or until custard is set.

Crabmeat Dip

1 8 oz pkg cream cheese

1 stick butter

1 lb white crabmeat

1 sm. onion, finely chopped

1 dash tabasco sauce

1/8 teaspoon garlic powder

1 dash white pepper

In a double boiler, melt the cream cheese and butter. Add the

crabmeat and seasonings. Serve in a chafing dish to keep warm. Good

with dip-size corn chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

Crabmeat Quiche

1 each 8 or 9 unbaked pie shell

2 cup half & half

2 cup swiss cheese, grated

1 salt & pepper to taste

1 lb crabmeat

4 each eggs

1/2 teaspoon red pepper

2 each lge. onions, minced

Place crabmeat over bottom of pie shell, sprinkle onion and then

cheese on top. Beat eggs with salt and cream. Pour egg mixture over

all. Bake in preheated 425 F. for 5 min. Reduce heat to 350 F. and

cook until firm.

Foil can be placed over crust to prevent burning.

Slice and serve with sweet type of salad, such as pineapple.

Yield: 6 to 8 servings.

Crabmeat Ravigote

1 tablespoon green pepper - minced

1 tablespoon green onion - minced

1 tablespoon pimiento - minced

1 teaspoon lemon juice - fresh

1 teaspoon freshly ground black pepper

1 pinch cayenne

6 oz crabmeat - lump, cartilage removed

Calories per serving: 78.4 Number of Servings: 2 Fat grams

per serving: 1.21

Approx. Cook Time: Cholesterol per serving:

65.7 Marks:

*DIRECTIONS*

Combine all the vegetables and seasonings, then gently fold in the

crabmeat, being careful not to break it up too much.

NOTE: This is a delightful summer salad or appetizer.

VARIATIONS: Artificial crabmeat can be used, as can small shrimp or

crawfish tails boiled without salt.

"Louisiana Light" by Roy F. Guste, Jr.

Crabmeat Supreme

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

1 lb butter

2 lb lump crabmeat

1/2 cup chopped parsley

4 teaspoon salt, divided

1 teaspoon tabasco

2 lemons, juice of

1 can (2oz) pimento, drained and

1 chopped

1 can (16oz) mushrooms drained

1 cup sherry

1 cflour

1 teaspoon pepper

4 cup milk

1 cup cracker crumbs

Cook onion, pepper and celery in half of the butter; do not brown.

Remove from the heat and combine with crab, parsley, 2 teaspoons

salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry.

Combine flour, remaining salt, and pepper in double boiler. Slowly

stir in milk and cook until mixture is smooth, stirring. Remove from

heat and stir in butter until melted. Combine with crab mixture.

Pour into casserole and sprinkle with crumbs. Bake in a preheated

325F. oven for 20 minutes.

NOTES:

May be assembled ahead of time and chilled. This recipe is easily

doubled.

Women's Circle May/June 92

Crab-Melt Canapes

1/2 each 12-oz package salad-style im

1/4 lb jarlsberg or swiss cheese (s

1/4 teaspoon dry mustard

1/2 cup sliced pitted ripe olives

1 (about 1 cup)

1/4 cup mayonnaise or whipped salad

30 each melba toast rounds

1 rosemary or wattercress spri

Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time:

Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN

DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,

mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread

1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on

cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If

not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE

SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3

minutes or until cheese melts. Top each canape with a slice of ripe olive.

Arrange canapes and garnish on platter; serve immediately Makes 2 1/2

dozencanapes.

Crabs With Ginger & Green Onions

4 tablespoon peanut oil

2 lb live, unshelled, crab (cleaned)

2 tablespoon minced garlic

1 teaspoon minced fresh ginger root

4 tablespoon coarsely chopped scallions

2 tablespoon chinese rice wine =or=- dry sherry

2 tablespoon light soy sauce

1/2 teaspoon dark soy sauce

1 pinch salt

1/4 cup chicken broth

HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot,

stir-fry the crab quickly until they turn red. Add the remaining

ingredients. Continue stirring until the crab are cooked (about 3

minutes).

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

Crab-Stuffed Bread Cubes

1 each loaf french bread, large

1/2 cup butter, melted

1/2 lb crabmeat

2/3 cup american cheeze spread

1 each egg, large

1 teaspoon worcestershire sauce

1/4 teaspoon lemon-pepper seasoning

1/8 teaspoon mustard, dry

Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1

inch cubes. Hollow out each with sharp knife, leaving 1/8" shell.

Brush sides and top with melted butter. Place in cookie sheet, bake

at 400 degrees for 10 minutes or until light brown and crisp. Cool.

Blend cheeze and egg in bowl. Add remaining ingredients and gently

mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven

until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any

canape form.

