Recipes

FISH

| Shrimp-Crab Casserole | Seafood Trio | Crabmeat and Mushrooms in Wine Sauce | Salmon Souffle | Sweet-Sour Fish | Salmon Loaf | Shrimp Viennese | Baked Salmon | Seasoning for Coating Fish before Baking |

SHRIMP – CRAB CASSEROLE

 

INGREDIENTS

  • 6 T green pepper, finely chopped
  • l large onion, chopped fine
  • 3 c celery, chopped
  • 1 ½ lb. frozen shrimp
  • 4 c crab meat (13.5 oz. can = 2 ½ cups)
  • 3 hard-cooked eggs
  • 1 ½ c mayonnaise
  • 1 T Worcestershire
  • 1/8 t pepper
  • salt as desired

INSTRUCTIONS

Mix together. Put in buttered casserole. Top with buttered bread crumbs. Bake 30 – 35 minutes at 350 degrees. Serves 8 – 10 people.

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SEAFOOD TRIO

(from Katherine Getter Frailey)

INGREDIENTS

  • ½ c butter
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2/3 c flour
  • 1 quart milk
  • 2 t salt
  • ¼ t pepper
  • 2 c small macaroni shells
  • 1 t dry mustard
  • ½ t Worcestershire
  • T lemon juice
  • 1 ½ c shredded sharp cheese
  • 2 cans shrimp (6 ½ oz)
  • 2 cans crabmeat (6 ½ oz)
  • 2 cans lobster (6 ½ oz)
  • 2 T chopped parsley
  • chopped pimento, if desired

INSTRUCTIONS

Cook onion and pepper in butter. Add flour, mix. Add milk and all seasonings. Cook until thick. Add rest of ingredients, except macaroni. Cook macaroni, rinse in cold water, then add to sea food mixture. Mix well. Serves 14 – 16.

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CRABMEAT AND MUSHROOMS IN WINE SAUCE

(from Lisl Close)

INGREDIENTS

  • 12 oz crabmeat (fresh, frozen, or canned)
  • ¼ lb fresh or canned mushrooms
  • 2 T flour
  • 2 T butter
  • ½ c milk
  • ½ c white wine
  • ½ t dry mustard
  • ¼ t dry tarragon
  • ¼ t salt
  • 1/8 t pepper

INSTRUCTIONS

If the mushrooms are fresh, slice and sauté in butter. If not, add later. Make the cream sauce (flour, butter, milk, wine and seasonings). Cook 2 or 3 minutes. Add flaked crabmeat and mushrooms. Place in individual casseroles ( 4 or 5). Sprinkle top with buttered bread crumbs. Bake at 350 degrees for 30 minutes, uncovered. Serve with rice.

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SALMON SOUFFLE

(serves 4)

INGREDIENTS

  • 2 T flour
  • 1 t salt
  • few grains cayenne
  • 1 c condensed milk
  • 1 c flaked canned salmon
  • 3 eggs, separated
  • 1 T butter

INSTRUCTIONS

Mix the flour, salt and cayenne with a little of the milk, making a smooth paste. Add to milk, and bring to the boiling point, stirring constantly. Remove from fire and add the salmon. Then pour over the beaten egg yolks and melted butter. Cool. Fold in stiffly beaten egg whites. Pour into a greased baking dish and set in a pan of water. Bake at 325 degrees for 50 – 60 minutes.

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SWEET – SOUR FISH

(from Lee Ong)

INGREDIENTS

  • ¼ c catsup
  • 3 T sugar
  • 1 T soy sauce
  • 1 T corn starch
  • 2 T vinegar
  • 1 T wine
  • 1 c water
  • cod fillet

INSTRUCTIONS

Cut cod into bit size pieces and fry. Make sauce with the other ingredients, cooking several minutes. Add fish or serve separately.

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SALMON LOAF

(from Sunset Cookbook)

INGREDIENTS

  • 1 egg
  • ¾ c milk
  • 1 c soft bread crumbs
  • 1 lb can salmon
  • 1 c grated cheddar cheese
  • 1 t grated green pepper
  • 2 T lemon juice
  • ½ t celery salt
  • ½ t garlic salt
  • ½ c buttered fine bread crumbs

INSTRUCTIONS

Beat egg and milk together; add soft bread crumbs. Flake salmon, removing bones and skin. Add all other ingredients, except for bettered crumbs. Put in greased casserole. Add buttered crumbs on top. Bake at 350 degrees for 30 minutes.

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SHRIMP VIENNESE

(from Lisl Close)

INGREDIENTS

  • 1 lb cooked shrimp
  • 6 large mushrooms, sliced
  • 1 T finely chopped onion
  • 1 stick butter
  • 1 T flour
  • ½ t salt
  • 1/8 t pepper
  • 1 t dried dill
  • ½ c chicken broth
  • ½ c half and half
  • juice of half lemon
  • 1 T white wine
  • 2 c cooked rice

INSTRUCTIONS

Cook the onions and mushrooms in butter. Add the flour and dill. Mix well. Then add the broth and cream. Bring to a boil, then add the lemon juice, salt, pepper and wine. Simmer until barely thickened, and add shrimp. Put the rice in the bottom of a buttered casserole, and pour the sauce on top. Bake at 325 degrees for 15 – 20 minutes.

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BAKED SALMON

 

INGREDIENTS

  • salmon steaks
  • butter
  • vegetable oil
  • lemon juice
  • salt
  • pepper
  • dill
  • parsley
  • fennel (optional)

INSTRUCTIONS

Place salmon steaks in shallow buttered baking pan. Brush with vegetable oil and lemon juice. Sprinkle with salt, pepper and dill, parsley or fennel (optional). Bake at 350 degrees until fish flakes easily with fork, 25 – 30 minutes.

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SEASONING FOR COATING FISH BEFORE BAKING

 

INGREDIENTS

  • 1 c fine bread crumbs
  • 1 c oat bran
  • 1 ½ T onion powder
  • 1 t garlic powder
  • ½ T dried parsley
  • ½ T lemon pepper
  • ½ t thyme

INSTRUCTIONS

 

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