EASY IMPERIAL CRAB

2 lb. crab meat, backfin
1/3 green pepper, cut fine
3/4 red pimiento, chopped
1 tsp. mustard
1/3 c. mayonnaise
1 egg
1/8 tsp. pepper
1 tsp. salt
Mayonnaise for topping

Mix all ingredients except crab meat. Add crab meat carefully in order not to break up lumps. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 20 minutes.

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CRAB IMPERIAL

1/4 green pepper, diced
2 tbsp. diced pimiento
1 tbsp. dry mustard
1/2 tsp. salt
1/8 tsp. black pepper
2 eggs
1 lb. backfin crabmeat
1/2 c. mayonnaise
Dash of red pepper

Blend crabmeat and other ingredients. Heap lightly in four baking shells or crabshells. Top with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.

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SALMON AUGRATIN

1 can red salmon
2 c. white sauce
1/2 lb. sharp cheese
1 c. Wheaties
Oleo or butter

Butter baking dish put small amount of white sauce on the bottom. Add salmon and remaining white sauce. Top with grated sharp cheese and Wheaties. *Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees. Serves 4 to 6.

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SHRIMP CREOLE

Cooked rice
1/2 c. diced celery
1/4 c. minced onion
1/4 c. diced green pepper
3 tbsp. butter or margarine
1 tbsp. flour
1 tsp. salt
1 tsp. sugar
Dash of pepper
16 oz. can tomatoes
1 bay leaf
1 sprig parsley
3/4 lb. shrimp

Saute celery, onion and green pepper in butter in sauce pan until tender but not brown. Blend in flour, salt, sugar and pepper. Stir in tomatoes, add bay leaf and parsley. Simmer for 30 minutes. Remove bay leaf. Add shrimp, heat thoroughly and serve over hot rice.

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SHRIMP CREOLE

1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

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SHRIMP, VEGETABLE MELODY

1 to 3 lbs. shrimp, cleaned
Broccoli
Summer squash
Zucchini
Mushrooms
Cherry tomatoes
2 tbsp. butter
Throwaway lasagna pan

Cut vegetables into bite-size pieces. Put shrimp, vegetables, butter, a dash of salt and pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.

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DILL SHRIMP WITH RICE

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.

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SCALLOPED OYSTERS & SCALLOPS

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish. Cover with oysters and seasonings, add some cream. Add layer of scallops, seasonings and layer of crumbs. Repeat. Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.

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SEASONED OYSTERS

2 lb. box oyster crackers or 2 sm. bags
1 c. oil
2-3 tbsp. dill weed
Garlic powder to taste
1 env. dry Ranch dressing

Combine above ingredients in bowl and enjoy!

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SEAFOOD CHOWDER

Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.)
cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.

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