Crab-Stuffed Crepes

----CREPES----

3 egg; beaten

1 1/2 cup milk

2 tablespoon butter or margarine,melted

1 cup flour

1/2 teaspoon salt

1 cup swiss cheese; grated

----CRAB FILLING----

1/2 cup butter or margarine

1/2 cup scallion; minced

2 lb crabmeat, lump

1 salt; to taste

1 white pepper; to taste

1 pinch garlic powder (opt)

1/2 cup dry vermouth

----SWISS CHEESE SAUCE----

2/3 cup dry vermouth

1/4 cup cornstarch

1/4 cup milk

4 cup heavy cream

1 salt; to taste

1 white pepper; to taste

1 1/2 cup swiss cheese; grated

Crepes: Place eggs, milk and butter in blender; add flour and blend

about 1 minute, until smooth. Refrigerate batter at least 2 hours and

as long as 12 hours before making crepes. To cook crepes, pour 3

tablespoons batter into greased, heated crepe pan or small skillet;

cook until done on one side (it is not necessary to cook crepes on

both sides). To assemble crepes, blend half the Crab Filling with the

Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab

mixture on each crepe and roll; place seam side down in two buttered

large rectangular glass baking dishes. Spoon remaining crab mixture

over crepes; sprinkle with grated cheese and dot with butter. Bake

uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.

This dish may be frozen or refrigerated before serving; if chilled,

remove from refrigerator 30 minutes before baking.

Crab Filling: Melt butter in skillet; stir in green onions and

crabmeat. Mix lightly and cook a few minutes; add seasonings. Add

vermouth and boil rapidly until liquid is almost evaporated. Scrape

from skillet into bowl; reserve.

Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth

in same skillet that filling was cooked in; boil rapidly until

vermouth is reduced to 2 tablespoons. Remove from heat; stir in

cornstarch and milk mixture. Return skillet to low heat and add

cream slowly, along with salt and pepper; cook several minutes until

slightly thickened. Stir in cheese and cook until melted and

well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.

Crab-Stuffed Tomatoes

15 cherry tomatoes

1/4 lb crab meat, backfin

2 teaspoon yoghurt, plain lowfat

1 teaspoon parsley, chopped

1 teaspoon onion, finely diced

1/2 teaspoon worcestershire sauce

1/8 teaspoon seafood seasoning

1/8 teaspoon pepper, white

1 salt, pinch

1 parsley garnish

1 paprika garnish

Core tomatoes. Combine remaining ingredients and mix. Spoon into

tomatoes filling about 1/2 inch over tops. Sprinkle harnish. Serve

cold or hot (baked in preheated 375 degree oven for 10 minutes)

Filling can stuff anything.

Crab-Topped Shrimp

12 each large shrimp *

2 tablespoon sliced green onion

1 tablespoon butter or margarine

1 teaspoon lemon juice

1 dash bottled hotpepper sauce

5 1/2 oz canned crab meat **

2 tablespoon fine dry bread crumbs

1 lemon wedges

* Shrimp may either be fresh or frozen.

** Crab meat should be drained, flaked, and cartilage removed.

Crappie Timbales

1 cup fish, raw, put thru sieve

1 cayenne, dash

1 tablespoon almonds, chopped, blanched

1 cup heavy cream

1/2 teaspoon salt

2 egg whites, stiffly beaten

This is a good way to use small quantities of fresh or left-over

fish. Mix together the fish, almonds, seasoning and cream, then fold

in the egg whites and fill well-greased timbale molds. Bake in a

quick oven (375 degrees ?) for about 12 minutes. Unmold and serve

with Hollandaise sauce. Generalized recipe made specific for Crappies

Crawfish & Corn Soup

1 lb crawfish tails - peeled

2 cup corn - cut from the cob, reserving; about 4 cobs

1 can corn - cream-style

1 cup onions - finely chopped

2 ribs celery - finely chopped

1 med. bell pepper - finely chopped

1 bunch green onions - finely chopped (use; about 2 or 3

1 of the fresh green part)

4 tablespoon parsley - minced

3 clove garlic - minced (3 or 4 clove; s, depending on si

6 tablespoon butter

6 tablespoon flour

1 tablespoon worcestershire sauce

1 lb tomatoes - canned, drained (reserve; liquid)

1 bay leaf - or 2

1 teaspoon thyme

1 salt, pepper and tabasco to taste

1 stock:

1 shells and claws for peeled crawish; , not the heads

4 tablespoon butter

1/4 cup brandy - or cognac

1 cup white wine

1 water

1 carrot - cut into large pieces

1 rib celery - cut into large pieces

3 green onions - cut into large piece; s

3 sprig parsley - whole

2 clove garlic

1 bay leaf

1 pinch thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make one pound of

meat. Peel crawfish, reserving shells and claws. Rinse shells and let

drain. Melt butter in a large pot; add shells and fry until sizzling

and hot, turning them often. When shells are hot enough, heat a

small pot, pour in brandy and ignite. Remove shells from fire, pour

in brandy, tossing and turning until the flame dies down.

Add wine and water to cover shells. Add onion, celery, green onions,

parsley, garlic, thyme and bay leaf. Let it all simmer for an hour.

Strain carefully and reserve.

