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Baked Vegetable And Seafood Won Tons
ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F.
In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton.
Brush edges with water; fold each corner into center and press to seal.
Arrange seam side down on lightly greased cookie sheet; brush wontons with oil.
Bake 25 minutes or until crisp and golden brown, turning once.
Variation: Use 1 1/2 cup chopped shrimp in place of crab.
Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil.
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Category: Fish and seafood
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Broiled Seafood Canapes
Toast bread on one side; trim off crusts and cut bread in half.
Butter un toasted sides; cover with a layer of seafood, then ketchup and top with cheese.
Place canapes on a baking sheet under the broiler.
Broil until the cheese is melted and the canapes are heated through.
Makes 12 canapes.
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Category: Fish and seafood
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Brown Rice Seafood Salad Supreme
In bowl, combine all ingredients except dressing and greens.
Pour dressing over all and toss to blend.
Cover and refrigerate at least 1 hour, to blend flavors.
To serve, spoon onto crisp greens.
Makes 4-6 servings.
Dressing In medium bowl, combine 1 cup plain yogurt, 1/2 Cup chopped seeded cucumber, 1/4 cup chopped green onion, 3 tablespoons lemon juice, 2 tablespoons light soy sauce and a generous dash of lemon pepper.
Blend well.
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Category: Fish and seafood
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Deli Seafood Sandwich
Shred the crab.
Combine with mayonnaise, celery and onion.
Cut top 1/3 off bun.
Hollow out bun to form shell.
Fill with 1/3 cup mixture.
Replace top.
240 calories per serving
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Category: Fish and seafood
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Elegant Southern Seafood Cake
in advance, prepare cornbread according to package directions.
ool and process in food processor or blender to make fine crumbs.
et aside.
Finely chop Onion.
Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces.
Peel, chop, and finely crush arlic.
aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes.
Add Peppers and Garlic and continue cooking until Peppers re almost tender.
Meanwhile, peel shrimp.
Coarsely chop shrimp, callops and flounder.
Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice.
Stir gently to prevent breaking p crab.
Season to taste with Salt, Pepper and cayenne.
Shape into atties and coat both sides with cornbread crumbs.
(May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame.
Saute 3 cakes at a time until golden on both ides, about 2 minutes.
Add more Butter as necessary.
May be served ith Creamy Corn Sauce.
Spoon warm corn Sauce on plate and place eafood cake on top.
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Category: Fish and seafood
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Fruity Seafood
Melt butter in saucepan, saute apple and shallots until soft.
Add curry powder and cook for a minute longer.
Stir in flour, add apple juice.
Bring to boil, stirring constantly.
Add salt and dill, simmer for 5 minutes.
Add prawns and scallops, cook until almost tender, add banana 5 minutes before end of cooking time.
Stir in cream, heat through.
Serve with fluffy or fragrant rice.
NB In this as in many recipes I use evaporated skim milk in lieu of the cream, and thicken if necessary.
Better for the arteries, with no great compromise in taste or texture.
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Category: Fish and seafood
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Grilled Fish With Seafood Fettucine
Melt butter in a skillet over medium low heat.
Add the milk and flour.
With a metal whisk stir constantly until smooth and creamy.
Reduce heat and simmer until sauce thickens, whisking constantly.
Add seafood and seasoning and cook for 10 minutes over low heat.
If margarine starts to separate from the sauce, add about 1 tablespoon additional milk and continue whisking.
Boil dry noodles according to package directions and drain.
Return to pot and add 2 tablespoons butter.
Fish: Season fish with salt, lemon pepper and Creole seasoning.
In small bowl melt margarine in microwave and add garlic to make basting sauce.
Spray wire fish basket with no stick cooking spray (or spray the grill directly if not using basket).
Place fish on grill and baste with garlic butter sauce.
Cook 5 minutes (for medium thickness fillets) and turn.
Baste and cook for 5 more minutes.
Serve buttered fettucine on each plate.
Top with seafood sauce.
Serve fish immediately from the grill.
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Category: Fish and seafood
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Grilled Marinated Seafood
Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls.
Add the dill to the first bowl and the horseradish and mustard to the other.
Add salt and pepper to both marinades.
Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.
Place the salmon and the swordfish in the horseradish-mustard marinade and the shrimp and tuna in the dill marinade for about 30 minutes.
While the seafood marinates, soak the bamboo skewers in cold water.
Thread the seafood on the skewers, alternating fish, and beginning and ending with a shrimp.
Grill over hot coals for about 2 minutes, turning occasionally.
Makes 10 servings.
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Category: Fish and seafood
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Grilled Seafood Flautas
Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender.
Mix in cour cream, cheese and artichoke hearts.
Spoon about 13 of a cup of the mixture onto one end of each tortilla.
Roll up tightly into a cylinderical shape; secure with wooden picks.
Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes.
Keep warm in 300 degree F.
oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.
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Category: Fish and seafood
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Grilled Seafood Kabobs
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan.
Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.
Baste with marinade and use a covered grill to insure snokey flavor.
Garnish with fresh fruit.
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Category: Fish and seafood
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Herb Butter For Seafood Or Artichokes
Melt butter over medium heat and stir in remaining ingredients.
Simmer 5 minutes.
Serve warm.
May be refrigerated and reheated when needed.
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Category: Fish and seafood
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Hot And Sour Seafood Soup
Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot.
Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes.
Strain.
Return liquid to pot and place over medium-high heat and bring to a boil.
Add shrimp and scallops and cook 1 minute.
Stir in fish sauce and juice of limes.
