.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardCrab and Avocado Filling
RcpCardCrab and Cheese Strata
RcpCardCrab Cakes
RcpCardCrab Canapes
RcpCardCrab Chowder
RcpCardCrab Devilled Eggs
RcpCardCrab Dip II
RcpCardCrab Dip III
RcpCardCrab Fondue
RcpCardCrab Gazpacho
RcpCardCrab Madeleine
RcpCardCrab Mousse
RcpCardCrab Puffs
RcpCardCrab Puffs II
RcpCardCrab Quiche Bites
RcpCardCrab Quiche Filling
RcpCardCrab Rangoon
RcpCardCrab Rollups
RcpCardCrab Shells
RcpCardCrab Souffle Roll
RcpCardCrab Spread
RcpCardCrab Stuffed Red Snapper
RcpCardCrab-Chile Gratin
RcpCardCrab-Rice Salad
RcpCardCrab-Shrimp Log
RcpCardCrab-Shrimp Spread
RcpCardCreamed Lobster on Toast
RcpCardCreamy Hot Shrimp Dip
RcpCardCreamy Shrimp Casserole
RcpCardDancing Prawns
RcpCardDelta Gumbo
RcpCardDeviled Crab
RcpCardEgyptian Shrimp Pate
RcpCardFile Gumbo
RcpCardFile-Crab Gumbo
RcpCardFrench Fried Shrimp
RcpCardFried Clam Puffs
RcpCardFried Scallops
RcpCardFrisco Steamed Mussels
RcpCardGarlic Broiled Shrimp
RcpCardGerman Shrimp Croquettes
RcpCardGolden Shellfish Parcels
RcpCardGratinierte Krabben
RcpCardGreat Clam Chowder
RcpCardGreek Boiled Shrimp
RcpCardGrilled Clam Sausages
RcpCardGrilled Shrimp Packages
RcpCardHerbed Fish Sausage
RcpCardHoliday Shrimp Tree
RcpCardHot Garlic Crab
RcpCardHot Toasted Crab
RcpCardJalapeno-Orange Shrimp
RcpCardLemon-Lime Fried Oysters
RcpCardLobster Bisque
RcpCardLobster Creole

Any Comments?  E-mail me.

ContentsNextRcp

Crab and Avocado Filling

16 servings

1/2 pound picked, flaked crabmeat
1 cup mashed ripe avocado
1 tablespoon strained fresh lemon juice
2 tablespoons finely snipped chives
2 tablespoons plain yogurt
1/8 teaspoon
1/4 teaspoon salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-24 HOUR

Nutrition Facts
Amount Per Serving: Calories 47 - Calories from Fat 30
Percent Total Calories From: Fat 64%, Protein 21%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 20mg, Sodium 143mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 164 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab and Cheese Strata

12 servings

2 pounds medium dice sourdough french bread
1 cup ricotta cheese
1/2 pound picked, flaked crabmeat
1 cup grated jack cheese
1 cup grated cheddar cheese
2 tablespoons diced green chiles
12 each eggs, beaten
6 cups half and half
1/3 cup melted butter
1/4 teaspoon dry mustard
1/4 teaspoon cayenne

ARRANGE BREAD, RICOTTA, CRAB, CHEDDAR CHEESE, AND JACK CHEESE BY LAYERS IN A BUTTERED 9x13x2-INCH GLASS BAKING DISH COMBINE REMAINING INGREDIENTS-MIX WELL
POUR EVENLY OVER MIXTURE IN PAN
COVER AND CHILL FOR 4-24 HOURS
BAKE @ 350 FOR 30-40 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO COOL FOR 10 MINUTES BEFORE CUTTING
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 603 - Calories from Fat 332
Percent Total Calories From: Fat 55%, Protein 18%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 20g, Cholesterol 326mg, Sodium 825mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 1410 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Cakes

6 servings

1 each egg, beaten
1/2 cup fresh breadcrumbs
1/2 pound picked, flaked crabmeat
2 tablespoons seeded, finely minced green bell peppers
2 tablespoons mayonnaise
1/8 teaspoon cayenne
1 tablespoon peanut oil
1/2 cup spicy cocktail sauce
2 each lemons, quartered, as garnish

COMBINE EGG AND BREADCRUMBS-MIX WELL
STIR IN CRAB, BELL PEPPERS, MAYONNAISE, AND CAYENNE-MIX WELL HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
DROP CRAB MIXTURE, BY TEASPOONSFUL, INTO HOT SKILLET
PAN-FRY FOR 4-5 MINUTES, UNTIL BROWNED
TURN AND PAN-FRY ANOTHER 4 MINUTES, UNTIL BROWNED
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT OR AT ROOM TEMPERATURE, GARNISHED WITH QUARTERED LEMONS AND COCKTAIL SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 91
Percent Total Calories From: Fat 51%, Protein 18%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 91mg, Sodium 618mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 298 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Canapes

10 servings

3 tablespoons mayonnaise
1 tablespoon prepared mustard
1 tablespoon strained fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 each egg yolk, beaten
1 cup picked, flaked crabmeat
5 each bread slices, crusts removed
2 tablespoons butter, room temperature
1/4 cup grated parmesan cheese

COMBINE MAYONNAISE, MUSTARD, LEMON, SALT, AND PEPPER-MIX WELL
ADD EGG YOLK-MIX WELL
FOLD IN CRAB
TOAST BREAD ON ONE SIDE ONLY
SPREAD OTHER SIDE WITH BUTTER
CUT DIAGONALLY INTO QUARTERS
SPREAD BUTTERED SIDE WITH CRAB MIXTURE
TOP WITH PARMESAN CHEESE
BROIL FOR 4-5 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 77
Percent Total Calories From: Fat 58%, Protein 17%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 61mg, Sodium 396mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 216 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Chowder

12 servings

1 whole live 3# crab
1/2 cup brandy
1 cup white wine
8 cups clam juice
2 tablespoons minced parsley
4 each bay leaves
1 tablespoon minced garlic
1/4 cup finely minced shallot
1 cup finely minced bacon
2 cups finely minced sweet onions
1 cup minced celery
1 tablespoon thyme
1 cup flour
3 cups cream
2 cups peeled, diced, blanched potatoes
1/4 teaspoon salt, or more to taste
1/2 teaspoon fresh ground white pepper, or more to taste

COMBINE CRAB, BRANDY, WINE, CLAM JUICE, PARSLEY, GARLIC, AND SHALLOTS IN A STOCKPOT
HEAT TO A BOIL, SKIM, COVER, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
REMOVE CRAB, COOL SLIGHTLY
CRACK AND REMOVE CRABMEAT FROM SHELLS, KEEPING PIECES AS LARGE AS POSSIBLE
STRAIN THE BROTH THROUGH A CHINOIS OR CHEESECLOTH AND RESERVE FOR THE SOUP
PLACE BACON IN A HEAVY BOTTOMED POT, OVER A MODERATE FLAME
HEAT AND STIR UNTIL FAT IS RENDERED AND BACON IS CRISP
ADD CELERY AND ONIONS
HEAT AND STIR FOR 10 MINUTES, UNTIL TENDER
STIR IN THYME AND FLOUR
HEAT AND STIR FOR 5 MINUTES
GRADUALLY STIR IN THE RESERVED BROTH
SIMMER FOR 20 MINUTES OVER A LOW FLAME
ADD POTATOES AND HEAT THOROUGHLY
FINISH WITH CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HOT, ACCOMPANIED BY TABASCO SAUC

Nutrition Facts
Amount Per Serving: Calories 378 - Calories from Fat 201
Percent Total Calories From: Fat 53%, Protein 13%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 106mg, Sodium 2963mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 1491 units, Vitamin C 24 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Crab Devilled Eggs

24 servings

12 each hard boiled eggs
1 cup picked, flaked crabmeat
2 teaspoons melted butter
1/4 cup sour cream
3 tablespoons mayonnaise
1/4 teaspoon tabasco sauce
2 tablespoons rinsed, finely minced sweet onions
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper

HALVE EGGS LENGTHWISE AND REMOVE YOLKS
ARRANGE WHITES ON A SERVING PLATTER
SIEVE YOLKS AND GENTLY COMBINE WITH CRAB
GENTLY STIR IN REMAINING INGREDIENTS-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE INTO EGG WHITES
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLED, WITH TABASCO SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 50
Percent Total Calories From: Fat 70%, Protein 25%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 121mg, Sodium 161mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 198 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Dip II

