CRUNCHY ALMOND SHRIMP

1 lb. of 31-40 count shrimp
2 eggs
1/4 c. cream
1/2 c. flour
2 minced cloves garlic (or garlic powder)
1/2 t. ginger
a few dashes hot pepper sauce
1 c. crushed blanched almonds
cooking oil

Mix together in a bowl eggs, cream, flour, garlic, ginger
and hot pepper sauce.  Peel, devein and butterfly shrimp.
Dip shrimp in batter to coat and place on a piece of wax paper.
Spread crushed almonds on plate and roll shrimp in almonds.
Fry shrimp in deep fryer until golden in color.
May be eaten hot or cold dipped in your favorite sauce.
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Chilled Aromatic Shrimp with Cilantro-Ginger-Lime Cream

1 cup loosely packed fresh cilantro
1 Tbsp. fresh ginger, chopped
2 cloves garlic
2 scallions (green onions), sliced
1 jalapeno pepper, halved and seeded
1 tsp. sugar
1/2 tsp. salt
3 Tbsp. mild vegetable oil
3 Tbsp. fresh lime juice
1 to 2 pounds medium or large shrimps, peeled but with tails left on
1 cup heavy cream

In a food processor, combine cilantro, ginger, garlic, scallions, jalapeno,
and process until finely chopped (or chop fine by hand). Add sugar, salt,
oil and lime juice and mix well. Toss shrimp in mixture until well-coated,
cover bowl and let stand an hour at cool room temperature or longer in
the refrigerator.  Spoon shrimps out of marinade and saute lightly
(without additional oil) until shrimps are barely cooked. Arrange on serving
plate and chill. Add reserved marinade to the liquid from the cooked shrimp
and boil, stirring, until the liquid evaporates, leaving a thick green puree. Add
cream and boil again, stirring constantly, until thick enough to pour. Do not
reduce too much, this sauce thickens considerably as it cools. Pour sauce
into a serving bowl and refrigerate with the shrimp until both are well-chilled
and ready to serve.
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BAKED SCALLOPS

1 lb. bay scallops
1/4 lb. Ritz crackers
3/4 tsp. each of garlic powder, oregano and thyme
1 can cream of mushroom or cream of celery soup
2/3 cup milk
Paprika
No salt or pepper

Preheat oven to 375 degrees. In a 9 inch round dish, mix soup and
milk and set aside. Break up 1/3 of the crackers and mix a 1/3 of the
spices; coat each of the scallops, then place in dish with soup mixture.
Repeat with the remainder of the scallops. Break up the remainder of
the crackers into very fine pieces and mix well with the remaining spices.
Sprinkle mixture over the top of the scallops evenly. Sprinkle paprika
over the top. Bake for 30 to 35 minutes. May be put under the broiler for
a couple of minutes to put a light crust on top. Serve with rice on the side
or under scallops. Good with a green vegetable and salad.
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Baked Shrimp

1/2 cup butter
2 tablespoons white wine
2 tablespoons fresh parsley
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 pound shrimp
1/4 cup bread crumbs

Peel and devein shrimp.  Melt butter in 1 1/2-quart baking dish and add next
7 ingredients plus 1/4 tsp. salt.  Reserve 2 Tbsp. butter sauce.  Add shrimp to
baking dish and stir to coat.  Add reserved sauce to bread crumbs and sprinkle
over shrimp.  Bake at 450F for 15 minutes.
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BOURBON SHRIMP

1/2 cup fish stock
2 Tbsp shallots (minced)
2 Tbsp garlic (minced)
2 Tbsp roasted almonds (chopped)
3 Tbsp butter
1 pound bay shrimp (peeled and cleaned)
1 jigger bourbon
2 cups cream
2 Tbsp butter
pinch cayenne pepper
salt and black pepper
Tabasco (shot)

Reduce stock boiling in pot for 15 minutes. Saute' shallots and garlic in butter
until clear on high heat. Add shrimp and saute' for 20 seconds. Add bourbon and
saute' for 20 seconds. Add stock and saute' for 20 seconds. Add salt, black pepper,
cayenne pepper, Tabasco and saute' for 10 seconds. Add cream and almonds and
simmer for 3 1/2 minutes. Serve on fettuccine
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Butterfly Shrimp

1 lb. extra large shrimp
4 slices bacon
1 large onion
1 garlic clove
2 eggs
4 Tbsp. flour
2 cups vegetable oil
For sauce:
1/4 cup catsup
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
Dash pepper
1/2 cup water
2 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. oil
1/2 tsp. salt

Shell, devein and butterfly shrimp.  Cut bacon into 1-1/2 inch pieces.  Slice onion
and saute in oil.  Crush garlic.  Place slice of bacon over each shrimp.  Lay on platter.
Beat eggs.  Add flour to eggs and beat with wire whisk until batter thickens.  Holding
shrimp and bacon together dip in batter and place into hot oil for 2-3 minutes.  Remove
and drain on paper towels.  Set aside. In small bowl mix catsup, Worcestershire sauce,
sugar, pepper and water.  In a cup blend cornstarch and water.  Heat oil and add crushed
garlic and salt until golden brown.  Add to this the catsup mixture and bring ingredients
to a boil.  Stir in cornstarch until mixture thickens.  Serve shrimp over onions and spoon
sauce over shrimp.
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Cajun Mussels

Sauce:
1       tsp. olive oil or butter
1       clove garlic, minced
1/2     cup tomato sauce
1/4     cup water
1       tsp. Worcestershire sauce
1       tsp. each of cayenne pepper, oregano, basil and thyme

Mussels:
1       tsp. olive oil or butter
2       green (spring) onions, chopped
1       stalk of celery, chopped
1/2     green pepper, pith removed and sliced
1       clove garlic, minced
1 1/2   lb. cultured mussels
1/4     cup dry white wine
2       tbsp. water

Make sauce: Heat oil in medium saucepan. Add garlic; saute for 1 minute.
Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook
over a medium heat for 5 minutes. Set aside.

Make Mussels:
In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper a
nd garlic until tender crisp. Add mussels and tomato sauce mixture. Bring to a boil.
Add wine and water. Cook, stirring constantly, until all mussels open completely,
about 5 minutes. Discard any unopened mussels and serve on a large warm plate
garnished with Lemon wedges and parsley sprigs. Supply crusty bread with it to
mop up the spicy sauce.
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Cajun Shrimp

(2 servings)

1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp.  Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce.  When bubbly, add shrimp.  Cook 2 minutes, stirring
and shaking the skillet.  Add beer and cook 3 minutes.  Remove shrimp and
reduce sauce, adjusting seasoning.  Serve shrimp over rice with sauce
spooned over the top.
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Aegean Shrimp Anita

1/4 - 1/2 cup olive oil
1 onion, chopped
3/4 lb. tomatoes, chopped (2 medium)
2 garlic cloves, crushed
1 small bay leaf
1/2 tsp dried basil
1 tsp dried oregano
1/4 cup chopped fresh parsley
1/2 tsp hot sesame oil (DO NOT OMIT)
salt and freshly ground black pepper, to taste
3/4 - 1 lb raw shrimp
8 oz. feta cheese, crumbled
8 black olives halved, preferably Greek
1/2 lemon
cooked rice

Heat oil in a large skillet over med-high heat. Add onion and saute
until soft.  Stir in tomatoes, garlic, bay leaf, basil, oregano,
parsley, hot sesame oil, salt and pepper.  Cook 4 to 5 minutes.
Remove vegetables from skillet with slotted spoon, leaving juices
in skillet, and spread vegetables in bottom of an 8x8x2" baking
pan.  Preheat oven to 475.  Bring pan juices to a boil, add shrimp
and cook 2 minutes, or until shrimp turn pink.  Add shrimp with
juices to baking pan, crumble feta over top.  Arrange olives on
top of feta and squeeze lemon juice over all.  Bake 10 to 15 minutes.
Serve over rice.  Makes 4 to 5 servings.
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BAKED OYSTERS 2

1 pt. oysters
1/2 cup butter
1 1/2 cup bread crumbs
Salt and pepper
1/2 tsp. cumin
1/2 cup heavy cream
1 tsp. Worcestershire sauce

Cut oysters in bite size pieces. Save the liquid. Mix butter,
crumbs, salt, pepper and cumin. Layer 1/2 crumbs in casserole.
Add oysters. Mix Worcestershire sauce, cream and oyster liquid.
Pour over oysters. Cover with rest of crumbs. Bake at 350 40 minutes.
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BBQ Shrimp

1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and
mix well.  Add all the other ingredients except the shrimp and broth, and
cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes.  Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner.  Cook over medium heat for
6 to 8 minutes, or just until the shrimp turn pink.  Add the broth, shaking
the pan back and forth to mix.  Preferably, place the pan into a preheated
450 deg F oven and bake for 10 minutes.  OR simmer loosely covered on the
stovetop for about 5 or 10 minutes.  Serve equal portions of shrimp with
about 1/2 c of the sauce ladled over each one.  You will need bibs and lots
of bread to sop up the sauce.  Also, fingers are a necessary eating
utensil.  A good side dish is quartered red new potatoes, baked in olive
oil, lemon juice, salt, pepper, and several bay leaves.  A green salad and
bread finishes the meal.  Makes 5 generous (nearly 1/2 lb) servings.
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Calamari Neri (Squid in Ink Sauce)

Yields 4 Servings

2 Lb        Squid (Calamari)
1 Clove     Garlic, Pressed
1 Cup       Water
Salt
1 1/2 Tbls      Flour
Pepper
Nutmeg, Grated
Spaghetti, Cooked
3/4 Cup       Olive Oil
3/4 Cup       Onion, Chopped

Clean and cut up the squid. Use a sieve to press the ink from the sacs
into a bowl. Pour the water over the sacs while continuing to press the
sacs in the sieve to collect as much ink as possible. Add the flour to
the ink. Grate some nutmeg into the mixture. Beat until smooth. Set
aside. Heat a heavy skillet. Add the olive oil. Saute the onion and
garlic until the onion is translucent. Add the cut up squid. Lower the
heat to a simmer immediately. Cover. Simmer for 20 minutes. Add the ink
mixture. Cook, stirring constantly, over low heat until the sauce
thickens (at least 5 minutes) - don't let it come to a boil(!). Season
with salt and pepper to taste. Serve over cooked spaghetti.
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Squid w/Tomato Sauce