In another pot, melt butter, add flour and let cook on low fire until

medium brown. Add chopped vegetables and let cook on a low fire until

wilted, stirring often. Chop tomatoes and add to pot with reserved

liquid. Let cook a few minutes.

Add stock -- just enough to make a soupy consistency ~- then add

Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four

of the cobs (for added flavor). Let simmer an hour. Taste for salt,

pepper and Tabasco. If using boiled crawfish, it is usually peppery

enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If it's too thin,

cook a little more flour and add to thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already picked, buy a

couple of pounds of boiled crawfish and pick them so as to have the

shells to make your stock. Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking

Contest, 1984.

Posted by Michelle Bass. Courtesy of Fred Peters.

Crawfish & Egg Salad

3 eggs, hard boiled

1 lb chopped crawfish or shrimp

1 salt, if needed

1 teaspoon red cayenne pepper

1 tablespoon durkee's famous sauce

2 tablespoon mayonnaise

2 tablespoon dill pickles, finely chopped

1 teaspoon poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2

tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to

water. Bring to boil and remove from heat immediately. Drain and

cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add

pickles. Mix mustard, Durkee's, and mayonnaise and add to egg

mixture. If needed, add more pepper and salt. From Justin Wilson's

"Outdoor Cooking With Inside Help"

Crawfish & Spicy Cheese Tart

: homemade or prepared basic

: pie dough, chilled (10-inc

: pie shell)

3 TB butter

1/4 c diced red pepper

1/2 c diced onions

3 TB flour

1 lb crawfish tails

1 c hot pepper Monterey Jack

: cheese -- grated

2 TB green onions -- chopped

: Salt and cayenne -- to

: taste

Preheat oven to 350 degrees. On a floured surface roll out dough to a

10-inch circle. Transfer to a large lightly-greased cookie sheet. In a

saute pan melt butter. When it begins to foam add red peppers and

onions, and cook for 2 minutes. Add flour and cook, stirring, for 3

minutes. Add crawfish and cook for 2 minutes more. Remove from heat

and fold in cheese and green onions. Season to taste with salt and

cayenne. Mound crawfish mixture in center of pastry circle, leaving a

2- to 3-inch border of pastry. Fold excess pastry up over filling,

layering it over, but not completely covering filling. Work around

circle, continuing to fold over previous fold, until it forms a

rustic, free-form tart. Slide cookie sheet into oven and bake for 35

minutes

Crawfish Aubergine

6 eggplant slices -- cut 3/8

1 thick,

1 peeled

1 milk and egg batter

1 all-purpose flour

1 italian bread crumbs

1 lb louisiana crawfish tails

2 tablespoon butter of margarine

1 teaspoon seasoned salt

1 teaspoon garlic -- chopped

1 tablespoon green onions -- finely

1 sliced

1 tablespoon red bell peppers -- diced

1 tablespoon basil -- fresh and chopped

1 tablespoon parsley -- finely chopped

1 teaspoon thyme

1 teaspoon tabasco sauce

2 cup heavy cream

1/4 cup parmesan cheese -- freshly

1 grated

Season eggplant slices, milk and egg batter, flour and Italian bread

crumbs with seasoned salt to taste. Dip eggplant slices in flour,

then egg batter and finally in the seasoned bread crumbs. Prepare

topping, then deep-fry or Saute until golden brown on both sides.

Prepare topping by Sauteing onions, peppers, parsley, basil, thyme,

garlic and seasoned salt in butter over medium heat. Add heavy cream

and reduce until thickened. Add crawfish tails and heat thoroughly.

Add Parmesan cheese and Tabasco sauce. Cook to desired consistency

and serve over fried breaded eggplant slices. Top with grated

Parmesan cheese and garnish. Festival: Festivals Acadiens; TBA, 1995.

Recipe: Cafe Vermilionville.

Recipe By : Cajun Country Recipes

From:

Crawfish Bread

1/4 cup melted butter or margarine

2 cup sifted all-purpose flour

3 large eggs

1 teaspoon salt

1 1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon thyme

1/2 teaspoon chopped garlic

1/4 cup chopped green onions

1/4 cup chopped parsley

10 oz cooked crawfish tails; chop just a little

Preheat oven to 375~. Oil and flour a 9x13x2" pan. In bowl mix

margarine, flour and eggs. Remove lumps. Add remaining ingredients

and combine. Place batter in prepared pan and bake for 30 to 40

minutes until done. (wrv)

Crawfish Chili

2 lb lean ground beef

2 lb crawfish tails

1 teaspoon garlic, chopped fine

2 teaspoon salt

1 tablespoon soy sauce

1 teaspoon cayenne pepper

1 teaspoon dried mint

1 tablespoon dried parsley

3 tablespoon chili powder

1 can (8 oz) tomato sauce

1 cup dry white wine

1 water

1 teaspoon lemon or lime juice

1 cup chopped onions

1 bacon drippings

Brown meat in bacon drippings. Combine all other

ingredients with meat and bring to a boil. Simmer for

a few hours.

