THE SEAFOOD SHOPPE

Crab Cakes

Ingredients:
2 medium potatoes, boiled and peeled
1 pound crab meat, well picked to remove shells
2 tablespoons butter, melted
2 eggs, beaten
¼ cup chopped green onion
½ cup chopped parsley
½ teaspoon red pepper
2 teaspoons salt
1 ½ cups cracker crumbs

Procedure: Mash potatoes; add crabmeat, butter, eggs, green onions, and parsley. Season with salt and pepper to taste, using amounts given as a guide. Add enough cracker crumbs to achieve a meat loaf like texture, about 1/2 cup. Form into patties like hamburgers, but a bit smaller; roll in remaining cracker crumbs and fry in deep fat until brown.

Servings: 4

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Crab Casserole

Ingredients:
1 pound Crab meat,
4 ozs Shrimp, boiled and finely chopped
1 can evaporated milk
1/2 cup water
1/2 tsp. red pepper
1/4 cup flour
1/2 cup Italian bread crumbs
1 onion, chopped
1/4 lb Velveeta cheese, shredded
1/2 tsp. white pepper
1 stick margarine
1 egg yolk


Procedure: Saute onions in maragine until soft. Add flour and stir. Mix milk, water, and egg yolk, add slowly. Add white and red pepper. Cook 12 minutes, stirring frequently. Add crab and shrimp. Put into 13 by 9 inch greased casserole dish. Top with chesse. Bake 15 minutes at 350 degress. Sprinkle with bread crumbs, and bake 5 minutes.

Servings: 2

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Spicy Barbecued Catfish

Ingredients: 1/2 c. unsweetened apple juice
1/2 c. barbecue sauce
1/4 c. chopped green onion
1/4 c. melted butter
1 T. Worcestershire sauce
1 t. tarragon
2 lbs. catfish filets

Procedure: Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10-15 minutes or until fish flakes with a fork.

Servings: 6


Shrimp Cocktail Spread

Ingredients: 1 envelope unflavored gelatine
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers


Procedure: Sprinkle gelatine over skim milk in small saucepan; let stand 1 minute. Stir gelatine over low heat until completely dissolved, about 3 minutes. Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth. Gradually add gelatine mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm. Unmold onto serving dish; serve as a spread with crackers.

Makes 4 cups of spread.

Servings: 4