6 servings

1/2 cup sour cream
1/2 cup mayonnaise
3 ounces cream cheese, room temperature
1 teaspoon Worcestershire sauce
1 tablespoon minced garlic
1/4 teaspoon seasoned salt
1 tablespoon strained fresh lemon juice
1/4 teaspoon tabasco sauce
1/2 pound picked, flaked crabmeat

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 286 - Calories from Fat 241
Percent Total Calories From: Fat 84%, Protein 10%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 83mg, Sodium 611mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 478 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Dip III

6 servings

8 ounces room temperature cream cheese
1/4 cup mayonnaise
1/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon tabasco sauce
1 tablespoon finely snipped chives
6 ounces crabmeat, picked, flaked

COMBINE CREAM CHEESE, MILK, MAYONNAISE, GARLIC POWDER, AND TABASCO SAUCE
STIR IN CRAB-MIX WELL
TRANSFER TO A SERVING DISH
GARNISH WITH CHIVES
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 208
Percent Total Calories From: Fat 84%, Protein 12%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 11g, Cholesterol 86mg, Sodium 377mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 707 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Fondue

8 servings

1/2 pound picked, flaked crabmeat
1/2 cup sour cream
4 ounces room temperature cream cheese
1 tablespoon strained fresh lemon juice
1 teaspoon prepared horseradish
2 tablespoons very finely minced green bell peppers
1 tablespoon diced pimiento
1 loaf sourdough baguette

COMBINE CRAB, SOUR CREAM, CREAM CHEESE, LEMON JUICE, HORSERADISH, BELL PEPPERS, AND PIMIENTO IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO MELT CHEESE
TRANSFER TO A CHAFER OR FONDUE POT, KEEP WARM
CUT SOURDOUGH BREAD INTO 3/4-INCH CUBES
SERVE FONDUE HOT, WITH BREAD CUBES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 138 - Calories from Fat 93
Percent Total Calories From: Fat 68%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 61mg, Sodium 281mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 408 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Gazpacho

8 servings

1 cup minced sweet red onion
1 tablespoon minced garlic
4 cups tomato concasse
2 cups peeled, seeded, small dice cucumbers
3 tablespoons olive oil
2 tablespoons cider vinegar
1 cup beef broth, or beef stock
1/2 teaspoon salt, to taste
1 teaspoon freshly ground white pepper, to taste
1/8 teaspoon cayenne
1/4 teaspoon tabasco sauce
1/4 teaspoon Worcestershire sauce
1/4 pound picked, flaked crabmeat
1/4 cup as garnish, minced scallions
1/4 cup as garnish, minced celery leaf

COMBINE ALL INGREDIENTS (EXCEPT CRAB) IN A FOOD PROCESSOR PULSE TO A COARSE PUREE
COVER AND CHILL FOR 4-96 HOURS
STIR IN FLAKED CRABMEAT
SPOON INTO INDIVIDUAL GLASS CUPS
GARNISH WITH MINCED SCALLIONS AND CELERY LEAVES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 110 - Calories from Fat 59
Percent Total Calories From: Fat 54%, Protein 14%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 20mg, Sodium 362mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 645 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Madeleine

6 servings

1/3 cup mayonnaise
1/3 cup minced onion
1 teaspoon finely snipped chives
1/2 teaspoon minced dill
1/4 teaspoon Worcestershire sauce
1/4 pound picked, flaked crabmeat
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
7 to 5 tablespoons very cold water
1 each beaten egg yolk
1 tablespoon water

COMBINE MAYONNAISE, ONIONS, CHIVES, DILL, WORCESTERSHIRE, AND CRAB-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
COMBINE FLOUR AND SALT IN A MIXING BOWL
CUT IN SHORTENING TO THE SIZE OF PETITE PEAS
SPRINKLE 1 TABLESPOON WATER OVER THE TOP
STIR WITH A FORK, PUSH TO THE SIDE
REPEAT TO MOISTEN EVENLY
FORM INTO A BALL, DIVIDE IN HALF
PLACE ONTO A SLIGHTLY FLOURED BOARD
ROLLOUT TO A 8x16-INCH RECTANGLE
REPEAT WITH REMAINING DOUGH
PLACE ONE DOUGH SHEET OVER A MADELEINE PAN
GENTLY PRESS INTO SHELLS
PLACE 1 TABLESPOON FILLING INTO EACH SHELL
MOISTEN EDGES WITH WATER
COVER WITH REMAINING DOUGH SHEET
PRESS TO SEAL AROUND EDGES AND BETWEEN SHELLS
TRIM EDGES AND CUT BETWEEN SHELLS WITH A PASTRY WHEEL
BAKE @ 450 DEGREES FOR 15 MINUTES
REMOVE FROM MADELEINE PAN TO A BAKING SHEET, SHELL SIDE UP COMBINE EGG YOLK WITH 1 TABLESPOON WATER-MIX WELL
BRUSH ONTO SHELLS
BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 430 - Calories from Fat 266
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 5g, Cholesterol 65mg, Sodium 408mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 166 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Mousse

8 servings

1 tablespoon unflavored gelatin
1 cup cream
1/4 cup water
1/4 cup strained fresh lemon juice
1 teaspoon salt
1/4 teaspoon paprika
1/16 teaspoon white pepper
2 cups picked, flaked crabmeat

WHIP CREAM TO SOFT PEAKS, SET ASIDE SPRINKLE
GELATIN OVER WATER, LET STAND FOR 5 MINUTES TO SOFTEN COMBINE GELATIN MIXTURE AND LEMON JUICE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE GELATIN, REMOVE FROM HEAT
STIR IN SALT, PAPRIKA, AND PEPPER-MIX WELL
CHILL FOR 10 MINUTES, STIRRING OFTEN
STIR IN CRABMEAT
FOLD IN WHIPPED CREAM
POUR INTO A 1 QUART GELATIN MOLD
CHILL FOR 2-24 HOURS, UNTIL FIRM
INVERT ONTO A SERVING PLATTER OR PLATE
WRAP MOLD WITH A HEATED TOWEL IF DIFFICULT TO UNMOLD
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 105
Percent Total Calories From: Fat 65%, Protein 26%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 103mg, Sodium 707mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 497 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Puffs

8 servings

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 teaspoon salt
4 each eggs
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chili sauce
1 teaspoon horseradish
1/4 teaspoon tabasco sauce
1/4 pound lump crabmeat, picked
1/4 cup finely minced celery
2 tablespoons finely minced scallions

COMBINE BUTTER AND WATER IN A SAUCEPAN
ADD FLOUR AND SALT ALL AT ONCE
HEAT AND STIR VIGOROUSLY, UNTIL IT FORMS A BALL THAT WON'T SEPARATE
REMOVE FROM HEAT, COOL FOR 30 MINUTES
BEAT IN EGGS, ONE AT A TIME, BEATING SMOOTH AFTER EACH
DROP ROUNDED TEASPOONSFUL, 2-INCHES APART, ONTO A GREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN, SPLIT IN HALF, AND COOL ON A WIRE RACK COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO COOLED SHELLS
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 285 - Calories from Fat 202
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 10g, Cholesterol 163mg, Sodium 375mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1441 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Puffs II

8 servings

1 tablespoon safflower oil
1 tablespoon minced garlic
1 teaspoon minced ginger
3/4 cup minced scallions
1/4 pound picked, flaked crabmeat
1 tablespoon Japanese seasoned rice vinegar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
2 tablespoons butter
2/3 cup milk
2/3 cup flour
1/4 teaspoon 5 spice powder
1/8 teaspoon cayenne
1 each egg, beaten
1 each egg white, beaten

COMBINE AND SIFT TOGETHER, FLOUR, 5 SPICE POWDER, AND CAYENNE
HEAT MILK AND BUTTER TO A BOIL, OVER A MEDIUM FLAME
ADD FLOUR MIXTURE, HEAT AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES AND FORMS A BALL
REMOVE FROM HEAT, COOL SLIGHTLY
COMBINE EGG AND EGG WHITE AND BEAT INTO DOUGH, A LITTLE AT A TIME
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE TIP
PIPE ROUNDS IN EQUAL PORTIONS ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 375 DEGREES FOR 20-25 MINUTES, UNTIL PUFFED AND GOLDEN ON TOP AND SIDES
PIERCE WITH A KNIFE TO ALLOW STEAM TO ESCAPE
REDUCE HEAT TO 200 DEGREES, TO DRY AND KEEP WARM
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD GARLIC AND GINGER, STIR-FRY FOR 30 SECONDS
ADD SCALLIONS AND CRAB, STIR-FRY FOR 1 MINUTE
STIR IN REMAINING INGREDIENTS, HEAT AND STIR FOR 2 MINUTES REMOVE FROM HEAT
CUT TOPS FROM PUFFS
SPOON CRAB MIXTURE INTO EACH
REPLACE TOPS
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 64
Percent Total Calories From: Fat 49%, Protein 17%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 57mg, Sodium 221mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 308 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Quiche Bites

