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Seafood For Friday

Whether you live near the ocean or many miles away, fresh seafood is available to you. Seafood is a variety of high-protein delicacies that taste great and are great for you. Another reason for the popularity of seafood is its quick cooking time, usually under 30 minutes.

Since crab and shrimp are the most versatile and readily available seafood, they are emphasized in this section. Crabs are usually cooked by steaming them for about 20 to 30 minutes. When done, they should be bright orange in color. Although most of the crab recipes were tested with meat from Atlantic Blue Crabs, any crab meat will produce delicious results. Shrimp lends itself to a variety of cooking methods: grilled, boiled, broiled, fried or baked in a casserole. Both crab and shrimp can be served hot or cold.

Treat your family to a special seafood meal and let them rave!
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2 tablespoons margarine or butter

1 green onion, thinly sliced (1/2 cup)

3 stalks celery, diced (1/2 cup)

1 egg, beaten

1 tablespoon lemon juice

1/2 cup skim milk

3 slices white bread, crumbled (crust removed)

1 tablespoon chopped parsley

1/2 teaspoon Morton's Nature's seasoning

1 pound fresh lump crab meat

Over medium-high heat, saute celery and onion in butter. Remove from heat. Add beaten egg, lemon juice and milk. Add crumbled bread, parsley and seasoning. Stir and mix well until bread is well moistened and separated into small pieces. Add crab and gently mix, leaving crab in hunks. Place in prepared casserole.

Bake 15 to 20 minutes or until hot.
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2 nine-inch frozen pie shells (not deep dish)

1 egg white

1 pound (16 ounces) crab meat

4 to 6 strips bacon

1/2 cup diced onion

1-1/2 cups skim milk

8 eggs

1/2 teaspoon salt

1/8 teaspoon coarse ground black pepper

1 teaspoon lemon juice

4 ounces (1 cup) grated Swiss cheese

2 teaspoons freeze-dried chives

1/8 teaspoon paprika

1 lemon, sliced for garnish

Divide crab evenly between two (2) pie shells. Saute bacon until golden brown. Remove bacon and drain to remove grease. Cool. then crumble bacon and place on top of crab. Beat milk, egg, salt, pepper and lemon juice. Pour over crab. Place cheese on top. Sprinkle with chives and paprika.

Place both pies on a cookie sheet and bake 35 minutes. Let sit 5 minutes and cut into wedges. Serve hot.

This quiche can be frozen. If frozen, bake while frozen for 40 to 45 minutes.

Serve with a sliced lemon, Slow-Cooked Creamy Grits, and a Spinach Salad Delight.
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2-1/2 cups (1-1/4 pound) crab meat

1 cup (packed) very finely grated cabbage

1/3 cup low-calorie mayonnaise

1/2 cup Thousand Island salad dressing

1/4 teaspoon salt

1/2 teaspoon pepper

VARIATION: Use 2-1/2 cups (1-1/4 pound) imitation crab meat.
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4 tablespoons margarine or butter

2 tablespoons flour

1 tablespoon chopped parsley

2 tablespoons lemon juice

1 teaspoon prepared mustard

1 teaspoon salt

1/2 to 3/4 teaspoon Texas Pete pepper sauce

1 cup skim milk

2 eggs, hard-boiled, grated

2 cups fresh lump crab meat

1 cup bread crumbs

2 tablespoons margarine, melted

Melt margarine in saucepan, blend in flour with wire whisk. Add remaining ingredients (except crab) and mix well. Gently stir in crab meat. Place mixture into well-cleaned crab shells. Sprinkle bread crumbs on top; drizzle with melted margarine.

Bake for 15 minutes until hot and crumbs are golden brown. Serve hot with Slow Cooked Creamy Grits.
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1 loaf rye bread, sliced

8 to 10 slices Swiss cheese

1 stick margarine, for grilling

8-ounce Thousand Island salad dressing

Crab Filling (recipe follows)

With 2 slices of bread, spread Thousand Island dressing liberally on 1 side of each slice. Spread 1 slice of bread with Crab Filling, top with slice of Swiss cheese, then top with other slice of bread. Spread top of sandwich with margarine.

