|
IMPERIAL
CRAB
From
Doris Bussard of Owings, Md.
Ingredients:
 |
1⁄2
cup heavy cream |
|
1
egg yolk |
|
1
t dry mustard |
|
1⁄2
t Worcestershire sauce |
|
1
1⁄2 cups heavy mayonnaise |
|
1
1⁄2 lbs. backfin lump crabmeat |
Directions:
Preheat oven to 350�. Blend the cream, egg yolk, mustard and
Worcestershire into the mayo. Set aside 1⁄4 of the mixture. Add the
crabmeat to the remainder of the mixture and blend lightly. Divide the
crabmeat into 4 crab shells or ramekins and top with the reserved mayo
mixture. Bake at 350� until thoroughly heated and lightly browned,
approximately 20 minutes. Garnish with sprigs of parsley and lemon wedges.
Makes 4 servings.
CAJUN
CRAB PIE
From
Jean Stainback of
Clarksville
Ingredients:
|
1
cup onion, chopped |
|
1
1⁄2 cups green onion, chopped |
|
1⁄4
cup bell pepper, chopped |
|
1
T garlic, minced |
|
3
T butter |
|
1
lb. lump crabmeat |
|
2
t salt |
|
1
t cayenne pepper |
|
2
t black pepper |
|
1
lb. cheddar cheese, shredded |
|
3
T lemon juice |
Crust:
|
1
cup self-rising flour |
|
1
T powdered milk |
|
1
t sugar |
|
1
t salt |
|
1⁄4
t baking soda |
|
1
cup milk |
|
3
eggs |
|
1
T butter |
Directions:
Preheat oven to 350�. In a skillet, saut� onion, green onion, bell
pepper and garlic in 3 tablespoons butter until onion is clear. Remove
from heat and add crabmeat, salt and both peppers (cayenne and black). In
a separate bowl, combine flour, dry milk, sugar, salt, baking soda, milk,
eggs and 1 tablespoon butter and blend until smooth. Pour into greased
9x12-inch baking pan. Top with prepared crab mixture. Cover with shredded
cheese and sprinkle on lemon juice. Bake covered for 35 minutes. Uncover
and bake at 400� until brown.
SHRIMP
LOUIS
From
Terri Campbell of
Richmond
Ingredients:
|
1
lb. small shrimp, cooked and cut up |
|
3⁄4
cup mayonnaise |
|
8
oz. softened cream cheese |
|
1
small onion, minced |
|
1⁄2
cup minced celery |
|
3
t ketchup |
|
1⁄2
t lemon juice |
Directions:
Mix together and serve with crackers.
CRAB CAKES
From
Peggy Morison of
Fredericksburg
Ingredients:
|
2
T butter or margarine |
|
2
T minced onion or onion salt |
|
1⁄2
cup bread crumbs |
|
2
beaten eggs |
|
1⁄2
cup evaporated milk |
|
2
cups flaked crabmeat |
|
1⁄2
t dry mustard or 1 T lemon (optional) |
|
1⁄2
t salt |
|
1⁄2
t paprika |
Directions:
Melt butter. Add onion and bread crumbs; stir and simmer for 3 minutes.
Combine the remaining ingredients and add to mixture. Chill mixture for 2
hours or overnight. Shape into 6 three-inch cakes; roll in bread crumbs.
Brown cakes on both sides in 1 tablespoon butter; lower heat and cook
slowly for about 5 to 10 minutes. Or cakes can be deep-fried, if
preferred.
MANHATTAN
CLAM CHOWDER
From
Catherine Benson of Fincastle
Ingredients:
|
1⁄4
lb. bacon, sliced into pieces |
|
1
T olive oil |
|
1
medium onion, diced |
|
3
t chopped garlic |
|
1⁄2
cup celery, chopped |
|
1⁄2
cup carrots, diced |
|
1⁄2
cup green pepper, chopped |
|
2
cups russet potatoes, peeled and diced |
|
1
T Italian seasoning |
|
1
t sugar |
|
32-oz.
bottle Clamato juice |
|
2
(7.5-oz) cans chopped clams, drained (reserve juice) |
|
14.5-oz.