12 servings

1 package flaky dinner rolls
1/2 pound picked, flaked crabmeat
1/2 cup grated Swiss cheese
1 each egg, beaten
1/2 cup milk
1 teaspoon minced dill

SEPARATE EACH DINNER ROLL INTO 4 LAYERS
PLACE 1 LAYER INTO EACH CUP OF A GREASED MUFFIN PAN
PRESS ONTO BOTTOM AND UP THE SIDES OF CUP
SPRINKLE 1 TEASPOON CRAB INTO EACH CUP
TOP WITH 1 TEASPOON CHEESE
COMBINE EGG, MILK, AND DILL IN A BOWL-MIX WELL
PLACE 1-1/2 TEASPOONS INTO EACH CUP
BAKE @ 375 DEGREES FOR 18-22 MINUTES, UNTIL GOLDEN
REMOVE FROM PAN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 36
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 50mg, Sodium 181mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 141 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Quiche Filling

8 servings

3 each eggs, beaten
1 cup half and half
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/8 teaspoon tabasco sauce
1 cup picked, flaked crabmeat
1/2 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1 tablespoon minced parsley

COMBINE EGGS, HALF & HALF, FLOUR, WORCESTERSHIRE, MUSTARD, TABASCO SAUCE, AND SALT-MIX WELL
PLACE CRAB IN PREPARED CRUST
TOP WITH EGG MIXTURE
COVER WITH GRATED CHEESES
BAKE @ 325 DEGREES FOR 45-50 MINUTES, UNTIL ALMOST SET
COVER CRUST WITH FOIL AS NEEDED TO KEEP FROM BURNING REMOVE FROM HEAT
ALLOW TO STAND FOR 10-15 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 126
Percent Total Calories From: Fat 64%, Protein 28%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 151mg, Sodium 308mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 605 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Rangoon

80 servings

1/4 pound picked, flaked crabmeat
4 ounces room temperature cream cheese
1/4 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 pound wonton wrapper
1 each beaten egg
peanut oil, for frying

COMBINE CRAB, CREAM CHEESE, WORCESTERSHIRE SAUCE, AND GARLIC POWDER-MIX WELL
PLACE 1 TEASPOON FILLING ONTO THE CENTER OF EACH WONTON SKIN
MOISTEN A CORNER WITH BEATEN EGG, FOLD OVER DIAGONALLY, AND PRESS TO SEAL
MOISTEN ONE OF THE TWO FOLDED CORNERS
BRING THE OTHER FOLDED CORNER AROUND AND PRESS ON TOP OF THE FOLDED CORNER TO SEAL
REPEAT WITH REMAINING SKINS AND FILLING
HEAT OIL TO 375 DEGREES
FRY PACKAGES IN SMALL BATCHES FOR 3-4 MINUTES, UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 17 - Calories from Fat 8
Percent Total Calories From: Fat 49%, Protein 16%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 8mg, Sodium 30mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 30 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Rollups

48 servings

12 each extra large flour tortillas
1 pound warm cream cheese
1 tablespoon garlic powder
1/4 cup cocktail sauce
1 pound picked, flaked crabmeat

SPREAD TORTILLAS WITH CREAM CHEESE
SPRINKLE 1/4 TEASPOON GARLIC POWDER ON EACH
SPREAD 1 TEASPOON COCKTAIL SAUCE ONTO EACH
DIVIDE CRAB MEAT EVENLY BETWEEN ALL TORTILLAS
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A SHEET OF WAXED PAPER
CHILL FOR 4-24 HOURS, UNTIL FIRM
SLICE INTO 1-INCH PIECES
PLACE, CUT SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 46
Percent Total Calories From: Fat 43%, Protein 16%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 24mg, Sodium 180mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 169 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Shells

12 servings

1/3 cup mayonnaise
1/3 cup minced onion
1 teaspoon finely snipped chives
1/4 teaspoon dill
1/4 teaspoon Worcestershire sauce
1 cup picked, flaked crabmeat
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water
1 each egg yolk, beaten
1 tablespoon water

COMBINE MAYONNAISE, MINCED ONIONS, MINCED CHIVES, DILL, WORCESTERSHIRE, AND CRAB-MIX WELL
COVER AND CHILL FOR 2-96 HOURS
COMBINE FLOUR AND SALT IN A MIXER BOWL
CUT IN SHORTENING TO THE SIZE OF SMALL PEAS
SPRINKLE WITH 1 TABLESPOON WATER
FLUFF WITH A FORK, THEN PUSH TO THE SIDES OF THE BOWL CONTINUE ADDING WATER, TOSSING, AND SPREADING UNTIL EVENLY MOISTENED
TURNOUT ONTO A LIGHTLY FLOURED BOARD
DIVIDE IN HALF
ROLLOUT ONE-HALF INTO AN 8x16-INCH RECTANGLE
PLACE OVER A MADELEINE PAN AND PRESS LIGHTLY INTO SHELLS
FILL EACH SHELL WITH 1 TABLESPOON CHILLED CRAB MIXTURE
BRUSH BORDERS OF SHELLS LIGHTLY WITH WATER
ROLLOUT REMAINING DOUGH TO AN 8x16-INCH RECTANGLE
PLACE OVER PAN TO COVER FILLED SHELLS
PRESS TO SEAL AROUND SHELLS
RUN FLUTED PASTRY WHEEL AROUND SHELLS AND EDGES OF PAN BAKE @ 450 DEGREES FOR 15 MINUTES
TRANSFER TO A BAKING PAN OR COOKIE SHEET, SHELL SIDE UP COMBINE YOLKS AND WATER-MIX WELL
BRUSH TOPS OF SHELLS WITH EGG MIXTURE
BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 228 - Calories from Fat 139
Percent Total Calories From: Fat 61%, Protein 9%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 45mg, Sodium 268mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Souffle Roll

8 servings

1/3 cup room temperature unsalted butter
1/2 cup flour
2 cups milk
4 slightly beaten egg yolks
4 egg whites
3/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/3 cup colors separated, minced scallions
1/4 teaspoon cream of tartar
1/3 cup shredded parmesan cheese
3/4 pound picked, flaked crabmeat
3 ounces room temperature cream cheese
1/3 cup half and half
2 tablespoons minced parsley
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon black pepper

GREASE A BAKING PAN AND LINE WITH PARCHMENT
GREASE AND FLOUR PARCHMENT, SET PAN ASIDE
HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD FLOUR, HEAT AND STIR UNTIL BUBBLY
GRADUALLY STIR IN MILK
HEAT TO A BOIL AND STIR FOR 1 MINUTE, REMOVE FROM HEAT COMBINE 1 TABLESPOON MILK MIXTURE AND YOLKS-MIX WELL GRADUALLY STIR YOLK MIXTURE BACK INTO MILK MIXTURE
STIR IN SALT, CAYENNE PEPPER, AND SCALLION GREENS
ADD PARMESAN CHEESE-MIX WELL
COVER AND ALLOW TO COOL TO ROOM TEMPERATURE
HEAT OVEN TO 350 DEGREES
COMBINE CREAM OF TARTAR AND EGG WHITES IN A MIXER BOWL
BEAT UNTIL STIFF, BUT NOT DRY
GENTLY FOLD YOLK MIXTURE INTO BEATEN WHITES
POUR INTO BAKING PAN
BAKE @ 350 DEGREES FOR 40-45 MINUTES
IMMEDIATELY REMOVE FROM PAN BY INVERTING ONTO A CLOTH-COVERED RACK
TO PREPARE FILLING: HEAT REMAINING BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD REMAINING SCALLIONS, HEAT AND STIR FOR 2-3 MINUTES, UNTIL SOFTENED
REMOVE FROM HEAT
STIR IN CRAB, CREAM CHEESE, HALF & HALF, PARSLEY, AND PEPPER SAUCE-MIX WELL
SEASON TO TASTE WITH BLACK PEPPER AND SALT AS NEEDED
SPREAD ONTO COOLED SOUFFLE
ROLLUP AS FOR A JELLY ROLL
CUT INTO 1/4-INCH SLICES
ARRANGE CUT-SIDE UP ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 301 - Calories from Fat 193
Percent Total Calories From: Fat 64%, Protein 20%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 12g, Cholesterol 209mg, Sodium 699mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 974 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Crab Spread

8 servings

6 ounces room temperature cream cheese
2 tablespoons white wine
1 teaspoon strained fresh lemon juice
1/2 teaspoon salt
1 teaspoon very finely minced onion
1/8 teaspoon dill
6 ounces picked, flaked crabmeat

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 81
Percent Total Calories From: Fat 75%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 53mg, Sodium 365mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 370 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Crab Stuffed Red Snapper

4 servings

1/2 teaspoon pepper
1/4 cup minced onion
1/4 cup minced celery
1/3 cup butter
1/2 pound picked, flaked crabmeat
1/4 pound minced mushroom
1/2 cup Ritz or Hi-Ho cracker crumbs
2 each red snapper fillets, about 2# each
1 teaspoon salt
2 teaspoons peanut oil
2 tablespoons flour
1/4 teaspoon white pepper
1 cup milk
1/2 cup grated jack cheese
2 tablespoons white wine

HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER
STIR IN CRABMEAT, MUSHROOMS, CRACKER CRUMBS, AND PEPPER REMOVE FROM HEAT, SET ASIDE
SPRINKLE FILLETS WITH 1 TEASPOON SALT AND SHAKE OFF EXCESS BRUSH BAKING PAN WITH OIL
PLACE 1 FILLET IN PAN AND SPREAD WITH CRAB MIXTURE
COVER WITH ANOTHER FILLET SECURE WITH TOOTHPICKS
BRUSH TOP WITH OIL
BAKE @ 350 DEGREES FOR 35-40 MINUTES, BRUSHING OFTEN WITH OIL HEAT REMAINING 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
STIR IN MILK, SALT, AND PEPPER
HEAT AND STIR UNTIL THICKENED
STIR IN CHEESE AND WINE
HEAT AND STIR UNTIL CHEESE MELTS
REMOVE FILLETS TO A SERVING PLATTER
REMOVE AND DISCARD TOOTHPICKS
LADLE SAUCE OVER FILLETS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 525 - Calories from Fat 296
Percent Total Calories From: Fat 56%, Protein 29%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 182mg, Sodium 1432mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1109 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Crab-Chile Gratin

6 servings

1/2 cup minced onion
2 tablespoons olive oil
1 tablespoon minced garlic
3 cups tomato concasse
1/2 cup diced green chiles
12 each extra large pimiento-stuffed green olives
2 tablespoons minced parsley
3/4 pound picked, flaked crabmeat
1/4 cup white wine
1/2 cup fresh sourdough breadcrumbs
2 tablespoons butter

HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND GARLIC
SAUTE FOR 5 MINUTES, UNTIL SOFTENED
STIR IN TOMATOES, OLIVES, CHILES, AND PARSLEY
HEAT AND STIR FOR 5 MINUTES
STIR IN CRAB AND WINE, REMOVE FROM HEAT
POUR EACH SERVING INTO A RAMEKIN OR HEAT-PROOF BOWL
TOP WITH BREADCRUMBS AND BUTTER
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 130
Percent Total Calories From: Fat 56%, Protein 18%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 90mg, Sodium 873mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1083 units, Vitamin C 37 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Crab-Rice Salad

8 servings

3 cups cooked rice
1 pound picked, flaked crabmeat
1 cup sliced celery
1 cup halved, sliced water chestnuts
1/3 cup bias-sliced to 1-inch scallions
1/4 cup plain yogurt
1/4 cup sour cream
3 tablespoons strained fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon cayenne
8 whole leaves of bibb lettuce
4 quartered tomatoes

COMBINE RICE, CRAB, CELERY, WATER CHESTNUTS, AND SCALLIONS-TOSS GENTLY TO MIX WELL
COMBINE YOGURT, SOUR CREAM, LEMON JUICE, SALT, AND CAYENNE-MIX WELL
POUR OVER RICE MIXTURE-TOSS GENTLY TO MIX WELL
ARRANGE LETTUCE LEAVES ONTO CHILLED SALAD PLATES
SPOON RICE MIXTURE ONTO LETTUCE LEAVES
GARNISH WITH TOMATO WEDGES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 242 - Calories from Fat 60
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 83mg, Sodium 519mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 1727 units, Vitamin C 34 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Crab-Shrimp Log

10 servings

1 pound room temperature cream cheese
1/4 cup mayonnaise
2 tablespoons strained fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic puree
1/2 cup finely minced celery
1 tablespoon finely snipped chives
1/2 cup chili sauce
1 tablespoon sour cream
1/4 pound bay shrimp
6 ounces picked, flaked crabmeat
2 tablespoons minced parsley
2 pounds assorted savory crackers

COMBINE CREAM CHEESE, MAYONNAISE, LEMON JUICE, WORCESTERSHIRE, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED AND SMOOTH
ADD CELERY AND CHIVES, PULSE JUST TO MIX LIGHTLY
FOLD IN SHRIMP AND CRAB
FORM INTO A LOG
WRAP IN PLASTIC AND CHILL UNTIL FIRM
UNWRAP AND PLACE ONTO A SERVING PLATTER
COMBINE CHILI SAUCE AND SOUR CREAM
POUR OVER LOG
GARNISH WITH MINCED PARSLEY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 683 - Calories from Fat 359
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 19g, Cholesterol 94mg, Sodium 1082mg, Total Carbohydrate 66g, Dietary Fiber 5g, Sugars 0g, Protein 15g, Vitamin A 2010 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Crab-Shrimp Spread

16 servings

1 pound room temperature cream cheese
1/4 cup mayonnaise
2 tablespoons strained fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/2 cup minced celery
3/4 cup chili sauce
2 tablespoons sweet pickle relish
1/4 pound bay shrimp
1/4 pound picked, flaked crabmeat
2 tablespoons parsley flakes

COMBINE CREAM CHEESE, MAYONNAISE, LEMON JUICE, WORCESTERSHIRE, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COMBINE WITH REMAINING INGREDIENTS AND STIR JUST TO BLEND SPOON INTO A PLASTIC-LINED GELATIN MOLD
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 121
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 53mg, Sodium 187mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1599 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Creamed Lobster on Toast

6 servings

1/4 cup butter
1 pound finely minced cooked lobster
2 tablespoons minced scallions
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 cup cream, or half and half
24 slices buttered toast, trimmed and cut to points
2 tablespoons minced parsley

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD LOBSTER AND SCALLIONS, HEAT AND STIR FOR 4-5 MINUTES
ADD FLOUR, SALT, CAYENNE, AND NUTMEG-MIX WELL
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, ADD CREAM, AND STIR UNTIL THICKENED
SPOON ONTO TOAST POINTS
GARNISH WITH MINCED PARSLEY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 631 - Calories from Fat 295
Percent Total Calories From: Fat 47%, Protein 16%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 148mg, Sodium 1177mg, Total Carbohydrate 59g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 838 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Creamy Hot Shrimp Dip

8 servings

8 ounces room temperature cream cheese
11 ounces undiluted condensed cream of shrimp soup
1/2 cup sour cream
1 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce

HEAT CREAM CHEESE IN A SMALL SAUCEPAN, OVER A LOW FLAME
ADD REMAINING INGREDIENTS-MIX WELL
TRANSFER TO A CHAFING DISH OR A FONDUE POT
SERVE HOT, WITH ASSORTED DIPPERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 138
Percent Total Calories From: Fat 81%, Protein 9%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 40mg, Sodium 398mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 647 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Creamy Shrimp Casserole

8 servings

3 pounds cleaned, small tiger prawns
1 tablespoon strained fresh lemon juice
3 tablespoons peanut oil
2 tablespoons butter
1/4 cup seeded, finely diced green bell pepper
1/4 cup finely diced onion
1 cup hot cooked rice
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground mace
1/8 teaspoon cayenne
1 cup concentrated cream of tomato soup
1 cup cream
1/2 cup white wine
1/2 cup blanched, slivered almonds

SIMMER SHRIMP IN BOILING-SALTED WATER FOR 5 MINUTES, DRAIN COMBINE SHRIMP, LEMON JUICE, AND OIL-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS, HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER
ADD REMAINING INGREDIENTS, RESERVING A FEW SHRIMP AND SLIVERED ALMONDS FOR GARNISH-MIX WELL
SPOON INTO A BUTTERED CASSEROLE
BAKE @ 350 DEGREES FOR 30 MINUTES
TOP WITH RESERVED SHRIMP AND ALMONDS
BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL LIGHTLY TOASTED SERVE HO