4           Baby Squid                             TOMATO SAUCE:
1/2 Cup       Rice                                  1 small   Onion, Chopped
1 tbls      Olive Oil                                1/4 Cup     Water
1 Medium    Onion, Chopped               2 Medium  Tomatoes, Peeled & Chopped
1 Clove     Garlic, Crushed                   1 Cube    Chicken Bouillon Crumbled
2 Tbls      Currants                               1/4 Cup     Water
2 Tbls      Fresh Parsley, Chopped        1 Tbls    Tomato Paste
1/4 Cup       Dry White Wine
1/2 Cup       Water
1 Tbls      Lemon Juice

Preheat the oven to 325 degrees. Hold one squid at a time firmly by the
head in one hand. Grasp the tentacles with the other hand. Pull the
tentacles gently away from the head. The head and the inside body of the
squid will come away in one complete piece. Reserve the tentacles.
Remove the bone which will be found at the open end of the squid body
(it looks like a long piece of plastic). Clean the squid under cold
water. Rub off the outer skin. Chop the tentacles. Set aside. Add the
rice to a large saucepan of boiling water. Boil, uncovered, until the
rice is tender (about 12 minutes). Drain. Set aside. Heat the oil in a
frying pan. Add the onion and garlic. Cook, stirring constantly, until
the onion is soft. Add the tentacles. Cover. Cook until the tentacles
are tender. Stir in the rice, tomato paste, currants and parsley. Mix
thoroughly. Cool to room temperature. Spoon some of the rice mixture
into each squid hood. Secure the openings with toothpicks. Place the
squid in a single layer in an ovenproof dish. Add the wine, water and
lemon juice. Cover. Bake until the squid are tender (about 1 hour).
Slice the squid. Serve with tomato sauce. Preparation of the Tomato
Sauce: Combine the garlic, onion and first measure of water in a frying
pan. Cook, stirring constantly until the onion is soft. Add the
tomatoes, bouillon cube, the second measure of water and the tomato
paste. Bring to a boil. Reduce heat to a simmer. Simmer, uncovered,
until the mixture thickens slightly (about 5 minutes). Blend until
smooth.
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Stir Fried Squid in Lemon Ginger Sauce

4           Squid
2 tsp       Sugar
1 Piece     Fresh Ginger, Peeled
2 Tbls      Lemon Juice
2 tsp       Oil
1 Cube      Chicken Bouillon
3 Medium    Zucchini
1 Tbls      Soy Sauce
1/4 Cup       Mushrooms, Sliced
1/2 Cup       Water
SAUCE:
2 tsp       Cornstarch

Prepare the sauce first: Blend the cornstarch and sugar in a small bowl
with the lemon juice. Stir in the remaining ingredients. Set aside.
Prepare the squid: Hold the squid in one hand. Hold the head and gently
pull with the other hand. The head and inside of the body will come away
in a complete piece. Remove the bone found at the open end of the squid
(it looks like a long piece of plastic). Clean the squid under cold
water. Rub off the outer skin. Cut the squid evenly into rings. Cut the
ginger into wafer thin slices. Finely shred the wafers of ginger. Drop
the squid into a saucepan of boiling water. Boil for 10 seconds. Remove
immediately. Drain. Heat the oil in the wok or large skillet. Stir fry
the zucchini for 2 minutes. Add the ginger, squid and mushrooms. Stir
fry for 2 minutes. Add the sauce. Cook, stirring constantly, until the
mixture boils and thickens. Serve hot.
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CALAMARI PROVENCALE

6 to 8 servings

4 pounds cleaned squid
Milk
2 eggs, well beaten
2 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground white pepper
Oil (for deep frying)
1/2 cup butter
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh garlic
1/4 cup butter
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup quartered mushrooms
2 teaspoons fresh lemon juice
1 teaspoon dry vermouth
1 medium garlic clove, minced
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Place squid in large nonaluminum bowl and cover with milk. Let stand 3
hours. Discard milk. Add eggs to squid and toss to coat. Combine flour,
1 1/2 teaspoons salt and 1/2 teaspoon white pepper in medium bowl. Dip
squid into flour mixture, coating completely and shaking off excess.
Arrange in single layer on baking sheet or tray. Pour oil into large
saucepan or deep fryer and heat to 375F. Add squid in batches and deep
fry until golden on all sides. Drain well on paper towels. Melt 1/2 cup
butter with parsley and 1/4 teaspoon chopped garlic in large skillet
over medium-high heat. Add fried squid and saute 3 to 4 minutes.
Transfer to heated platter(s) and keep warm. Melt remaining 1/4 cup
butter in large skillet over high heat. Add tomatoes, onion, mushrooms,
lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes.
Spoon sauce over squid and serve.
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Moscardini con Patate (little Calamari with potatoes) from ITALY

(4 servings)

800 gr Moscardini (they are smallest Calamari or you can use just their  tentacles)
500 gr Potatoes
2 Tablespoons White Vinegar
1/2 lemon juice
2 leaves of laurel
1 clove of garlic
2 Tablespoon parsley finely chopped
5 Tablespoon extravirgin olive-oil
salt

Wash potatoes without peeling them and put them into salted water untill
boiled. In the meantime, prepare Moscardini, purge their little bone and
wash accurately. Put into a large pot water, salt, vinegard, garlic,
lemon juice and laurel and cook covered untill boiling. Then put
Moscardini , few at time, into the boiling water, cover untill they
become very very tender then strain Moscardini. When potatoes are
cooked, peel and slice them into 1 centimeter disks Salt them and put
into a serving plate, previously warmed. Put aside Moscardini and spread
parsley all over Then verse Extra virgin oliveoil on .
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Crab balls

6 oz. crab meat
3 oz. white bread crumbs
1/2 tsp dried dill
salt and pepper
1 egg yolk
1 tsp. lemon juice
1 egg
dry bread crumbs for coating
deep fat for frying

Chop crab meat finely with the bread crumbs, salt, pepper, egg yolk and
lemon juice. Beat until smooth. Divide into 24 portions and shape each
into a ball. Beat egg and coat each ball twice with egg and dry bread
crumbs. [ you can put these on a cookie sheet and freeze at this point.
after they're frozen, put them in a zip-loc bag in the freezer]. Fry in
batches for 5 to 6 minutes or until golden brown. Drain on paper towel
and serve hot or cold. Makes 24.
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Crab Curry

1/4 cup of butter
1 can cream of shrimp soup
1 pint (16oz.) sour cream
2 Tbls. dry instant minced onions
1/2 tsp. curry powder
1-2 cup imitation crab meat (or cooked shrimp, lobster, or real crab)
Salt and pepper to taste
1 package Saffron Rice, cooked according to directions.

Melt butter in skillet. Add soup and blend until melted. Stir in
dry onions and sour cream, blend well. Add curry powder and meat.
Heat about 5 minutes or until seafood is heated completely. Add
salt and pepper, if desired. Serve over Saffron rice.
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GARLIC BRANDY PRAWNS

Serves 4

20 Dublin Bay prawns in shell
4 cloves of garlic
4 tbsp. brandy
seasoning
olive oil
cooking spray

Spray a large non-stick frying pan with the cooking spray and heat.
Crush the garlic and add with the prawns to the pan. Fry over a
high heat for 5 minutes, stirring continuously. Sprinkle the brandy
over the prawns and season. Serve immediately with lemon wedges.
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Ginger Chilli Prawns (Shrimps)

Yield: 4 Servings

2 Tbsp oil
750 g large shelled prawns with the tails left on
2 cloves garlic, pressed
1 tsp fresh ginger, chopped
1 tsp chilli, crushed
1 Tbsp fresh coriander, chopped

These are prepared using a kettle bbq, with a direct fire, the lid off,
and using the wok. Heat the wok and add the oil. Fry the prawns with the
garlic, ginger and chilli, tossing them well until the prawns turn pink
and are cooked through. Add the coriander and serve the prawns as an
entree.
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Jamaican Pepper Prawns

5 pounds large black tiger prawns, head off and cleaned
1 cup salad oil
2 cloves garlic, crushed
2 whole scotch bonnet peppers
2 Tablespoons vinegar
1 whole carrot, Julienned
1 medium onion, sliced into rings
1 stalk celery or 1/4 chayote, julienned

Place a heavy Dutch oven on stove and preheat at medium for 5 to 10
minutes. Add the oil and coat pan, add the garlic, peppers, carrot,
onion and celery/chayote and stir to mix. Fry until the vegetables are
cooked and starting to brown. Add shrimp and stir fry for 5 minutes. Add
vinegar and cook for another 5 minutes. Serve and enjoy! In Jamaica they
sometimes serve a fresh water crawfish. These are cooked with the heads
on and served as finger food. I try and find the extra large black tiger
prawns at the local fish store.

Hint: You can cook the same dish in 5 pints of water instead of the oil.
Boil everything except the shrimp for 10 minutes. Add shrimp and cook
anther 10 minutes.

CAUTION: These peppers are incredibly hot. Handle them as little as
possible and wash your hands thoroughly afterwards. Try the recipe with
one first. If you like it hotter use two. If you like it really hot,
dice the peppers but watch out!
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AMEIJOAS PORTUGUESAS (Portuguese clams)

3 garlic cloves
1/4 cup olive oil
2 pounds small clams or mussels
salt and pepper
juice of 1/2 lemon
1 bunch of parsley. chopped
Lemon wedges
French bread, toasted

Halve garlic and saute it lightly in oil. When hot, add clams which have
been thoroughly rinsed in several waters. Season with salt and pepper.
Cover with tight lid and steam until clams open. Add lemon juice and
parsley. Then shake pan to distribute and leave over heat for a few
minutes longer. Serve piping hot with lemon wedges and slices of bread.
Makes 4 servings
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ROSEY PRAWNS

500g green prawns
2 Tbs lemon or lime juice
1/4 cup olive oil
6 shallots, chopped
1 Tbs chopped parsley
2 or more cloves garlic, crushed
400g can tomatoes
1 Tbs tomato paste
1/2 tsp sugar
60g butter
1/4 cup dry white wine

Shell and clean the prawns, leaving tail intact. Sprinkle with lemon
juice. Heat oil in a large pan, stir in shallots, parsley and garlic.
Cook for 30 seconds. Then stir in mashed, undrained tomatoes, tomato
paste and sugar. Bring to the boil, then simmer gently for 15 minutes or
until sauce thickens. Heat butter in separate pan, stir in prawns and
cook over medium heat until the prawns turn pink. Add prawns to tomato
sauce, add wine and mix well. Serve in bowls with crusty bread.
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Sambucca Shrimp

1 lb. large cooked shrimp
3 tbsp. butter (separated)
1-2 cloves minced, fresh garlic (to taste)
1/3 cup table cream
2 oz. Sambuca liqueur (or other anise based liqueur)
Salt and pepper to taste

