Special Crab Supreme 1/2 lb butter 1 green pepper, chopped 1 onion, chopped 1/2 cup flour 1/2 tsp salt 2 tsp dry mustard 2 cups grated cheddar cheese 2 cups milk 28 oz can tomatoes, drained & chopped 2 tsp Worcestershire sauce 1 lb crab meat In large saucepan, saute onion and green pepper in butter until softened. Combine flour, mustard, and salt. Remove pan from heat and stir in flour mixture with butter, peppers, and onion, until smooth. Add milk, stirring constantly and return to heat. Add cheese. Cook on medium until cheese has melted and sauce is smooth and thick, stirring constantly. Stir in Worcestershire sauce. Add tomatoes and crab meat. If you would prefer to make this ahead, you can freeze it - making holiday preparation easier! To freeze, cool and place in freezer bags or containers. To serve, defrost (if frozen) and pour into a casserole dish and bake at 400 degrees for 20 minutes until hot and bubbly. You may also microwave this. Serve over rice. Yields: 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Deviled Crab Cakes Recipe By : unknown Serving Size : 4 Preparation Time :0:00 Categories : Fish/Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Backfin crabmeat Butter 2 tablespoons Flour 1/2 cup Light cream 1/2 cup Soft fresh bread crumbs-- (no crusts) 1/4 cup Green pepper -- minced 2 tablespoons Green onion -- chopped 2 tablespoons Prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon Hot pepper sauce 1/2 teaspoon Salt 1 cup Fine dry bread crumbs Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. butter; stir in flour. Gradually stir in cream. Cook over low heat, stirring constantly, until smooth and thick. Remove from heat. Add soft bread crumbs, green pepper, onion, and seasonings. Add crabmeat and mix lightly. Place dry bread crumbs in a shallow dish. Put a large spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top, and shape into a cake. Do not pack. Repeat, making 8 cakes total. Heat 2 Tbsps butter in a large heavy skillet, and saute cakes lightly, adding more butter as needed. Carefully remove from skillet with a broad spatula to individual hot plates. Makes 8 cakes (4 servings). - - - - - - - - - - - - - - - - - - Linguine With White Clam Sauce 1 10 oz. can whole baby clams, undrained 2 T. light butter 1 T. olive oil 3 minced garlic cloves 1 T. all purpose flour 1/2 C. dry white wine 2 T. chopped fresh parsley 1/4 tsp. dried thyme 1/8 tsp. pepper 1 6 oz. can minced clams, drained 8 oz. pkg. linguine Drain baby clams and reserve liquid. Heat butter and olive oil in a medium pan over medium heat. Add garlic and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley thyme, pepper and cook 2 minutes, stirring frequently. Add baby clams and minced clams and cook 3 min. or til thoroughly heated. Serve sauce over pasta. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp and Crab Quiche Recipe By : unknown Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry for 9-inch quiche dish 8 fresh green poblano chiles 4 cups water 1 pound fresh shrimp -- peeled and deveined 6 ounces crab meat 1 slice lemon 1/2 cup chopped onion 1/4 cup butter or margarine 2 tablespoons butter or margarine 2 tablespoons dry white wine 1 tablespoon dry sherry 1 teaspoon chicken-flavored bouillon granules 1 clove garlic -- crushed 1/8 teaspoon ground thyme 1/8 teaspoon ground marjoram 3 eggs -- beaten 2 cups shredded muenster cheese -- (8 ounces) 1 cup chopped unpeeled tomato 2 tablespoons mayonnaise 2 tablespoons commercial sour cream Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Cool on rack. Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning often with tongs, until blistered on all sides. Immediately place chiles in a plastic bag. Fasten securely; wrap in a towel, and let steam 30 minutes. Remove and discard stems and peels. Cut a small slit in side of each chile, and rinse under cold water to remove seeds; chop. Bring water to a boil. Add shrimp and lemon; return to a boil. Reduce heat, and simmer 1 minute. Drain well; discard lemon, and chop shrimp. Saute onion in 1/4 cup butter in a large skillet until tender. Stir in chiles; saute 3 to 5 minutes. Add 2 tablespoons butter and next 6 ingredients. Stir over low heat 2 to 3 minutes. Add shrimp and crab; cook, stirring often, 3 minutes. Combine shrimp mixture and remaining ingredients; mix well. Pour into pastry shell. Bake at 350 degrees F for 1 hour or until set. Yields: one 9-inch quiche. - - - - - - - - - - - - - - - - - -
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