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> Seafood Recipes, What else but the bounty of the sea?
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DraconisMajore 
Posted: 03-Jan-2004, 01:55 PM
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* Exported from MasterCook *

New Year's Steak 'n' Shrimp

Recipe By :Forrest Gump
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 unpeeled jumbo fresh shrimp
1 garlic clove -- sliced
1 tablespoon butter or margarine -- melted
3 tablespoons dry white wine
2 beef tenderloin steaks, 1" thick
Fresh parsley sprigs -- for garnish

Peel and devein shrimp, leaving tails intact. Cook garlic in butter in small skillet over medium heat, stirring constantly, 1 minute. Add shrimp; cook, stirring constantly, 5 minutes or until shrimp turn pink. Add wine; stir well. Cover mixture; set aside, and keep warm.

Place steaks on rack of a broiler pan; broil 5 1/2 inches from heat (with electric oven door partially opened) 4 to 5 minutes on each side or to desired degree of doneness.

Place steaks on individual serving plates. Arrange shrimp on steaks; spoon wine sauce over shrimp. Garnish, if desired.

This recipe yields 2 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 6g Fat (93.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0



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DraconisMajore 
Posted: 03-Jan-2004, 01:57 PM
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* Exported from MasterCook *

Sizzlin' Szechuan Shrimp

Recipe By :Forrest Gump
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds unpeeled medium-size fresh shrimp
1/2 cup water
1/2 cup catsup
1/4 cup sugar
1/4 cup chili sauce
2 tablespoons cornstarch
3 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
1/4 cup vegetable oil
6 green onions -- chopped
3 garlic cloves -- minced
1 can water chestnuts - (8 oz) -- drained, chopped
1 1/2 teaspoons dried crushed red pepper
1 teaspoon minced peeled gingerroot
1 teaspoon freshly-cracked black pepper
Hot cooked rice

Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.

Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice.

This recipe yields 6 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 176 Calories; 11g Fat (55.2% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 01:57 PM
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* Exported from MasterCook *

Walnut Fried Shrimp

Recipe By :Forrest Gump
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 unpeeled jumbo fresh shrimp
2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup milk
2 large eggs -- lightly beaten
2 cups ground walnuts
Vegetable oil -- for frying
Commercial cocktail sauce
Commercial tartar sauce
Lemon wedges -- for garnish
Fresh parsley sprigs -- for garnish

Peel shrimp, leaving tails intact; devein, if desired. Combine flour, salt, and pepper; stir well. Combine milk and eggs; stir well. Dip shrimp into egg mixture, and dredge in flour mixture. Dip shrimp into egg mixture again, and dredge in ground walnuts. Place coated shrimp on a wax paper-lined baking sheet; cover shrimp, and freeze 2 hours.

Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 350 degrees. Fry shrimp, a few at a time, until golden. Drain on paper towels.

Arrange shrimp on a serving platter; serve with cocktail sauce and tartar sauce. Garnish, if desired.

This recipe yields 4 servings.

Source:
"The Bubba Gump Shrimp Co. Cookbook"
S(Formatted for MC6):
"10-11-2001 by Joe Comiskey - [email protected]"
Copyright:
"Oxmoor House, 1994"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 541 Calories; 27g Fat (44.7% calories from fat); 21g Protein; 56g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 126mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 01:58 PM
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* Exported from MasterCook *

American Grill's N' Awlins Bbq Shrimp

Recipe By :Chef Gary Mlinarich, The American Grill Restaurant
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Main Dish
Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== FOR SHRIMP ===
2 dozen large shrimp - (abt 1 lb)
1/4 pound unsalted butter -- plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/4 cup beer -- at room temperature
=== FOR SEASONING MIX ===
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves -- crushed
1/8 teaspoon dried oregano leaves

Rinse the shrimp in cold water and drain well. Peel and devein shrimp.
Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stick
butter, garlic, Worcestershire sauce and seasoning mix in a large skillet
over high heat. When the butter is melted, add the shrimp. Cook for 2
minutes, shaking the pan (don't stir) in a back-and-forth motion. Add
remaining 5 tablespoons butter, cook and shake pan for 2 minutes. Add
beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on a
platter with cooked rice mounded in the middle and the shrimp and sauce
surrounding it.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.