Over medium-high heat, melt a little margarine in frying pan or griddle. Place sandwich in pan, buttered side up, and cook until browned. Turn sandwich over, and cook until browned, and Swiss cheese is melted. Cut in half and serve.

Or place sandwiches on large cookie sheet and bake at 350 degrees for about 20 minutes or until bread is browned on both sides and cheese melts.

Alternate Cooking Method for a Crowd

Spread Thousand Island dressing on each side of Hoagie bun, add crab and Swiss cheese slice. Cut in half. Wrap both halves in foil. Place on cookie sheet. Heat 15 to 20 minutes until cheese melts.

To Serve Cold

After putting sandwich together, cut in half and serve.

Crab Filling

1 (8-ounce) package low-cal cream cheese

1 tablespoon skim milk

2 tablespoons low-calorie mayonnaise

2 teaspoons cream-style prepared horseradish

2 tablespoons chopped onion

1/4 teaspoon salt

1 pound imitation crab meat or fresh crab meat, drained

2 cups sliced celery

1/2 cup chopped onion

1 medium green pepper, finely chopped

8 ounces sliced water chestnuts, drained

6 to 8 ounces fresh crab meat, drained and flaked or 1 (6-1/2 ounce) canned crab

1/3 pound medium shrimp, cooked, peeled and de-veined OR 4-1/4 ounces canned shrimp

2-1/2 ounce jar of sliced mushrooms, drained

1 cup low-calorie mayonnaise or salad dressing

4 hard-cooked eggs, sliced

1/2 teaspoon Morton's Nature's Seasoning

1/8 teaspoon cayenne pepper

1/4 teaspoon seasoned pepper

1/2 teaspoon paprika

1/2 cup buttered bread crumbs

1 cup cooked rice

Bake for 30 minutes or until bubbly hot. Serve with a salad, either fruit or vegetable.

VARIATION: Substitute 3 (6-1/2 ounces each) cans tuna packed in water for the crab and shrimp.

Preparation Tip

This is better if made the day ahead, refrigerated and cooked the day of serving.
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1 egg

1 slice white bread

3 tablespoons grated onion

1 teaspoon lemon juice

1/4 teaspoon Old Bay Seafood Seasoning

1 tablespoon self-rising flour

2 cups (loosely packed) fresh crab meat, all shell removed

3 tablespoons flour

1 tablespoon cooking oil

Add crab meat to bowl. Gently stir to mix, leaving crab in pieces as large as possible. With clean hands, form into five (5) patties about 4 inches in diameter and 1-inch thick, placing each on surface prepared with flour. Sprinkle last tablespoon of flour over top of patties and spread to cover top of each cake with flour.

Add oil to a 10 or 12-inch skillet, and heat over medium-high heat until hot. With a spatula, gently remove crab patties from waxed paper and place in skillet. Cook about 3 minutes, until lightly browned. Lower heat and turn patties over. Brown second side, cooking another 3 minutes. Remove patties from skillet and place on serving platter.

Especially good served with Slow-Cooked Creamy Grits, a green salad and toasted garlic bread.

Author's note: These cakes can be deep fat fried and are even more luscious. Yes, more fattening, but even more delicious, too!
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Quantity Per Serving

3/4 pounds fresh large or jumbo shrimp, un-peeled

2 to 3 frozen niblet ears of corn or 1-1/2 ears fresh corn, shucked

1/4 to 1/3 pounds Kielbasa sausage or smoked sausage, cut into 2 -inch pieces

1 teaspoon Old Bay Seafood Seasoning

Add the ears of corn and bring to a boil again, which will take about 5 minutes. Immediately add shrimp and bring to a boil again. Turn the heat off when shrimp are pink. Remove pot from burner. Drain, spoon into bowls and serve immediately.

VARIATIONS: Add 1/4 pound Snow Crab legs per person can be added to the pot when the shrimp are added. If crab legs are added, reduce shrimp to 1/2 pound per person.

