tsp of your favourite seafood; this recipe will also work with
o the traditional Brown Derby Recipe -- that is classic. So this
f roux required by the recipe.
For instance, the original
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2
Boil seafood mix in 4 to 5
he light brown Cajun roux recipe but continue cooking until the
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
o make both chicken and seafood fillings, double the recipe for puffs.
Spread softened cream cheese into the bottom of a 9\" plate.
A pie plate works well for this.
Spread the seafood sauce on top of the cream cheese covering to the edges.
Sprinkle imitation crab meat over the top.
(genuine crab can be used for this recipe but the imitation works really well).
Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers.
YUM!
owder, cumin finish mixture with seafood. Season with black pepper or
entioned in the list. The recipe editor can be a pain
br>Top each with cheese, seafood and remaining green onion.
Cook seafood in lemon juice and water.
Blanche veggies; boil in water.
Cook noodles.
Put cream in pan, first, on stove; heat it up.
Put 1 cup of grated cheese.
Stir until it melts; add spices and cook.
Add seafood.
Add fettucini and more cheese. Last, add veggies; toss.
Add more cheese.
Top it with parsley. Salt and pepper to taste.
Cook pasta or noodles according to package directions; drain and set aside.
Combine mayonnaise with milk or white wine.
Stir in soup, cheese and seasonings.
Gently stir in cooked pasta or noodles and drained fish or seafood.
Pour into a 1 1/2-quart casserole.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover and sprinkle with \"Crunchy Topping.\" Bake 5 minutes more.
Makes 6 servings.
eady to serve, add all seafood and cook for 3 minutes
oil water which boil the seafood for the broth of this
eat. Working in batches, cook seafood for 2 mins, or until
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.