February Seafood. Easy Delicious Shrimp Chowder. Marian J. Good, Denver oz. can condensed New England Clam Chowder.

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1 February Seafood Easy Delicious Shrimp Chowder Marian J. Good, Denver oz. can condensed New England Clam Chowder 1½ cans milk 8.25 oz. can creamed corn 1 teaspoon Old Bay seasoning 1 / 26

2 ½ lb. cooked shrimp ¼ teaspoon pepper 1 cooked potato, diced (optional) Combine ingredients and heat. Crab Cakes Gloria Dougherty, Akron 8 oz. (½ lb.) crab meat 1 beaten egg 2 tablespoons mayonnaise 1 tablespoon dried parsley ½ teaspoon Worcestershire sauce 2 / 26

3 ¼ cup bread crumbs 2 tablespoons chopped onion 2 teaspoons mustard ½ teaspoon dried thyme ¼ teaspoon celery salt Breading: 2 tablespoons cornmeal 2 tablespoons fine dry bread crumbs Mix crab cake ingredients. Shape into patties. Coat both sides with breading. Fry in a little olive oil until brown on both sides. 3 / 26

4 Crispy Fish Nuggets with Tartar Sauce Gloria Dougherty, Akron 1 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup all-purpose flour 2 tablespoons water 1 large egg, lightly beaten 1½ lbs. cod fillets, cut into 1-inch pieces cooking spray ¼ cup canola mayonnaise 4 / 26

5 1 tablespoon chopped dill pickle 2 teaspoons chopped fresh flat-leaf parsley ¼ teaspoon fresh lemon juice ¼ teaspoon Dijon mustard Preheat oven to 400 F. Heat a large skillet over medium-high heat. Add panko and thyme to pan; cook 2 minutes or until golden brown, shaking pan frequently. Combine panko mixture, salt and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in a third shallow dish. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a baking sheet coated with cooking spray. Bake fish at 400 F for 12 minutes or until done. Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets. Crab Meat Quiche 5 / 26

6 Pat Roth, Ephrata For many years I caught my own crabs and dug my own clams. Loved it. 2 tablespoons flour ½ cup mayonnaise 2 eggs, beaten 1 cup evaporated milk 1 2 / 3 cups crab meat 2 / 3 cup green pepper, chopped 2 cups Swiss cheese, grated Mix flour, mayonnaise and eggs. Stir in evaporated milk. Add the rest of the ingredients and mix well. Pour into a 9 deep pie shell. Sprinkle paprika over the top. Bake at 350 F for 40 minutes. Serves about 8 people. Deviled Clams 6 / 26

7 Pat Roth, Ephrata 12 clams 2 medium sized onions ½ loaf bread, crumbled 3 hard boiled eggs, chopped 1 tablespoon minced parsley dash Worcestershire sauce 1 egg, beaten 1 oz. butter, browned enough clam juice to moisten Wash the clams thoroughly and put through the food chopper with the onions. Add the bread bits, chopped egg and parsley. Mix thoroughly. Combine the beaten egg, browned butter and Worcestershire sauce. Add everything together. Moisten with the clam juice. 7 / 26

8 Wash clam shells well. Fill buttered shells with clam mixture and refrigerate for one day. These can be baked at 400 F for 20 minutes or fried. Clam mixture can also be made into patties and fried rather than placing in shells. Chicken And Seafood Enchiladas Dawn Oswald, Ephrata ½ cup onions, chopped fine 4 tablespoons butter ¼ cup flour 2 cups chicken broth 1 tsp. chicken bouillon 8 oz. sour cream, at room temp 3 cups shredded chicken 8 / 26

9 (2) 6 oz. cans crab meat, drained 2 cups shredded cheddar cheese flour tortillas In a saucepan, sauté onion in butter until tender. Stir in flour and add chicken broth and bouillon. Cook and stir until thickened. Remove from heat; stir in sour cream. In a large bowl, combine chicken, crab meat, 1 cup cooked sauce and 1 cup cheese. Mix well. Fill each tortilla with equal portions of the chicken mixture and roll up. Place, seam side down, in greased 9 x13 dish. Spoon remaining sauce over tortillas. Sprinkle with remaining cheese. Bake at 350 degrees for minutes. Hawaiian Avocado And Shrimp Salad Mary Ann Dell, Phoenixville 3 tablespoons lime juice 9 / 26

