HOT CRAB SALAD

1 lb. flaked crab meat (2 c.)
1 c. sliced celery
1/2 c. minced green pepper
2 hard-cooked eggs, chopped
1 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3/4 c. fine soft bread crumbs
2 tbsp. melted butter

Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4.

SEAFOOD SALAD

1 lb. cleaned shrimp
1 lb. cleaned squid
1 lb. sea scallops
Italian parsley, chopped
Fresh thyme
4 cloves fresh garlic, chopped
3 oz. virgin olive oil
The juice from 2 fresh lemons
Salt
Pepper

Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.

SEAFOOD DELIGHT

1 lb. shrimp, scallops, crab, lobster,
conch
Bacon (streaks of lean, streaks of
fat)
1 lg. bell pepper
Onion
Thyme or bay leaf
Old Bay seasoning
Red cooking wine
1 can cream style corn
Rice or pasta

Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.

SEAFOOD SOUP

3 cans beef broth
6 c. water
1/4 c. onion, chopped
2 tsp. Old Bay
1 can tomatoes
2 pkgs. frozen mixed vegetables
5 c. potatoes, sliced
1 lb. crab meat
1 lb. shrimp
1 lb. conch

In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.

MY VERY OWN SHRIMP SALAD

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 c. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may be used instead of shrimp.

BUTTERNUT SQUASH & SHRIMP BISQUE

1/2 stick butter
1 c. diced onion
1/4 c. plain flour
3 c. chicken stock
3 c. peeled & diced butternut squash
3 bay leaves
1 can cream of chicken or celery soup
1 c. whipping cream
1 lb. sm. peeled, uncooked shrimp

Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.