Crawfish Cornbread

1 1/2 cup cornmeal

1/2 cup cooking oil

1/2 teaspoon baking soda

1 teaspoon salt

1 can cream style corn

2 eggs

1/2 lb cheese, grated

1 cup onion, chopped

1 lb crawfish tails

2 jalapeno peppers, choppe

Mix all ingredients except crawfish. Blend until moist. Add crawfish

and stir well. Pour into greased 9x13 baking dish and bake at 375

degrees for 30 minutes or until golden brown. Randy Rigg

Crawfish Jambalaya

1 lb crawfish tails

1 1/4 cup long grain rice (raw)

1 tablespoon flour

2 tablespoon salad oil

1 cup onion, chopped fine

1/2 cup chopped parsley (2ts.flakes)

1/2 cup chopped green onion tops

1/2 cup chopped celery

1/2 cup chopped bell pepper

1/4 cup crawfish fat

1 1/2 cup water

2 1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper, or to taste

Brown flour in oil to a golden brown. Add onions. Stir constantly

until onions are almost cooked. Add 1 1/2 cups cold water and simmer

for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns

pink. Add abt. 2 cups of water and bring to a boil. When water is

rapidly boiling, add remainder of ingredients. Stir to blend and cook

on low heat covered for abt. 1/2 hr. or until rice is tender. Five

minutes before serving, use a 2 prong fork and fluff up jambalaya so

that rice will have a tendency to fall apart. Courtesy Telephone

Pioneers BillSpalding *P CRBR 38 A

Crawfish Mashed Potatoes

1 no ingredients

2 lb white potatoes, -- peeled,

: diced

4 TB butter

1 lb crawfish tails, -- cooked

1 ts minced garlic

1 TB chopped chives

: Salt and white pepper

1/2 c to 1 cup heavy cream

Place the potatoes in a pot and cover with water. Season the water

with salt. Bring the potatoes up to a boil and reduce to a simmer.

Simmer the potatoes until fork tender, about 8-10 minutes. Remove

from the heat and drain. Place the drained potatoes back in the pot

and return to the heat. Cook the potatoes for 2 minutes, stirring

constantly, to dehydrate the potatoes. In a saute pan, melt the

butter. Saute the potatoes in the melted butter for 2 minutes. Stir

in the garlic and chives. Season the crawfish with Essence. Using a

hand-held masher, mash the potatoes with the remaining butter. Fold

in the crawfish and continue mashing. Add in enough cream to the

desired texture. Season the mashed potatoes with salt and white

pepper. Spoon the two sauces on the bottom of the plate. Using a

knife, swirl the 2 sauces together. Mound the potatoes in the center

of the sauce. Lay the fish directly on top of the potatoes. Garnish

with the fried herb salad, parsley, and peppers.

Yield: 4 serving

Recipe By :ESSENCE OF EMERIL SHOW #EE2433

Crawfish Or Shrimp Cocktail

1/2 cup heinz chili sauce

1/2 cup catsup

1/2 cup horseradish

1 tablespoon lea & perrins worcestershire

1/2 teaspoon salt

1 tablespoon lemon or lime juice

1/2 cup parsley, chopped fine

1 louisiana hot sauce

1 boiled crawfish or shrimp

Combine all ingredients to make sauce. Pour over crawfish or shrimp, or

dip the crawfish or shrimp in the sauce.

Justin Wilson's "Gourmet and Gourmand Cookbook"

Crawfish Stuffed Manicotti

4 tablespoon butter

2 bunch green onions - finely chopped (use; about 1 inch

1 the fresh green part)

4 tablespoon parsley - minced

3 clove garlic - finely minced

1/4 cup brandy

8 tablespoon butter

6 tablespoon flour

2 cup light cream

2 cup milk

1/2 cup white wine - dry

1/2 cup tomato ketchup

4 tablespoon tomato paste

1 lemon - juiced

1 tablespoon worcestershire sauce

4 cup crawfish tails - whole, boiled

1 salt, pepper and tabasco to taste

1 pkg manicotti

1 stuffing:

1 stick butter

1 1/2 cup onions - finely chopped

1 bunch green onions - finely chopped

1 cup celery - finely chopped

1 cup green pepper - finely chopped

3 clove garlic - minced

4 tablespoon parsley - finely chopped

1 lemon - juiced

2 bay leaves

1 teaspoon thyme leaves

4 cup crawfish tails - boiled, finely cho; pped

2 cup bread crumbs - fine

1 salt, pepper and tabasco to taste

1 egg

CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the

green onions, parsley and garlic until onions are wilted. Add the

crawfish tails and let all of this fry until sizzling hot. Heat a

small pot and pour in the brandy. Remove the crawfish from fire,

ignite the brandy and pour into the crawfish mixture. Toss until

flames die down. Set aside.

In another pot, melt 8 tablespoons butter. Add the flour and let

this cook on a low fire until flour is cooked, about 2 minutes,

stirring often. Add the cream, milk, ketchup and tomato paste,

stirring constantly until sauce comes to a boil and starts to thicken.

