hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>Add the tomatoes, tomato sauce, water, paprika, salt and pepper
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
est , green onion and the crab and any liquid from th
ebris.
Cook crawfish by boiling in hot water with the
he peppers.
Drain the crab meat if necessary and place
Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.
he crab meat, egg yolk, cornflour, spring onions and plum sauce in
Pick over the crab meat to remove any cartilage
beat well.
Place the crab meat in a bowl and
Cook noodles in salted water
until tender; drain.
Put butter and cheese\tin
top
of
double
boiler
and
heat over boiling water
until melted.
Stir in cream, pimiento and crab meat.
Mix crab sauce\twith
noodles
and salt to taste.
Turn into 3-quart greased
casserole. Bake in a moderately hot oven (375\u00b0) for 25 minutes or until bubbly. Serves 6.
Bring a large pot of boiling water with salt added, about
Grease bottom of large casserole dish and place layer of artichoke hearts; cover layer with mushrooms, finally topping with chicken & crab.
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Soften gelatin in the cold water.
Add 1 cup of sugar, the salt and boiling water; stir to dissolve gelatin and sugar.
Add lemon rind and juice.
Chill until partially set.
I double the sauce recipe; makes it delicious.
Heat all ingredients together very slowly until cheese is melted.
Serve over toasted English muffins or kaiser rolls with fresh fruit (seasonal).
This is a wonderful luncheon recipe. Serves 6 to 8.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini