From our Readers:

Crab Cakes

Carol Andrews, Wakefield, Virginia

Editor’s note: These crab cakes make a handy appetizer, too. Form into smaller patties and serve with a remoulade sauce.

Ingredients:

	16-oz. fresh lump crabmeat
	2 eggs
	2 T mayonnaise
	1 T horseradish
	1 t prepared mustard
	¼ t salt
	½ t pepper
	1 T chopped parsley
	½ cup saltine cracker crumbs

Directions: Combine crabmeat with eggs, mayonnaise and seasonings and shape into cakes. Roll in cracker crumbs and sauté in hot oil.

From our Readers:

Aunt Leah’s Seafood Casserole

Jane Marra, Spotsylvania, Virginia

Ingredients:

	1½ cups lump crabmeat
	1½ cups cooked shrimp
	1 cup lobster meat (optional)
	¾ cup minced green bell pepper
	1 cup diced celery
	1 cup mayonnaise
	1 t Worcestershire sauce
	¾ t red cayenne pepper
	1 t salt
	1 t lemon juice

Directions: Preheat oven to 350 degrees. Flake crab, removing any bits of shell. Combine ingredients and bake in a greased casserole dish 30 minutes or until lightly browned. Garnish with lemon wedges. 

From our Readers:

Oysters Au Gratin

Gloria Keesee, Glen Allen, Virginia

Ingredients:

	1½ cups saltine cracker crumbs (about 24)
	1 cup soft bread crumbs
	1 cup grated sharp cheese
	½ t each salt and pepper
	½ cup melted butter
	1 pint oysters, drained
	1½ cups milk or half-n-half

Directions: Combine both types of crumbs with cheese, salt, pepper and butter and layer half in a greased 8" casserole dish. Pour oysters over and cover with remaining mixture. Pour half-n-half over all. Sprinkle with additional crumbs and paprika. Bake at 350 degrees for 45 minutes. 

From our Readers:

Basil Grilled Shrimp and/or Scallops

Daria Kiselica, Charlottesville, Virginia

Ingredients:

	3 lbs. large fresh shrimp and/or scallops
	1⁄3 cup melted butter
	2 lemons, juiced
	3 T Dijon mustard
	½ cup chopped fresh basil
	3 cloves garlic, minced
	Salt & pepper to taste

Directions: Peel and devein shrimp and rinse scallops. Combine remaining ingredients in a large flat pan. Add seafood and toss to coat, then cover and refrigerate up to 24 hours. Heat grill and thread seafood on skewers. Lightly oil grate and cook skewers about 2 minutes on each side, until opaque.

From our Readers:

Creamy Shrimp-and-Pasta Delight

June Farrell, Ruther Glen, Virginia

Ingredients:

	1 T each butter & olive oil
	½ cup diced red onion
	2 cloves minced garlic
	1 lb. fresh shrimp, cleaned and deveined
	4 medium tomatoes, diced
	3 cups fresh spinach
	8 oz. cream cheese
	8 oz. farfalle pasta, cooked according to directions

Directions: Melt butter with oil in a large skillet. Sauté onion and garlic until soft. Add tomatoes and shrimp; continue cooking 1-2 minutes. Add spinach and cream cheese, stirring to wilt spinach and melt cheese. Toss with cooked pasta and transfer to decorative bowl for serving.

From our Readers:

Tipsy Mussels

Marlene Giglio, South Boston, Virginia

Ingredients:

	¼ cup butter
	2 T olive oil
	3 cloves garlic, minced
	1 t red pepper flakes
	2 cups white wine
	3 lbs. fresh mussels (in the shell)
	1 pint cherry tomatoes
	½ cup fresh Italian parsley, chopped
	1 lemon, cut in wedges

Directions: Heat butter and oil in a large pan on medium heat. Add garlic and red pepper flakes. Saute 1 minute, then add wine into the pan and bring to a boil. Add mussels and cover. After 2 minutes, add tomatoes and stir. Cook a bit longer, until all mussels are open (discard any unopened ones). Pour in a large serving dish and garnish with parsley and lemon wedges. Serve with crusty bread to mop up the juices.

From our Readers:

Seafood Salad

Twila Decker, Staunton, Virginia

Ingredients:

	½ cup minced onion
	2-3 tender celery stalks, chopped
	½ each red, yellow and green bell pepper, diced
	8-oz. bottle Italian salad dressing
	½ lb. cooked “salad” shrimp
	½ lb. cooked Chesapeake Bay scallops
	1 lb. lump crabmeat

Directions: Combine vegetables with salad dressing and marinate overnight. Stir in seafood and refrigerate an additional 4-8 hours, stirring every hour or so. Serve cold on a bed of greens. 

Send us your recipes!

We need recipes for these upcoming issues: winter squash, healthy sweets and treats for Valentine’s Day and Easter egg recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.

Send us your recipes!

Upcoming issues: winter squash, healthy sweets and treats for Valentine’s Day and Easter egg recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.