Add the wine, lemon juice, Worcestershire sauce, salt, pepper and

Tabasco.

Combine both pans and simmer for a few minutes. If sauce is too

thick, thin it out with a little more milk.

Cook manicotti according to package directions.

Note: Do not use crawfish cooked with crab boil.

STUFFING: Melt the stick of butter. Fry onions, green onions, celery,

green pepper, garlic and parsley until wilted. Add crawfish meat,

lemon juice, bay leaves and thyme. Let all of this cook for about 10

or 15 minutes or until vegetables are cooked. Add bread crumbs,

salt, pepper and Tabasco.

Cook for about 10 minutes, stirring often. If stuffing is too moist,

add a little more bread crumbs. Add the egg and mix well.

Stuff the manicotti carefully and lay them in a lightly greased

baking dish in a single layer.

Pour most of the sauce over the manicotti and bake covered in a 350 F

preheated oven for about 35 to 40 minutes or until manicotti are fully

cooked. Spoon reserved sauce over manicotti when served.

Serves 5 to 7.

Note: Do not use crawfish cooked with crab boil.

Crawfish Vol-Au-Vent

1 cup onions -- chopped

1/4 cup onion tops -- chopped

1/2 lb butter

3/4 cup all-purpose flour

1 quart milk

1/2 cup corn

1/2 cup potatoes -- diced

Saute onions in butter. Stir in flour and cook over low heat, stirring

often so flour doesn't burn, about 5 minutes. Add milk. Stir and cook

until flour is dissolved. Add corn and diced potatoes. Stir and cook

about 2-3 minutes. Add: 1 lb. crawfish 1/2 Tbsp. salt 1 Tbsp. pepper

Simmer, stirring often, until crawfish is done.

Crawfish Wontons

----BILLS20086----

1/2 cup butter

2 cup spanish onions; dice fine

1 cup celery; dice fine

1/2 cup green onion tops; slice thin

3 lb crawfish tails; peeled

2 teaspoon granulated garlic

1 teaspoon black pepper

3/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

10 oz can rotel tomatoes w/chiles

1 1/2 cup heavy cream

1/8 cup chicken broth

1/3 cup blond roux; recipe follows below

8 oz pk pasteurized process cheese sprea; d

1 pkg wonton skins

3 eggs; beaten

1 oil for deep-frying

1 blond roux

3 tablespoon butter

3 tablespoon flour

Melt butter and saute onion and celery for 8 to 10 minutes or until

tender.Add green onion and crawfish and saute for 5 minutes. Add garlic,

peppers, chili powder and cook for 1 minute. Add tomatoes, cream and

chicken broth; bring just to a boil and stir in roux. Cook and stir until

thickened. Reduce heat to low and add cheese; stir until melted. Cool

in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush

outer edges of eachwith beaten egg. Place 1 tb filling in center; put of 4

corners of each over filling and pinch edges together to seal. Place on

waxed peper and repeat with remaining skins. Refrigerate until ready to

fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a

time, for 3 minutes oruntil golden brown. Drain on paper towels and serve

immediately. BLOND ROUX-Melt butter over medium heat. Add flour and

cook and stir until roux is the color or honey.

Crawfish-Stuffed Beef Fillet

2 tablespoon oil,, divided

2 tablespoon finely-diced green bell pepper,onio; n, and red bel

1/2 tablespoon minced garlic

8 oz crawfish tails, shells removed,, di; vided

1 tablespoon bread crumbs

1 creole spice

2 8 ounce beef fillets

1 tablespoon chopped shallots

1 1/2 cup veal stock

2 tablespoon butter

1 sliced green onions, for garnish

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add

finely-diced vegetables and cook 1 minute until tender. Add garlic

and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from

heat and stir in bread crumbs; adjust seasonings to taste with Creole

spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of

each fillet. Move your knife around inside fillet to make room for

stuffing. Divide stuffing and fill up each fillet; season outside of

steak with Creole spice. Heat remaining oil in a sautJ pan, add

stuffed steaks and sear well on all sides until browned. Transfer to

a baking dish and roast 8 to 10 minutes for medium-rare steaks. To

sautJ pan add shallots and cook in pan drippings, tossing for 1

minute. Add stock, scraping up browned bits to incorporate them in

sauce, bring to a boil, lower heat and slowly reduce liquid by half.

To finish, stir in remaining 2 ounces crawfish tails, butter and

green onions and simmer until heated through. Serve steaks with sauce

poured over. Yield: 2 servings Posted to MC-Recipe Digest V1 #

Cream Of Crab Soup

1 lb crabmeat

1/4 teaspoon celery salt

1 each chicken bouillion cube

1 cup boiling water

1 dash pepper

1/4 cup chopped onion

1 quart milk

1 cup butter

1 chopped parsley

3 tablespoon flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend

in flour and seasonings. Add milk and bouillion gradually; cook until

thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Creamy Trout Mousse

2 trouts (6 oz ea. cleaned) *

1 whole egg

1 egg white

1/4 pint olive or sunflower oil

5 tablespoon creamy yoghurt

1 teaspoon dijon mustard

1 1/4 teaspoon gelatine powder (or more)

1 fresh parsley & tarragon

1/2 cucumber

1 caster sugar

1 tarragon vinegar

*Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.