Source:
"Kitcken Link (Copycat Collection) at
http://www.kitchenlink.com/copycat.html"
S(Formatted for MC5):
"08-13-1999 by Joe Comiskey - [email protected]"



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 678 Calories; 75g Fat (98.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 569mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 15 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:26 PM
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* Exported from MasterCook *

Baked Cajun Catfish

Recipe By :Mary E. Ross, "Lighten Up: The Art of Low Fat Gourmet Cooking"
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds fresh or frozen catfish fillets
(2 large fillets cut in half
or 4 small fillets)
2 egg whites
(or 1 egg and 2 tbspns fat-free
egg substitute)
Cooking spray -- as needed
=== SPICY CAJUN BREAD CRUMBS ===
3 slices fresh Italian or sourdough bread made
without added fats or sugar
(or 1 1/2 cups herb or garlic seasoned
fat-free salad croutons)
2 tablespoons yellow corn meal
1/4 teaspoon salt - (to 1/2 tspn)
1 fresh garlic clove -- peeled
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
3/4 tablespoon cayenne pepper or Cajun seasoning -- or more to taste
1 tablespoon sweet Hungarian paprika

Beat egg whites together with 1 tablespoon water in a small bowl. Coat both sides of fillets in egg white and roll in seasoned bread crumbs. Place breaded fillets on a plate and chill for 30 minutes.

Preheat oven to 425 degrees. Lightly spray a non-stick or stick-resistant baking dish or baking sheet with cooking spray. Place fillets in dish or on sheet and bake for 20 to 35 minutes depending on thickness. Remove fillets from oven and serve with lemon and nonfat tartar sauce.

Spicy Cajun Bread Crumbs: Toast fresh bread if using and let cool until dried out. Combine bread or croutons in food processor with remaining ingredients and process until fine.

This recipe yields 4 servings.

Source:
"KSL TV, Salt Lake City, UT at http://www.ksl.com/TV"
S(Formatted for MC5):
"07-15-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 10 Calories; trace Fat (1.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:27 PM
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* Exported from MasterCook *

Baked Scallops

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bay or calico scallops
(or sea scallops cut in quarters)
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/4 cup heavy cream
1/2 cup fresh bread crumbs -- mixed with
2 tablespoons melted margarine

Mix wine, lemon juice, salt, and pepper in medium bowl. Stir in scallops. Add cream and stir. Place mixture in shallow baking dish. Sprinkle with bread crumb mixture.

Bake at 400 degrees until scallops are done, mixture is bubbly and crumbs are browned (approximately 15 minutes).

This recipe yields 4 servings.

Source:
"New York Seafood Council at http://www.nyseafood.org"
S(Formatted for MC5):
"07-05-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 11g Fat (85.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : Recipe provided by the North Carolina Sea Grant Program

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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Shadows 
Posted: 03-Jan-2004, 08:19 PM
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Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE Shadows

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

I was finally able to keep some of these for a photo... hope it posts!

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Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
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Shadows 
Posted: 03-Jan-2004, 08:22 PM
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This one comes from a good friend of mine and fellow 18th century camper.

Recipe Name: JOE'S FIRST NIGHT SHRIMP
Category: GRILL
Serves: 4

SOURCE JOE SABLE

1 Pound THAWED OR RAW LARGE SHRIMP PEELED.
1 Pound BACON CUT IN HALF.
12 8" BAMBOO OR WOODEN SQUERS.
As req YOUR FAVORITE BBQ SAUCE.

This is a camp favorite the first night in camp. Prepare in advance and cook on a braiser or grill.


WRAP 1 SHRIMP AT A TIME WITH 1/2 STRIP OF
BACON.
PLACE ON 2 SQUERS.
REPEAT SHRIMP WRAP AND PLACE ON SAME 2
SQUERS.
CONTINUE WITH 4 MORE SHRIMP, (6 SHRIMP
TO A PAIR OF SQUERS).
REPEAT PROCESS UNTIL ALL SHRIMP ARE USED.
THIS WILL MAKE ABOUT 4 RACKS OF SHRIMP.
GRILL UNTIL DONE THEN COVER WITH BBQ
SAUCE FOR THE LAST 5 MINUTES.
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valpal59 
Posted: 03-Jan-2004, 09:39 PM
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Yummmmm! Can't wait to try these. eat.gif


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maggiemahone1 
Posted: 03-Jan-2004, 11:14 PM
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OHHH Myyyy, I love shrimp. All the recipes sounds delicious. Thanks!