Melt butter. Mince and crush garlic and combine with 2 tbsp of the
butter. Add the table cream and mix well. Refrigerate for a couple of
hours to allow the garlic flavor to blend. In a cast iron skillet or
wok, melt the remaining butter and saute the thawed shrimp until well
heated on medium heat. Increase heat to high, add Sambuca and flambe,
Reduce heat immediately and add the butter, garlic and cream mixture.
Simmer for about 5 minutes and serve immediately

An appetizer for 4-6
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Seafood Crepes Acapulco

1/2 c shredded Monterey Jack Cheese
1/2 c ricotta or cottage cheese
8 oz imitation crab
3 scallions, sliced
1/4 c canned diced green chilies
8 corn tortillas

Sauce
3 T flour
3 T margarine
1 c milk
1/2 c chicken broth
salt, pepper and cayenne, to taste

Mix first five ingredients. Heat tortillas to soften. Fill tortillas
with crab filling and roll up. Place seam-side down in greased 9x11 pan.
Spoon sauce over and bake 25-30 minutes at 350. Melt margarine. Whisk in
flour. Stir in remaining ingredients. Cook until thickened, stirring
constantly.
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Seafood Newburg

1 pound cleaned shrimp, left whole (use small to med. shrimp)
1 pound bay scallops, thoroughly cleaned
1 pound crab meat
1 pound lobster cut into bite size pieces

1 small white onion finely chopped
1/2 cup unsalted butter
1/2 cup flour
2 cups light cream
1 can cream of shrimp soup
1 Tbsp Worcestershire sauce
1/4 cup dry sherry  or more to taste
1 Tbsp fresh lemon juice
salt to taste
white pepper to taste
dash of nutmeg
dash of paprika

Poach the seafood in water and white wine, being careful not to
overcook. Remove from pan and drain. Reserve a little for garnish.

Saute onions in butter making sure not to brown them-gradually add flour
stirring well after each addition. Add the cream and soup. Cook until
thick and creamy stirring continuously. Add Worcestershire sauce,
sherry, lemon juice, salt, white pepper, nutmeg and paprika. Keep
stirring. Add all seafood except the crab meat and carefully blend into
the sauce- gently stir in the crab.Serve over rice, noodles or puff
pastry shells. Garnish with some cooked shrimp or lobster pieces.
Sprinkle a little fresh chopped parsley over. This serves about 12 for
appetizers or 6 for entree.
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Spicy Shrimp and Peppers

1/2 lb to 1 lb of large shelled and deveined shrimp
1 green bell pepper cut into thin wedges and deseeded &cored
1 red bell pepper cut into thin wedges and deseeded &cored
1 small onion (optional)
oil
2 cups of cooked, cooled and separated white rice
Juice of 1/2 of a lemon
1 1/2 tablespoons of fresh thyme (remember ground is fine, but use less)
1 1/2 teaspoons of mustard (who cares what kind)
crushed hot red peppers ( You decide how much. The more the spicier)
1/2 teaspoon of sugar
1 Tablespoon of garlic, minced
1/4 cup of teriyaki or soy sauce
3/4 cup of water
1 Tablespoon butter or margarine
honey
paprika
salt and pepper

Turn the heat under a wok or skillet on at a medium high heat and add
enough oil to coat the pan without having a deep well of oil in the
bottom. Put in your bell peppers and add some of your seasonings. Stir
in your garlic, salt and pepper, and optional onion. Keep moving the pan
and stirring the peppers. Introduce the sugar to pan in parts not all at
once (sugar tends to take over a dish if not put in in stages), remember
to keep stirring. Next, add in the lemon juice and let it blend in.
After it's blended in add the shrimp and let them get coated by the
contents of the pan. Stir in the thyme. Once its fully incorporated
sprinkle in some paprika covering the shrimp, it adds a nice splash
color. Stir in the crushed hot red peppers. Add in the mustard and then
the margarine or butter. When the margarine melts and the mustard is
fully blended add in the soy sauce. You should have a small amount of
liquid in the wok now. Add in the water now, reduce the heat and let the
mixture simmer some but remember to keep stirring occasionally. Don't
let it reduce too much. When it starts to boil remove the shrimp and
peppers from the wok and keep warm. Now add the precooked rice to the
wok and let it soak up the liquid. Spoon out the rice and then spoon out
the shrimp right on top of it. For the final touch drizzle a little
honey over the food. Believe me, it tastes as appetizing as it looks,
try it.
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Killer Shrimp

1/4 cup butter
1 1/2 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 lemon, sliced w/peel
8 cloves garlic
1 fresh Anaheim chile, chopped
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon Tabasco sauce
1 pound shrimp, large

Mix sauce ingredients and place in a Ziploc bag; add shrimp and
refrigerate overnight, turning occasionally. Place in a shallow pan and
bake at 400F until just done, 10-15 minutes. If too thick, add broth or
wine to dilute.
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Hot Jonkanoo Shrimp

450 g (2 lbs) jumbo shrimp
10 ml (2 tsp) Walker's Wood Jonkanoo Hot Pepper Sauce or other hot sauce
15 ml (1 Tbsp.) red wine vinegar
50 g (2 oz) butter
Dash of salt to taste
3 cloves garlic minced
1 lemon cut into wedges
1 bunch fresh parsley chopped fine

In a large skillet melt butter over a low flame. Add garlic and cook
lightly. Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and
shrimp. Saute for about 1 minute. Remove and spread coated shrimp in a
flat ovenproof dish. Place under a hot grill until sizzling for about 3
minutes (do not overcook). Garnish with parsley and lemon wedges. Serve
immediately with rice. Serves 6.
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Steamed stuffed clams

Yield: 6 servings

18 cherrystone clams, cleaned
1/2 ts salt
1/2 lb pork, finely ground
1/4 cup fresh mushrooms, finely diced
1 tb soy sauce
1 tb Chablis
1 tb cornstarch
1 tb scallion, minced
1 tb ginger root, peeled and minced
1/2 ts sesame oil
1/2 ts salt

Place the clams into a large pot together with the salt and 1/2 cup of
water. Place over high heat and steam the clams for about 5 minutes,
shaking the pot frequently, just until the clams open.

Drain the clams. Remove clams from the shells, discarding any shells
that have not opened. Mince the clams. Rinse and dry 18 half shells. In
a mixing bowl, combine clams and all the remaining ingredients. Mix
well, and toss the mixture lightly against the inside of the bowl to
combine and compact it.

With a spoon dipped in cold water, stuff the reserved shells with this
mixture, mounding it and smoothing it. Arrange clams on a tray in a
steamer for 20 minutes.
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Baked Stuffed Clams

1 can minced clams (6oz?)
1/4 cup bread crumbs
1 tsp powdered garlic
1 tsp diced onion
1 tsp fresh chopped parsley
1/8 tsp salt
2 Tbsp olive oil
Parmesan cheese
clam shells

Saute garlic, onions, parsley and bread crumbs in oil about two minutes,
Remove when they start to brown, Add remainder and spoon into shells,
Sprinkle with cheese and bake in 370 oven for 25 to 30 minutes.
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Stuffed Mussels - Turkish

2 dozen large mussels
1/2 cup water
1/2 cup white wine
3 cloves garlic
Parsley
1/2 lemon, sliced
Olive oil
1 cup green onion, chopped
Clam juice
1 cup rice
1/2 cup pine nuts
1/2 cup currants
1 tablespoon allspice
Lemon for garnish

Scrub and debeard mussels and place in steamer with water, white wine, 2
cloves garlic, 4 sprigs parsley, and lemon. Steam 5 minutes. Reserve
juice. Remove meat, saving shells (do not dehinge). [I dehinged.]

In sauce pan saute 3 tablespoons olive oil, green onion then add
reserved juice plus enough clam juice to make 2 cups liquid and rice.
Simmer 20 minutes. Toss in pine nuts, currants, 3 tablespoons chopped
parsley, 1 minced garlic clove, chopped mussel meat, and allspice.

Stuff mixture into each shell, place in baking dish and drizzle with
olive oil.

Bake at 300 degrees F for 10 minutes. Garnish with lemon and parsley.
Serves 10 to 15 as appetizers. [Don't believe it for a second.]

Note: If mussels are large, break each into two half shells and stuff.
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Stuffed Quahogs (Chowder Clams)

This one is really down East as they'd say in Maine. Quahogs are what
New Englanders call chowder clams, that is, the often tough, roundish,
giant clams found at fish markets and, seasonally, in more enterprising
supermarkets. These clams tend to be tough if not prepared "properly" --
properly being used in chowder, or in a recipe like the following:

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. minced onion
2 tbsps. Worcestershire sauce
garlic salt to taste
1 dozen quahogs
paprika
parsley
bottled clam juice (optional)

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic
salt. Clean quahogs and put them through a meat grinder. Add to
stuffing. Moisten lightly with some liquid from the quahogs or with clam
juice -- but don't have mixture too wet. Fill shells and top with
parsley and paprika. Bake on cookie sheet at 350 degrees for 25 to 30
minutes. Serve as appetizer or on side of a meal based around a hearty
soup, stew, or chowder.
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Thai Shrimp Burritos

1/4 cup minced onion
2 Tbsp. minced shallot
2 Tbsp. vegetable oil
1/4 tsp. minced garlic
1/4 tsp. chili pepper flakes
1/2 cup canned coconut milk
1/2 cup chunky peanut butter
1/4 cup low-fat milk
1-1/2 small bay leaves
1-1/2 Tbsp. dark brown sugar
2 tsp. fresh lemon juice
2 tsp. fresh lime juice

Saute the minced onion and shallot in the vegetable oil for a few
minutes. Do not brown. Stir in all the other ingredients and simmer for
about 30 minutes to make a paste. Cool, then refrigerate until ready to
use. Mix thoroughly before using. Makes about 1-1/4 cups.

1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1-1/2 Tbsp. fish sauce
1 tsp. red pepper flakes
1/2 cup shredded carrots
2 Tbsp. shredded radish
1/4 cup unsalted roasted peanuts, chopped

Bring the sugar, water and vinegar to a boil. Stir in the fish sauce and
pepper flakes. Place the carrots, radish and peanuts in a small bowl and
pour the hot liquid over. Makes about 1 cup.