10 2 tablespoons grapeseed or canola oil 1 tablespoon sugar 2 large firm ripe mangos 2 medium firm ripe avocados 2 / 3 cup thinly sliced green onions 2 / 3 cup chopped cilantro 1 tablespoon minced red or green chilies 1 lb. peeled, cooked shrimp Mix together lime juice, oil and sugar until sugar is dissolved. Dice mangos and avocados into 3/4 inch cubes. Add to oil mixture. Add onion, cilantro, chilies and shrimp. Mix gently. Serve or cover and chill for up to 1 hour. Manhattan Clam Chowder 10 / 26

11 Mary Ann Dell, Phoenixville 2 cans minced clams 2 cans clam juice 1 large can tomato juice 35 oz. can stewed tomatoes, diced 1 lb. bacon, diced 6 large potatoes, diced 4 carrots, diced 2 onions, diced 1 tablespoon Worcestershire sauce 2 bay leaves ¼ teaspoon thyme 11 / 26

12 2 to 4 teaspoons Old Bay seasoning, to taste Fry bacon and onions in large Dutch oven. Drain bacon fat and add remaining ingredients. Simmer until vegetables are soft. Serves 6. Seafood Stuffed Tomatoes Mary Ann Dell, Phoenixville 6 oz. package frozen crabmeat 1 cup cooked shrimp (may substitute 7 oz. package of shrimp, cooked) 1 cup grated carrots 1 hard cooked egg, chopped 2 tablespoons sliced green onions 1 cup sour cream 12 / 26

13 3 tablespoons chopped parsley 1 teaspoon grated lemon rind 2 tablespoons lemon juice 1 teaspoon prepared mustard 1 teaspoon salt 1/8 teaspoon pepper 6 large tomatoes Thaw crabmeat; drain well and flake. Combine shrimp, crabmeat, carrots, egg and onions in bowl; chill. Combine sour cream, parsley, lemon rind, lemon juice, mustard, salt and pepper in small bowl; chill. Toss dressing with seafood mixture, chill. Remove slices from stem and blossom ends of tomatoes. Place each tomato on side and cut into thirds about two-thirds down. Place 1/4 cup seafood mixture into each sliced section, allowing 1/2 cup for each tomato. Serves 6. Crab Quiche 13 / 26

14 Mary Ann Dell, Phoenixville 1½ cups mayonnaise 6 tablespoons flour 6 eggs 1½ cups milk 16 oz. crabmeat 24 oz. grated cheese 1 cup green onion, chopped ¾ cup green pepper, chopped 1 cup sliced mushrooms 12 strips bacon, cooked and chopped 14 / 26

15 Combine mayonnaise, flour, eggs and milk. Pour into a bowl. Add remaining ingredients. Mix and pour into unbaked pie shells. Bake at 375 F for 1 hour or until knife inserted comes out clean. Makes 2 to 3 quiches, depending on size of pie shells. South African Rock Lobster Potato Salad Mary Ann Dell, Phoenixville (3) 8 oz. packages frozen South African rock lobster tails 3 lb. potatoes 1 / 3 cup diced onion 1 cup chopped celery 1½ teaspoon salt ½ teaspoon white pepper 2 cups mayonnaise 15 / 26

16 ½ cup sour cream ½ cup heavy cream lettuce leaves 6 slices bacon, fried crisp and crumbled 2 hard cooked eggs, sieved Drop frozen lobster tails into boiling salted water. Let water return to a boil. Cook for 2 to 3 minutes. Drain immediately; drench in cold water. Cut away underside membrane with scissors; pull out lobster meat in one piece. Dice and chill. Peel potatoes; boil until tender and drain. Dice while still warm. Combine potatoes, onion, celery, salt, pepper, mayonnaise and creams; fold in lobster pieces carefully. Chill until ready to serve. Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle top with crumbled bacon and sieved eggs. Serves 8. Poor Man s Crab Casserole Mary Ann Dell, Phoenixville 16 / 26

17 Crab Mixture: 1 lb. frozen cod or other fillets (unbreaded) ½ cup melted butter 1 cup herb stuffing mix 6 oz. (or more) crabmeat, drained 4 oz. can mushrooms 1 egg 2 tablespoons chopped fresh parsley ¼ teaspoon salt 2 tablespoons lemon juice ¼ teaspoon hot pepper sauce 17 / 26

18 Topping: ½ cup herb stuffing 2 tablespoons melted butter In an 8 inch square baking dish, place fish fillets. Mix the crab mixture and sprinkle over fish. Top with crumbs. Bake at 375 F for 20 to 25 minutes. Serves 4 to 6. Crab Meat Lasagna Mary Ann Dell, Phoenixville 1 lb. fresh crabmeat 1 cup cream of shrimp soup 8 oz. package cream cheese, room temperature 1 pint small curd cottage cheese 1 egg 18 / 26