Serve with Cocktail Sauce Edisto. Crunchy Seasoned Bread and a salad make a complete meal.

Quantity for 4 Servings

3 pounds fresh large or jumbo shrimp, un-peeled

10 frozen niblet ears of corn or 6 ears fresh corn, shucked and silked

1 pound Kielbasa sausage, cut into 2-inch pieces

4 teaspoons Old Bay seafood seasoning
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1 to 1-1/2 pounds large shrimp, peeled with tails intact

3/4 cup self-rising flour

2 to 4 tablespoons club soda

1/2 cup shredded coconut

1/4 cup flour

Holding each shrimp by the tail, dip in flour, then in batter and next in coconut. Place on waxed paper. Fry a few shrimp at a time in hot oil until lightly golden brown and shrimp is floating on top of hot oil. Remove and drain on paper towels. Repeat with remaining shrimp.

Serve with Honey Mustard Sauce. Dip each shrimp in sauce. Serve with Hush Puppies, Cole Slaw, and Scrumptious Tomato Pie.

Honey Mustard Sauce

Excellent on Hawaiian Shrimp and fried chicken strips.

1/3 cup Dijon mustard

1/3 cup sour cream

1/3 cup honey

1 teaspoon cream-style prepared horseradish

1/2 pound fresh medium or large shrimp, peeled

1/2 pound flounder fillets, skinless

Seasoned Sauce (recipe follows)

Steam shrimp in 1/2 cup water and 1 teaspoon Old Bay Seafood seasoning, until shrimp turn pink. Drain well.

How to Cook Fish

Steam fish fillets in 1/2 cup water until fish is opaque white and flakes easily with fork. Drain well and reserve liquid. Remove skin if present.

Assembling Casserole

In 2-quart casserole, place layer of fish, flaked into bite-size pieces. Cover with 1/2 of Seasoned Sauce. If shrimp are large, cut them in half. Add a layer of shrimp Cover with remaining sauce. over and bake at 350 degrees for 30 minutes or until bubbly. Uncover, and bake 10 minutes longer.

VARIATION: Sprinkle 1 cup of grated cheddar cheese on top of casserole before baking.

Serve with fluffy white rice, a Caesar salad and garlic bread.

Seasoned Sauce

2 tablespoons margarine

2 tablespoons flour

2 well-beaten egg

1/2 teaspoon each, seasoned salt, celery salt, pepper, worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon ground red pepper or cayenne pepper

1/4 cup low-calorie mayonnaise

1/4 cup chopped parsley

1 tablespoons lemon juice

1/2 pound cooked crab meat, cartilage removed

VARIATION: Add 2 tablespoons diced green pepper to sauce.
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12 ounce package egg noodles, cooked according to package directions, drained

5 tablespoons margarine or butter

1/2 cup finely chopped onion

2 teaspoons fresh minced garlic

1-1/2 pounds large fresh shrimp, cooked

1-1/2 cups skim milk

2/3 cups grated parmesan cheese

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

1 to 1-1/2 teaspoons Italian seasoning

1 tablespoon lemon juice

2 (10 ounces each) packages broccoli florets, cooked and drained

In large frying pan add 2 tablespoons margarine and milk, heating until margarine melts. Stir in parmesan cheese, salt, pepper, Italian seasoning, lemon juice. Add drained noodles and cooked broccoli, and cook until heated.

Place noodles on platter and spoon shrimp on top. Serve hot.

Serve with Copper Penny Carrots and Overnight Layered Salad.
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1 cup raw long grain white rice

1 tablespoon powdered butter flavored granules

2 cups water

6 to 8 slices bacon

2 to 3 pounds medium or large raw shrimp, peeled

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup flour

1 large onion, diced (1 cup diced)

1/2 cup diced celery (2 stalks)

3 tablespoons worcestershire sauce

In large frying pan, fry bacon until crispy. Remove from frying pan and place on paper towels to drain. When cooled, crumble bacon into small pieces.