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DraconisMajore 
Posted: 04-Jan-2004, 08:54 AM
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* Exported from MasterCook *

Alaska King Crab Stir-Fry

Recipe By :n/a
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces king crab split legs -- thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 small garlic clove -- minced
2 tablespoons oil
1 cup fresh Chinese pea pods
(or thawed 6-oz pkg frozen
Chinese pea pods)
3/4 cup diced tomato
1 teaspoon cornstarch
1 tablespoon cold water

Cut crab legs into 2 1/2- to 3-inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated.

Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear.

This recipe yields 2 servings. Recipe can be doubled.

Comments: About 6 ounces Alaska King crab meat can be substituted for the split crab legs; one green pepper, sliced vertically, can be substituted for the Chinese pea pods.

Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"
S(Formatted for MC5):
"04-06-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 14g Fat (75.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 04-Jan-2004, 08:55 AM
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Au Gratin Potatoes With Smoked Salmon And Ale

Recipe By :Susan Volland
Serving Size : 8 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 onions -- sliced
3 pounds waxy potatoes -- peeled, and
thinly sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
3 cups grated Gruyere or sharp cheddar cheese
2 tart apples, such as Granny Smith -- peeled, cored,
and thinly sliced
1/2 pound hot-smoked salmon -- diced
1 bottle ale - (12 oz)
1 cup water
1 tablespoon chopped parsley -- for garnish

Seafood Alternatives: smoked trout

Heat the olive oil in a large skillet, add the onions and sauté until tender and lightly colored, 8 to 10 minutes; set aside. Preheat the oven to 350 degrees.

Lightly oil a 9- by 13-inch baking dish. Arrange one-third of the sliced potatoes in the dish and sprinkle lightly with salt and pepper. Add one-third of the cheese, one-third of the onions, half of the apples and half of the salmon.

Repeat with another third of the potatoes, salt and pepper, followed by the remaining salmon and apples and another third of the cheese and onions. Finish with the remaining potatoes and sprinkle with the last of the cheese and onions.

Pour in the ale and water along the edges of the pan and bake for 1 hour, until bubbly, brown and tender.

Sprinkle with the chopped parsley. Let stand a few minutes, cut and serve warm.

This recipe yields 8 servings.

Comments: This is a tasty variation of the classic scalloped potatoes often prepared with ham. The apples and ale add a nice tang and keep the dish from being too rich.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 3g Fat (73.8% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 04-Jan-2004, 08:56 AM
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Baked Scallops And Mushrooms In Garlic Sauce

Recipe By :Kathleen Stang
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sea or bay scallops
1/2 pound medium mushrooms
3 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
3 tablespoons fine dry bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 garlic cloves -- minced or pressed
1 pinch crushed red pepper flakes -- or more to taste
1 pinch salt

Seafood Alternatives: shrimp

Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and caps. Brush a shallow (8- to 9-inch diameter) baking dish with 1 tablespoon of olive oil; preheat the oven to 350 degrees.

Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil.

Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. Serve warm, or cover and refrigerate up to 24 hours.

To reheat, loosely cover with foil and bake for about 45 minutes in a 350 degree oven.

This recipe yields 6 to 8 servings.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
S(Formatted for MC5):
"03-22-2000 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 7g Fat (74.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.


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Aon_Daonna 
Posted: 05-Jan-2004, 11:09 AM
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I can't stand shrimp *shudders* my auntie makes a great mussle-gratin... I'll ask her for the recipe. So long you'll have to be satisfied with the fish.

this is the way my grandmother did it... always for the friday before easter:

Backfisch mit Bratkartoffeln und Remoulade
var.: mit Kartoffelsalat

Fish: seafish, take Sea-salmon, Cod, Hake or another white-fleshed fish that suits you. In my family it's traditionally Cod-fillets but since Cod is getting very scarce over here we take Hake-fillets

800 g Cod fillet, cut into 8 pieces
Lemonjuice
2 eggs
2 Tbs flour
salt, pepper

Sprinkle the codpieces with lemonjuice and a very small amount of salt.
Whisk the eggs, flour, some salt & pepper together (if you want it a wee bit of dill as well)
Heat some oil in a pan
Coat the fish with the batter and let it drip off a bit, then fry (backen) the fish for 4-5 minutes on each side.

