WASHBOILER CLAMBAKE
wet seaweed, well washed
2, 11/2
lb. Lobsters
1 qt. Water
4
ears corn, husked and wrapped in foil
4 Idaho potatoes, wrapped in foil
24 steamer clams
2
chickens cut up, each piece wrapped in cheesecloth
1. Fill the
bottom of the wash boiler or large enameled pot with a layer of washed seaweed.
Add the water and place over high heat. When the water boils add the potatoes
and cover with more seaweed. Cover.
2. Fifteen minutes later add the
chicken and another layer of seaweed. Cover,
3. Fifteen minutes later
add the lobster and another layer of seaweed. Cover.
4. About eight
minutes later add the corn.
5. Ten minutes later add the clams. Cover
and steam until the clams open. Serve with butter and kettle liquid as a dip.
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CLAMS
ON TOAST
1 C, raw clams, shucked and minced
1 t. Chopped chives
1 T.
Butter
1
C. Heavy cream
3 T. Flour
Cayenne
pepper
1 C. Milk
Dry
toast
1. Simmer the clams in their own juice for five minutes.
Grind, using the finest knife of a food chopper.
2. In a saucepan
melt the butter and add the flour, stir with a wire wisk until well blended.
Meanwhile, bring the milk to a boil and add all at once to the butter-flour
mixture stirring vigorously until the sauce thickens and is smooth.
3 Add
chives, cream, cayenne pepper and clams and reheat. Serve on toast points
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SCALLOPED CLAMS
½ C. Butter
Paprika
½ C. Toasted bread crumbs
2 C. Shucked
clams, minced
1 C. Cracker crumbs
2 T.
Finely minced onions
salt and fresh ground pepper to taste
2 T. Finely minced parsley
1/3 C. Cream
1. Preheat oven to 375 degrees.
2.
Melt the butter, add the bread and cracker crumbs, salt pepper, paprika and mix.
Reserving a third of the mixture for the top of the casserole, mix the
remainder with the clams, onion and parsley
3. Pour the mixture into a
well buttered baking dish and top with the remaining crumbs. Dot with
additional butter and pour the cream over the top. Bake uncovered for 20 to 25
minutes.
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HERBED
CRABMEAT
1 ½ pounds crabmeat 1
T. ea. chopped chives and parsley
6 T. But
1 t. fresh chopped tarragon
(optional )
Coarsely ground black pepper Juice of ½ lemon
1. Pick over the crabmeat and remove all bits of shell and cartilage.
Heat the butter until it bubbles. Add the crabmeat and cook until warmed
through.
2. Season the crabmeat with salt, fresh ground pepper, lemon
juice and herbs. Garnish with lemon wedges.
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CRABMEAT SAUTÉED WITH ALMONDS
2T. butter
Salt
and fresh ground pepper to taste
1 pound fresh or canned crabmeat, picked
over well ½ C. heavy cream
2/3 C. almonds blanched and split
in ½ 3 T. chopped parsley
1. In a saucepan, melt 4 T. butter and add crabmeat and toss
lightly until lightly browned.
2. Meanwhile in a separate skillet, heat
the remaining butter, add the almonds and cook over brisk heat until lightly
browned. Add salt and pepper and then add crabmeat.
3. Add the cream
and parsley and bring to a boil. Reduce the heat and simmer for two additional
minutes. Serve over rice.
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CRABMEAT VIRGINIA
6 ounces fresh crabmeat,
picked over well 1 ½ T. fresh lemon
juice
3 T. butter
Chopped
parsley
lemon wedges
1. Preheat oven to 400 degrees
2. Arrange crabmeat in individual, lightly greased casseroles. Dot
with butter and sprinkle with lemon juice.
3. Bake uncovered until
lightly browned, about eight minutes. Garnish with parsley and serve with lemon
wedge.
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DEVILED
CRAB
2 T. Butter
1/4
C. Sherry
2 T. Flour
Salt
and fresh ground pepper to taste
½ C. Milk
3
C. Crabmeat, fresh or canned, picked over well
½ C, cream
Buttered
bread crumbs
1/4 t. Nutmeg
Lemon
wedges
1/4 dry mustard
2
egg yolks
1. Preheat oven to 400 degrees.
2. In a
saucepan, melt the butter add the flour and mix with a wire wisk blended.
Meanwhile, bring the milk and cream to a boil and add all at once to the
butter flour mixture (roux), stirring vigorously until the sauce is thickened
and smooth.
3. Remove the sauce from the heat and add the nutmeg and
dry mustard. Add the egg yolks, slightly mixed with a small amount of the
sauce, add to the rest of the sauce and stir until thickened and smooth. Add
the sherry, salt, pepper and crabmeat.
4. Spoon the crabmeat mixture
into individual, heatproof ramekins or casseroles, top with buttered bread
crumbs and heat until the mixture is thoroughly warmed and the crumbs are
lightly browned, about 10 minutes, Serve with lemon wedges.
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CRABMEAT GUMBO
1/4 lb. Salt pork or bacon,
cubed 3 C. Boiling water
1/4 C. Butter
½
t. Salt
1/4 C. Chopped onions
1/4 t.
Paprika
2 C. Sliced fresh, frozen or canned okra
Tabasco
2 C. Canned tomatoes,
undrained 1 t. Worcestershire
sauce
1 glove garlic, finely minced
2 T. Flour
1/4
lemon, thinly sliced
2 C. Fresh or
canned crabmeat, picked over well
1 bay leaf
1. In a heavy
skillet or kettle, cook the salt pork or bacon until the fat is rendered. Add 2
T. Butter and add the onions and cook until the onions are transparent.
2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil
and add the water, salt and paprika, Tabasco and Worcestershire sauce. Lower
the heat and simmer, partially covered for one hour.
3. Blend the
remaining butter and flour and stir the mixture, bit by bit into the simmering
vegetables. When thickened and smooth add the crabmeat. Heat to boiling and
serve with steamed rice.
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CRABMEAT STEW
2 C. Crabmeat, fresh or
canned, picked over well 1/4 C. Finely chopped onion or
chives
½ C, dry sherry
3 T.
Green pepper, finely chopped
2 T. Butter
3/4
C. Peeled, chopped tomatoes
1 clove garlic, crushed
Salt an
pepper to taste
1 ½ T. Flour
1
C. Cream
1 t. Rosemary
1. Marinate the crabmeat in the
sherry for one hour in the refrigerator. In a skillet, heat the butter, add the
garlic and sauté. Add the flour rosemary, onion, green pepper, tomato, salt ,
pepper and simmer for five minutes.
2. Stir in the crabmeat, with the
sherry and add the cream.
3. Cook five to ten minutes longer, adding
more cream if necessary. Correct the seasoning. Serve with buttered
toast.
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CRABMEAT SCRAMBLED WITH EGGS
1 C. Crabmeat, picked over
well 1/4 t. Fresh ground pepper
4 eggs
1
T. Chopped scallions
½ t. Salt
3T. Oil or butter
1.Flake the crabmeat. Beat the eggs with salt,
pepper and scallions.
2. In a skillet, heat ½ the oil, add the crabmeat
and cook gently until hot. Add the remaining oil and beat.
3. Add the
eggs and adjust the heat. With a fork draw the solidified egg to the center of
the pan, tilt the skillet and let the uncooked egg run over the pan. Repeat
until the eggs are cooked. Serve immediately.
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