Nutrition Facts
Amount Per Serving: Calories 442 - Calories from Fat 212
Percent Total Calories From: Fat 48%, Protein 35%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 293mg, Sodium 806mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 902 units, Vitamin C 24 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Dancing Prawns

4 servings

1 tablespoon minced garlic
2 tablespoons minced scallions
1 teaspoon minced ginger
2 teaspoons minced lemon grass
1/8 teaspoon salt
1 tablespoon strained fresh lemon juice
1 tablespoon soy sauce
2 tablespoons dry sherry
16 to 12 each 21-25/# tiger prawns
4 each bamboo skewers, soaked in water for 30+ minutes
1/2 each orange
2 each limes, quartered
4 sprigs cilantro

WITHOUT REMOVING SHELLS, CUT FROM SAND VEIN THROUGH SHELL, AND REMOVE VEIN
COMBINE GARLIC, SCALLIONS, GINGER, LEMON GRASS, AND SALT
MASH TO A PASTE
ADD LEMON JUICE, SOY, AND SHERRY
ADD SHRIMP AND TOSS TO MIX WELL
COVER AND CHILL FOR 4-6 HOURS
THREAD SHRIMP ONTO SKEWERS
SEAL EXPOSED ENDS IN FOIL
BROIL OR GRILL UNTIL FLESH IS NO LONGER TRANSPARENT IN MIDDLE PLACE ORANGE HALF, CUT SIDE DOWN, ONTO A SERVING PLATTER OR PLATE
INSERT SKEWERS INTO ORANGE
GARNISH WITH LIMES AND CILANTRO
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 5
Percent Total Calories From: Fat 8%, Protein 35%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 32mg, Sodium 365mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 116 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Delta Gumbo

8 servings

1 head cabbage, medium dice
1 pound spinach, chopped
1 bunch greens, chopped
1 bunch watercress, minced
1 bunch parsley, minced
2 pounds boneless veal brisket
3/4 pound lean boneless ham
2 tablespoons butter
1 cup minced onion
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 each bay leaf
1/2 teaspoon red pepper flakes
3 whole cloves
1/4 teaspoon ground allspice

BRING 4 QUARTS WATER TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE CABBAGE, SPINACH, GREENS, WATERCRESS, AND PARSLEY PAR-BOIL FOR 5 MINUTES AND DRAIN WELL, RESERVING LIQUID
TRIM FAT FROM THE VEAL AND HAM, CUT INTO 3/4-INCH DICE
HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE VEAL AND HAM, HEAT AND STIR FOR 3 MINUTES
ADD THE MINCED ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN
ADD THE DRAINED GREENS, REDUCE HEAT, AND STIR-FRY UNTIL WELL BROWNED
REMOVE FROM HEAT
BRING THE RESERVED LIQUID TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD WATER AS NEEDED TO MAKE 3 QUARTS LIQUID
ADD THE MEAT MIXTURE AND THE REMAINING INGREDIENTS
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES SEASON TO TASTE WITH SALT AND PEPPER
SERVE WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 474 - Calories from Fat 239
Percent Total Calories From: Fat 50%, Protein 40%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 11g, Cholesterol 197mg, Sodium 231mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 48g, Vitamin A 5178 units, Vitamin C 74 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Deviled Crab

24 servings

4 cups minced celery
2 cups minced onions
2 cups minced scallions
1 cup seeded, minced red bell pepper
1 cup seeded, minced green bell pepper
5 pounds picked, flaked crabmeat
4 each eggs, lightly beaten
4 cups herb seasoned breadcrumbs
3 tablespoons Dijon mustard
1 cup sour cream
1 teaspoon tabasco sauce, or more to taste
2 cups melted butter
2 tablespoons margarine, to grease pans
1/2 cup finely snipped chives

COMBINE CELERY, ONIONS, SCALLIONS, BELL PEPPERS, AND CRAB
ADD EGGS AND STIR TO BLEND
STIR IN HALF OF THE HERBED BREADCRUMBS, MUSTARD, SOUR CREAM, TABASCO SAUCE TO TASTE, AND HALF OF THE MELTED BUTTER
GENEROUSLY GREASE SEVERAL GRATIN CUPS OR THREE 8-CUP SOUFFLE DISHES WITH MARGARINE
DIVIDE CRAB MIXTURE EVENLY BETWEEN GREASED CUPS OR DISHES TOP WITH REMAINING HERBED BREADCRUMBS
COVER AND CHILL FOR UP TO 24 HOURS
REMOVE COVER AND DRIZZLE WITH REMAINING MELTED BUTTER
BAKE @ 350 DEGREES FOR 30-35 MINUTES, UNTIL GOLDEN
TOP WITH MINCED CHIVES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 247
Percent Total Calories From: Fat 62%, Protein 18%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 214mg, Sodium 1061mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1397 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Egyptian Shrimp Pate

8 servings

1/2 pound bay shrimp
1/4 cup chopped, toasted blanched almonds
1 tablespoon minced candied ginger
1/4 teaspoon curry powder
1 tablespoon minced garlic
1 tablespoon strained fresh lemon juice
2 tablespoons minced parsley
2 tablespoons melted butter
4 each pitted Greek olives
1/4 teaspoon salt
1/2 teaspoon white pepper

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
LINE A PATE MOLD WITH PLASTIC WRAP
SPOON MIXTURE INTO MOLD, PACK TIGHTLY
CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH CRACKERS AND BREAD

Nutrition Facts
Amount Per Serving: Calories 101 - Calories from Fat 57
Percent Total Calories From: Fat 57%, Protein 28%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 51mg, Sodium 201mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 236 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

File Gumbo

6 servings

1/2 cup peanut oil
1/2 cup flour
1 cup minced onion
1 cup minced celery
1 cup seeded, small dice green bell pepper
1/2 teaspoon paprika
1/2 teaspoon thyme
1 teaspoon minced garlic
2 cups tomato concasse
1/4 pound chopped smoked summer sausage
5 cups chicken broth
1/2 teaspoon file powder
1/2 pound cleaned, 31-40/# tiger prawn
1/4 pound picked, flaked crabmeat
3 cups hot cooked rice

HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD FLOUR, HEAT AND STIR TO MAKE A LIGHT BROWN ROUX
ADD ONIONS, CELERY, BELL PEPPERS, PAPRIKA, THYME, AND GARLIC-MIX WELL
REDUCE HEAT, HEAT AND STIR FOR 5 MINUTES, UNTIL TENDER
ADD TOMATOES, SAUSAGE, ROTH AND FILE POWDER
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
COOK AT A MEDIUM SIMMER FOR 35-40 MINUTES
STIR IN SHRIMP AND CRAB
REMOVE FROM HEAT, COVER AND LET STAND FOR 10 MINUTES
SERVE OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 509 - Calories from Fat 242
Percent Total Calories From: Fat 48%, Protein 15%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 5g, Cholesterol 97mg, Sodium 1650mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 794 units, Vitamin C 38 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

File-Crab Gumbo

12 servings

1 cup butter
3 cups minced onions
2 tablespoons flour
12 each cleaned, quartered, small crabs
1 cup medium dice smoked ham
12 cups cold water
1/2 teaspoon salt, to taste
1 teaspoon white pepper, to taste
2 tablespoons file powder
12 cups hot cooked rice

HEAT BUTTER IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN
STIR IN FLOUR, HEAT AND STIR TO MAKE A LIGHT-BROWN ROUX
ADD CRABS, HAM, AND WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT AND STIR IN FILE POWDER
SERVE HOT, OVER HOT-COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 575 - Calories from Fat 171
Percent Total Calories From: Fat 30%, Protein 25%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 142mg, Sodium 889mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 774 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

French Fried Shrimp

8 servings

2 pounds cleaned, 21-25/# tiger prawns
1 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 each egg, beaten
1 cup water
2 tablespoons oil
2 to 1 cup flour, for dredging
peanut oil, for frying

BUTTERFLY SHRIMP, SET ASIDE
COMBINE FLOUR, SUGAR, SALT, EGG, WATER, AND 2 TABLESPOONS OIL IN A MIXING BOWL
BEAT UNTIL SMOOTH
HEAT PEANUT OIL TO 375 DEGREES
COAT SHRIMP WITH FLOUR AND PAT WITH YOUR HANDS TO REMOVE EXCESS
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
FRY SMALL BATCHES IN OIL FOR 2-3 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 281 - Calories from Fat 72
Percent Total Calories From: Fat 26%, Protein 39%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 199mg, Sodium 323mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 244 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Fried Clam Puffs