Remove all bacon drippings, except 1 tablespoon, from frying pan. Place salt, pepper, flour and shrimp into medium-sized paper bag or a gallon size plastic sealable bag. Shake to cover shrimp.

In remaining bacon drippings, saute shrimp, onions and celery, until shrimp are browned and vegetables are transparent. Sprinkle remaining worcestershire sauce over shrimp mixture. Add cooked rice, bacon, and shrimp mixture. Heat for 1 minutes on medium heat.

Serve hot with a salad or cole slaw.
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1/2 cup diced, Spring onions with tops (2 to 3 small onions)

1 dozen fresh mushrooms, slices

1 small green pepper, diced

2 stalks celery, diced

3 tablespoons margarine or butter

1 (8 ounces) package cream cheese

3 tablespoons skim milk

2 tablespoons dry white wine

2 ounces (1/2 cup) grated Swiss Cheese

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh minced garlic

1/4 teaspoon cream-style prepared horseradish

1-1/2 pounds medium or large shrimp, shelled and uncooked

1/4 cup Crunchy Croutons

3 cups cooked white rice

1 tablespoon olive oil

1 large green pepper, diced

1 large onion, diced

4 stalks celery, diced

1/4 teaspoon fresh, minced garlic (or garlic packed in water)

3/4 pound Kielbasa sausage, cut into 1/2 -inch pieces

1 (4-1/2 ounce) jar, sliced mushrooms, drained

1 teaspoon dried basil

1/8 teaspoon curry powder

1 tablespoon paprika

2 teaspoons seasoned salt

1/2 teaspoon seasoned pepper

1/4 teaspoon cayenne pepper

1 can sliced water chestnuts, diced

1 can cream of mushroom soup

3 pounds medium shrimp, cooked, shelled and de-veined

4 cups cooked long-grain white rice

In skillet, add oil, green pepper, onion, celery, garlic and sausage. Cook over medium-high heat until vegetables are lightly browned and sausage is slightly cooked. Pour sausage mixture into a colander and rinse 1 minute under hot water. Drain well.

In large mixing bowl, add mushrooms. Stir in vegetable mixture from colander. Add basil, curry powder, paprika, seasoned salt, seasoned pepper, cayenne pepper, water chestnuts and soup and mix well. Add rice and shrimp to mixture and gently stir until well mixed. Pour into prepared casserole.

Cover casserole with aluminum foil. Bake for 35 to 45 minutes until bubbly hot.

Serve with fresh steamed broccoli, pickled beets, a fruit salad and Sour Cream Corn Bread.
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1 teaspoon cayenne pepper

1 teaspoon worcestershire sauce

1/3 cup margarine or butter

1-1/2 teaspoon minced garlic

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon basil

1 large (2 medium) tomatoes, peeled and coarsely chopped

1/4 cup beer, at room temperature

1-1/4 pounds jumbo shrimp, raw, peeled and de-veined

3 cups hot cooked white rice

Add beer and stir. Cook until shrimp turn pink and opaque (about 1 minute longer).

Serve over hot white rice.

VARIATION: Substitute 1-1/4 pounds deboned chicken breasts for shrimp. Cut chicken into small pieces.
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1/2 teaspoon dry mustard

1/2 teaspoon cayenne pepper

1 teaspoon ground ginger

1 teaspoon fresh minced garlic

1 cup tomato-based barbecue sauce

1 tablespoon juice from jar of sliced Jalapeno peppers

1 tablespoon horseradish

2 teaspoons teriyaki sauce

2 tablespoons grape jelly

3 to 4 tablespoons honey

6 drops hickory flavored liquid smoke

3 to 5 pounds large, raw shrimp, peeled, de-veined, washed and drained

package 8-inch wooden skewers, soaked in water for 30 minutes

To Cook Immediately

Grill over HOT grill (charcoal or gas) for about 2 minutes on each side, basting frequently.

To Freeze

Prepare as above. Place a single layer of skewers, with shrimp gently touching, in a flat covered container. Repeat layers, placing a layer of waxed paper between each layer of shrimp. Freeze. Remove from freezer 4 hours before cooking. Cook as directed above.

