Combine ingredients and heat over hot water until seafood is heated through.
Be careful not to let water in lower pan boil. Serve on hot buttered toast.
Serves 6.
Use any cooked seafood.
A mixture is great, but good old fake crabmeat is delicious.
Put into baking dish; sprinkle top with flour and add evaporated milk.
Season with salt, pepper and sherry.
Bake about 1/2 hour at 375\u00b0 or until bubbly.
Serve with toast points.
Melt butter.
Blend in flour.
Add cream.
Cook and stir until thick and bubbly.
Stir small amounts of hot mix into yolks. Return to hot mix.
Cook and stir until thick.
Do not boil.
Stir in seafood.
Heat through.
Stir in wine, juice and salt. Sprinkle with paprika.
Serve over Pepperidge Farm pastry puffs or rice.
Saute onion, shrimp and scallops until scallops are done. Drain and set aside.
Mix soup, mustard, salt, pepper and garlic powder.
Heat on medium-low until hot, stirring often so it doesn't stick.
After thoroughly heated, add cheese, stirring until melted. Fold seafood into soup mixture.
Serve over rice.
Make a cream sauce of butter, flour, milk, cream and seasonings.
Pour small amount of sauce over egg yolks.
Return to heat and stir until smooth. Add sherry and prepared seafood. Place in buttered scallop shells or shallow casserole. Cover with buttered crumbs and brown in a 350\u00b0 oven.
May be served with rice or toast points.
Melt butter.
Add flour and seasonings.
Add cream gradually and cook until creamy and thick.
Stir constantly.
Stir in egg yolks and seafood.
Cook over low heat until hot.
Serve on toast.
tsp of your favourite seafood; this recipe will also work with
br>Add paprika.
Move seafood to a crock pot set
o the traditional Brown Derby Recipe -- that is classic. So this
n a serving platter. Spoon seafood mixture evenly into the shells
In medium size sauce pan, melt butter.
Combine flour and dry mustard.
Add to butter stirring constantly until smooth and bubbly.
Move pan off heat and slowly add milk, stirring constantly.
Return to med high heat, & stir constantly until sauce comes to boil. Boil for 1 to 3 minutes till thickened.
Add Worcestershire Sauce, & Dry Sherry stir until well mixed.
Add Asparagus, Shrimp and/or Lobster, and shredded cheese.
Heat until cheese is melted.
Serve on toast.
Chop a small bunch of green onions.
In a large frypan or Dutch oven, melt butter. Saute crab meat, shrimp, scallops and onions about 10 minutes until onions are translucent.
Add milk, cream of shrimp soup and wine.
Heat thoroughly and then add the peas.
Cover and simmer for about 10 minutes.
Serve over rice or thin noodles.
This recipe is very easy, yet tastes special. Serves 6.
hrimp and paprika; saute until seafood is done, about 3 minutes
Melt butter over low heat in top of double boiler.
Stir in flour, seafood, nutmeg, salt, paprika and sherry.
Beat egg yolks slightly in small bowl.
Add cream; mix well.
Slowly pour egg mixture into seafood mixture.
Cook over hot water, stirring until just thickened.
Serve over toast points, cooked rice or pastry shells.
Makes 6 servings.
Poach the seafood in water and white wine
f roux required by the recipe.
For instance, the original
Stir milk and flour together.
Cook and stir over low heat until sauce simmers and thickens.
Stir in sherry and seasonings. Stir in seafood until heated through.
Top with buttered bread crumbs
and bake until the crumbs are brown on top (400\u00b0).
Preheat the oven to moderate (350\u00b0).
Combine the soup, milk, vermouth and the Worcestershire sauce in a large saucepan; heat slowly, stirring often, until bubbly.
Fold in the seafood and rice.
Spoon into a 6-cup shallow casserole.
Bake in the preheated moderate oven (350\u00b0) for 20 minutes or until bubbly hot. Spoon the cooked peas around the edge of the dish; garnish with twists of lemon, if you wish.
Makes 4 servings.
Melt butter and blend in flour.
Stir in milk and soup.
Cook slowly until sauce thickens.
Add seafood.
Stir in sherry.
Serve on toast points.
Simmer haddock and drain.
Saute scallops in a piece of butter.
If large scallops, cut into bite size pieces.
Combine all seafood with soup and pour into a casserole dish.
Bake in 350\u00b0 oven until bubbling or about 30 minutes.
Serve in cooked patty shells.
If made ahead of time, it will be more flavorful. Can make it the day before, refrigerate and bake it just before serving.