6 servings

1 cup finely minced clams
1 each egg, beaten
1 cup very finely minced onion
1 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
1 tablespoon baking powder
peanut oil, for frying

COMBINE CLAMS, EGGS, ONIONS, FLOUR, SALT, PEPPER, AND SUGAR-MIX WELL
ADD BAKING POWDER-MIX WELL
HEAT OIL TO 365-370 DEGREES
DROP BATTER BY TEASPOONSFUL INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 35
Percent Total Calories From: Fat 22%, Protein 26%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 53mg, Sodium 608mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 205 units, Vitamin C 8 units, Calcium 0 units, Iron 8 units


PrevRcpContentsNextRcp

Fried Scallops

4 servings

2 pounds bay scallops
1/2 teaspoon salt
1 teaspoon white pepper
2 each eggs, beaten
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
1 cup finely ground savory cracker crumbs

COMBINE SCALLOPS, SALT, AND PEPPER-MIX WELL
COMBINE EGGS, CAYENNE, AND NUTMEG-MIX WELL
MOISTEN SCALLOPS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY IN CRACKER CRUMBS, SHAKING OFF EXCESS
HEAT OIL TO 360-370 DEGREES
ADD SCALLOPS IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE

Nutrition Facts
Amount Per Serving: Calories 344 - Calories from Fat 93
Percent Total Calories From: Fat 27%, Protein 50%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 181mg, Sodium 873mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 365 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Frisco Steamed Mussels

6 servings

2 tablespoons olive oil
2 tablespoons butter
3 tablespoons minced garlic
1 cup minced onion
1/4 cup minced parsley
2 tablespoons minced fresh basil
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
36 each scrubbed, debearded mussels
1 cup white wine
as garnish, quartered lemon

HEAT OIL AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD GARLIC, ONIONS, PARSLEY, BASIL, OREGANO, AND PEPPER
HEAT AND STIR FOR 10 MINUTES
ADD MUSSELS AND WINE
COVER AND SIMMER FOR 8-10 MINUTES, UNTIL SHELLS POP OPEN
DISCARD ANY MUSSELS THAT DON'T OPEN
LADLE INTO INDIVIDUAL SERVING BOWLS
GARNISH WITH LEMON WEDGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 78
Percent Total Calories From: Fat 56%, Protein 6%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 12mg, Sodium 65mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 364 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Garlic Broiled Shrimp

12 servings

2 pounds cleaned, 21-25/# tiger prawns
1/2 cup melted unsalted butter
1/2 cup olive oil
1 tablespoon strained fresh lemon juice
1/4 cup finely minced shallot
1 tablespoon finely minced garlic
1/4 teaspoon salt, to taste
1/2 teaspoon fresh ground white pepper, to taste
2 tablespoons minced cilantro
3 each quartered lemons

COMBINE ALL INGREDIENTS, EXCEPT LEMONS, IN A BAKING DISH-MIX WELL
PLACE UNDER THE BROILER FOR 5 MINUTES, WITHOUT BROWNING
TURN SHRIMP AND BROIL FOR ANOTHER 5 MINUTES, WITHOUT BROWNING
PLACE ONTO A SERVING PLATTER, DRIZZLE WITH PAN DRIPPINGS SERVE HOT, WITH LEMON WEDGE

Nutrition Facts
Amount Per Serving: Calories 239 - Calories from Fat 162
Percent Total Calories From: Fat 68%, Protein 27%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 136mg, Sodium 163mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 864 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

German Shrimp Croquettes

4 servings

Garnalenkroketten

2 tablespoons unsalted butter
1 pound small shrimp, peeled and deveined
1 cup finely minced sweet onion
1 cup mashed potato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon finely minced flat-leaf parsley
2 tablespoons half and half or milk
1 cup fresh white breadcrumbs
1 each large egg, beaten with a small amount of water
each peanut oil, for deep frying

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL TRANSPARENT
REMOVE FROM HEAT
COMBINE SOFTENED ONIONS, SHRIMP, POTATOES, SALT, PEPPER, NUTMEG, AND PARSLEY IN A BOWL-MIX WELL
STIR IN JUST ENOUGH MILK TO MOISTEN SLIGHTLY
SET ASIDE AND ALLOW TO COOL COMPLETELY
SHAPE INTO SMALL ROUNDED PATTIES
COAT WITH BREADCRUMBS
MOISTEN WITH EGG MIXTURE
ROLL IN BREADCRUMBS TO COAT EVENLY
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL
HEAT OIL TO 375 DEGREES
DEEP FRY CROQUETTES FOR 3-4 MINUTES, UNTIL BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
REPEAT WITH REMAINING CROQUETTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 371 - Calories from Fat 121
Percent Total Calories From: Fat 33%, Protein 33%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 294mg, Sodium 766mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 614 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Golden Shellfish Parcels

6 servings

2 pounds scrubbed and debearded, small mussels
1 tablespoon finely minced shallot
1/2 teaspoon minced fresh thyme
2 each bay leaves
2/3 cup white wine
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/2 pound bay scallops
1/2 pound bay shrimp
3/4 cup sliced button mushrooms
1 cup melted unsalted butter
1/3 cup flour
1/2 cup cream
1/4 teaspoon nutmeg
4 each sheets frozen filo dough, thawed

COMBINE MUSSELS, SHALLOTS, HALF OF THE THYME, HALF OF THE BAY LEAVES, AND ONE-THIRD OF THE WINE IN A SAUCEPAN, OVER A MODERATE FLAME
STEAM MUSSELS UNTIL THEY POP OPEN
REMOVE MUSSELS WITH A SLOTTED SPOON(DISCARD ANY NOT OPEN)
REMOVE AND DISCARD SHELLS
STRAIN AND RESERVE LIQUID
COMBINE 1 CUP WATER, ONE-THIRD OF THE WINE, REMAINING BAY LEAVES, AND REMAINING THYME IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SCALLOPS AND SIMMER JUST UNTIL TENDER
REMOVE SCALLOPS WITH A SLOTTED SPOON
STRAIN AND RESERVE LIQUID
HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD MUSHROOMS AND SAUTE UNTIL THE MOISTURE EVAPORATES SEASON TO TASTE WITH SALT AND PEPPER
HEAT 1/3 CUP BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 3-4 MINUTES
GRADUALLY WHISK IN RESERVED LIQUIDS
REDUCE HEAT AND SIMMER FOR 7 MINUTES
SKIM WELL
STIR IN CREAM
SEASON TO TASTE WITH SALT, PEPPER, WINE, AND NUTMEG
COMBINE 2/3 SAUCE MIXTURE WITH MUSHROOMS, MUSSELS, SCALLOPS, AND SHRIMP
BRUSH A SHEET OF FILO WITH MELTED BUTTER
COVER WITH ANOTHER SHEET AND BRUSH WITH MELTED BUTTER
CUT, LENGTHWISE INTO 3 STRIPS
PLACE 3-4 TABLESPOONS SEAFOOD MIXTURE ONTO THE END OF EACH STRIP
FOLD OVER TO MAKE A TRIANGLE
FOLD OVER AND OVER INTO A TRIANGLE
REPEAT WITH REMAINING DOUGH AND FILLING
PLACE PARCELS ONTO AN UNGREASED BAKING SHEET
BRUSH WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 10 MINUTES, UNTIL GOLDEN
ARRANGE ONTO A SERVING PLATTER
LADLE REMAINING 1/3 SAUCE MIXTURE OVER THE TOP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 606 - Calories from Fat 362
Percent Total Calories From: Fat 60%, Protein 22%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 213mg, Sodium 709mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 1924 units, Vitamin C 15 units, Calcium 0 units, Iron 8 units


PrevRcpContentsNextRcp

Gratinierte Krabben

4 servings

3/4 pound cleaned, 26-30/# tiger prawn
1 tablespoon strained fresh lemon juice
2 tablespoons butter
3 tablespoons flour
1/2 cup water
1/2 cup half and half
1/4 cup dry white wine
1/2 teaspoon strained fresh lemon juice
1/2 teaspoon salt
4 cups herb seasoned breadcrumbs
1/4 cup finely grated parmesan cheese
2 tablespoons unsalted butter

