Reader Recipes

Succulent Seafood

IMPERIAL CRAB

From Doris Bussard of Owings, Md.

 

Ingredients:

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1⁄2 cup heavy cream  

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1 egg yolk 

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1 t dry mustard 

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1⁄2 t Worcestershire sauce  

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1 1⁄2 cups heavy mayonnaise

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1 1⁄2 lbs. backfin lump crabmeat

 

Directions: Preheat oven to 350°. Blend the cream, egg yolk, mustard and Worcestershire into the mayo. Set aside 1⁄4 of the mixture. Add the crabmeat to the remainder of the mixture and blend lightly. Divide the crabmeat into 4 crab shells or ramekins and top with the reserved mayo mixture. Bake at 350° until thoroughly heated and lightly browned, approximately 20 minutes. Garnish with sprigs of parsley and lemon wedges. Makes 4 servings.

 

 

CAJUN CRAB PIE

From Jean Stainback of Clarksville

 

Ingredients:

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1 cup onion, chopped               

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1 1⁄2 cups green onion, chopped

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1⁄4 cup bell pepper, chopped   

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1 T garlic, minced           

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3 T butter

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1 lb. lump crabmeat

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2 t salt                             

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1 t cayenne pepper

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2 t black pepper             

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1 lb. cheddar cheese, shredded

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3 T lemon juice

Crust:

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1 cup self-rising flour             

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1 T powdered milk

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1 t sugar                          

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1 t salt

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1⁄4 t baking soda           

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1 cup milk

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3 eggs                                  

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1 T butter

 

Directions: Preheat oven to 350°. In a skillet, sauté onion, green onion, bell pepper and garlic in 3 tablespoons butter until onion is clear. Remove from heat and add crabmeat, salt and both peppers (cayenne and black). In a separate bowl, combine flour, dry milk, sugar, salt, baking soda, milk, eggs and 1 tablespoon butter and blend until smooth. Pour into greased 9x12-inch baking pan. Top with prepared crab mixture. Cover with shredded cheese and sprinkle on lemon juice. Bake covered for 35 minutes. Uncover and bake at 400° until brown.

 

 

SHRIMP LOUIS

From Terri Campbell of Richmond

 

Ingredients:

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1 lb. small shrimp, cooked and cut up

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3⁄4 cup mayonnaise

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8 oz. softened cream cheese

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1 small onion, minced

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1⁄2 cup minced celery

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3 t ketchup

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1⁄2 t lemon juice

 

Directions: Mix together and serve with crackers.

 

 

CRAB CAKES

From Peggy Morison of Fredericksburg

 

Ingredients:

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2 T butter or margarine

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2 T minced onion or onion salt

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1⁄2 cup bread crumbs

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2 beaten eggs

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1⁄2 cup evaporated milk

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2 cups flaked crabmeat

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1⁄2 t dry mustard or 1 T lemon (optional)

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1⁄2 t salt

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1⁄2 t paprika

 

Directions: Melt butter. Add onion and bread crumbs; stir and simmer for 3 minutes. Combine the remaining ingredients and add to mixture. Chill mixture for 2 hours or overnight. Shape into 6 three-inch cakes; roll in bread crumbs. Brown cakes on both sides in 1 tablespoon butter; lower heat and cook slowly for about 5 to 10 minutes. Or cakes can be deep-fried, if preferred.

 

MANHATTAN CLAM CHOWDER

From Catherine Benson of Fincastle

 

Ingredients:

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1⁄4 lb. bacon, sliced into pieces

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1 T olive oil

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1 medium onion, diced

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3 t chopped garlic

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1⁄2 cup celery, chopped

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1⁄2 cup carrots, diced

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1⁄2 cup green pepper, chopped

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2 cups russet potatoes, peeled and diced

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1 T Italian seasoning

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1 t sugar

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32-oz. bottle Clamato juice

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2 (7.5-oz) cans chopped clams, drained (reserve juice)

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14.5-oz. can Italian stewed tomatoes