1/2 cup coarsely grated carrot
3 cups shredded green cabbage
1-1/2 tsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. vegetable oil

1 tsp. sesame oil
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
2 pinches chili pepper flakes
1 lb. peeled, uncooked shrimp, cut into lg. chunks
2 tsp. fish sauce
1/8 tsp. black pepper
1 cup mushrooms coarsely chopped in strips
1/4 cup canned coconut milk
8 large flour tortillas

Toss together the carrot, cabbage, vinegar, salt, pepper and 1 Tb.
vegetable oil. Cover tightly with plastic wrap and punch a hole in the
top. Microwave on high power for 5 minutes, until the vegetables wilt.
(Or saute.)

Meanwhile, heat the sesame oil and the remaining 1 Tb. vegetable oil in
a large skillet over high heat. Quickly saute the garlic, ginger and
pepper flakes for 1 minute. Add the other ingredients except the coconut
milk and tortillas and stir-fry for about a minute. Add the coconut milk
and continue cooking until most of the liquid has evaporated. Add the
cooked cabbage mixture and remove from the heat.

Spread about 1 Tb. of the peanut sauce on each tortilla and divide the
shrimp-vegetable filling among them. Fold or roll up. Place on a cookie
sheet, seam side down, and cover lightly with foil. Heat in a 325-degree
oven for about 7 minutes. To serve, spoon some dipping sauce over each.

Serves 8.
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VELVET SHRIMP

3 tbsp unsalted butter
1/2 cup finely chopped green onion tops
1 tbsp + 1 tsp Cajun Magic Seafood Magic, in all*
1/2 tsp minced garlic
1 lb medium to large shelled, deveined shrimp (save shells for stock!)
2 cup heavy cream, in all
2 tbsp Basic Seafood Stock**
1 cup (4 oz) shredded Muenster cheese

Hot cooked pasta - linguine or fettuccine works well

Melt butter in a 10" skillet over high heat. When it comes to a hard
sizzle, stir in green onions and 1 tbsp of the Seafood Magic. Cook about
1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring,
then add 1 cup of the cream and the remaining Seafood Magic. Stir and
scrape any browned bits off sides and bottom of skillet. Cook about 1
minutes and stir in remaining cream. Cook 1 minutes, or just until
shrimp are plump and pink; remove with slotted spoon. Set aside. Still
over high heat, whisk cream mixture often as it comes to a boil, then
whisk constantly. Cook whisking 2 or 3 minutes, then add stock and
cheese. Cook 1 minutes more or until cheese has melted. Return shrimp to
skillet. Stir to coat shrimp with sauce. Serve over pasta.

Makes 4 servings.

* You can usually get Paul Prudhomme's Magic Seasonings at large grocery
stores and specialty stores. Or you can order from his web site:
http://www.chefpaul.com/table.html This spice and the seafood stock are
what make this so good.

**BASIC SEAFOOD STOCK (This is very important to the flavor of the dish.
Freeze the unused portion and use in other seafood dishes.)

Shrimp shells
1 celery top, or equivalent chopped celery
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
Water to cover ingredients

Place all ingredients in a saucepan and cover with cold water. Turn heat
to high and bring to a boil. When liquid boils, reduce heat to low and
simmer about 30 min.

Strain, cool and refrigerate until ready to use.
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Sugar Cane Shrimp

1/2 cup sugar
1/2 cup water
1 cup olive oil
1 teaspoon chili oil
2 tablespoons lemon juice
2 teaspoons minced shallots
1 teaspoon minced garlic
3 tablespoons minced fresh dill
1 1/2 tablespoons minced parsley
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh basil
Dash of salt and ground red pepper
12 large shrimp, shelled and cleaned
4 sugar cane spears, 6 x 1/4 x 1/4 inch
8 oz firm tofu, drained
1 cup shredded daikon (white japanese radish)
1/4 cup chopped green onions

In a saucepan, bring the sugar and water to a boil, remove from heat.
Add oils, lemon juice, shallots, garlic, the herbs, and the seasonings.
Marinate shrimp in mixture for at least 1 hour. Using the sugar cane
spears, skewer 3 shrimp on each, reserve remaining marinade for the
dressing. Broil or saute, skewers until shrimp is done. Cut tofu into 8
cubes. Broil or saute, tofu until golden brown. Place 2 tofu cubes on
each plate, top with a shrimp skewer. Garnish with daikon and green
onions. Serve with Balsamic Vinaigrette. Makes 4 servings.

To make balsamic vinaigrette, combine 1/4 cup balsamic vinegar, 1/4 cup
olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1
teaspoon salt, 1/4 teaspoon sugar, and a dash of white pepper, mix well.
Add 1/2 cup of the reserved marinade. Serve over shrimp. Makes 1 cup.
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Cioppino 6

1 large onion, chopped
1 medium green pepper - chopped
1/2 cup celery, sliced
1 carrot, shreded
3 cloves of garlic, minced
3 tablespoons olive oil

2 1lb. cans of tomatoes
1 8oz can of tomato sauce
1 tsp basil leaf, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

1 lb fresh/frozen halibut steak (skin removed)(Or any firm white fish)
1 doz. clams or mussels in shells
1/2 lb. shrimp - cleaned and deveined
1/2 lb. scallops
1/2 cup dry white wine

In a heavy soup pot, saute onion, green pepper, celery,
carrot and garlic in olive oil until soft.

Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper.
Heat to boiling, reduce heat and simmer, uncovered, for 2 hours.
Remove and discard bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes

Place clams in pot and steam 5 - 10 minutes until the clams open
and the fish is flaky (or steam the clams in a separate and add
to the soup).

Serve in soup bowls, sprinkled with parsley, accompanied by
French or sourdough bread.

Note: I often take a heavy hand with the shrimp and scallops.
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Cioppino 3

1/4 c olive oil
1 large onion, chopped
3 cloves garlic, pressed
1/3 c chopped parsley
1 can (15 oz) tomato sauce
1 can (28 oz) tomatoes
1 c dry red wine
1 bay leaf
1 1/2 tsp. thyme, crumbled
1 tsp. basil, crumbled
1/2 tsp. oregano, crumbled
12 clams in shell, scrubbed
1 lb large shrimp (under 30 per lb), shelled and deveined
1 cooked large Dungeness crab, cleaned and cracked
1 lb white fish (such as sea bass)
Pinch of cayenne pepper

In a large kettle, saute the onions and garlic in olive oil until the
onions are soft (about 5 minutes). Add the parsley, tomato sauce,
tomatoes (break up with a spoon) and their liquid, wine, and spices.
Bring to a boil. Reduce heat, partially cover, and simmer for 30
minutes. Add the clams and simmer 10 minutes. Add the white fish, shrimp
and crab and simmer 20 minutes more. Serve in large soup bowls. Makes 3
large servings.
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CIOPPINO (FISH STEW) 7

1/4 c. olive oil
2 T butter
2 onions, chopped
20 fresh mushrooms, sliced
(1) one lb. 12 oz can of tomatoes with basil seasoning
(1) 6 oz can tomato paste
1/2 c. chopped green pepper
1 tsp basil
1/2 tsp oregano
1/2 c. fresh lemon juice
2 c. red wine or use Clamato
1 1/2 -2 lbs. fresh fish: snapper, bass, or halibut (a nice, firm bodied white fish)
1/2 lb. scallops
24 shrimp
2 c. crabmeat
12 clams

Heat oil & butter, add onion & garlic, saute 5 minutes. Add mushrooms
and saute 5 minutes more. Add tomatoes, tomato paste, green pepper,
basil, oregano, lemon juice & wine; simmer 1 hr. (This can be made ahead
of time). About 25 minutes before serving, add fish and cook 20 minutes.
Add scallops, shrimp, crab & clams.

Serve with garlic bread & a dry red wine.
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LAYERED CIOPPINO 8

2 cans (26 oz each) tomatoes
1 can (8 oz) tomato paste
1 cup dry white wine
1/4 cup olive oil
2 teaspoons pepper
1 quart (about 10 oz) coarsely chopped Swiss chard
2 large (about 1 lb total) red bell peppers, stemmed, seeded, and
chopped
1/2 cup chopped parsley
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
2 tablespoons each chopped fresh marjoram leaves, rosemary leaves, thyme
leaves, and sage leaves or 2 teaspoons of each dried herb
3 dozen small hard shelled clams suitable for steaming
3 dozen extra jumbo (about 2 lb total, 16 to 20 per lb.) shrimp
2 large (about 2 lb each) cooked Dungeness crab, cleaned and cracked
2 pounds firm white flesh fish such as rockfish, rinsed and cut into
2-inch chunks
Salt

In a large bowl, coarsely mash tomatoes. Stir in tomato paste, wine,
oil, pepper, chard, bell pepper, parsley, basil, marjoram, rosemary,
thyme, and sage. Scrub clams. Discard gaping ones that won't start to
close when touched; they're dead. To devein shrimp, insert tip of a
slender skewer under vein between segments of shell along back and
gently pull up. Repeat on each shrimp; rinse well. Arrange clams in the
bottom of a heavy 12- to 14- quart pan. Spoon 1/4 of the tomato mixture
over clams. Layer shrimp, 1/4 tomato mixture, crab, 1/4 tomato mixture,
fish, and remaining tomato mixture (12-qt. pan may be full to rim).
cover tightly and bring to a boil over high heat, 10 to 20 minutes.
Simmer gently until fish is opaque but still moist looking in thickest
part (cut to test), 15 to 20 minutes. Ladle into wide bowls; dig deep to
scoop from each layer. Add salt to taste. Serves 12.

Flavor options. To tomato mixture, add 2 to 4 (2- inch long) fresh red
chilies, stemmed, seeded, and minced and 1 cup chopped onion or green
onion. Replace fish chunks with 2 pounds sea scallops, rinsed and
drained.
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Coconut Beer Shrimp 2

       1 T  Red pepper, ground
       1 t  Salt (optional)
1 1/2 t  Sweet paprika
1 1/2 t  Black pepper
1 1/4 t  Garlic powder
   3/4 t  Onion powder
   3/4 t  Thyme
   3/4 t  Oregano

       1 lb Orange marmalade -or apricot jam -(use an entire jar)
       5 T  Brown mustard
       5 T  Horseradish
       2    Eggs
1 3/4 c  Flour
   3/4 c  Beer
      1 T  Baking powder
   48 md Shrimp (peeled),with tails
     3 c  Coconut (unsweetened),grated

Combine the seasoning mix together in a bowl. Stir the dipping sauce
ingredients together in a second bowl. Have this ready at the table when
the shrimp are done.

Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour,
the beer and the baking powder, and place this in a third bowl.

Combine the remaining flour with another 2 t of the seasoning mix.

Coat each shrimp with the remaining seasoning mix, then in the flour
mixture, then in the batter, then in the coconut. Deep-fry the shrimp
for about 1 minute and drain on paper towels.