SPRINKLE SHRIMP WITH 1 TABLESPOON LEMON JUICE-TOSS TO COAT DIVIDE SHRIMP INTO EQUAL SERVINGS
PLACE EACH SERVING INTO A RAMEKIN
HEAT 2 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN 2 TABLESPOONS FLOUR, HEAT AND STIR UNTIL BUBBLY GRADUALLY STIR IN HALF & HALF, WATER, AND WINE
HEAT AND STIR FOR 5 MINUTES
ADD REMAINING 1/2 TEASPOON LEMON JUICE AND SALT-MIX WELL SPOON OVER SHRIMP
SPRINKLE WITH BREADCRUMBS AND CHEESE
DOT WITH BUTTER
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 670 - Calories from Fat 204
Percent Total Calories From: Fat 30%, Protein 20%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 181mg, Sodium 1322mg, Total Carbohydrate 81g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 755 units, Vitamin C 4 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Great Clam Chowder

6 servings

1 pound finely minced clams
2 cups water
1/4 pound finely minced bacon
1 cup thinly sliced celery
1 cup finely minced onion
3 cups peeled, small dice potatoes
1 cup thinly sliced carrot
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
5 tablespoons butter
5 tablespoons flour
4 cups milk

COMBINE CLAMS AND 2 CUPS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REMOVE FROM HEAT, DRAIN WELL
HEAT BACON IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
COMBINE POTATOES, CARROTS, REMAINING 2 CUPS WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER
DRAIN WELL
MELT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR; HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE CLAMS, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 249
Percent Total Calories From: Fat 47%, Protein 23%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 111mg, Sodium 823mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 6185 units, Vitamin C 39 units, Calcium 0 units, Iron 23 units


PrevRcpContentsNextRcp

Greek Boiled Shrimp

4 servings

1/2 cup olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons minced parsley
1/2 teaspoon minced fresh oregano
1 pound cleaned, 21-25/# tiger prawn
12 each scallions, bias-cut to 2-inch lengths

COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND MARINATE FOR 30-60 MINUTES
BROIL OR GRILL SHRIMP FOR 2-3 MINUTES ON EACH SIDE, BASTING OFTEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 261
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 173mg, Sodium 173mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 366 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Grilled Clam Sausages

8 servings

prepared small sausage casings
1 1/2 pounds firm white fish fillets
1 each egg, beaten
2 tablespoons very finely minced parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed dried basil
1 teaspoon strained fresh lemon juice
12 ounces canned chopped clams, drained
8 each hot dog buns
1/2 cup tartar sauce

BE SURE CASINGS HAVE BEEN SOAKED, RINSED IN SEVERAL CHANGES OF COLD WATER, DRAINED, AND DRIED, SET ASIDE
PLACE FISH FILLETS INTO THE WORKBOWL OF A FOOD PROCESSOR
PULSE TO COARSELY CHOP
ADD EGGS, PARSLEY, ONION POWDER, GARLIC POWDER, BLACK PEPPER, BASIL, AND LEMON JUICE
PROCESS UNTIL VERY WELL BLENDED AND SMOOTH
ADD DRAINED CLAMS AND PULSE JUST ONCE OR TWICE TO BARELY MIX
STUFF INTO CASINGS AND TIE INTO BUN-LENGTH LINKS
COVER AND CHILL FOR AT LEAST 2 HOURS
PRICK WITH A NEEDLE 2-3 TIMES ON EACH SIDE
GRILL OVER VERY HOT COALS, JUST UNTIL LIGHTLY BROWNED ON ALL SIDES
LIGHTLY TOAST BUNS OVER COALS
SPREAD WITH TARTAR SAUCE
ADD SAUSAGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 334 - Calories from Fat 113
Percent Total Calories From: Fat 34%, Protein 37%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 101mg, Sodium 406mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 430 units, Vitamin C 11 units, Calcium 0 units, Iron 14 units


PrevRcpContentsNextRcp

Grilled Shrimp Packages

4 servings

1 pound cleaned, 21-25/# tiger prawn
1/2 cup BBQ sauce
1/2 cup seeded, slivered green bell pepper
1 tablespoon minced garlic
1 teaspoon very finely minced onion
1/2 cup unsalted butter
1 teaspoon salt, to taste
1/8 teaspoon freshly ground white pepper, to taste
1/2 teaspoon ground ginger, to taste
1/2 teaspoon dry mustard
1/4 cup strained fresh lime juice
1 tablespoon honey
1/4 teaspoon tabasco sauce, to taste

COMBINE SHRIMP AND BBQ SAUCE, SET ASIDE ]
LAYOUT ONE 12x12-INCH SQUARE OF FOIL PER PORTION
DIVIDE THE SLIVERS OF BELL PEPPER INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO EACH SQUARE OF FOIL
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND GARLIC
SAUTE FOR 5 MINUTES AND REMOVE FROM HEAT
STIR IN SALT, GINGER, PEPPER, AND MUSTARD
STIR IN LIME JUICE, HONEY, AND TABASCO SAUCE-MIX WELL
SEASON TO TASTE WITH ADDIONAL SALT, PEPPER, AND GINGER
POUR OVER GREEN PEPPERS ON FOIL
DIVIDE SHRIMP AND BBQ SAUCE EVENLY BETWEEN PILES ON FOIL
FOLD INTO PACKETS OR ENVELOPES AND SEAL TIGHTLY
GRILL OVER HOT COALS FOR 10 MINUTES, TURN
GRILL FOR AN ADDITIONAL 10 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 232
Percent Total Calories From: Fat 60%, Protein 26%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 235mg, Sodium 1015mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 1427 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Herbed Fish Sausage

8 servings

medium sausage casings, about 6-inches per serving
2 pounds firm white fish fillets
1 each egg, beaten
2 tablespoons finely snipped chives
1 tablespoon finely minced flat-leaf parsley
1 teaspoon minced fresh lemon juice
1/2 teaspoon celery salt
1/2 teaspoon finely ground white pepper

SOAK CASINGS IN SEVERAL CHANGES OF COLD WATER
RUN COLD WATER THROUGH CASINGS AND CUT AT ANY LEAKS
RINSE AGAIN, DRAIN WELL, AND SET ASIDE
PLACE FISH FILLETS IN THE WORKBOWL OF A FOOD PROCESSOR
PULSE TO COARSELY CHOP
ADD EGG, CHIVES, PARSLEY, LEMON JUICE, SALT, AND WHITE PEPPER
PULSE SEVERAL TIMES, UNTIL BLENDED (without reducing to a liquid)
STUFF LOOSELY INTO CASINGS
TIE INTO 4-INCH LINKS
PRICK EACH SAUSAGE A FEW TIMES WITH A NEEDLE OR SKEWER
POACH GENTLY OR GRILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 13
Percent Total Calories From: Fat 13%, Protein 86%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 75mg, Sodium 167mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 158 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Holiday Shrimp Tree

25 servings

2 quarts water
1/2 cup salt
3 pounds cleaned, 21-25/# tiger prawns
4 bunches fresh spinach
1 each 24-30 inch styrofoam cone
round toothpick, as required
frilled toothpicks, as required
2 cups cocktail sauce

HEAT WATER AND SALT TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME
PLACE SHRIMP INTO SECTIONS OF A BAMBOO STEAMER
PLACE OVER STOCKPOT, COVER, AND STEAM FOR 7-10 MINUTES, UNTIL
NO LONGER TRANSPARENT
REMOVE FROM STEAMER TO COOL
REPEAT WITH REMAINING SHRIMP
COVER AND CHILL
SEPARATE SPINACH INTO INDIVIDUAL LEAVES
SOAK TO CLEAN, DRAIN, AND CHILL
STARTING AT THE BOTTOM, ATTACH SPINACH TO CONE WITH TOOTHPICK HALVES
ATTACH SHRIMP TO TREE WITH FRILLED TOOTHPICKS
PLACE TREE ONTO A SERVING PLATTER
ARRANGE REMAINING SHRIMP AROUND BASE
SERVE SLIGHTLY CHILLED, WITH COCKTAIL SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 74 - Calories from Fat 9
Percent Total Calories From: Fat 12%, Protein 61%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 83mg, Sodium 2569mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 773 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Hot Garlic Crab

4 servings

2 each cleaned, 3# crabs
1/2 cup olive oil
1/2 cup garlic, minced
1/4 cup parsley, minced
4 each lemons, halved

REMOVE LEGS FROM CRABS, CRACK, AND SET ASIDE
CUT BODIES INTO QUARTERS
PLACE LEGS AND BODIES INTO A HEAVY ROASTING PAN
DRIZZLE WITH OLIVE OIL
TOP WITH MINCED GARLIC AND PARSLEY
TOSS TO COAT ON ALL SIDES
ROAST @ 500-550 DEGREES FOR 5 MINUTES
REMOVE FROM OVEN
SQUEEZE LEMONS OVER THE TOP
TRANSFER TO A LARGE BOWL AND TOSS TO MIX WELL
SERVE HOT, WITH A LADLE FOR THE JUICES, AND ACCOMPANIED BY SOURDOUGH FRENCH BREA