VARIATION: Use marinade for cubes of raw, deboned chicken breasts. Cook as directed above.
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4 ounces (6 to 8 slices) sliced bacon

5 pounds catfish fillets

3 pounds onions, chopped

3 to 4 pounds potatoes, peeled and diced

1/4 to 1 cup skim milk

1/4 cup margarine or butter, optional

In large pot with a small amount of water (1/2 cup), steam catfish, over medium heat, until meat can be easily flaked with a fork. Save cooking water. Remove skin, if any, from fish.

Strain cooking water into large pot. Add potatoes and cook until tender, adding more water if necessary. Then, add fish, salt, pepper, crumbled bacon, and margarine.

Cover and simmer over low heat to blend flavors for an hour or more, adding water or skim milk if more liquid is needed. If using margarine, add now.

Serve hot, with crusty bread and a salad.

VARIATION: Substitute equal amount of any mild, flaky fish for the catfish.

To make seafood chowder, use 2-1/2 pounds fish, and 2-1/2 pounds of seafood: either shrimp, crab, clams or oysters (or any combination of these).

Add about 2 teaspoons worcestershire sauce.
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4 to 6 fillets of fish (catfish, flounder or any other mild fish)

2 tablespoons fresh lemon juice

1 teaspoon hickory flavored liquid smoke

1 teaspoon Cajun seasoning

1 tablespoon San-J teriyaki marinade

1/4 cup parmesan cheese

Grill on high for about 8 to 15 minutes, depending upon thickness of fillets, marinating frequently with reserved marinade. When fish are done, they will flake easily with a fork, and the meat should be opaque.

When ready to serve, remove from wire basket, place on platter and sprinkle with Parmesan cheese.
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4 slices bacon

1 cup chopped onion

1 cup coarsely chopped green pepper

1 teaspoon fresh minced garlic

1 (16 ounce) can tomatoes, drained and cut up

1 can tomato soup

2 tablespoon chopped fresh parsley

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

1 cup water

1/4 teaspoon Texas Pete hot sauce

1 (10 ounce) package frozen cut okra

1 pound mild-flavored fish fillets, fresh or frozen

Add remaining ingredients to large pot. To this, add cooked vegetables. Heat on medium heat and simmer for 30 minutes until vegetables are very tender and flavors are blended. Add fish and crumbled bacon. Cover and simmer 10 minutes. Add additional water if needed.

Serve in bowls with a generous serving of Sour Cream Corn Bread or Spoonbread.
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Salmon Cakes

1 (16 ounce) can salmon, drained, flaked (reserve 1/4 cup liquid)

1 cup mashed potato flakes

1/4 cup grated onion

2 teaspoons lemon juice

1/4 teaspoon pepper

2 eggs

Creamed Pea Sauce

This sauce adds a delightful flavor and makes the salmon patties moist and tasty.

2 tablespoons margarine

2 tablespoons flour

1/2 teaspoon dill weed

1/4 teaspoon HOT Mrs. Dash

3/4 cup skim milk

1/4 cup reserved salmon liquid

1 (8 ounce) package frozen green peas

1 (8 ounce) package frozen snow peas

Place Salmon Patties on plate and spoon Creamed Pea Sauce over each.

VARIATION: Make into patties like hamburgers. Fry in skillet in a little oil, about 7 minutes on each side, until golden brown on each side.
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1 pound mild-flavored fish fillets, such as catfish or flounder

1 cup water

1 large onion, peeled and diced

2 tablespoons margarine or butter

3 potatoes, peeled and diced

1 teaspoon Morton's Nature's seasoning or seasoned salt

1/4 teaspoon pepper

1/2 teaspoon basil

1 cup skim milk

Serve in bowls with saltine crackers. If desired, add a salad, or serve as a first course to dinner

VARIATIONS:

Add other seafood, such as clams, shrimp, lobster, or any other seafood of your choice.

If you like a thicker chowder, mix 1-1/2 teaspoons corn starch with 1 tablespoon water. Pour mixture into hot liquid and stir until thickened.

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