seafood

Not yet revised

Serves 8.

• 2-1/2 cups water

• 1-1/2 cup uncooked regular rice

• 1 can cream of celery soup

• 1 can cream of onion soup

• 1 10-oz. can tomatoes and green chilies

• 1 lb smoked sausage, cut into 1/2" slices

• 1 lb fresh shrimp, peeled and de-veined

1. Combine water, rice, soups, and tomatoes & chilies. Place in lightly greased shallow 3-qt baking dish, cover and bake at 350F for 40 minutes.

2. Stir in sausage and shrimp. Cover and bake and additional 20 minutes, or until rice is done.

Not yet revised

• Jumbo lump crab

• Mixed color peppers and onions

1. Cover with oil. Add:

• Egg yolks

• Lime juice

• Dijon mustard

• Fish sauce

• Tabasco

2. Stir up to thicken. Add to crab:

• Dill, chives, parsley

• Bread crumbs

3. Put in mold, cover top and bottom with crumbs

4. Push out on plate and refrigerate

5. Fry on both top and bottom

6. Bake at 400F

Not yet revised

• ingredients not listed (:

1. Defrost cod steaks in refrigerator, sprinkle with salt and lemon juice. Crush saltine crackers (and others for flavor) in plastic bag. Add 1/2 tsp of garlic powder. Put cod steak in bag one at a time to coat with crumbs.

2. In a shallow baking pan rub bottom with OLEO. Melt a 1/4 stick of OLEO and dribble over crumbs. Sprinkle with paprika; cover pan tightly with foil

3. Bake at 400F for 20 minutes.

Not yet revised

• 1 pint oysters

• 1/2 cup bread crumbs

• 1 cup cracker crumbs

• 1/2 cup melted butter

• Salt and pepper

• Oyster liquid (you don't get much)

• 2 Tbsp cream or milk

1. Mix crumbs together and stir in butter. Put a thin layer of crumbs in bottom of buttered baking dish. Cover with oysters and sprinkle with salt and pepper. Add oyster liquid and milk or cream. Repeat and cover top with remaining crumbs. I add a little more cream on top. No more than 2 layers of oysters.

2. Bake at 375F for 30 minutes. If desired sprinkle each layer with mace or grated nutmeg.

Not yet revised

• 1 lb scallops

• 1/3 cup seasoned bread crumbs

• 1/8 tsp dry mustard

• 1/8 tsp garlic salt

• 1/8 tsp paprika

• 4 Tbsp butter or OLEO, melted

1. Place 2 Tbsp butter in pan, place fish on top. Stir all other ingredients together and sprinkle on top and then pour 2 Tbsp melted butter on top.

2. Bake uncovered at 425-450F for 12-14 minutes.

Not yet revised

• 2 lbs scallops

• 1/2 cup melted butter

• 1/2 cup grated cheese

• 1 cup crushed Ritz crackers

• 1 Tbsp lemon juice

• 1/4 tsp salt

• 1/4 tsp garlic salt

• 1/4 tsp pepper

• 1 Tbsp white wine

1. Wash and dry scallops and place in buttered baking dish.

2. Mix other ingredients on top and bake at 325F for 30 minutes.

Not yet revised

• 10 jumbo shrimp

• 1/2 cup seafood breader mix

• 1/2 cup crushed saltine crackers

• 1 beaten egg

• 1 Tbsp cold water

• 1/8 tsp salt

• Dash pepper

1. Dip prepared shrimp in egg wash then in crumbs and set on rack to dry. Cook at 375 degrees 1-2 minutes and drain on paper towel.

Not yet revised

Makes 2 servings.

• 1 8 oz. carton crab meat

• 1 egg, beaten

• ¼ tsp crushed red pepper flakes

• 1 Tbsp minced green onion

• 1 tsp minced fresh tarragon

• 2 Tbsp mayonnaise

• 4 tsp lemon juice

• ¼ cup bread crumbs

• 1 Tbsp butter

Prepare basil mayonnaise and set aside:

• ¼ cup mayonnaise

• 1 tsp fresh lemon juice

• 1 shallot, peeled and minced

• 1 Tbsp minced fresh basil

• ½ tsp black pepper

1. Combine the mayonnaise, lemon juice, shallot, basil and black pepper. Mix well and transfer to serving bowl. Makes about 1/4 cup.