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Salt and pepper to taste

 

Directions: In a Dutch oven, fry bacon in olive oil; render fat down to about 1⁄4 cup. Crumble bacon and set aside. Add onion, garlic. Stir constantly. Add celery, carrots, green pepper and stir five minutes. Add the potatoes and do the same. Add the Italian seasoning and sugar. Stir lightly with a wooden spoon until vegetables begin to soften. Add bacon, Clamato juice, clam juice and stewed tomatoes. This should top the mixture, but not overwhelm it. Stir. Cover and cook over medium; bring to a boil for about 5 minutes or until potatoes and other vegetables are tender. Reduce heat to low and simmer 10 minutes. Add clams. Simmer 10 more minutes. Do not overcook. Season with salt and pepper. Garnish with parsley flakes if desired; serve with oyster crackers. Makes 6-8 servings.

 

CREAMY CRAB SOUP

From Tiffani Nash of Aylett

 

Ingredients:

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1 lb. crabmeat

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2 shallots, chopped

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1⁄2 stick butter

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Old Bay seasoning (to taste)

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1 pint half-and-half

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1 can cream of chicken soup

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1 can cream of mushroom soup

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1 3⁄4 cups milk

 

Directions: Combine crabmeat, shallots, butter and Old Bay seasoning in saucepan and sauté on medium heat for 3-4 minutes, stirring frequently. Reduce heat to low and add half-and-half, cream of chicken and cream of mushroom soups, and milk. Add 1-2 more pinches of Old Bay if desired and simmer mixture until it reaches a low boil. Serve with oyster crackers.

 

 

SPINACH SHRIMP FETTUCCINE

From Katherine Sheets of Staunton

 

Ingredients:

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1 lb. uncooked fettuccine

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6-oz. pkg. baby spinach

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4 garlic cloves, minced

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2 T olive oil

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1 lb. uncooked medium shrimp, peeled and deveined

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2 med. plum tomatoes, seeded and chopped

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1⁄2 t Italian seasoning

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1⁄4 t salt

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1⁄4 cup shredded Parmesan cheese

 

Directions: Cook fettuccine according to package directions. Meanwhile in a large skillet, sauté spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add shrimp, tomatoes, Italian seasoning and salt. Sauté until shrimp turns pink. Drain the fettuccine and add to skillet, toss to coat. Sprinkle with Parmesan cheese. Makes 8 servings.

 

 

SPICY SOUTHERN SHRIMP KABOBS

From Linda Eastep of Spring Grove

 

Ingredients:

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1 can pineapple spears

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1 lb. jumbo shrimp, peeled and deveined

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1 red bell pepper, sliced

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1 green bell pepper, sliced

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1⁄4 cup margarine, melted

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3⁄4 t dried oregano

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3⁄4 t dried thyme

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1⁄2 t salt

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1⁄4 t ground red pepper

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1⁄4 t black pepper

 

Directions: For each kabob, arrange pineapple, shrimp, red and green peppers on skewers. Arrange skewers on rack in broiler pan coated with cooking spray. Combine margarine and seasonings in small bowl. Brush kabobs. Broil 6 inches from heat for 8-10 minutes, basting and turning. (These can be cooked on the outdoor grill and are very tasty.)

 

 

SHRIMP CORN CHOWDER

From Sandra Mays of Moneta

 

Ingredients:

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1⁄4 cup chopped green onions

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1 small clove of garlic

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1⁄8-1⁄4 t ground cayenne pepper, to taste (The cayenne pepper adds just the right zing to balance the creamy seafood flavor.)

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1 T butter

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2 cans Campbell ’s cream of potato soup (undiluted)

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3-oz. pkg. of cream cheese

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1 1⁄2 soup cans of milk

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2 cups of peeled shrimp (fresh or frozen)

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8-oz. can yellow corn, undrained

 

Directions: Sauté garlic and onion in butter. Blend in soup, cheese, milk. Add rest of ingredients. Bring to a boil. Simmer 15 minutes.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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