Add chopped cilantro, slivered red chili and shiitake slices, and green onions.
Stir and pour into a tureen or ladle into individual bowls.
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Category: Fish and seafood
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Impossible Seafood Pie
*Thaw and drain.
6 oz.
can crab or 4 1/2 oz shrimp, well rinsed and drained, can be substituted for the frozen crabmeat or shrimp.
1 6oz can of tuna, drained, for the crabmeat may be used.
Heat oven to 400.
Lightly grease 10" pie plate.
Mix crabmeat, cheeses and onions in pie plate.
Beat remaining ingred.
until smooth, 15 sec.
in blender on ghigh speed.
Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min.
Let stand 5 min.
before cutting.
Refrig.
any remaining pie.
Makes 6-8 servings.
Bake 45-50 min.
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Category: Fish and seafood
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In The Spirit Seafood Strata
Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased 13 x 9 x 2" baking dish.
Layer onions,water chestnuts,peas and crabmeat crackers.
Top with remaining crackers.
Blend together remaining ingredients and pour over layers.
Cover and refrigerate several hours or overnight.
Bake in preheated 350 degree oven until golden brown,30 to 35 minutes.
Cut into squares to serve.
Garnish with tomatoes and green onions,if desired.
Makes 8 servings.
* Please Note: To keep down cost,use 1/2" slices of new imitation crabmeat sticks,termed "Surimi" in place of crabmeat.
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Category: Fish and seafood
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Lemon Grass Seafood Combination Pad Po Taek
The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.
Heat a large skillet and add the oil.
Add all the seafood and saute for 2 minutes on high heat.
Add the remaining ingredients and gently combine.
Cover the pan and continue cooking for about 3 minutes.
Remove to a serving plate.
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Category: Fish and seafood
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Lime And Dill Seafood Skewers
Peel and cut onions into 1/6-inch lengthwise so that they are still attached at the base.
Mix lime juice, fresh garlic and sesame oil.
Marinate all the seafood, zucchini, mushrooms and corn rounds in this mixture 4-6 hours, turning twice.
Steam carrots and onions over hot water for 4 minutes.
Assemble foods on skewers so that seafoods and vegetables alternate.
Make sure foods are securely skewered.
(For zucchini, poke skewer through the skin.
) Add 2 tbs.
Calvert's Cedar Street Dill Mustard to marinade juices.
Brush over skewers while grilling.
Grill over medium hot barbecue (preferably hardwood) flame about 8 minutes or until browned on exterior but moist inside.
Serve with additional Dill Mustard.
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Category: Fish and seafood
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Miniature Seafood Quiches
CRUST: Combine flour and salt.
With a pastry blender, cut in lard until mixture resembles peas.
Add vinegar and water and cut in until well blended.
Roll out on lightly floured surface and cut to fit mini muffin pans.
Line pans and fill with quiche mixture.
MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about 3/4 full.
Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly.
Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown.
Makes 24 miniature appetizers or 12 cake size.
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Category: Fish and seafood
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Mixed Seafood Grill In Corn Husks
Peel & Devein Shrimp.
Remove Skin From Salmon & Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon & Scallops in A Medium Bowl.
Toss With Lemon Pepper & Wine & Oleo.
Set Aside.
Soak Corn in Water To Cover 10 Min.
Pull Back Husks Leaving Them Attached To Stem.
Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses.
Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill.
Close Husks To Completely Enclose Seafood.
Tie Securely With Heavy String At Each End.
Position Food Rack 6 Inches Above Charcoal Coals.
Place Husks On Food Rack & Grill Uncovered 10 Min.
Turning Frequently.
Serve Immediately in Husks.
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Category: Fish and seafood
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Okra Seafood Gumbo
Boil crabs for 20 mins.
in lightly salted water.
Remove crabs and reserve water.
Put 2 Tbsp.
of oil and 1 of butter in a skillet (don't use cast iron) and fry Okra until all traces of sliminess disappear.
In a deep pot, put remaining oil, stir in flour, make dark brown roux.
Add onions, garlic, green peppers and celery to roux, stir for 5 min.
Add diced ham and cook for 10 min.
on low heat.
Stir in tomatoes, shrimp and simmer.
In 8 cups of crab water, boil shrimp heads and peelings for 15 mins.
Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture.
Add the remainig seasonings and simmer slowly for 2 hours.
Remove the back shell, belly flap, legs and claws from the crabs.
Clean out all unwanted material from the crabs, break the crabs in half and lightly crack the claws.
Add crab halves & claws to the pot.
Cook another 15 mins.
adding the green onions during the last 5.
Serve over rice.
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Category: Fish and seafood
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Peppered Seafood Sausage
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead.
See end of recipe for related info.
Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder.
Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl.
Rinse the hog casing in cold water by letting the water run from the tap directly through it.
(The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder.
Put the seafood mixture back in the grinder and begin to grind it through.
When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room.
Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide.
If necessary, squeeze it gently with your hands to make this width as you work.
Continue with the entire length; you will have about 4 feet of sausage.
Remove the funnel and use your finger to press out the last remaining seafood mixture.
Leave 3 inches for expansion and tie the end in a knot.
Shape to make it even.
Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid.
Reduce the heat so that the water barely quivers.
Prick the sausage with a sharp knife pint at 3-inch intervals.
Place it in the barely moving water, cover the pan and cook for 10 minutes.
Turn off the heat and let the sausage rest for 10 minutes before serving.
NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece.
Roll it up, twist the ends and tie them securely with string. Poach as directed.
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Category: Fish and seafood
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