2. In a bowl, stir together crab meat, egg, red pepper flakes, green onion, tarragon, mayonnaise, lemon juice, and bread crumbs. Shape into 4 patties.

3. Melt butter in medium skillet. Add crab cakes in one layer and fry 5 minutes on each side or until golden brown and cooked through. Remove from skillet. Arrange 2 crab cakes on each plate and pass the basil mayonnaise separately.

Not yet revised

• 1 8-oz. carton crab meat

• 1 egg

• 1 tsp Worcestershire sauce

• 1/8 tsp dry mustard

• 1 Tbsp mayonnaise

• 1/2 tsp lemon juice

• 1-1/2 tsp mustard

• 1-1/2 tsp melted butter

• 1/2 tsp parsley flakes

• 1/2 tsp Philips seafood seasoning

• 1/4 cup bread crumbs

1. Combine all ingredients except crab meat. Gently fold in crab meat. Shape into crab cakes. Pan fry.

Not yet revised

May be prepared 1-2 hours in advance and reheated in 400 degree oven. Yields 30 balls.

• 1 Tbsp butter or margarine

• 1 Tbsp flour

• 1/2 cup milk

• 1 6-1/2 oz. can crab meat

• 1/2 tsp salt

• 1/2 cup cornstarch

• Oil

• Soy sauce

• Mustard

1. Melt butter. Add flour; stir until smooth. Add milk slowly; cooking, stirring, until thick.

2. Bring to a boil; add crab meat and salt. Remove from heat; chill.

3. Form into walnut-sized balls, roll in cornstarch.

4. Deep fry in hot oil; serve with soy sauce and mustard.

Not yet revised

Yields 4.

• 1-1/2 lb fresh shrimp

• 1 egg

• 1 cup water

• 1-1/3 cup flour

• 1 tsp salt

• Cooking fat

1. Shell and de-vein shrimp, leaving tail fins attached; slit under section to prevent curling when frying. Rinse; dry thoroughly.

2. Beat egg and water slightly. Add flour and salt; beat until smooth. Dip shrimp, one at a time, into batter. Serve hot with dipping sauce.

Dipping Sauce:

• ½ cup chicken broth

• 3 Tbsp soy sauce

• 1 Tbsp sugar

• 1 Tbsp horseradish

1. Combine all ingredients; divide into 4 bowls.

Not yet revised

• 2 egg whites

• 2 Tbsp cornstarch

• 2 Tbsp white wine

• Pinch of salt

1. Beat egg whites with a whisk until barely frothy. Mix the cornstarch and salt in the wine and whisk into the egg whites. Whisk to a frothy, fluid stickiness.

Not yet revised

• 20 jumbo shrimp, boiled fresh, or frozen

• Egg-white batter for shrimp (double recipe)

• Lemon juice

• Oil for deep-frying

1. Have shrimp at room temperature. Wash in cold water, score along the back, and remove vein. Pat dry on towel. Sprinkle with lemon juice and let stand while mixing batter and heating oil to 375 degrees.

2. Dust each shrimp lightly with flour, then coat in batter and deep dry until crisp and golden. Fry only a few at a time to maintain the heat of the oil. Drain on a paper-lined cookie sheet in a warm oven.

Not yet revised

Makes 12 egg fu yungs, or 6 servings; 1-¼ cups sauce.

• 6 eggs

• 1 (10-¾ oz.) can condensed cream of shrimp soup, divided

• 1 tsp soy sauce

• 2 (14 oz.) cans chop suey vegetables, well drained

• Salad Oil

• ¼ cup water

• 1 tsp lemon juice

1. In medium bowl with fork or wire whisk, beat eggs, ¼ cup soup, and soy sauce. Stir in vegetables.

2. In 10-inch skillet over medium-high heat, heat about 2 Tbsp oil. For each egg fu yung, pour ¼ cup egg mixture into skillet, making 2 or 3 at a time. Cook 2 minutes or until underside is browned, turn and cook other side 1 minute or until browned. Remove to paper towels to drain; keep warm. Repeat with remaining egg mixture, adding more oil as needed.

3. Meanwhile, in 1-quart saucepan over medium heat, combine remaining soup, water, and lemon juice. Heat, stirring occasionally.

4. Arrange egg fu yung on serving platter. Serve with sauce.