Recipes & Tips

Combine all ingredients and chill. Makes about 2 cups.


1 cup mayonnaise or salad dressing 1/ 2 cup dairy sour cream 2 tablespoons minced sweet pickle 2 tablespoons minced onion

1 1/ 2 tablespoons minced green olives 1 teaspoon lemon juice 1/ 8 teaspoon pepper

Cover the bottom of the skillet with enough plain, unsalted water as needed to get 1/4 inch deep. Cover and bring to a boil. Place frozen or cold Snow Crab in skillet and cover, allowing steam inside to thaw and heat the crab, about five minutes. Add water as necessary to prevent boiling dry. Remove, crack and serve with margarine, butter and/or lemon juice.


Snow Crab Legs or Clusters (any amount) water skillet with lid (regular or electric) melted margarine or butter lemon juice

Thaw crabmeat if frozen, remove all cartilage and shell. Sautee onion, celery, pepper and garlic in vegetable oil until tender. Do not brown. In a large mixing bowl, combine sauteed vegetables with all ingredients except dry bread crumbs and vegetable oil. Add mayonnaise if mixture seems too dry. Pat mixture into 12 small cakes and coat with remaining 1 cup dry bread crumbs. Refrigerate for 30 minutes. Fry crab cakes in moderately hot vegetable oil in a heavy skillet until golden brown on both sides, about 6 minutes. For spicier crab cakes, use cayenne pepper and a dash of hot sauce. Serves 6.


Roll mixture into balls, deep fry at 350 degrees F in hot vegetable oil 6 minutes or until golden brown. Drain and serve. Bake at 350 degrees F in a greased casserole dish for 30 minutes. Ingredients

1 lb. blue crab meat 1/ 2 C chopped onion 1/ 3 C chopped celery 1/3 C chopped green or red pepper 2 cloves garlic, minced 1/4 C vegetable oil 2 C soft bread crumbs 3 beaten eggs 1/ 2 cup vegetable oil

1 T chopped parsley 1 tsp. salt 1/ 2 tsp. pepper 1 tsp. prepared horseradish 1 tsp. worcestershire sauce 1/ 4 tsp. dry mustard 1 T Mayonnaise 1 Cup dry bread crumbs

Jun 18

Snow Crab

Snow Crab are cooked live upon catching at sea off the coast of Alaska and are sold to you cooked and frozen. This maintains the quality of the meat and prevents its spoilage. The easiest way to thaw cooked snow crab is to steam it. Snow Crab can also be eaten cold. Just thaw, crack and serve.

Jun 18

Shrimp Tips

Shrimp are sold and cooked according to their size. The “count” refers to the average number of shrimp in one pound. The higher the count, the smaller the shrimp will be. For example: a 70/80 count shrimp will be very small compared to a 15 count shrimp, which is considered a jumbo size. Shrimp come in 3 basic colors: white, pink and brown, although they can range from off white to so brown they look purple. The color has nothing to do with how fresh a shrimp is, but where it was caught and what time of the season it was caught. Regardless of what color it is when raw, all shrimp will turn pink to orange when cooked. Iodine is what gives shrimp its flavor and determines how pink it will turn during cooking. For best results, cook shrimp with the shells on. They will be pinker, more flavorful, and they will have a more natural curve. Cooking with shells on also keeps the shrimp moist and retains the vitamins and minerals. Too much salt will toughen shrimp and other shellfish, so go easy on it or use a salt substitute. Deveining is done mainly for eye appeal and is not necessary except on large shrimp with prominent ‘sand’ veins. My personal advice is this: After the shrimp is cooked and peeled, if you can see the vein thru the shrimp’s back, it’s worthy of removal. Otherwise, don’t waste your time. The vein rinses out easily under cold running water. Run the point of a knife or your fingernail down the back and rinse. Freeze shrimp uncooked and in the shell. Store in a tightly covered dish or a heavy plastic bag from which the air has been squeezed out. Use within 30 days. Fresh raw shrimp can be kept in the refrigerator for up to 4 days but should be cooked and used within 4 days of purchase. Thaw frozen shrimp overnight in the refrigerator. Avoid the microwave when defrosting shrimp and shellfish because it tends to make them tough. A quick thaw method: place in a plastic bag, set in your sink and run cold water over package. Item will thaw completely in 10 to 20 minutes depending on its weight. Shrimp are an excellent source of protein, vitamins and minerals. The are low in fat, with each shrimp containing about 1.6%; and low in calories, about 90 per 100 mg. of shrimp. On the down side, however, shrimp are high in cholesterol with 95-150 mg. per 3.5 oz. serving. 1 pound of shrimp, properly cooked, will yield half (1/2) a pound of shrimp.

Delicious broiled shrimp scampi has made its move to your outside grill. The same ingredients are used, the cooking method has changed. You may use any size shrimp for this recipe, but the larger (36-40 count and larger) tend to do better and make more appealing servings. Larger shrimp also means less peeling and deveining.