can Italian stewed tomatoes |
|
Salt
and pepper to taste |
Directions:
In a Dutch oven, fry bacon in olive oil; render fat down to about
1⁄4 cup. Crumble bacon and set aside. Add onion, garlic. Stir
constantly. Add celery, carrots, green pepper and stir five minutes. Add
the potatoes and do the same. Add the Italian seasoning and sugar. Stir
lightly with a wooden spoon until vegetables begin to soften. Add bacon,
Clamato juice, clam juice and stewed tomatoes. This should top the
mixture, but not overwhelm it. Stir. Cover and cook over medium; bring to
a boil for about 5 minutes or until potatoes and other vegetables are
tender. Reduce heat to low and simmer 10 minutes. Add clams. Simmer 10
more minutes. Do not overcook. Season with salt and pepper. Garnish with
parsley flakes if desired; serve with oyster crackers. Makes 6-8 servings.
CREAMY
CRAB SOUP
From
Tiffani Nash of Aylett
Ingredients:
|
1
lb. crabmeat |
|
2
shallots, chopped |
|
1⁄2
stick butter |
|
Old
Bay
seasoning (to taste) |
|
1
pint half-and-half |
|
1
can cream of chicken soup |
|
1
can cream of mushroom soup |
|
1
3⁄4 cups milk |
Directions:
Combine crabmeat, shallots, butter and
Old
Bay
seasoning in saucepan and saut� on medium heat for 3-4 minutes, stirring
frequently. Reduce heat to low and add half-and-half, cream of chicken and
cream of mushroom soups, and milk. Add 1-2 more pinches of Old Bay if
desired and simmer mixture until it reaches a low boil. Serve with oyster
crackers.
SPINACH
SHRIMP FETTUCCINE
From
Katherine Sheets of
Staunton
Ingredients:
|
1
lb. uncooked fettuccine |
|
6-oz.
pkg. baby spinach |
|
4
garlic cloves, minced |
|
2
T olive oil |
|
1
lb. uncooked medium shrimp, peeled and deveined |
|
2
med. plum tomatoes, seeded and chopped |
|
1⁄2
t Italian seasoning |
|
1⁄4
t salt |
|
1⁄4
cup shredded Parmesan cheese |
Directions:
Cook fettuccine according to package directions. Meanwhile in a large
skillet, saut� spinach and garlic in oil for 2 minutes or until spinach
begins to wilt. Add shrimp, tomatoes, Italian seasoning and salt. Saut�
until shrimp turns pink. Drain the fettuccine and add to skillet, toss to
coat. Sprinkle with Parmesan cheese. Makes 8 servings.
SPICY
SOUTHERN SHRIMP KABOBS
From
Linda Eastep of Spring Grove
Ingredients:
|
1
can pineapple spears |
|
1
lb. jumbo shrimp, peeled and deveined |
|
1
red bell pepper, sliced |
|
1
green bell pepper, sliced |
|
1⁄4
cup margarine, melted |
|
3⁄4
t dried oregano |
|
3⁄4
t dried thyme |
|
1⁄2
t salt |
|
1⁄4
t ground red pepper |
|
1⁄4
t black pepper |
Directions:
For each kabob, arrange pineapple, shrimp, red and green peppers on
skewers. Arrange skewers on rack in broiler pan coated with cooking spray.
Combine margarine and seasonings in small bowl. Brush kabobs. Broil 6
inches from heat for 8-10 minutes, basting and turning. (These can be
cooked on the outdoor grill and are very tasty.)
SHRIMP
CORN CHOWDER
From
Sandra Mays of Moneta
Ingredients:
|
1⁄4
cup chopped green onions |
|
1
small clove of garlic |
|
1⁄8-1⁄4
t ground cayenne pepper, to taste (The cayenne pepper adds just the
right zing to balance the creamy seafood flavor.) |
|
1
T butter |
|
2
cans
Campbell
�s cream of potato soup (undiluted) |
|
3-oz.
pkg. of cream cheese |
|
1
1⁄2 soup cans of milk |
|
2
cups of peeled shrimp (fresh or frozen) |
|
8-oz.
can yellow corn, undrained |
Directions:
Saut� garlic and onion in butter. Blend in soup, cheese, milk. Add rest
of ingredients. Bring to a boil. Simmer 15 minutes.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
