Seafood Recipes - Clam Savory

Ingredients:
3 tablespoon butter
1 small onion; finely chopped
1/2 green pepper; seeded, minced
1 can (6.5 oz) chopped clams; drained
1 cup swiss cheese; grated
1 tablespoon worcestershire sauce
1 tablespoon sherry
1/4 teaspoon cayenne pepper
4 slice hot buttered toast



Procedures:
Melt butter in frying pan. Add onion and green pepper; saute for 3 minutes.
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and
cayenne pepper to frying pan. Cook, stirring constantly, until cheese melts.
Pile clam mixture on top of each slice of toast, and serve hot.

Seafood Recipes - Clamato Red Scorpion

Ingredients:
1 teaspoon tabasco sauce
8 fl oz tequila
1 fl oz rose's lime juice
2 teaspoon worcestershire sauce
32 fl oz clamato juice coctail
1 celery salt
Rim glass with celery salt. Pour ingredients over ice and stir. Garnish
with a slice of lime.
Clams (Whole Or Minced)



Procedure:
Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. Rinse and cover clam meat with boiling
water containing 2 tablespoons of lemon juice or 1/2 teaspoon of
citric acid per gallon. Boil 2 minutes and drain. To make minced
clams, grind clams with a meat grinder or food processor. Fill jars
loosely with pieces and add hot clam juice and boiling water if
needed, leaving 1-inch headspace.

Seafood Recipes - Clams Oregatana Basilico

Ingredients:
36 clams
2/3 tablespoon dry white wine
1 stuffing:
3 1/2 cup fresh bread crumbs
1 tablespoon fresh basil
1 tablespoon oregano
2 tablespoon grated romano cheese
2 tablespoon minced fresh italian
1 parsley
1 juice of
1/2 lemon (approx. 2 tab)
1 tablespoon minced garlic



Procedures:
Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for
about 10minutes. Remove from oven and sprinkle each clam with a few
drops of wine. Return to oven and bake 2 to 3 minutes more, or until
lightly browned. Stuffing: Combine all ingredients by mixing with
hands. Use more olive oil if the mixture seems too dry.

Seafood Recipes - Clams Sailor Style

Ingredients:
20 medium clams
8 cloves fresh garlic, minced
6 tablespoon olive oil
3 tablespoon chopped parsley
2 tablespoon fine dry bread crumbs
1 salt to taste
1 cup white wine or sherry
1 chile, chopped



Procedures:
Soak clams in salty water for 5 hours before preparing dish, and
rinse. In a large pan, saute garlic in oil. Add parsley and clams;
cover 5 to 10 minutes to open the clams. Once clams are open, add
bread crumbs, salt, white wine and chile. Move pan back and forth
for about 5 minutes over medium heat until sauce thickens.

Seafood Recipes - Cold Clam Dip

Ingredients:
10 oz clams
6 oz philadelphia cream cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1 each garlic clove (pressed)
1 tabassco sauce



Procedures:
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

Seafood Recipes - Courtbouillon Of Redfish

Ingredients:
1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
1 hot cooked rice



Procedures:
1. Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide.#
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.
3. Reduce heat; stir in onion, bell pepper and celery.
4. Cook vegetables until soft, stirring often.
5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.
7. Add fish slices and adjust seasonings; cover and simmer 30 minutes.
8. Transfer fish slices to platter and remove bones; return fish to "courtbouillon."
9. Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.

Seafood Recipes - Crab & Asparagus Quiche

Ingredients:
1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste



Procedures:
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom
parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season
totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in
preheated oven until set (about 45 minutes to an hour). Let sit for about
15 minutes before serving.

Seafood Recipes - Crab & Cheese Stuffed Bread

Ingredients:
1 16 french bread; halve lengthwise, hollowe
12 oz cheddar cheese; grated
8 oz crab meat; flaked
6 tablespoon chopped green onion
1/4 cup mayonaise
1/8 teaspoon hot sauce



Procedures:
Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle
cheese over halves of bread. Combine remaining ingredients in a small
bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20
min. Cut each piece in half and serve hot. VARIATION-Crab melt
sandwich- Use the same crab mixture as last recipe. 2 slices rye
bread per sandwich 2 slices swiss cheese per sandwich Butter one side
of each piece of bread. This will be the outside of the sandwich. On
the unbuttered side place a slice of cheese on each slice of bread.
Top one slice with crabmeat filling. Close to make a sandwich. On a
non-stick pan grill the sandwich butter side to pan. Brown slightly
on each side and cook until cheese is melted. Serve hot.

Seafood Recipes - Crab & Clam Dip

Ingredients:
8 oz package cream cheese
5 tablespoon soft butter or margarine
5 tablespoon french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and drained
1 drop (few) tabasco sauce
1 melba toast rounds



Procedures:
1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately.
Makes 2 cups dip

Seafood Recipes - Crab & Shrimp Au Gratin

Ingredients:
4 tablespoon all-purpose flour
1/2 teaspoon pepper
1/3 cup process cheese spread
1 cup cheddar cheese, shredded
1/2 teaspoon salt
2 cup milk
1/8 teaspoon tabasco sauce (or more)
1/4 lb crabmeat
1/2 lb cooked shrimp
1 hot cooked rice



Procedures:
Combine flour, salt, pepper and 1 cup milk. Stir until smooth.
Combine cheese spread and remaining milk in top of double boiler,
cook over hot water until cheese melts. Add flour mixture and hot
sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat.
Pour into a greased 1 1/2 qt. casserole dish and top with shredded
cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice.