NOTES:

* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef
Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very
caloric.

* Don't put too much batter on or it will overwhelm the poor shrimp. The
dipping sauce is great for other things as well.

Difficulty: easy if you can deep-fry. Time: 15 minutes preparation, 15
minutes cooking. Precision: Measure batter, improvise with spices and
dipping sauce.

Coconut Marinade

1/4 c  Creamed coconut
1/3 c  Hot water
1 sm Onion
1    Clove garlic
2    Small, fresh, red chiles
1/2 ts Grated lemon zest
Salt and pepper(to taste)

Dissolve coconut in hot water, put into blender with remaining
ingredients and pulse until well blended. Marinate peeled,
deveined(opt.), large shrimp in this for at least 30 mins. Skewer shrimp
and grill over med. flame for about 5 to 6 mins. Turn frequently and
baste with marinade.
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Shrimp Caribbean W/ Horseradish Marmalade Sauce

1 1/2 c  Flour
1 ts Salt
1/4 ts White Pepper
2    Egg Yolks, beaten
3/4 c  Flat Beer
1 tb Dark Rum
24 lg Shrimp (10-12 lb)
1 c  Coconut, sweetened
Oil for frying

1 c  Orange Marmalade
1/4 c  Prepared horseradish

This is similar to the shrimp served at Outback Steakhouse.

Hawk's Bay Shrimp Mix the flour, salt, pepper and egg yolks in a bowl.
Gradually add the beer and rum, stirring to thoroughly blend all
ingredients. Cover and allow the batter to rest in the refrigerator for
1 to 2 hours. Shell the shrimp and devein them by making a slit along
the back or outside of the shrimp, lifting out the black vein and
discarding it. Rinse, pat dry, and dip the shrimp in batter. Roll the
shrimp in coconut flakes. Heat oil in pan for frying, to 350 F degrees.
Slip one shrimp at a time into the oil, cooking only 3 or 4 shrimp at a
time. Fry 1 to 2 minutes, or until golden brown. Drain on paper towels.
Serve with toothpicks and dipping sauce.

Horseradish Dipping Sauce Mix marmalade and horseradish together and
place in a serving or dipping bowl.
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Coconut Beer Shrimp 3

Yield: 12 Appetizers

1 tb Red pepper, ground
1 ts Salt (optional)
1 1/2 ts Sweet paprika
1 1/2 ts Black pepper
1 1/4 ts Garlic powder
3/4 ts Onion powder
3/4 ts Thyme
3/4 ts Oregano

1 lb Orange marmalade or apricot jam (use an entire jar)
5 tb Brown mustard
5 tb Horseradish

2 Eggs
1 3/4 c  Flour
3/4 c  Beer
1 tb Baking powder
48 md Shrimp (peeled), with tails
3 c  Coconut (unsweetened), grated

Combine the seasoning mix together in a bowl. Stir the dipping sauce
ingredients together in a second bowl. Have this ready at the table when
the shrimp are done. Mix together about 2 tsp of the seasoning mix,
about 1 1/4 cups of flour, the beer and the baking powder, and place
this in a third bowl. Combine the remaining flour with another 2 tsp of
the seasoning mix. Coat each shrimp with the remaining seasoning mix,
then in the flour mixture, then in the batter, then in the coconut.
Deep-fry the shrimp for about 1 minute and drain on paper towels.
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Coconut Lobster

Meat of 4 medium-sized cooked lobsters, shelled and cut into chunks
1/2 cup milk
1 cup cream of coconut
1 small onion, finely chopped
2 scallions, finely chopped
2 springs thyme
2 tablespoons curry powder
Salt and freshly ground white or black pepper to taste
Dash cayenne pepper
1/2 cup freshly grated Parmesan cheese
Fresh lime or lemon wedges

Preheat oven to 400. mix the milk and coconut cream together. Heat in a
large saucepan over moderate heat. Add the onion, scallions, thyme, and
curry powder. Stir and cook for about 5 min. Add the lobster chunks,
salt, pepper and cayenne. Cook slowly for 7-8 min. so that all flavors
are well blended. Remove to a baking dish and sprinkle with grated
cheese. Bake for about 15 min. or until lobster is browned. Serve with
lime or lemon wedges. Serve in the lobster shells. Serves 4
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Caribbean Coconut Shrimp

1 lb shrimp - peeled and deveined

Batter:
3/4 cup flour
1 egg
1/2 Tbsp baking powder
1/2 cup beer

Coating:
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chilis)
1/2 Tbsp paprika
1 Tbsp garlic powder (not garlic salt!)
1/2 tsp dried thyme
1/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry. Allow to drain on paper towel.

Serve with various dips: such as honey, soy sauce and tobasco; honey and
mustard or marmalade and ginger.
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Coconut Shrimp with Orange Mustard Sauce 2

1 1/4 pounds unpeeled large shrimp
1 1/3 cups all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1 1/4 cups beer
2 cups shredded coconut
Vegetable oil

Peel and devein the shrimp leaving the tails intact. Combine flour,
salt, pepper and paprika in a medium bowl, stirring well. Make a well in
center of the flour mixture. Gradually add beer stirring until batter is
smooth. Dip shrimp in batter then dredge in the coconut. Fry shrimp in
hot oil until lightly browned. Drain in paper towels.
 

Orange Mustard Sauce

1/4 cup plus 2 Tbsp. orange marmalade
1/4 cup plus 2 Tbsp. orange juice
2 Tbsp Dijon mustard

Combine marmalade, juice and mustard in a small bowl, stirring
well.  Makes 1 cup.
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CONCH FRITTERS WITH MUSTARD SAUCE

1 pound conch or abalone
2 red peppers
2 green peppers
2 large sweet onions
1 tablespoon cayenne
2 teaspoons Old Bay Seasoning
1 egg
2 1/2 cups self-rising flour
oil for frying

Rinse the conch and remove and discard the orange fin and the foot. For
abalone, clean as usual and cut into 1/2 inch pieces. Chop the meat in
the container of a food processor. Chop peppers and onions fine by hand,
so that there will be crunchy pieces in the fritters.
Place the chopped meat and veggies in a bowl, add the seasoning, egg,
and mix in the flour. Roll into balls around 1 1/4 inches in diameter.
Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a few
seconds before adding the next. Fry only 5 at a time, removing and
adding as they are cooked. (Cooking so few fritters at a time means that
the oil is kept at a constant temperature, rather than dropping a few
degrees each time more food is added. this keeps the fritters crunchy
rather than oil-logged.) Fry for 5 minutes, or until golden and light.
Drain and serve with the mustard sauce. Makes around 30 fritters (10
servings).

MUSTARD SAUCE

3 tablespoons mayonnaise (or plain yogurt)
1 tablespoon mustard (Dijon works well)
1 teaspoon fresh lemon juice
sea salt and freshly ground black pepper to taste

Mix all of the ingredients together and taste for seasoning. Add salt
and pepper to taste. Makes about 1/4 cup of sauce.

(I anticipate a problem with the Old Bay Seasoning. I'll try to find out
what's in it.)
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CONCH  FRITTERS 2

1 lb conch meat
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
1 egg
1/3 cup self rising cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 cup buttermilk
1/4 tsp Tabasco

Put conch through food grinder or food processor. Process with onion,
celery, red and green pepper and mix with conch, adding salt and egg.
Mix well.

Mix together cornmeal, flour and baking powder. Add conch mixture.
Mixture should be thick. Add buttermilk and Tabasco. Drop by heaping
tablespoon into deep oil until light brown. Drain.

Serve with Grey Poupon mustard, mayonnaise and lime juice.
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Conch Fritters 3

1 cup conch (approx 1/2 lb, usually about 3 pieces of conch)
1 yellow bell pepper (1 cup)
1 medium onion (1 cup)
1 big garlic clove (1 tablespoon)
2 eggs
2 Tbsp Key lime juice
2 Tbsp tomato paste
1 cup flour
2 Tbsp baking powder
milk

1 Tbsp thyme
1 Tbsp parsley
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp habanero sauce
3/4 Tbsp salt, optional
1/2 Tbsp basil
1/2 Tbsp cumin powder
1/2 tsp black pepper

Pound conch with a rolling pin until it has flattened out (especially
the thick and hard foot), then dice into small pieces. Mix in lime juice
and tomato paste with conch in small bowl. In separate large bowl, dice
pepper, onion and garlic. Mix in spices. Mix in conch mixture. Mix in
flour, baking powder and eggs.

The mixture should be fairly thick, if you take spoon of it and turn it
upside down it should stick there for a few seconds. If too thin, add
more flour. If too thick, add a little milk. You could also substitute a
little beer for the milk if you like.rec

Get a couple of plates with napkins or paper towels handy, as well as a
tablespoon, a teaspoon, a fork, and a metal device for scooping stuff
out of hot oil.

Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a
few minutes. Oil should be ready after 7 or 8 minutes, don't heat too
fast or oil and fritters will burn.

Scoop up 1 tablespoon of fritter mixture, scrape it into oil with
teaspoon. Let cook for about 2 minutes, then roll it over with fork
(they float) and let cook on other side for about 2 minutes or until
lightly browned. Scoop out with scooper and let drain on napkin plate.
Let cool a bit and then taste. Carefully adjust seasonings in remainder
of batter to taste. Repeat this procedure of making one fritter until
you have the spices just right. The recipe may seem like a lot of
spices, but they lose their strength when mixed with all that stuff and
cooked.

Serve with lemon or lime wedges, some more habenero sauce, and plenty of
cold beverages.
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Conch stew (Galinia)

This is a Conch stew recipe but you can use chicken, lobster, or shrimp
in its place. This a typical dish of the Netherlands Antilles (Bonaire,
Curacao, Aruba, St. Maartan, Saba, Stacia)

SERVES 6

Clean, peel and pound well
2 lbs of conch meat
Then rub it with:
1/2 cup white wine vinegar
Cut the conch into bite size pieces and hold on the side.
Saute in three tablespoons of butter:
1 onion, finely chopped
1green pepper, finely chopped
Add:
2 tomatoes, peeled and chopped
2 chicken bouillon cubes disolved in 1/2 cup of water
Dash of Tabasco sauce or minced hot pepper
1 Tbs. Maggi seasoning
Simmer the stew about 20 minutes.  Add conch, cover and continue to cook
until meat is tender, about 10 minutes.
Season to taste.
Tastes even better on day 2
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Corn Bread Fried Oysters

Use these as a garnish for the Red Snapper with Tomatillo-Serrano Chile
Vinaigrette.

