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~ 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 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 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 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

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 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.

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 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 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 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 Spring Rolls - Cooking Light

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 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 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 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 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

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 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 Rangoon

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 #2

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.

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 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 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 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 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 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 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 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 & 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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.

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 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.

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 #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

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 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 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 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 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 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 & 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 & 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 & 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 & 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 & 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

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.#

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.

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

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.

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 (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.

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.

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.

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.

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 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 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 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 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 #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

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 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 & 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 & 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.

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.

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.

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.

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.

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.

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.

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 withdamp 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

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 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 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.

Baked Speckled Trout In Herbs

RECIPE INGREDIENTS

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

RECIPE METHOD

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 peckled 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.

Baked Smoked Salmon & Feta Cheese En Croute

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Scallops Aux Herbes

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Scallops

RECIPE INGREDIENTS

1 lb scallops, cut in half
1 oz sherry, optional
6 tablespoon butter, melted & divided
1/2 cup dry breadcrumbs

RECIPE METHOD

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 Salmon Supper

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Salmon Steaks

RECIPE INGREDIENTS

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

RECIPE METHOD

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.

Baked Salmon Rolls

RECIPE INGREDIENTS

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

RECIPE METHOD

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 In Foil

RECIPE INGREDIENTS

3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tablespoon oil or softened butter

RECIPE METHOD

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 he oil if serving the salmon cold. Thinly slice the lemon and put about half on the oil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the emon along the top of the salmon. Season generously and wrap loosely, making sure the dges 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 Oysters

RECIPE INGREDIENTS

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

RECIPE METHOD

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.

Baked Gefilte Fish

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Fresh Tuna

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Fresh Salmon Steak

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Salmon

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Flounder With Sauce

RECIPE INGREDIENTS

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

RECIPE METHOD

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.

Baked Flounder Barataria

RECIPE INGREDIENTS

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

RECIPE INGREDIENTS

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 Fish With Orange-Chili Marinade

RECIPE INGREDIENTS

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

RECIPE METHOD

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.

Baked Fish Cake

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Eggs With Crabmeat

RECIPE INGREDIENTS

8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste

RECIPE METHOD

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.

Baked Dilled Salmon On Rice

RECIPE INGREDIENTS

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

RECIPE METHOD

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 Crabmeat & Avocado

RECIPE INGREDIENTS

1 waldine van geffen
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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

RECIPE METHOD

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.