Seafood Recipes - Crab Artichoke Heart & Pasta Casserole

Ingredients:
1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs



Procedures:
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling.
PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat
(9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.

Seafood Recipes - Crab Bisque

Ingredients:
2 tablespoon butter
1 teaspoon onion, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cup crabmeat, chopped
2 tablespoon flour
2 cup chicken broth
2 cup cream, light
1 pinch cayenne pepper
1 salt



Procedures:
In a saucepan, melt the butter. Add the onion and cook slowly until
golden. Add the crabmeat and parsley and cook over low heat stirring
constantly (about 4 minutes). Add the flour, stir to blend and cook
for 3 minutes more. Stir in the chicken broth and simmer gently for
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne
pepper. Heat & add salt to taste. Makes 5 cups.

Seafood Recipes - Crab Broccoli Casserole

Ingredients:
1 each bunch broccoli
2 tablespoon butter
1/2 lb crab meat
1 cup sour cream
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1/4 cup chili sauce (chili salsa)
1 cup cheddar cheese grated
1 each small onion diced
1 dash sea salt
1 dash cayenne


Procedures:
Saute broccoli in butter until tender; cut into small pieces. Mix
broccoli with crab meat. Add remaining ingredients and stir. Put into
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or
until cheese is melted and top browned.
Serves 4.

Seafood Recipes - Crab Cakes With Pasilla Chili Aioli

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

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


Procedures:
1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
and pepper and cayenne to taste.
2. 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.
3. 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.
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.

PASILLA CHILI AIOLI :
1. Remove and discard stems and seeds from dried pasilla; rinse
chili. With scissors, cut the chili in 1/2" pieces.
2. Drain pimientos; pat dry.
3. In a 10-12" frying pan combine olive oil, chili, pimientos 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.
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.

Seafood Recipes - Crab Calzone

Ingredients:
1 pkg hot roll mix
1 1/4 cup hot water
2 tablespoon vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz cream cheese; softened
1/2 lb crab meat
4 green onions; chopped
1 garlic clove; minced fine
1 small can chopped olives
1 tablespoon chopped parsley; or... dried parsley



Procedures:
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead dough
3 minutes or until no longer sticky. Divide dough into 10 equal parts
and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly
floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 degrees F. for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by
wrapping 1 tablespoon of the filling in fillo dough wrappers.

Seafood Recipes - Crab Casserole

Ingredients:
1 lb crabmeat
2 each eggs, separated & beaten
1 1/2 cup white sauce
1 parsley or green pepper
1/2 teaspoon tabasco
1 salt/pepper to taste


Procedures:
Separate the eggs. Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites. Bake in
375 degree oven until brown, about 20 minutes.

Seafood Recipes - Crab Crepes En Casserole

Ingredients:
1/3 cup scallion; chopped
1/2 cup mushrooms, fresh; sliced
1/2 teaspoon thyme, whole, dried
1 tablespoon margarine; melted
1 1/2 teaspoon flour
1/4 cup skim milk; , plus 2 t
2 tablespoon dry white wine
1/2 lb crabmeat, lump; drained & flaked
1 tablespoon parsley, fresh; chopped
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 crepes



Procedures:
Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly,
until thickened and bubbly. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each
CREPE; roll up crepes and arrange in a baking pan coated with cooking
spray. Cover and bake at 350 for 25 minutes or until thoroughly
heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden
brown. Serve immediately!

Seafood Recipes - Crab Custard With Lemon Butter Sauce

Ingredients:
1 brocolli; bunch, medium cut into sm
1/2 lb crab meat; fresh or frozen trimmed o
3 eggs
3/4 cup whipping cream
3/4 cup milk salt & ground white pepper
1 pinch nutmeg, ground
-LEMON BUTTER SAUCE-
1/2 cup white wine
1 shallot, dry; finely chopped
1 cup butter; cut in pieces
1/4 cup whipping cream
1 lemon; juice of



Procedures:
In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).
Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
panof hot water. Oven poach for 1 hour at 325F or until set. (A knife
insertedin centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a time,
until sauceis smooth and all the butter is incorporated. Whisk in cream and
lemon juice. Keep warm in the top of a double boiler set over hot
water until serving time. MAKES: about 1 1/2 CUPS SAUCE
SERVES: 6-8 as an appetizer

Seafood Recipes - Crab Dip #1

Ingredients:
1/2 cup mayonaise
1/2 cup sour cream
1 celery
1 green onion
3/4 lb mock crab, flaked
1 dill


Procedures:
Take mock crab and flake it into small pieces, place in a bowl. Cut up
enough celery and green onions to add to mixture. Shake an ample
amount of dill into mixture. Add mayonaise and sour cream. Chill
thoroughly. Best if chilled overnight. Stir just prior to serving.
Serve on crackers. Great dip!!

Seafood Recipes - Clam Chowder 3

Ingredients:
2 cup clams-large(about 8 clams)
2 potatoes-diced; large
2 med onions-sliced
2 bell peppers; chopped
2 celery stalks-chopped fine
1 tablespoon paprika
2 tablespoon butter
2 tablespoon flour
1 tablespoon accent
1 quart clam stock
2 tablespoon clam base
1 cup tomatoes-whole;


Procedures:
Steam clams in 1 qt. water in large kettle. Re- serve liquid to use
as clam stock. Dice the clams. Cook the potatoes separately in 2 cups
of boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, & paprika in butter until the vegetables are tender,
about 6 min. Add flour and Accent,stirring well so that mixture
does not brown. Add clam stock, clam base, potatoes, & clams. Allow
to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.
Serve. This recipe may be kept for a week. The clam base may be
purchased at any fish market.