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups milk
1/4 cup melted bacon fat or butter
1 tablespoon baking powder
1/2 teaspoon salt
3 cups peanut oil, for deep-frying
36 freshly shucked oysters
Lemon wedges, as accompaniment

In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat,
baking powder and salt. Stir until the batter is smooth.

In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each
oyster in the cornmeal batter and fry in batches until golden brown,
about 1 minute. Remove the oysters with a slotted spoon and drain on
paper towels. Serve with lemon wedges.
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Curried Mussels

Yield: 8 servings

96 mussels, scrubbed clean and beards removed
1/4 cup dry white wine
1 Tbsp curry powder
1 Tbsp finely minced garlic
1 cup chopped tomatoes, Peeled and seeded
1/2 Tbsp chopped fresh dill, or 1/4 tsp dried
1/2 cup whipping cream
salt

Combine mussels, wine, curry powder, garlic and tomatoes in 3-quart pan.
Cover and bring to boil over high heat. (If using dried dill, add it
now.) Uncover, add cream and continue to boil until mussels open, about
5 minutes or more, depending on size of mussels. Discard any unopened
mussels. Season to taste with salt (and fresh dill, if using). Arrange
mussels in bowls and pour in broth.
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EASY CRAB IMPERIAL

1 pound crabmeat, shells removed
1 green pepper, diced
2 tbs margarine or butter
1/4 cup milk
1 tsp flour
1 tsp Old Bay seasoning (or any crab boil or seafood seasoning)
1 tbs yellow mustard (I like Dijon)
1 tbs mayonnaise
1 egg, beaten
3 tbs mayonnaise
Paprika

Saute green pepper in butter in large skillet. Dissolve flour in milk
and add to the pepper. Stir over low heat until a thick paste is formed;
set aside. Place crabmeat in a bowl and add seafood seasoning, mustard,
1 tbs mayonnaise, green pepper sauce and blend. Place mixture into small
casserole dish. In another bowl, beat the egg and 3 tbs mayonnaise and
spoon this over crabmeat mixture. Sprinkle with paprika. Bake at 350
degrees for 20 minutes.
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Crabmeat Au Gratin

1        stalk celery (chopped)
1        onion (chopped)
1/4 lb.  margarine
1/2 cup  flour
1 can    evaporated milk (13oz)
2        egg yolks (broken and stirred)
1 tsp.   salt
1/2 tsp. cayenne pepper
1 lb.    crabmeat
1/2 cup  grated cheese

Saute onion and celery in margarine until tender. Add flour, slowly add
evaporated milk. Cook until thickened. Add salt, pepper, and egg yolks.
Stir well. Add crabmeat, stir. Pour into casserole dish, top with cheese
and bake at 325 degrees for 25 minutes.

Serves 4-6 moderately hungry adults.

Note: One pound of shrimp may also be added if desired. Saute pealed
shrimp with onions and celery until shrimp is nearly done. (Baking later
will complete cooking of the shrimp.) All other directions remain
unchanged.
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Crabmeat Au Gratin 2

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/3 cups milk
1/2 teaspoon salt
1/8 teaspoon white pepper
12 ounces frozen crabmeat, thawed and drained
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup soft breadcrumbs
1/4 teaspoon paprika
hot cooked rice

Melt butter in heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook
over medium heat, stirring constantly, until thickened and bubbly. Stir
in salt and pepper; stir in crabmeat. Spoon seafood mix into lightly
greased 1 1/2 quart casserole. Bake at 350F for 15 minutes. Combine
cheeses, bread crumbs, and paprika, stirring well. Sprinkle over
crabmeat mix, and bake an additional 3 minutes or until cheeses melt.
Serve over rice.

Microwave Directions: Place butter in a 1-quart glass measure. Microwave
at HIGH for 45 seconds or until melted. Add flour, stirring until
smooth. Gradually add milk, stirring well. Microwave at HIGH for 4 to 5
minutes or until thickened and bubbly, stirring after 2 minutes, then at
1-minute intervals. Stir in salt and pepper; stir in crabmeat. Spoon
seafood mixture into a lightly greased 1 1/2 quart casserole. Microwave
at HIGH for 4 to 5 minutes or until thoroughly heated. Combine cheeses,
breadcrumbs, and paprika, stirring well. Sprinkle over crabmeat mixture;
cover and let stand 2 minutes or until cheese melt. Serve over rice.
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Crab and Shrimp au Gratin

1/2 pound crab meat
2 pounds shrimp, steamed, shelled, and deveined
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons dry sherry
1 teaspoon onion flakes
1 teaspoon parsley flakes
salt and pepper to taste
1 cup medium sharp cheese, grated

Melt butter over low flame. Add flour to form a paste. Slowly stir in
milk to make white sauce. Combine remaining ingredients, except cheese,
shrimp, and crab meat, and add to white sauce. Fold in shrimp and crab
meat. Pour into a casserole dish, top with cheese and bake at 350
degrees for 25 minutes.
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DEVILED CRAB

from: Reader's digest

2 tablespoons unsalted margarine
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat,bits of shell and
cartilage removed
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
lemon peel (optional)

Preheat broiler. In medium-size heavy saucepan, melt 1 tablespoon of the
margarine over moderate heat. Add the green onions and celery and cook
until just tender,-about 5 minutes. Blend in the flour and cook 3
minutes more. Add the milk and cook, stirring constantly, until the
mixture is thick and smooth, about 5 minutes. Remove from the heat and
blend in the mustardm lemon juice, and cayenne pepper. Stir in the crab
meat and parsley, set aside. Melt the remaining margarine in a small
saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop
shells or individual baking dishes or muffin holders. Sprinkle with
equal amounts of the crumb mixture. Broil 7-9 iches from the heat until
browned, about 3-4 minutes. Garnish with strips of lemon peel, if
desired. serves 4
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Hot Deviled Crab

1/2 cup onion finely chopped
1/4 cup green bell pepper finely chopped
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups half and half
2 eggs yolk slightly beaten
dash cayenne pepper
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon mustard prepared
1 tablespoon chive finely chopped
2 7-1/2-ounce cans crab meat drained, flaked and cartilage removed
1 cup bread crumb soft
3 tablespoons butter or margarine, melted

Heat oven to 375. Saute onion and green pepper in 3 tablespoons butter
or margarine until tender. Add flour and mix until smooth. Stir in
half-and-half gradually. Cook over medium heat, stirring constantly
until sauce thickens. In small bowl, stir a small amount of the hot
sauce into egg yolks. Add to remaining sauce in pan and heat for 2 or 3
minutes, stirring constantly. Remove from heat and add cayenne, salt,
Worcestershire, mustard and chives. Mix well. Stir in crab meat.

Spoon crab mixture into 8 buttered ramekins, custard cups or shells.
Combine bread crumbs and 3 tablespoons melted butter or margarine and
sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs are
golden brown and mixture is bubbly.
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Devil's Shrimp

1/4 cup unsalted butter
1/4 cup olive oil
6 large or 12 small cloves garlic, finely minced
2 pounds medium shrimp, shelled, deveined, tails left on
2 tbl caribe (crushed Northern New Mexico red chile)
1 tsp salt (or to taste)
1/2 cup freshly grated Parmesan cheese

Melt butter in oil in a large, heavy skillet. When butter is melted and
hot, add garlic and sizzle, reducing heat before garlic starts to brown.
Add shrimp and sprinkle with half each of caribe and salt; cook about 3
minutes or until shrimp barely begins to turn pink on bottom. Then turn
shrimp over, sprinkle with remaining caribe and salt and cook 2 to 3
minutes longer or until shrimp are pink but still juicy. Taste and
adjust seasonings. Sprinkle with cheese; let stand until cheese starts
to melt, then serve at once, on warmed plates. Makes 4 servings.
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Drunken Shrimp

jumbo prawns, shelled
1 shot tequila
1 jalapeno Pepper, chopped
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh cilantro
fresh lime juice
salt and pepper to taste

Marinate the shrimp in the remaining ingredients briefly. Grill
until done.  If cooked in a wok or skillet, add some of the marinade
at the last minute to deglaze the pan. Serve with steamed rice.
Chili Garlic Paste may be substituted for the fresh and jalapeno
pepper.
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SEAFOOD CASSEROLE

2-3 cups fish/shellfish (we used perch, tiger shrimp, bay scallops,and mussels)
1/2 stick butter (4 tbls)
1/4-1/3 cup dry sherry or Madeira
2 cups sliced veggies (we used mushrooms, carrots, and scallions)
3 egg yolks
1 cup heavy or whipping cream
1.5 cup shredded cheese (something sharp like cheddar, monterey jack,or swiss)
bread crumbs

If you have big pieces of fish, cut them into little pieces of fish.
Sautee all your fish and shellfish in half of the butter. When the fish
is done (opaque and solid), lower the heat and add the sherry. Cook for
a little longer (2-3 minutes) and then transfer to a skillet or glass
baking dish. Sautee the vegetables in the rest of the butter and then
put them in the skillet too. Mix the egg yolks and cream together in a
bowl large enough to hold twice their volume. (The reason will soon
become apparent.) Now you want to mix this egg/cream stuff into the fish
and veggies, but if you just mix it together, the heat will curdle the
eggs. So here's what you do: take some of the liquid from the
fish'n'veggies and mix it into the eggs and cream. Take a little more
and do the same. Keep gradually adding liquid until you have about equal
proportions of fish juice and egg cream. (sounds delicious, eh?) This
will raise the temperature of the eggs slowly enough to avoid cooking
them. Now mix that stuff back into the skillet. Add the shredded cheese
and mix it around. Cover the whole thing with a layer of bread crumbs
about 1/8th inch thick or so. Bake it at 350 for 20 minutes or so, or
until the bread crumbs are browned and the whole thing is bubbling. Take
it out and let it set for a while to cool. Then (voila!) you have a
seafood casserole to knock the collective socks off your kith and kin.
Share and enjoy.
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San Francisco Seasoned Shrimp

1 pound large shrimp
1 onion, sliced in rings
3 tablespoons pimento
2 tablespoons lemon juice
1 lemon, cut in wedges
1/4 cup olives, sliced
3 tablespoons olive oil
black pepper and salt to taste

Mix lemon juice, salt, pepper, and olive oil together. Set aside. Cook
and shell shrimp. Set inside the lemon juice mixture to marinade. Let it
sit for at least 2 to 3 hours. If you have time, soak it overnight in
refrigerator. Place shrimp in bowl serve with onion, pimento and olives.
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Stir-Fried Spicy Lobster

Yield: 8 servings

8 oz Soy sauce
20 oz Unsalted butter
20 oz Angel hair pasta; cooked
4 oz Sesame oil
4 oz Hot chili oil
8    1 lb. lobsters -blanched and chopped
2 bn Scallions; thinly sliced
2    Red peppers; diced small -seeds & membranes removed
2    Yellow peppers; diced small -seeds & membranes removed
8 oz Oyster mushrooms -cleaned and sliced
8 oz Shiitake mushrooms -cleaned and sliced

After blanching the lobsters, remove all meat from the shells. Chop the
meat and reserve all the head shells, legs, and tail pieces.