19 ½ cup finely chopped onions ¼ cup chopped fresh parsley ½ teaspoon salt 1 / 8 teaspoon pepper 2 teaspoons basil 8 oz. lasagna noodles 3 fresh tomatoes, thinly sliced 8 oz. shredded cheddar cheese Cook noodles; set aside. Combine crabmeat and soup. Then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings. Arrange half of noodles in pan. Top with half of the cheese mixture and all of the crab mixture. Top with remaining noodles, then remaining cheese mixture. Bake at 350 F for 30 minutes. Remove and top with cheddar cheese and tomatoes. Bake another 30 minutes. Serves 6 to / 26

20 Crab And Farfalle For Two Mary Ann Dell, Phoenixville 1 tablespoon butter or margarine 1 clove garlic, chopped 3 tablespoons olive oil ¼ lb. (1 stick) butter or margarine 1 teaspoon onion, chopped 1 cup frozen mixed vegetables 1 teaspoon parsley, dried 1 teaspoon basil ¼ teaspoon cardamom 20 / 26

21 1 teaspoon seasoned salt 14 oz. package imitation crab meat chunks 6 oz. box farfalle pasta In large skillet, melt 1 tablespoon butter over medium heat. Add chopped garlic; cook until lightly brown. Add olive oil, 1 stick butter, onion, mixed vegetables, parsley, basil, cardamom and seasoned salt. Cook until butter is melted. Add crab chunks; stir to cook meat with the oil and butter mixture. Cook over medium heat, stirring often, about 7 minutes, or until meat and vegetables are heated through. Cook pasta according to package instructions; drain. Pour crab mixture over pasta and serve. Serves 6 to 8. Crab Casserole Mary Ann Dell, Phoenixville 8 slices bread 2 cups crabmeat 21 / 26

22 ½ cup mayonnaise 1 onion, chopped 1 green pepper, chopped 1 cup celery, chopped ¾ cup milk 1 egg 1¼ cup thick white sauce with mushrooms grated cheese paprika Dice half the bread. Mix crab, mayonnaise, onion, pepper and celery. Spread on bread. Trim remaining bread; arrange over crab mixture. Combine milk and egg; mix well. Pour over all. Bake at 325 F for 15 minutes. Remove from oven. Pour mushroom sauce over top. Sprinkle with cheese and paprika. Bake for 1 hour longer. Serves / 26

23 Deviled Crab Mary Ann Dell, Phoenixville 2 cups finely chopped crabmeat 1 cup cracker crumbs ½ cup light cream 3 tablespoons melted butter 1 teaspoon Worcestershire sauce 2 eggs, beaten 1 tablespoon minced onion 1 tablespoon minced parsley 2 tablespoons mayonnaise 1 teaspoon prepared mustard 23 / 26

24 pepper to taste ½ teaspoon salt Combine crabmeat, 1/2 cup cracker crumbs and remaining ingredients; mix well. Fill aluminum or natural crab shells with crab mixture. Top with remaining cracker crumbs. Dot with butter. Bake at 350 F until golden brown. Serves 4. Shrimp Creole Mary Ann Dell, Phoenixville 3 tablespoons butter 1 lb. fresh or frozen shrimp 2 cups cooked rice 1 cup light cream sauce ½ cup tomato sauce 24 / 26

25 ½ teaspoon salt 1 medium onion, grated ½ teaspoon celery salt Melt butter; add shrimp and simmer for 3 minutes. Add rice, cream sauce, tomato sauce, salt, onion and celery salt; mix well. Bring to a boil. Turn into a casserole. Bake at 350 F for 30 minutes. Serves 6. Stir-Fry Scallops Mary Ann Dell, Phoenixville 2 lbs. scallops 1 cup juice from scallops 3 tablespoons oil 4 tablespoons cornstarch 25 / 26

26 3 tablespoons soy sauce 1 lb. broccoli, cut into small pieces 1 medium onion, sliced 1 lb. mushrooms, sliced Combine cornstarch and soy sauce. Mix in scallops and let stand 15 minutes. Heat 3 tablespoons oil in wok. Add scallop mixture. Stir. Remove scallops when done. Add broccoli, onion and 1/2 cup juice from scallops. Stir 2 minutes. Add mushrooms. Stir in scallops and remaining juice. Cover and let simmer 5 minutes. Serve over rice. Serves 4 to / 26