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 254
Percent Total Calories From: Fat 64%, Protein 18%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 48mg, Sodium 253mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 382 units, Vitamin C 46 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Hot Toasted Crab

6 servings

1/4 cup unsalted butter
1/2 pound finely minced sliced bacon
1/4 cup minced scallions
1/4 cup seeded, finely diced green bell pepper
1 pound picked, flaked crabmeat
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/4 cup white wine
1 cup heated chicken broth
2 each eggs, beaten
1/4 cup cracker crumbs
1/4 cup grated parmesan cheese
3 each lemons, quartered, as garnish

COMBINE BUTTER AND BACON IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10 MINUTES
ADD SCALLIONS AND BELL PEPPERS, HEAT AND STIR FOR 6-8 MINUTES ADD CRAB, HEAT AND STIR FOR 1-2 MINUTES
ADD WORCESTERSHIRE, SALT, AND PEPPER-MIX WELL
ADD WINE, HEAT AND STIR FOR 1 MINUTE
ADD BROTH, HEAT AND STIR FOR 1 MINUTE
ADD EGGS, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, STIR IN CRACKER CRUMBS AND HALF OF THE PARMESAN
SPOON INTO SCALLOP SHELLS
SPRINKLE WITH REMAINING PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST THE TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 471 - Calories from Fat 353
Percent Total Calories From: Fat 75%, Protein 16%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 226mg, Sodium 1286mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 719 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Jalapeno-Orange Shrimp

4 servings

1/3 cup unsalted butter
1 pound peeled, deveined tiger prawn
2 tablespoons minced shallots
1 seeded and finely slivered jalapeno chile
1/2 cup dry white wine
1 cup strained fresh orange juice
3/4 cup cream
3/4 pound angel hair pasta
parsley, as garnish

HEAT BUTTER IN A LARGE SAUTE PAN, OVER A MODERATE FLAME
ADD SHRIMP AND SAUTE FOR 2-3 MINUTES, UNTIL PINK ON ALL SIDES REMOVE SHRIMP WITH A SLOTTED SPOON
ADD SHALLOTS AND SLICED JALAPENOS
HEAT AND STIR FOR 1-2 MINUTES
ADD WINE AND BRING JUST TO THE BOIL
ADD ORANGE JUICE AND CREAM-MIX WELL
BRING TO THE BOIL AND SIMMER FOR 10-12 MINUTES, STIRRING OFTEN, UNTIL REDUCED TO A THIN SAUCE
SEASON TO TASTE WITH SALT AND PEPPER
COOK PASTA IN BOILING SALTED WATER, DRAIN WELL
ARRANGE PASTA ONTO A LARGE SERVING PLATTER
ADD SHRIMP TO THE SAUCE MIXTURE, UNTIL HEATED THROUGH
POUR OVER THE PASTE AND TOSS GENTLY TO MIX WELL
GARNISH WITH MINCED PARSELY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 685 - Calories from Fat 294
Percent Total Calories From: Fat 43%, Protein 22%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 18g, Cholesterol 328mg, Sodium 390mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 2200 units, Vitamin C 35 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Lemon-Lime Fried Oysters

8 servings

1 quart shucked oysters, drained
2 teaspoons kosher salt
1/4 cup sugar
1 teaspoon dry white wine
1 teaspoon very finely minced fresh ginger root
1/8 teaspoon white pepper
1 beaten egg
1 cup cornstarch
3/4 cup water
1/8 teaspoon white pepper
1 tablespoon strained fresh lemon juice
2 tablespoons strained fresh lime juice
2 teaspoons blanched finely slivered lemon zest
2 drops yellow food coloring
peanut oil, for frying

ARRANGE OYSTERS IN A GLASS BAKING PAN
COMBINE 2 TEASPOONS SALT, 1 TEASPOON SUGAR, WINE, GINGER, AND WHITE PEPPER-MIX WELL
POUR OVER OYSTERS, TURNING TO COAT WELL
COVER AND CHILL FOR 15-30 MINUTES
ADD EGG-MIX WELL
COMBINE 1 TABLESPOON CORNSTARCH, WATER, REMAINING SUGAR, REMAINING SALT, WHITE PEPPER, LEMON JUICE, LIME JUICE, AND LEMON ZEST-MIX WELL, AND SET ASIDE
PLACE REMAINING CORNSTARCH INTO A SHALLOW BOWL OR PLATE DREDGE OYSTERS IN CORNSTARCH PATTING FIRMLY TO REMOVE ALL THE EXCESS
HEAT A WOK, SKILLET, OR SAUTE PAN, OVER A MODERATELY-HIGH FLAME
ADD OIL AND ALLOW TO HEAT BRIEFLY
ADD OYSTERS AND FRY UNTIL GOLDEN AND CRISP
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS POUR OFF OIL
STIR SAUCE MIXTURE AND POUR INTO PAN
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
CUT OYSTERS INTO BITE-SIZE PIECES
ARRANGE ONTO A SERVING PLATTER OR INDIVIDUAL SERVING PLATES MOISTEN WITH THICKENED SAUCE MIXTURE
GARNISH WITH LEMON AND LIME SLICES, OR AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 49
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 95mg, Sodium 736mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 413 units, Vitamin C 9 units, Calcium 0 units, Iron 9 units


PrevRcpContentsNextRcp

Lobster Bisque

12 servings

3/4 cup unsalted butter
1 cup very finely minced onion
1 cup finely minced celery
3/4 cup very finely minced carrot
1 cup dry white wine
1 cup chicken broth, or fish stock
1/2 cup minced parsley
1 each bay leaf
1/4 teaspoon thyme
1/4 teaspoon cayenne
28 ounces Italian plum tomatoes
1/4 cup flour
3 cups scalded milk
2 pounds finely minced lobster meat
1 cup heated cream
1/2 teaspoon salt, to taste
1/2 teaspoon freshly ground white pepper, to taste

HEAT ONE-THIRD OF THE BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS, CELERY, AND CARROTS
HEAT AND STIR FOR 5 MINUTES, UNTIL ONIONS ARE TRANSPARENT ADD WINE, CHICKEN BROTH OR FISH STOCK, PARSLEY, BAY, THYME, CAYENNE, AND TOMATOES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, STIRRING OFTEN
STRAIN THROUGH A CHINOIS OR CHEESECLOTH, DISCARDING VEGETABLES
HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME WHISK IN FLOUR, HEAT AND STIR FOR 3-4 MINUTES
WHISK IN SCALDED MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND STIR IN 1 CUP OF THE STRAINED BROTH STIR MILK MIXTURE INTO THE BROTH
ADD LOBSTER
HEAT AND STIR, OVER A MEDIUM FLAME, FOR 20 MINUTES
REMOVE FROM HEAT
STIR IN HEATED CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HOT
NOTE: SOME VERSIONS FINISH WITH 1/4 CUP SHERR

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 177
Percent Total Calories From: Fat 57%, Protein 24%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 12g, Cholesterol 129mg, Sodium 505mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 3337 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units


PrevRcpContents

Lobster Creole

6 servings

1/4 pound sliced bacon
2 tablespoons peanut oil
2 cups very finely minced onions
1 cup trimmed, thinly sliced fresh okra
1 cup tomato sauce
1 cup cooked rice
1 cup chopped lobster meat
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
2 tablespoons dry breadcrumbs
2 tablespoons melted butter

COOK BACON IN A SKILLET, OVER A MEDIUM FLAME, UNTIL CRISP REMOVE FROM SKILLET WITH A SLOTTED SPOON AND SET ASIDE
ADD PEANUT OIL TO BACON DRIPPINGS AND HEAT, OVER A MEDIUM FLAME
ADD ONIONS AND OKRA, HEAT AND STIR FOR 5-6 MINUTES
ADD TOMATO SAUCE, RICE, AND LOBSTER-MIX WELL
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER
SPOON INTO BUTTERED RAMEKINS
COMBINE BREADCRUMBS AND BUTTER-MIX WELL
TOP LOBSTER MIXTURE WITH BUTTERED CRUMBS
BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL TOASTED ON TOP SERVE HO

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 178
Percent Total Calories From: Fat 61%, Protein 12%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 45mg, Sodium 605mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 663 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.
Recipes Exported by CookWorks: Show 'n Send HTML created by CookWorks: Show 'n Send ® on 10 August 1998.