Bring soy sauce to a boil, add butter in chunks, and stir until all is
incorporated. Set aside. Cook angel hair pasta in boiling salted water
until al dente.

Combine sesame oil with hot pepper oil (approximately 1 oz. total per
portion based on the desired hotness). Stir-fry lobsters in oils after
coming up to smoke stage. Add scallions, peppers and mushrooms. Cook
until al dente.

Add angel hair pasta and soy butter to mixture; toss everything
together. Place on center of each plate. Arrange hot lobster shells on
plates to appear as a whole lobster presentation.
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Stone Crab Cobbler

8 large stone-crab claws
2 tablespoons olive oil
2 large shallots, diced
4 medium tomatillos, diced
1 cup fresh corn
1 large Anaheim chile, diced
1 tablespoon coriander
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon curry powder
3 tablespoons rum
3/4 cup coconut milk
1 teaspoon salt

1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons baking powder
3 tablespoons butter
1 tablespoon key lime zest
1/2 cup coconut milk

Freshly grated flesh of one whole coconut 3 cups boiling water

Combine the grated coconut and boiling water in a blender and puree for
2 minutes. Let the mixture stand for 15 minutes. Strain through a
colander lined with cheesecloth. Twist the cheesecloth to extract as
much liquid as possible. This is the coconut milk, you may freeze any
extra.

To prepare the stone-crab mixture: Crack the stone-crab claws and remove
all the meat from the shell and cartilage. In a medium saucepan, warm
the olive oil and add the shallots until they turn translucent. Add the
tomatillos, corn and Anaheim chile. Flavor with the coriander, ginger,
curry, rum and 3/4 cup coconut milk. Add the crab meat. Simmer for 3
minutes and season with salt.

To prepare the cobbler top: In a stainless-steel bowl, mix the flour,
salt, sugar, and baking powder. Stir in the softened butter until the
mixture has a sandy consistency. Add the lime zest and coconut milk and
stir until the batter binds together.

To bake the cobbler: Place the crab mixture in an oven dish. Top with
dollops of the cobbler topping. Bake in a 350F oven for 10 minutes or
until the top is well browned. Serve immediately.
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PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE

Crabcakes

1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil

Combine egg, mayo, seasoning. Add crabmeat and enough breadcrumbs to
absorb excess moisture (it is important not to add too much). Stir
carefully to blend. Mixture should be firm to hold together. Form 6
patties and place on wax-paper, uncovered, for 15 or 20 minutes to dry
slightly. Heat oil in large skillet and saute over medium heat until
golden brown. Turn and brown on second side. Serve with sauce.

Sauce:

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

Place seeded, deveined pepper sections under the broiler until charred
black. Discard skin. Dice pepper small and set aside. Heat 1 T butter
over medium heat. Saute mushrooms, shallots and thyme for about 2 mins.
Add wine, vinegar and stock, cook over high heat until liquids reduce by
1/2. ~10 mins. Add cream, reduce again by 1/2. ~5 mins. Over low heat,
whisk in rest of butter, piece by piece, to make emulsion. Strain &
seasono sauce to taste with lemon juice, salt & pepper. Fold in diced
pepper. Serve warm.
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Crab Cakes w/ Caper Sauce

Blend in food processor:

1 sm. onion
1 tsp. dry mustard
2 T. mayo
1 egg
2 T whipping cream
6 saltines
crab, fake is okay too.
pepper
salt
dash hot sauce

Mold into patties and cook in hot oil in pan until slightly brown on both
sides.

Sauce:

Blend in food processor:

green onions
celery leaves
dry mustard
1/2 red pepper
2 slices lemon zest

Add:

2 T mayo
1 T horseradish
1 tsp capers

Serve room temperature with crab cakes.
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Parker House Crab Cakes

Makes 8 crab cakes

16 ounces lump crab meat
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
2 shallots, diced
1 clove garlic, diced
1 Tbs fresh basil, chopped
1 Tbs fresh parsley, chopped
2 cups cracker crumbs, unsalted
1 pint heavy cream
2 whole eggs, blended
Flour
Olive oil
 

Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set
aside and cool. In a mixing bowl, add crab meat, parsley, basil, sauteed
onions, peppers, shallots and garlic. Mix thoroughly. Add cream and
about 1 cup of cracker crumbs. The mixture should be stiff enough to
shape. Adjust seasoning with salt and pepper. Shape crab mixture into
oval cakes. Dip into flour, then egg mixture, then remaining cracker
crumbs. Shake off excess cracker crumbs. Refrigerate for 1 hour. Heat 2
Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present
2 cakes per person.
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Maryland crab cakes 2

Yield: 4 servings

1 pound lump crab meat
1/2 cup calorie-reduced mayonnaise
2 egg whites, lightly beaten
2 teaspoons fresh lemon juice
Dash Tabasco, or to taste
Dash cayenne pepper, or to taste
1/2 teaspoon seafoods seasoning, such as Old Bay
2 tablespoons finely chopped fresh parsley
 

Pick through crab and discard any pieces of cartilage.

Combine all remaining ingredients and mix well. Add crab and again mix
well. Form into four 5-ounce cakes, about 1/2 cup each, and place on a
baking sheet that has been sprayed with a non-stick vegetable coating.
Cover with plastic wrap and refrigerate for at least 1 hour.

To cook, place crab cakes under a hot broiler until the tops are a
golden brown, 3 to 5 minutes. Serve immediately.
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CRAB CAKES WITH CILANTRO BUTTER

Yield: 8 servings

Crab cakes:
1/2 cup olive oil
1/2 each, finely diced: red bell pepper, green bell pepper
1 pound best-quality lump crab meat
2 large eggs, beaten
About 1 1/2 cups coarse ground homemade bread crumbs
Salt, freshly ground pepper

Cilantro butter sauce:
1 cup dry white wine
1 shallot, minced
1 cup whipping cream
1 cup (2 sticks) unsalted butter, softened
1/2 cup chopped fresh cilantro

Garnish:
Chopped tomato
Cilantro sprigs

Heat 1/4 cup of the oil in a large skillet; cook red and green peppers
in the oil until tender, 3 to 4 minutes. Remove from skillet with a
slotted spoon. Cool.

Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands,
shape crab mixture into 8 equal-size cakes. Place on a wax paper-lined
plate and chill up to several hours.

Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.
Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab cakes
in a single layer. Cook until nicely browned on bottom, about 2 minutes.
Carefully turn cakes over and then place in oven. Bake until golden on
all sides, 10 to 12 minutes.

Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced
by about half. Working over very low heat, whisk in the butter, 1
tablespoon at a time, until sauce is light and thick. Do not allow sauce
to boil at any time or it will separate. Strain sauce through a fine
wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper.
Keep warm by covering tightly with plastic wrap and then placing bowl in
a pan of warm water.

To serve, pour a few tablespoons of the sauce onto a warm serving plate.
Top with a crab cake. Garnish with chopped tomato and cilantro sprig.
Serve immediately.
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Crab Cakes 4

1 pound backfin crab meat
1 egg
1 cup mayonnaise
1/3 cup cracker meal (I finely chop saltine crackers)
1 lemon

Check crab meat and make sure all shell is removed. Beat egg and add
mayonnaise. Mix well. Add crab meat and toss lightly. Add a little
cracker meal and shape into cakes. Pat cakes in cracker meal. Broil or
pan fry. Serve with slices of lemon.
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Crab Cakes Supreme

2 slices white bread
1 cup water
1 pound backfin crab meat
2 T prepared mustard
1 T mayonnaise
1 egg, well beaten
1 medium onion, chopped
Paprika, salt and pepper to taste

Soak bread in water. Drain and squeeze dry. Mix with crab meat. Add remaining
ingredients. Make into oval-shaped cakes about 1/2-inch thick. Fry in
vegetable oil in a skillet or broil. Sprinkle with paprika, salt and pepper
while cooking. Drain on paper towels and serve hot. Serves 5.
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Maryland Crab Cake 1

1 tbs. butter
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
16 ounces crab meat
1/2 cup dry, unseasoned bread crumbs
1 tbs. Dijon-style mustard
1 tsp. Worcestershire sauce
1 garlic clove, minced
dash hot pepper sauce or to taste
1/8 tsp. white pepper
2 egg whites, beaten until frothy

Melt butter in a skillet and saute green onions and parsley over
medium-high heat for 3 minutes, stirring often. Reduce heat to low and
add remaining ingredients, except egg whites, and cook about 3 minutes
longer, stirring gently to keep mixture light. Remove from heat, cool a
bit, then gently fold in beaten egg whites. Lightly shape the mixture
into 6 cakes. Cakes can then either be sauted or broiled, about 5
minutes each side or until browned.
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CRAB CAKES 6

1 lb. crab meat
1 tsp. Old Bay Seasoning
1/4 tsp. salt
1 tblsp. mayonnaise
1 tblsp. Worcestershire sauce
1 tblsp. chopped parsley
1 tblsp. baking powder
1 egg beaten
2 slices bread with crust removed

Break bread in small pieces and moisten with milk.  Mix ingredients,
shape into cakes.  Fry quickly 'til brown.
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Madeleine's Crabcakes

Yield: 6 servings

1/2 lb Large deep sea scallops
1    Egg white
1 t  Salt
20    Turns of pepper from the mill
1/2 t  Pulverized crab boil (or any peppery crab spice)
2 T  Very soft butter
1/4 c  Heavy cream (or more)
3/4 lb Picked over backfin crabmeat
Cornflour
Clarified butter or oil

Put scallops, egg white, salt, pepper and crab spice in food processor.
Process 30 seconds. Add butter and process again until well mixed. Cool
2 hours. Add cream, then empty into bowl. Fold in crabmeat and shape
into cakes.

