Home-Almanac

Crab Fondue

6 slices buttered white bread
1 ½ cups milk
1 can (7½ ounces) crabmeat, drained and flaked
2 eggs, slightly beaten
1/8 teaspoon salt
½ small onion, grated
½ cup shredded Cheddar cheese
2 tablespoons minced green pepper
1 can (10¾ ounces) cream of mushroom soup
¼ cup mayonnaise

Cut 3 slices of bread into ½-inch cubes and spread over the bottom of a buttered 8-inch square baking dish. Combine crab, onion, green pepper, and mayonnaise; spread over bread cubes. Cut the remaining 3 slices of bread into ½-inch cubes and sprinkle over crab mixture. Combine milk, eggs, and salt with a fork. Pour over mixture in baking dish. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight. Uncover and bake in a preheated 300 degree oven for 1 hour. Heat mushroom soup in a saucepan. Cut baked fondue into squares and serve with mushroom sauce.

1 pound backfin crab meat
Pinch cayenne pepper
¼ cup butter
2 cups skim milk
¼ cup diced green pepper
¼ cup white wine
1 cup canned mushrooms, sliced
1 tablespoon freshly grated Parmesan cheese
¼ cup flour
¼ teaspoon salt Fresh parsley, chopped
½ teaspoon dry mustard

Melt butter in medium saucepan. Add green pepper and mushrooms and sauté for 5 minutes. In a small bowl, combine flour, salt, mustard, and pepper. Blend into melted butter. Add milk and wine and stir constantly until mixture thickens. Add crab meat and pour mixture into baking dish. Sprinkle with paprika, grated Parmesan and parsley. Bake for about 8-10 minutes in preheated 350 degree F. oven.
Yield: 6 servings.

2 ½ pounds shrimp
1 large green pepper, chopped
3 (10 ½ ounce) cans cream of mushroom soup
1 (2 ounce) jar diced pimentos
2 cups finely chopped onion
¾ cup water 1 cup finely chopped celery
1 (6 ounce) box Wild Rice
1 pound Cheddar cheese, shredded

Boil, peel and devein shrimp. Dilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular baking dish. Bake uncovered at 350 degrees F. for 45 minutes to 1 hour. Serve at once.
Yield: 8 servings.

2 cups flour
1½ cups milk
3 teaspoons baking powder
1 to 3 pounds of shrimp
1 teaspoon salt
Oil for frying
2 tablespoons shortening melted

Shell and devein shrimp. Combine all ingredients except shrimp. Mix well. This makes a thick batter. Add 3 or 4 shrimp at a time, making sure each shrimp is coated well. Drop shrimp into hot cooking oil and cook until golden brown on both sides.

4 tablespoons butter
1 (10½ ounce) can cream of mushroom soup
¼ teaspoon white pepper
½ cup chopped celery
½ cup milk
½ cup chopped onion
¼ cup chopped parsley
½ cup diced carrots
1 pint oysters, standard
Oyster liquor

Melt butter in a two quart sauce pan. Sauté celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Yield: 5 cups total, 4 servings of 1 ¼ cups each. Optional: add a splash of sherry right before serving.

1 to 2 cups dry pancake mix (any type)
Oil for frying
Salt
1 pint shucked oysters, drained

Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well-coated. Shake off excess breading in wire basket. Fry in deep fat at 350 degrees F, until golden brown, 1 ½ to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly, and serve with cocktail or tartar sauce.
Yield: 4

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