Serves 6 as an appetizer, or 3 as a light lunch.

If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4

for 30 minutes, then cool, skin, bone and flake - there should be about 8

ounces of cooked flesh.

Separate the egg and use the yolk to make mayonnaise: season it with salt

and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to

thin and flavour the sauce.

Put the prepared fish into a food processor. Add the mustard, yoghurt and

1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a

perfectly smooth puree. Soak the gelatine (more may be necessary in hot

weather) in 3 tablespoons cold water, let it soften and swell, then

dissolve over low heat. Cool for a minute or two before adding the liquid

gelatine to the fish puree: pour it on in a thin stream while the machine

is running. Carefully and gradually beat the fish puree into the

mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them

intothe fish puree. Taste and adjust the seasoning. Divide the mixture

between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3

hours until set to a soft cream.

Seed the cucumber but do not peel. Chop it finely, sprinkle it with

1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon

vinegar, and set aside for a couple of hours to draw out some of the

cucumber juices. Drain and pat dry. Top each mousse immediately before

serving with a smallspoonful of the cucumber - a good crunchy contrast to

the soft textured mousse - and garnish with a tarragon leaf. Oatcakes

that have been gently warmed in the oven go well with this dish.

Deep-Fried Catfish Fillets

3 lb catfish fillets

2 each eggs, lightly beaten

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon ground red pepper

1/2 cup corn flour

3/4 cup corn meal

2 quart light veg. or peanut oil

Thoroughly dry fish fillets. Mix eggs, mustard, salt, white pepper,

and red pepper well. Place fish in mixture and chill for 1 to 2

hours. Mix corn flour and corn meal. Remove fish from egg mixture and

dust lightly with flour mixture, shaking off excess. Heat oil to 375

degrees F. Drop fish into oil and fry until fish floats and is light

golden brown, 4 to 6 minutes.

Deep-Fried Crab Balls W/Jicama-Pepper Panache

1 panache

1 yellow bell pepper --

1 julienned

2 cup jicama -- julienned

1 cup yellow onion -- sliced thin

1 jalapeno -- finely chopped

4 limes

1 orange

1 salt to taste

1 crab balls

1/2 lb capellini -- cooked al

1 dente

1 lb crab meat -- picked over

3 scallion -- finely chopped

4 eggs -- lightly beaten

3/4 cup parmesan cheese -- freshly

1 grated

1 teaspoon salt

1/2 teaspoon pepper

1 cayenne to taste

1 oil for deep frying

1 garnish

1 avocado -- sliced

1 cilantro

Make the panache the day before serving. Mix the pepper, jicama,

onions, and chili in a bowl. Squeeze the juice from the limes and

orange and pour over the vegetables. Toss with a little salt and

allow to marinate overnight, stirring occasionally. To make the crab

balls, mix all the ingredients together in a bowl. Toss with your

hands, breaking up the pasta slightly and making sure the ingredients

are well mixed. Form into 35 balls about the size of a walnut and fry

in 350F fat until golden brown.

Remove from the pan with a slotted spoon, drain on paper towels, and

keep warm in a 150F oven while completing the frying process. To

serve, place 4 to 6 crab balls on each plate with some of the panache

next to them. Garnish with 2 avocado slices and a few sprigs of

cilantro. Note: The crab mixture can be made the day before serving

and kept refrigerated, tightly covered with plastic wrap. If the

balls are fried in advance, or if there are leftovers, reheat them in

a 400F oven for a few minutes to crisp.

Deep-Fried Trout

4 10-oz. trout

1/4 cup milk

1 salt

1 freshly ground pepper

1/2 cup flour

1 oil for deep frying

1 tartar sauce

1 lemon wedges for garnish

Using a pair of kitchen shears, cut off the fins from the back and

sides of the trout. Leave the head and tail intact.

Place the trout in a large pan and add the milk, salt and pepper.

Turn the trout in the mixture.

Remove the trout without patting it dry and dredge on all sides in

flour seasoned with salt and pepper.

Heat the oil for deep frying, about 325 degrees. Add the trout and

fry until golden brown and cooked through, about 8 minutes.

Remove the trout. Drain on absorbent toweling. Sprinkle with salt

and serve with tartar sauce on the side and lemon wedges as garnish.

The New New York Times Cookbook, by Craig Claiborne with Pierre

Franey, Times Books, NY, 1975.

Delmarva Crab Cakes

1 lb crabmeat

2 tablespoon lemon juice

3 eggs

2 tablespoon mayo

1 cup breadcrumbs

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dry mustard

2 teaspoon worchestershire sauce

3/4 cup milk

1/4 cup flour

1 teaspoon paprika

1 sauce:

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make

sauce. Heat and stir together butter and flour and stir in 1/2 cup

milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend

in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and

worchestershire.Gently combine crabmeat with saucemixture and chill

until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread

cakes by dipping them in flour then egg milk mixture and then in

remaining breadcrumbs and paprika. Fry in hot shortening until

golden. Recipe is typical spicy crab cakes of the Delmarva area.