1 lb. large shrimp, raw headless 4 tablespoons margarine or butter 1 tablespoon garlic powder 1/2 teaspoon paprika

dehydrated parsley flakes vegetable oil metal or bamboo skewers

In large Dutch oven, melt margarine or butter and sprinkle with flour. Stir constantly over medium heat until mixture is dark brown but not burned. Season with garlic powder, black or cayenne pepper, Cajun seasoning and parsley. Add bell pepper onions and celery, sautee until tender and clear. Chop stewed tomatoes and add, liquid and all. Dissolve chicken bouillon cubes in hot water, add Worcestershire sauce, add to mixture. Bring to a boil, reduce heat and simmer 15 minutes. Add cooked shrimp and ham, simmer another 10 minutes. Serve over hot cooked rice with a dash of hot sauce, if desired.


3 tablespoons margarine or butter 1/3 cup all purpose flour 1 tablespoon garlic powder 1 tablespoon black or cayenne pepper * 1 tablespoon Cajun seasoning 1 teaspoon dry parsley 1 medium bell pepper, chopped 4 stalks celery, chopped 5 green onions and tops, chopped

1-16 oz. can stewed tomatoes 3 cups hot water 3 chicken bouillon cubes 1 tablespoon Worcestershire sauce 1 lb. medium shrimp, cooked & peeled 3/4 lb. smoked cooked ham, cubed dash of hot sauce hot cooked rice


* cayenne pepper is very hot, use sparingly.

Thaw shrimp if frozen. Boil 1 1/2 quarts water and add 1 teaspoon of salt. Add shrimp, reduce heat to a simmer and cook 3 1/2 to 4 minutes. Drain shrimp, saving 1 quart of cooking water.* Rinse shrimp under cold running water, cool, peel and chop in two. Wash and chop celery, onion, green onion and bell pepper. In large Dutch oven, melt margarine and add garlic, black pepper and Cajun seasoning. Add chopped vegetables and sautee until tender and clear. In a bowl, chop stewed tomatoes until fine, add tomatoes and juice to gumbo. Add okra and parsley.

Combine 1 cup Tony Chachare’s Roux and Gravy Mix to the 1 quart of shrimp water, stir until blended well, (or see “Do a Roux” at end of this recipe). Dissolve 2 – 3 chicken bouillon cubes in 1 cup boiling water, add to gumbo. Bring to a boil, reduce heat and simmer 15 minutes. Add cooked shrimp, simmer 10 minutes longer. Serve over hot cooked rice with garlic bread. Sprinkle gumbo with file if desired. Chicken, sausage or wild game can be substituted in place of the shrimp, as well as crabmeat, fish, oysters and crawfish tails.


1 1/2 medium shrimp, cooked and peeled 3 tablespoons margarine or butter 1 tablespoon garlic powder 1 tablespoon black pepper or cayenne pepper 1 tablespoon Cajun seasoning 6 stalks celery, chopped fine 1 medium onion, chopped fine 8 green onions and tops, chopped fine

1 medium bell pepper, cored and chopped 1 – 12 oz. package frozen okra, thawed 1 – 14 1/2 oz. can stewed tomatoes 1 tablespoon parsley flakes 2 – 3 chicken bouillon cubes 1 cup boiling water 1 cup Tony Chachare’s Roux and Gravy Mix * 1 quart water


* see ‘Do A Roux”

Here is another one skillet dish that is not only fast and easy, it is full of great vegetables. Light Summer eating at its best. Try to use fresh vegetables in the recipe, wash and slice ingredients thinly and sautee until they are tender but still crisp.

Feel free to use any combination of vegetables you prefer. No salt is needed due to the soy or teriyaki sauce, but a little MSG may be required to bring out the full flavor of the vegetables.

Thaw shrimp if frozen. Rinse with cold water and peel. Heat large skillet or wok and add 2 tablespoons peanut oil and soy sauce, sautee shrimp in oil and sauce until opaque and curled, about 4 minutes. Remove to a separate dish, leaving liquid in skillet. Add other 2 tablespoons of peanut oil to skillet and sautee carrots, cabbage and broccoli about 2 minutes. Add remaining vegetables, garlic, MSG, ginger and soy or teriyaki sauce, sautee and toss to coat evenly and cook, about 8 minutes. Vegetables should be tender and crisp but not wilty. Add shrimp and toss to mix. Heat another 2 minutes and serve immediately.

Halibut steak, shark steak, lobster meat, swordfish, grouper, chicken or tuna can be substituted for the shrimp in this recipe.


1 1/4 pounds medium shrimp 4 tablespoons peanut oil, divided 2 tablespoons Soy or Teriyaki sauce 2 carrots, sliced thin, diagonally 1 1/2 cup shredded green cabbage 1 1/2 cup fresh broccoli flowerettes 1 small white onion, sliced and separated

15 to 20 fresh green pea pods 1 sm. red or green bell pepper sliced 2 tablespoons garlic powder or 3 cloves fresh garlic, minced 1/8 – 1/2 teaspoon MSG (optional) 1/2 teaspoon ground ginger 1/2 to 3/4 cup soy sauce or teriyaki sauce

Jun 13


The scallop, like the oyster, is a bivalve mollusk, but unlike the oyster the scallop is a very active swimmer. By snapping its shells together it jet propels itself around the ocean floor. This activity causes the adductor muscle to enlarge and it is this muscle that provides the lean, tender scallop meat that we enjoy.