Photoshows
Travel_Links
Category Index
Index of Ingredients
Appetizers
Beef
Beverages
Bread
Cakes
Candies
Cookies
Desserts
Eggs & Cheese
Fish & Shellfish
Game
Ground Meat
How-tos
Jams & Preserves
Lamb
One-Pot Meals
Pasta,Rice,Potatoes
Pies
Pork
Poultry
Salads & Dressings
Sauces
Soups
Trail Foods
Variety Meats
Veal
Vegetables


Fish & Shellfish

Asparagus w ShrimpServes4

Blend all ingredients, saving some asparagus tips for garnish. Bake in an oiled 9"X12" pan 30 min at 375 (or bake in individual ramekins). Garnish w blanched tips. Leftover rice may be added.

Pepper, Green0.5
c chopped

Onion2
T chopped

Asparagus1.5
c fresh

Mayonnaise1
c

Salt

Shrimp1.25
c

Worcestershire Sauce0.25
tsp

Soup, Cream of Shrimp1
can

Bass, Chilean Sea w Mediterranean RubServes4

Rub: combine all but fish and oil. In small skillet, place over low heat for 3 min to toast lightly. Cool. Rinse fillets and pat dry. Lightly spray w olive oil, then sprinkle 1.5 tsp rub on each. Grill over Direct Medium heat until fish is opaque, 6 min., turning once halfway through grilling.

Ingredient

Quantity

Comments

Fish

4

Chilean sea bass fillets (@.25 lb)

Garlic

1.5

tsp dried flakes

Lavender

1

tsp dried
 

Bluefish Cakes


Mix, shape into patties, and sauté.

Fish, Bluefish

Egg

Onionchopped

Parsley

Crumbs, Bread

Mayonnaise

CevicheServes

Cover fish w lime juice. Refrigerate 4 hours. Drain. Mix remaining ingredients and toss w fish. Garnish w cilantro.

Fish1.5
lb

Lime Juicefresh

Olive Oil0.5
c

Onion0.25
c chopped

Chili Peppers2
T

Garlic1
clove, minced

Pepper, Green0.25
c chopped

Hot Saucedash

Cilantrofor garnish

 Crab Beelzebub Serves 4

Mix crab w nuts, juice and Wor. sauce. Cook milk and cream, stirring till thick. Add brandy. Remove from heat. Add beaten eggs, seasonings and crab. Pack into 4 well-oiled ramekins. Mix crumbs, mustard, and melted butter. Top ramekins w crumb mix. Bake 20 min at 375.

Crab 1
lb

Nuts 12
-14 Brazils or pecans

Lemon Juice, Fresh 2
tsp

Worcestershire Sauce 2
tsp

Crumbs, Cracker 2
T

Mustard 2
tsp

Butter 5
T melted

Milk 0.5
c

Heavy Cream 0.5
c

Egg 2
beaten

Salt

Nutmeg

Cayenne Pepper

Alcohol, Brandy 1
T

Crab Cakes
Place crab in bowl. Pour foamy egg whites over, slowly, stopping occasionally to mix through. When crab has absorbed eggs and feels slightly sticky, sift flour over and sprinkle w chives, pepper, cayenne and salt. Lift meat from bottom of bowl, turning gently to mix w/o overhandling. Separate into 8 balls, flatten. Sprinkle both sides with salt and refrigerate 1 hour, lining baking pan w paper towels. Melt butter and oil in 8" pan until foamy and fry 2 min per side on hot.
 
Crab 1 lb
Egg White 1 whisked til foamy
Flour 1 T
Chives 2 T
Pepper 1 tsp
Cayenne Pepper 0.25 tsp
Salt 1 tsp
Butter 1.5 T
Peanut Oil 1 tsp
Crab Imperial Chesapeake  Serves 8

 Mix all ingredients. Divide into 8 ramekins, top w dollop of mayo, and bake 15 min at 375.