Bratkartoffeln (fried potatoes): I'd guess everybody here knows how Bratkartoffeln go, but if not I'll write it again.. (I can only do it vaguely, it's something I just know how much I need for how many persons... sorry!)

Potatoes
Bacon
Onions
Eggs (1-2)
Salt, Pepper

Boil the potatoes in their skins and let them cool down (best take potatoes from the day before) thoroughly. Peel the potatoes (once they are cold) and cut into slices (thickness is a personal choice, I like mine thick, roughly a half inch or 1cm)

If you have a nice bit of bacon with fat streaks in it you don't need to heat oil in the pan before, if not you should do it.
Dice some bacon and onions and heat a (coated) pan. Put the Bacon and the onions in and fry until the bacon is browned and the onions are sautéed (?). Turn down the heat to medium.
Then scoop them to a side and lay out the potatoe slices. Season. Scoop the bacon and onions over it and fry until the potaoes a browned on the bottom. Then turn thoroughly and fry for another 10 -15 minutes (stir occasionally).
Whisk up the two eggs and slowly pour them over the potatoes. Stir.
After the eggs went solid it's ready to eat. (Love it!)

Kartoffelsalat: for this I have a recipe again

600g small potatoes
A good 2 handfull of Dill
6 Tbs White Wine vinegar
pepper
1 ts mustard
some oil
1/8l clear Stock
1/2 small Saladcucumber
5-6 bit of radish (the pinky things)
some Lettuce
Parsley

Boil the potatoes and let them cool down.
Wash the Dill and chop it. Mix it up with the vinegar with some salt, pepper and mustard and whisk 2 Tbs Oil under.
Peel the potatoes, cut into slices and put in a bowl. Pour the hot stock and marinade over them and mix well. Let draw flavour for some time.
Wash (and if necessary peel) the cucumber and radish, cut small and mix under the potatoes.
Wash some Lettuce leaves and let drip dry, then lay out on plates. Put the potatoe salad on it, garnish with some parsley.

Sauces both Remoulade & Dillsauce are very tasty

Remoulade

2 Eggyolk
1 egg
1 Ts Mustard
1/8l oil
2 Ts Lemonjuice
1 pinch sugar & salt
1 small onion
1/2 Tbs Capers
1/2 Tbs crushed pepper
1 Gherkin
1 tbs fresh Herbs (Dill, Estragon, Parsley)

Mix up 2 eggyolk with mustard. Then - first drip in then slowly & steady (very thin.. beam???) - stir in the oil until the creme thickens.
Season with lemonjuice, salt and sugar.
Chop the onion, capers and gherkin very fine and add together with the pepper to the sauce.
Finely chop the herbs and also stir into the sauce.
Boil one egg until hard, take the shell off and dice very small. Add to the sauce and put it into the fridge.

Dillsauce

Butter
flour
Pepper, Salt
1 lemon
1 Eggyolk
1-2 handfull of Dill
1/3l Fish- or vegetable stock

Make a roux with the butter and flour and add the stock. Simmer for 5 minutes and season with salt, pepper and lemonjuice.
Chop the Dill finely and add to the sauce.
Take some sauce off (2-3 tbs) and mix up with the egg yolk, then thicken the sauce with it.


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Recipe Name: CRAB MUFFINS
Category: APPETIZER
Serves: 8

SOURCE KATHY STERLING
4 Whole English muffins / split with a fork
6 Ounce crab meat ( fresh or canned) drained
1 jar Old English Sharp Cheese Spread
2 Tblsp mayonnaise
3/4 stick butter
1/2 Tsp. garlic salt

Soften cheese and butter; mix all ingredients together. Spread mixture on muffin halves. Freeze at least 30 minutes. Bake at 325~ until lightly browned or put under broiler until lightly browned. To serve as appetizers cut each muffin half into quarters.

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