1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.
27.9.07
26.9.07
Cioppino
Cioppino is a popular Italian seafood stew that was believed to have originated in San Francicso
during the "gold rush". It is common to have "cioppino feeds" throughout the Italian community in California. If you don't have some of the items, you can substitute with any other seafood
item.
½ pound scallops
1 pound squid, cleaned and cut up
1 pound fresh shrimp (peeled and deveined)
2 whole dungeness crabs (cracked & cleaned)
2 pounds clams
1 pound red snapper, sea bass, or halibut
1 #2½ (36 oz.) can crushed pear shape
tomatoes or whole tomatoes
1 can (14 oz.) clear chicken broth
3 oz. dry vermouth
½ cube butter or margarine (optional)
8 oz. hot water
3 oz. oil (olive, corn, or vegetable)
2 medium onions
1 small carrot
5 sprigs parsley
1 kernel of garlic
1 round teaspoon Italian herbs
1 round teaspoon salt
4 dashes ground black pepper
2 bay leaves, broken
1 or 2 whole red chilies
Soak and scrub clams, let soak in water until ready to use. Mince onions, carrot, parsley, and
garlic. Brown slowly in heated oil in a 6 quart pot. Stir often. Cut red snapper, sea bass, or
halibut in pieces about 1 inch wide. Add fish to sautéed items, cook for 5 minutes. Stir. To
this mixture add crushed or chopped tomatoes and cook for 20 minutes; add canned broth, hot
water, and bay leaves. Keep heat high enough to keep mixture bubbling and stir. After 10
minutes add clams and vermouth; cook 5 minutes. Add crab, stir and cook another 5 minutes.
Add salt, all remaining spices, and shrimp, scallops, and squid. Let cook for 10 more minutes
and now we are ready to serve on toasted sour dough French bread or plain broiled rice: at this
point add butter to the sauce, if desired.
Points you should remember: Cioppino may be prepared early in the day and reheated for
dinner; this improves the flavor. Sauce can be used for dressing of spaghetti also. Careful
with the shells. Spicing is always a matter of taste--taste first and add spices you prefer. If too
thin, use cornstarch (a little) to thicken. Use cuisenart to cut up veggies, garlic, and tomato.
Cioppino should be somewhat piquant. Serve Cioppino hot from the pot and it should be
kept warm during the meal. A tossed green salad and red wine completes the meal. Serves 5.
during the "gold rush". It is common to have "cioppino feeds" throughout the Italian community in California. If you don't have some of the items, you can substitute with any other seafood
item.
½ pound scallops
1 pound squid, cleaned and cut up
1 pound fresh shrimp (peeled and deveined)
2 whole dungeness crabs (cracked & cleaned)
2 pounds clams
1 pound red snapper, sea bass, or halibut
1 #2½ (36 oz.) can crushed pear shape
tomatoes or whole tomatoes
1 can (14 oz.) clear chicken broth
3 oz. dry vermouth
½ cube butter or margarine (optional)
8 oz. hot water
3 oz. oil (olive, corn, or vegetable)
2 medium onions
1 small carrot
5 sprigs parsley
1 kernel of garlic
1 round teaspoon Italian herbs
1 round teaspoon salt
4 dashes ground black pepper
2 bay leaves, broken
1 or 2 whole red chilies
Soak and scrub clams, let soak in water until ready to use. Mince onions, carrot, parsley, and
garlic. Brown slowly in heated oil in a 6 quart pot. Stir often. Cut red snapper, sea bass, or
halibut in pieces about 1 inch wide. Add fish to sautéed items, cook for 5 minutes. Stir. To
this mixture add crushed or chopped tomatoes and cook for 20 minutes; add canned broth, hot
water, and bay leaves. Keep heat high enough to keep mixture bubbling and stir. After 10
minutes add clams and vermouth; cook 5 minutes. Add crab, stir and cook another 5 minutes.
Add salt, all remaining spices, and shrimp, scallops, and squid. Let cook for 10 more minutes
and now we are ready to serve on toasted sour dough French bread or plain broiled rice: at this
point add butter to the sauce, if desired.
Points you should remember: Cioppino may be prepared early in the day and reheated for
dinner; this improves the flavor. Sauce can be used for dressing of spaghetti also. Careful
with the shells. Spicing is always a matter of taste--taste first and add spices you prefer. If too
thin, use cornstarch (a little) to thicken. Use cuisenart to cut up veggies, garlic, and tomato.
Cioppino should be somewhat piquant. Serve Cioppino hot from the pot and it should be
kept warm during the meal. A tossed green salad and red wine completes the meal. Serves 5.
Tagliatelle with Saffron, Seafood, and Cream
A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams,
debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped
Soak the saffron in the white wine. Add a little oil and the garlic to a
frying pan, and cook until softened. Add the clams and mussels, shake
the pan around, and add the white wine and saffron mixture. Bring to a
boil and cook until the shellfish opens, discard any shellfish that remain
closed.
Then, lay the rest of the seafood, parsley, and the cream on top. Simmer
for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted,
boiling water until al dente. Drain and add to the fish, serve scattered
with some of the leftover parsley and an extra drizzle of olive oil.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams,
debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped
Soak the saffron in the white wine. Add a little oil and the garlic to a
frying pan, and cook until softened. Add the clams and mussels, shake
the pan around, and add the white wine and saffron mixture. Bring to a
boil and cook until the shellfish opens, discard any shellfish that remain
closed.
Then, lay the rest of the seafood, parsley, and the cream on top. Simmer
for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted,
boiling water until al dente. Drain and add to the fish, serve scattered
with some of the leftover parsley and an extra drizzle of olive oil.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy
4.9.07
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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. MPlace 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.
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. MPlace 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.
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.
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 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.
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.
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.
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.
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.
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.
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
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
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.
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 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.
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 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.
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 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"
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 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
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
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.
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.
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
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 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.
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 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)
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 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.
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.
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
: 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 & 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"
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"
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
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
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.
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.
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.
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-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.
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 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.
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.
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).
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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 crabmeat and seasonings. Serve in a chafing dish to keep with dip-size corn chips, in pastry shells, or crackers.
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 crabmeat and seasonings. Serve in a chafing dish to keep with dip-size corn chips, in pastry shells, or crackers.
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.
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 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.
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 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.
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.
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.
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.
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
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
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 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
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