Flour crabcakes in cornflour and fry in butter or oil for about 2 to 3
minutes or until brown and crusty. Turn and fry for about 2 to 3 minutes
or until brown and crusty on other side. Season with salt and pepper.
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The Sea Grill's Oven-Baked Crab Cakes

5 c  Cornflakes
1/2 c  Mayonnaise
2 T  Dijon mustard
2 t  Old Bay seasoning
1/8 t  Cayenne
2 lg Egg yolks
2 lb Jumbo lump crab meat; picked over
1/4 c  (1 stick) unsalted butter; softened
Tartar sauce

In a food processor, pulse cornflakes until ground coarse and spread in
a shallow baking pan. In a large bowl, whisk together mayonnaise,
mustard, Old Bay seasoning, cayenne, and yolks and add crab meat and
salt and pepper to taste, tossing mixture gently but thoroughly. With a
1/4-cup measure, form crab mixture into slightly flattened rounds about
2-1/2 inches wide and 3/4-inch thick and gently coat crab cakes with
cornflakes, transferring as coated to a wax-paper-lined baking sheet.
Chill crab cakes, covered with plastic wrap, at least 2 hours and up to
4 hours. Preheat oven to 400 degrees F. Transfer crab cakes to a large
baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake
in middle of oven until crisp and cooked through, about 15 minutes.
Serve crab cakes with tartar sauce.

Makes about 20 crab cakes.
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ONE HUNDRED CORNER CRAB CAKES

makes 20-30 crab cakes

1 pound loaf thinly sliced white bread, crust removed (such as Pepperodge
Farm thin-sliced white bread)
3/4 pound shrimp, peeled, deveined and cleaned
3 tablespoons vodka or gin
1 large egg white
1 teaspoon coarse or kosher salt
1/4 teaspoon  ground white pepper
2 oz fresh pork, minced by hand or in a food processor
(1/4 cup) or substitute 1/4 cup heavy cream
1/3 cup fresh water chestnuts or jicama, finely chopped
2 tablespoons cilantro stems or celery leaves, finely chopped
2 scallions, white part only, finely chopped
1 tablespoon ginger root, peeled, grated
3/4 pound fresh crabmeat
about 2 tablespoons olive oil for dipping
corn oil for deep-frying
Pineapple Salsa (recipe follows)

Preheat oven to 250 degs.F Cut the bread into 1/4 inch dice and place on
a nonstick baking sheet. Bake for about 30 minutes without turning or
until the bread is dry. Do not let the cubes brown. Dry the shrimp well
with paper towels, then place in food processor. Add the vodka or gin
and puree. Spoon the shrimp puree into a medium bowl, set aside. Lightly
beat the egg white with the salt and white pepper in a small bowl. Mix
into the shrimp puree. Stir in the pork fat or cream. Add the water
chestnuts or jucame, cilantro stems or celery leaves, scallions and
gingerroot and mix until throughly combined. Gently fold the crabmeat
into the shrimp mixture (The crabmeat should remain lumpy).

Have the bread cubes ready in a large bowl on one side of the crabmeat
mixture. Place the olive oil in a small bowl on the other side. Oil a
tablespoon by dipping it into the olive oil, then scoop up 1 heaping
tablespoon of the shrimp-crab mixture and place it on top of the bread
cubes. Repeat, placing 5-6 spoonfuls of the crab meat mixture on the
bread cubes, spacing them so they do not touch. Use your hands to roll
each lump of crabmeat into the cubes,forming a ball as you work. Gently
flatten each ball into a small cake, about 2 inches in diameter. Place
the crab cakes on a platter or a baking sheet.

Pour about 6 inches of oil into a skillet or fryer and heat to 325 degF.
Fry the crab cakes in batches until they are golden, turning once, for
3-4 minutes on each side. Do not crowd. Remove the crab cakes with a
slotted spoon and drain on paper towels. Serve with Pineapple Salsa.

PINEAPPLE SALSA
makes about 3 cups salsa

1 cup fresh pineapple, preferably very ripe, coarsely chopped
2 large tomatoes, peeled, seeded and coarsely chopped
1/4 cup red onion, coarsely chopped
1 jalapeno pepper,cored, seeded and finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1/2 cup bottled Bloody Mary Mix (available in most supermarkets and liquor
stores)
1 teaspoon coarse or kosher salt
freshly fround pepper
juice of 1 lime

Combine all the ingredients in a bowl. Mix well and allow to stand for 1
hour before serving. This salsa can be refridgerated, covered, for up to
1 week.
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CHESAPEAKE HOUSE CRAB CAKES 7

1 egg, well beaten
2 tbsp mayonnaise
1 tbsp prepared mustard
1 tbsp butter or margarine, melted
1 tsp fresh chopped parsley
1/2 tsp dry mustard
1/2 tsp seafood seasoning (Old Bay is a good one)
1/2 tsp salt
1/4 tsp pepper
1 pound claw crabmeat, drained and flaked
1 1/2 cups soft bread crumbs
Vegetable oil
Tartar sauce

Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard,
seafood seasoning, salt, and pepper in a large bowl, blend well. Gently
fold in crabmeat. Shape mixture into 8 patties, roll each in bread
crumbs. Fry in deep, hot oil (350 F.) until crab cakes are brown and
float to the top. Drain on paper towels. Transfer crab cakes to a warm
serving platter. Serve immediately with tartar sauce. Serves 4
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Crab Cakes with Avocado Wasabi Mayonnaise

Serves 8

1 lb. lump crabmeat (or use tinned)
3 tbs. mayonnaise
1 tsp. Worcestershire sauce
2 tbs. fresh parsley
1 egg yolk
1 tsp. lemon juice
1 tbs. Dijon mustard (we prefer Wasabi)
3 tbs. fresh bread crumbs

Gently pick through crabmeat to remove cartilage. In mixing bowl gently
combine all ingredients and portion into 2-ounce cakes. Dredge with
flour and sauti with butter until golden brown on each side.

Serve with:

Avocado Wasabi Mayonnaise

2 tbs. Hot Wasabi paste
1 avocado, peeled, seeded and pureed
3 tbs. apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper

Combine all ingredients well and chill.
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Down Home Crab Cakes

1/2 cup mayonnaise
1 egg, beaten
1/3 cup green bell pepper, minced
3 tablespoons onion, minced
1/3 cup white corn kernels, cooked
1 teaspoon dry mustard
pepper, to taste
1 pound lump crabmeat, drained and flaked
2 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Combine mayonnaise and egg in a large bowl. Add green pepper, onion,
corn, mustard and pepper Stir in crabmeat and 1 1/2 cups bread crumbs,
or enough to hold mixture together. Shape into 8 patties and coat with
remaining bread crumbs.

Heat oil and butter in a large skillet. Add crab cakes, in batches, and
fry until lightly browned on both sides.
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Crab Cakes 9

(makes 8 patties)

1/2 cup plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tsp Old Bay Seasoning
2 cans (6-1/2 oz. each) lump crabmeat, drained/cleaned
2 tablespoons butter

In medium bowl, combine all the ingredients except the crabmeat;
mix well. Fold in the crabmeat, being careful not to break it up.
Form into 8 equal-sized patties. Melt butter in a large skillet
over med. heat. Saute the patties 3-4 mins. per side, or until
browned. Serve immediately with cocktail or tartar sauce.
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Crab Cakes with Pasilla Chili Aioli

8 servings

1/2 pound shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoons lemon juice
salt
pepper
cayenne
2 white bread slices
1 tablespoon salad oil
fresh cilantro sprigs

1 large dried pasilla chili
1 can sliced pimentos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoons dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
salt
pepper

Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and
pepper and cayenne to taste. Tear bread into chunks; whirl in a blender
or food processor until crumbs form; mound crumbs on a plate. Drop
1/4-cup portions crab mixture into crumbs, and sprinkle crumbs over top;
pat into 1/2"-thick cakes Place a 10-12" nonstick frying pan over medium
heat. Lightly coat pan with oil and cook cakes, using a wide spatula to
turn once, until browned on both sides, about 4 minutes total. Place
cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to
taste.

Pasilla Chili Aioli: Remove and discard stems and seeds from dried
pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces. Drain
pimentos; pat dry. In a 10-12" frying pan combine olive oil, chili,
pimentos and garlic. Stir over medium heat for 2 minutes. Add wine and
lemon juice. Stir over high heat until most of the liquid evaporates,
about 1 minute. Add chicken broth; boil, uncovered, until liquid is
reduced to 1/4 cup, about 2 minutes. Let cool. Whirl mixture in a
blender or food processor with mayonnaise until smoothly pureed. Add
salt and pepper to taste. Makes 1/2 cup
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Crab Cakes 10

1 pound crab meat: jumbo, lump or back-fin
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

Combine all ingredients except the crackers. Add cracker crumbs in as
close to sauteeing as possible so that they don't get too moist from the
other ingredients. Form into patties the size of hamburger patties or
hors d'oeuvres, depending on how they will be served. Saute in frying
pan on a medium-to-high heat in butter, 10 minutes a side. Make sure the
crab cake is crispy outside but moist and juicy inside. The above recipe
makes enough for about six hamburger-sized cakes or 15-18 hors
d'oeuvres. A simple tartar sauce to accompany the crab cakes:
Mayonnaise, grated onion, lemon juice (eye the proportions).
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Amazing Light Crab Cakes

Makes around 4

1 lb lump crab meat
1/2 cup  vegetable oil for frying
2 large eggs, lightly beaten
1 tsp creole brown mustard
1/2 tsp kosher salt
1/2 tsp ground white pepper
2 tsp. Worcestershire
2 Tbsp mayonnaise
2 Tbsp freshly chopped parsley
2 tsp fresh lemon juice
1 cup bread crumbs

Preheat your oven to 450. Combine everything in a bowl except the oil
and the bread crumbs, being careful not to pulverize the crab meat. You
want nice big chunks of crab. A plastic bowl works the best because
sometimes lemon juice in metal bowls can develop a metallic taste. Then
gently mix half of the bread crumbs in, reserving the other half for a
last minute dredging of the crab cakes when formed. Shape the crab cakes
to about 4 inches in diameter. Again; be gentle, these will be fragile.
Now pat some the top and bottom of the crab cakes with more bread
crumbs, almost like a protective outer coating. In a saute pan heat up
the oil over a medium flame until it becomes loose and runny. This
indicates that its approaching the desired temperature. Now carefully
place the crab cakes in the pan. Do not over crowd them, give them
plenty of room. Brown them on one side, flip them over, and place the
pan in the oven for about 5 to 7 minutes until brown and fluffy. And
there you have it!

The sauce I use for dipping is called Grebiche. This is basically brown
mustard, whipped unsweetened heavy cream and grated hard boiled egg all
folded together. Many sauces would be good, but you dont want something
so strong that it over powers the delicate taste of fresh crab.
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