Recipe By :

Deluxe Salmon Spread

1 lb cooked canned salmon

1 cup mayonnaise

2 tablespoon green pepper (diced)

2 tablespoon pimento diced

2 teaspoon lemon juice

1 teaspoon tarragon vinegar

1 teaspoon horseradish

1 teaspoon chopped dried dill

Put mayonnaise, pepper and pimento into blender on low until smooth.

Turn into bowl with rest of ingredients. Mix well. Chill. Serve with

brown bread.

Deviled Clams

1 pint clams

1 clove garlic, minced

2 tablespoon chopped onion

1/2 cup chopped celery

1/4 cup butter, melted

1 tablespoon flour

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon thyme

3 drop tobasco sauce

1 tablespoon chili sauce

1 egg, beaten

1/2 cup cracker meal

2 tablespoon chopped parsley

2 tablespoon butter, melted

1/2 cup dry bread crumbs

Drain and chop clams. Cook garlic, onion, and celery in butter until

tender. Blend in flour and seasonings. Add clams and cook until

thick, stirring constantly. Stir a little of the hot sauce into egg,

add to remaining sauce, stirring constantly. Add meal and parsley.

Fill 6 well-greased individual shells or casseroles. Combine butter

and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400

F. for 10 min. or until brown. Or stuff in half clam shells. Can be

frozen.

Deviled Crab Croquettes

1 lb crabmeat

1/2 teaspoon salt

1 cup mashed potatoes

1 old bay seasoning

2 each eggs, hard boiled, chopped

1 dash onion powder

1 each sm. green pepper, chopped

1 tablespoon parsley, chopped

1 each egg, beaten

1 cracker meal

Sautee chopped green pepper and parsley and set aside. Combine crabmeat,

mashed potatoes, seasonings, chopped egg, green pepper and parsley, and

beaten egg.#

Shape into croquettes, roll in cracker meal and deep fry until golden

brown.

Mrs. John P. Elberti

Deviled Rock Lobster Or Crab

1/4 lb butter

1 med. onion, grated

2 teaspoon dried mustard

1 dash tabasco sauce

1 juice of 1 lemon

8 lobster tails or

1 lb lump crabmeat

4 tablespoon flour, heaping

2 cup milk

2 teaspoon salt

1/4 cup sherry

2 tablespoon parmesan cheese

Deviled Rock Lobster or Crab

Servings: 6

This recipe is equally good with lump crabmeat, or using the frozen

lobster tails; whichever is available. Melt butter, add onion which

has been grated along with onion juice. Cook a few minutes until

onion is tender. Add dried mustard, salt, then flour. Slowly add

milk and make your cream sauce. Allow your sauce to thicken, stirring

constantly, and then add all the other ingredients. Serve this in

flaky pastry shells. This will serve six.

"Talk About Good" Published by the Junior League of Lafayette, LA.

Submitted by Mrs. Robert A. Chenoweth.

Devilled Crab In Cucumber Cups.

3 cup cooked crab meat, flaked.

1/4 cup lemon grass, sliced fine.

2 tablespoon nam-prik pao.

3 tablespoon lime juice.

2 tablespoon scallions, chopped.

1 cucumber.

2 hard boiled eggs, chopped.

1/4 cup onion, chopped.

2 tablespoon fish sauce.

1 tablespoon sugar.

2 tablespoon corianders leaves, chopped.

Mix all ingredients together and fill cucumber cups.#

To make cucumber cups - Peel and cut cucumber crosswise approximately 3

inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar

with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups

andmarinate for about 1/2 hour, then drain off and discard liquid.#

Devilled Crabs

12 each crabs

2 tablespoon flour

1 tablespoon butter

1 teaspoon worcestershire sauce

1 salt & pepper

1 cup cream

1/4 teaspoon mace

1 teaspoon parsley, minced

4 each egg, hard boiled, mashed

1 bread crumbs

Cover crabs with boiling salt water and boil for 30 minutes. Drain off the

water, break off all claws, separate the shells and remove the spongy

fingers and the stomach, which is found under the head. Pick out all the

meat and set aside. Clean the upper shells of the crabs thoroughly. Melt

the butter and add the flour and blend. Stir in cream and cook until

mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,

seasonings and crab meat. Fill the shells with this mixture and cover with

bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and

plunge into hot oil until golden brown.

