Appetizer, Recipes, Seafood
Ingredients1 1/2 envelopes Knox gelatin
1/4 c. cold water
1 can undiluted tomato soup
3 sm. pkgs. Philadelphia cream cheese
1 c. mayonnaise
3/4 c. celery, chopped fine
2/3 c. green bell pepper, chopped fine
1/3 c. onion tops, chopped fine
1 tbsp. lemon juice
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Preparation:
Heat soup and cream cheese, stirring until the cheese is melted. Remove from heat. Dissolve gelatin in the cold water and add to the soup/cheese mixture. Add the remaining ingredients and stir well. Pour the mixture into a greased gelatin mold and chill at least three hours. Serve with your favorite cracker. If available crawfish can be substituted for the shrimp.
Appetizer, Recipes, Seafood
Ingredients1 egg, well beaten
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
1 tbsp. mayonnaise
1 tbsp. baking powder
2 tsp. creole seasoning
3 slices homestyle bread crust,
removed & crumbled
1/2 lb. cooked & cleaned crawfish,
roughly chopped
1 lb. cooked & picked crabmeat (lump
or backfin)
1 c. dry bread crumbs, unseasoned
1/2 c. butter–CREOLE SAUCE:–2 tbsp. green onion, chopped
1 tbsp. butter
1/4 c. seafood stock (or bottled clam
juice)
1/4 c. dry white wine
2 tbsp. creole mustard
1 c. heavy whipping cream
Salt to taste
Dash cayenne pepper
Preparation:
In a large bowl, beat the egg. Add Worcestershire sauce, parsley, mayonnaise, baking powder, creole seasoning and homestyle bread crumbs. Mix well; then add crawfish and crabmeat. Using hands, mold 8 patties. Dip patties into dry bread crumbs. In skillet, melt butter and fry crabmeat patties about 5-7 minutes on each side until golden brown. Use low heat so butter will not burn. In small frying pan, melt butter and saute onions until they soften. Add seafood stock and wine; rapidly boil to reduce to about 2 tablespoons. Stir in Creole mustard. Blend in the heavy cream and bring to simmer. Simmer for 3 minutes. Add cayenne and salt to taste. Keep warm until ready to serve. Place 2 tablespoons sauce on each plate, then 2 crab cakes. Top with grilled shrimp (if desired) and garnish with lemon and parsley. (My favorite.) Serves 4.
Appetizer, Recipes, Seafood
Ingredients2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Preparation:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
Appetizer, Recipes, Soup
Ingredients4 tbsp. finely cut pork or bacon4 tbsp. minced onionLiquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling waterClams or other seafood from 2 (7 oz.)
cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper
Preparation:
Cook slowly in kettle until fat begins to fry out: Add and cook over low heat until yellow: Add: Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.
Appetizer, Recipes, Seafood
Ingredients1 c. cleaned, cooked shrimp
1/2 clove garlic, slivered
1/2 c. chili sauce
8-10 slices bacon
Preparation:
Mix shrimp and garlic; pour chili sauce on mixture. Cover and refrigerate, stir occasionally, several hours. Cut bacon into halves. Fry bacon until partially cooked; drain. Wrap each shrimp in bacon piece and secure with toothpick. Set oven to 550 degrees. Boil 2-3 inches form heat until bacon is crisp. 16-20 appetizers.
Appetizer, Recipes, Seafood
Ingredients1 lb. cooked, shelled lg. shrimp
2 c. juice-packed pineapple tidbits, drained (reserve the juice)
Lettuce
1/4 c. pineapple juice (from can)
1 c. low-calorie creamy French salad dressing
1/4 c. soy sauce
2 tbsp. grated fresh ginger root (or 2 tbsp. ground ginger)
Parsley
Lime wedges
Preparation:
Arrange shrimp and drained pineapple on lettuce in 8 stemmed cocktail cups. Combine remaining ingredients, except parsley and limes; mix well. Pour over shrimp. Garnish with the parsley and lime. Makes eight servings, 170 calories each.
