Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
o a boil. Add linguine and cook until al dente, 8
Saute seasoning in oleo, blend with rice, soups, shrimp and crab meat.
Bake at 350\u00b0 for 25 minutes.
utter in a frying pan and add the shallots. Cook over
Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until
n a large pot. Place shrimp and crab in a steamer basket on
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
edium high heat. Add sausage, and cook 3 to 4 minutes
Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
Add small amount of milk to make creamy smooth.
Add shrimp and crab, stirring in carefully.
Chill for several hours; bring to room temperature before serving on assorted crackers.
A light sprinkling of fresh chopped parsley on top adds to the presentation.
Cooking time is chilling time.
Saute the onion and bell pepper in margarine.
Add mushrooms, shrimp and crab meat.
Cook until shrimp turn pink.
Add the mayonnaise, milk and rice to shrimp mixture.
Mix well and pour into casserole dish. Sprinkle with bread crumbs and bake at 375\u00b0 for 30 minutes.
Melt margarine and garlic butter together and stir in flour and gradually add the half and half until thickened.
Add the Parmesan cheese and cook and stir until smooth.
Fold in washed and cleaned shrimp and crab meat and heat about 5 to 10 minutes (shrimp will turn pink).
Toss the fettucini with the sauce or just pour some sauce over the fettucini and serve.
Drain shrimp and chop.
Chop onions.
Mix Cheddar, onions, shrimp and crab meat; stir into softened cream cheese.
Roll into ball, then roll ball over pecans.
Put in refrigerator until firm.
Heat soup.
In a large bowl, stir gelatine and water until blended.
Add cream cheese, mayonnaise and hot soup; mix with electric mixer.
Fold in shrimp and crab meat.
Cover and refrigerate until set, approximately 2 hours.
Serve with crackers or chips.
Saute the green onions, onion and green pepper in the oil in a large skillet until tender.
Add the water.
Simmer until the mixture is hot.
Stir in the roux mix.
Simmer on low for 15 minutes or until the mixture thickens.
Stir in the seasonings, shrimp and crab meat.
Simmer, partially covered, over low heat for 10 minutes or until the shrimp turn pink.
Serve over rice or hollowed-out fried pistollette rolls.
Leftovers may be frozen. Yields 6 servings.
Arrange the alfalfa or mustard and cress in a circle around the edge of four individual plates Peel the eggs, cut them in half lengthwise and put 2 halves on opposite sides of each plate Put portions of shrimp and crab meat either side of the eggs, leaving a small space in the center Mix the paprika, cayenne pepper and chopped pickle into the mayonnaise and spoon in the center.
Garnish witha sprig of parsley.
dium heat, melt butter and saute onion, shrimp, and mushrooms until onion is
In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.
Place eggs in a saucepan and cover with cold water. Bring
Mix pasta, shrimp and crab.
Add all other ingredients.
Chill and serve.
Cook Spaghetti strings according to package directions.
In a large skillet saute the Bell Pepper in the butter till tender.
Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
Serve with Garlic Bread and Fresh Salad for a complete meal.