Dill Sauce With Scallops Over Angel Hair Past

1 1/2 tablespoon shallots -- chopped

1 1/2 tablespoon butter

2 tablespoon flour

1 cup heavy cream

1 1/4 cup half and half

6 drop tabasco sauce

2 1/2 tablespoon fresh dill -- chopped

1/3 teaspoon salt

1/4 teaspoon fresh ground white pepper

1 1/4 lb bay scallops

1 tablespoon butter

1/2 cup dry white wine

1 1/2 lb angel hair pasta -- cooked

Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan

until translucent. Stir in floour. Cook for 5 minutes to make roux,

stirring frequently. Bring cream and half and half to the simmering

point in saucepan. Whisk into roux. Cook for 5-10 minutes for until

thickened to desired consistency, stirring frequently. Stir in

Tabasco sauce, dill, salt and white pepper; keep warm. Saute scallops

in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add

to cream sauce. Serve over pasta.

Recipe By : Rhode Island Cooks

Dilled Salmon Steaks For Two

2 8-oz. salmon steaks; (freshl ----dill mix----

4 tablespoon butter or margarine

1 teaspoon dill seed

1 tablespoon lemon juice

2 teaspoon fresh chives; or parsley

1 pinch pepper

To prepare the dill mix, melt the butter in a shallow pan over a low

heat. Add lemon juice and mix well. Remove from the heat and blend in

the dill and chives. Allow the mixture to cool.

Broil the salmon steaks 6-8 minutes on each side turning once. Baste

frequently with dill mixture. Remove from the broiler and place on a

platter, covering the steaks with the remaining mix. Serve with a

zucchini and tomato stew, au gratin potatoes and dill rye bread. Add

a glass of wine and candle light for a real dinner for two.

Serves 2.

UW Sea Grant Advisory Services

Dilly Crabmeat Spread

1 lb imitation crabmeat; flaked

8 oz cream cheese; softened

1/2 cup mayonnaise

1 small onion; finely chopped

1 celery; finely chopped

1 1/2 teaspoon dill weed

Combine all ingredients. Garnish with a sprig of dill or parsley. Serve

oncrackers.

Per tablespoon: 67 calories, 6 g fat, 22 mg cholesterol, 16 mg sodium

Dressed Crab

2 lb crab, cooked and cooled

1 grated rind and juice of 1 lemon

2 tablespoon chopped fresh parsley

4 tablespoon soft brown breadcrumbs

4 tablespoon mayonnaise (not salad cream)

2 teaspoon dijon mustard

1 finely-chopped hard-boiled egg

Crack crab claws open and remove white meat, keeping it as intact as

possible. Put it into a bowl. Put rest of white meat from claw arms,

legs and body into bowl. Add grated lemon rind, half juice, 1

tablespoon of chopped parsley and 3 tablespoons of mayonnaise to

white meat and mix lightly. In a separate bowl, put breadcrumbs,

remaining mayonnaise and lemon juice and the mustard. Scoop out brown

meat from shell and put into bowl and mix lightly. Wash shell and

dry. Use brown meat mixture to fill the two sides of shell and pack

white meat into centre. Sprinkle finely-chopped hard-boiled egg and

rest of parsley over top for decoration. Serve with lots of brown

bread and butter and a green salad to follow.

Dried Fish Belly Soup - Kapaw Pla *

4 cup water

1 whole chicken breast

8 oz dried fish belly/fish maw soaked in; hot water until

1/3 cup light soy sauce

1 tablespoon sweet soy sauce

1/2 cup bamboo shoot strips

1/4 teaspoon white pepper

4 small hard-cooked eggs, sliced

1/4 cup minced cilantro/coriander

Once the fish belly has been soaked in hot water it develops an

interesting gelatinous texture which easily absorbs other flavors.

Drunken Fish

3 lb fish; whole, *

2 each ancho chiles; dried, or

1/2 teaspoon red peppers; crushed

1/3 cup red wine, dry

1/2 cup onion; chopped, 1 md.

1 each clove garlic; minced

2 tablespoon olive or vegetable oil

3 each tomatoes; md, **

1/3 cup water

1/4 cup parsley; snipped

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon oregano; dried, crushed

1/4 teaspoon cumin; ground

1 salt and pepper

1/2 cup pimento stuffed olives; ***

1 tablespoon capers; (optional)

* Use a fresh or frozen whole dressed Red Snapper or other whole

fish. ** The medium tomatoes should be peeled, seeded and chopped.

*** The olives should be sliced. Thaw the fish if frozen. Cut the

chiles open. Discard stems and seeds. Cut the chiles into small

pieces with a pair of scissors or a sharp knife.

Place the snipped chiles in a small bowl and cover with boiling

water. Set aside for 45 to 60 minutes then drain. Place the chiles in

a blender container and add the wine. Blend until nearly smooth. In a

medium saucepan cook the onion and garlic in the hot oil until tender

but not brown. Add the chile-wine mixture (or the crushed red peppers

and wine to the saucepan), tomatoes, 1/3 cup of water, parsley,

sugar, salt, oregano, and cumin. Bring to boiling then reduce the

heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a

greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with

salt and pepper. Stir the sliced olives and capers into the tomato

sauce mixture and pour over the fish. Cover and bake in a preheated

350 degree F. oven for about 45 to 60 minutes or until the fish

flakes easily when tested with a fork. Carefully remove the fish to a

serving platter. Serve with the remaining sauce.