6 oz shredded crabmeat
1 c mayo
1/2 tsp lemon juice
1/4 c chopped vidalia onion
1 egg white
ritz crackers
In a small mixing bowl, combine crabmeat with mayo, and season with lemon juice. Add chopped onion. Beat egg white until stiff (not dry) and fold into crabmeat mixture. Place approximately 1 tsp crab mixture on each ritz cracker and cook 45-60 seconds on HIGH in microwave, or until heated thoroughly. Serve immediately.
Yields 25 canapes
1/2 c peanut oil
1 lb crabmeat, picked free of any broken shells
1 egg
1/4 c dry breadcrumbs
4 1/2 tsp heavy cream
2 tbs melted butter
2 tbs cracker crumbs
2 tbs chopped fresh parsley
2 tbs minced onion
1 tsp fresh lemon juice
1/2 tsp red pepper
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp worcestershire sauce
1/4 tsp black pepper
Pour the peanut oil into a lg skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3-5 minutes. Flip the cakes and panfry the other side until golden brown.
Serves 4-6
1 (6 1/2 oz) can crabmeat, drained
1 c mayonnaise
1 c soft breadcrumbs
3/4 c half-and-half
6 hard-boiled eggs, finely chopped
1/2 c chopped onion
1/4 c sliced stuffed green olives
2 tbs chopped fresh parsley
3/4 tsp salt
pinch of black pepper
1/2 c buttered soft breadcrumbs
olive slices, for garnish
In a lg bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual baking dishes or spoon it into a 1 qt casserole dish. Top with the buttered crumbs and bake at 350 degrees for 20-25 minutes. Garnish with olive slices.
Serves 4-6
20 med shrimp, peeled and deveined
5 tbs butter
dash of red pepper flakes
dash of mrs. dash table blend seasoning
6 fresh basil leaves
black pepper, to taste
1 cup plus 1/4 cup white wine
1 tbs cornstarch
juice of 1 lemon
1/8 cup parmesan cheese
fettuccine pasta
melt butter in a frying pan. add shrimp, lemon juice, 1 cup white wine, pepper, red pepper flakes and mrs. dash. cook over medium heat until shrimp turn pink. add in basil leaves and continue to cook over low heat for about 5 minutes. in a small bowl, dissolve cornstarch in 1/4 cup white wine. add cornstarch mixture to shrimp and stir until thickened. if the sauce becomes tooth thick, you can thin by adding white wine. add parmesan cheese. serve over fettuccine pasta.
3 tbs reduced-sodium soy sauce
1 tbs oriental (dark) sesame oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 lg carrot, cut into very thin matchsticks
4 scallions, coarsely chopped
1/2″ piece of fresh ginger, cut into thin slivers
1 1/2 lbs cod, red snapper, OR sea bass fillets
1/4 lb snow peas
1/4 cup chopped cilantro (optional)
preheat the oven to 400 degrees. line a shallow baking pan large enough to hold the fish in one layer with foil.
in a small bowl, combine the soy sauce, sesame oil, garlic, red pepper flakes, and black pepper.
scatter half the carrot, scallions, and ginger over the bottom of the prepared baking pan. place the fish fillets, on one layer, on top.
scatter the snow peas and the remaining carrots, scallions, and ginger on top of the fish. drizzle the soy sauce mixture evenly over everything.
cover tightly with foil and bake until the fish is opaque throughout and just flakes when tested with a fork, 15-20 minutes.
serve the fish with some of the vegetables, and a sprinkling of cilantro, if desired.
serves 4
1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese
mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.
1 1/4 cups flour
1/4 tsp seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 (14 oz) pkg flaked coconut
1 lb lg shrimp, peeled & deveined
oil, for deep-fat frying
sweet & sour sauce, plum sauce OR dijon mustard, optional
in a bowl, combine the flour, seafood seasoning, egg & pineapple juice until smooth. place coconut in a shallow bowl. dip shrimp into batter, then coat with coconut.
in an electric skillet or deep-fry fryer, heat oil to 375°. fry shrimp, a few at a time, for1 1/2 minutes or until golden brown, turning occasionally. drain on paper towels. serve with dipping sauce or mustard if desired.
makes about 1 1/2 dozen
2 slices bread (crusts removed)
4 tsp milk
1 tbs mayonnaise
1 tbs worcestershire sauce
1 tbs parsley flakes
1 tbs baking powder
3 tsp old bay seasoning
1 egg, beaten
1tsp fresh lemon juice
1 lb lump crabmeat
vegetable oil
break the bread into small pieces & moisten with the milk. combine the bread & the remaining ingredients in a small glass bowl & mix well. shape into cakes. fry or broil until golden brown.
1 (6 oz) can tuna, drained & flaked
1 egg
1/2 cup italian-seasoned bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayo
2 tbs chili sauce
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
dash hot pepper sauce
dash worcestershire sauce
in a bowl, combine all ingredients; mix well. shape into four patties (mixture will be soft). coat a nonstick skillet with pam. fry patties for 3-4 minutes on each side or until cooked through. serve on buns.
4 servings