Pepper, Green 1
c chopped

Pimento 2
chopped

Mustard 2
T

Egg 2

Mayonnaise 1
c

Crab 3
lb

Worcestershire Sauce 1.5
T

Paprika

Salt

Pepper

Lemon Juice, Fresh 1
T

Wine, Sherry 2
T

Crab Louis in Avocado Halves Serves 4

Put yolk in blender and add mustard, Wor. sauce and vinegar. Slowly add oil in steady stream to emulsify. When thickened and smooth, pour into bowl, add chili sauce, scallions and olives. Mix well and season to taste. Put crab in mixing bowl and add half the sauce. Mix gently. Split avocados in half and discard seed. Pile equal portions into avocado halves. Spoon remaining sauce over. Serve on bed of lettuce leaves. Garnish w hard boiled egg slices or trimmed scallions.

Egg Yolks 1

Mustard 2
tsp Dijon

Worcestershire Sauce 0.5
tsp

Vinegar 2
tsp red wine

Vegetable Oil 0.5
c

Chili Sauce 1
T

Onions, Green 0.25
c

Olives 4
lg stuffed, chopped

Salt

Pepper

Crab 1
lb

Avocado 4

Crab Newburg Serves 4

Melt butter. Blend in 2T flour. Stir in milk and cream. Add soup. Cook and stir 3-5 min. Add crab and heat. Stir in sherry and heat through.

Wine, Sherry 2
T

Butter 2
T

Flour 2
T

Milk 1
c

Heavy Cream 1
c

Soup, Cream of Shrimp 1
can

Crab 1
lb

Crab Scampi Serves 4

Place crab in shallow casserole, with largest chunks on top. Combine remaining ingredients. Pour over crab and broil 5 min. Serve w rice.

Crab 1
lb

Butter 4
T melted

Garlic 2
cloves, minced

Salt

Pepper

Parsley 1
T minced

Crab Soufflé Serves 4

Mix crab, onion, crumbs, parsley and pimento. Add salt and pepper to beaten yolks. Beat w crab. Beat whites till stiff. Fold into crab. Pour into ungreased 1.5 qt soufflé dish. Set in pan of hot water and bake 30 min at 350.

Crab 0.5
lb

Onion 2
T grated

Crumbs, Bread 1
T

Parsley 2
T minced

Pimento 1
chopped

Salt

Pepper

Egg 4
separated

Crab--Casquino de Caraguejo Serves 4

Sauté onion in oil. Mix in green pepper, tomato, garlic, salt and pepper. Simmer 10 min. Add crab and parsley. Cook 5 min. Remove from heat and cool slightly. Carefully stir in beaten eggs. Divide into ramekins. Toss breadcrumbs w melted butter and sprinkle on crab. Arrange olives on top. Bake 10 min at 375 or when knife comes out clean.

Onion 1
c chopped

Olive Oil 0.25
c

Pepper, Green 1
c chopped

Tomato 1
c chopped

Garlic 2
cloves, minced

Crab 1.5
lb

Parsley 2
T minced

Egg 2
beaten

Crumbs, Bread 0.75
c

Butter 3
T melted

Olives 0.5
c stuffed

Crab--Rigatoni Alicante Serves 2

Melt 1T butter. Add leek and cook until tender, stirring occasionally (8 min). Add tomatoes and stir 1 min. Increase heat to high. Add vermouth and cream and boil until liquid is reduced by 1/2, stirring frequently (about 5 min). Set aside. Cook pasta. Drain. Bring tomato mix to simmer over medium heat. Whisk in remaining butter, 1 T at a time. Stir in crab. Heat through. Serve over pasta. Top w chives. (van add other things: shrimp, scallops)

Butter 0.25
lb

Leeks 1
large, sliced

Tomato 4
plum, diced

Wine, Vermouth 0.5
c dry
  Heavy cream 1.5 c  

Pasta, Rigatoni 8
oz

Crab 6
oz

Chives 1
T