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Baked Flounder
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Submitted by Gladys Kirk
(taken from the NCFA Favorite Recipes cookbook)
6 potatoes peeled and cut in stewing size pieces
4 slices bacon, cut up and fried
2 Tbsp. rubbed sage
2 med. onions, cut up
5 sm. flounder fillets
Salt and pepper to tasted
Place layer of potatoes in large baking dish with a layer of the fish pieces. Sprinkle the rubbed sage on this. Put the rest of the potatoes and cut up onions on top, then add a cup of water. Cover with foil. Bake at 350 degrees for one and one-half hours.
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Trawler Dip
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Submitted by Deborah B. Hodges
(taken from the NCFA Favorite Recipes cookbook)
6 oz. White crabmeat (drain and pick meat)
1 c. Hellmann’s mayonnaise
1 c. grated Colby cheese
4 tbsp. French dressing
1 tbsp. creamed horseradish
Mix all ingredients well. Chill overnight.
Serve with Melba toast or party round slices.
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Crab Mornay
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submitted by Robin Held of The Spouter Inn in Beaufort, NC
1 loaf French bread
1/4 lb butter
5 cloves fine minced garlic
1 tsp dried thyme
1 tsp dried oregano
1 minced shallot
1 qt heavy cream
1/2 cup grated parmesan
1/2 cup grated Swiss
1 tbs fresh chopped parsley
salt and pepper to taste
1 lb picked backfin crab meat
For Croistinis - melt all but 1 tsp butter in sauce pan. Add 3 minced garlic cloves and dried herbs. Simmer 2-3 minutes. Slice french bread thinly on a bias. Place on cookie sheet, spoon butter mixture evenly over bread slices. Bake at 350 degrees for ten minutes until crisp.
For Crab Mornay - in sauce pot over medium heat add remaining butter, garlic, and shallot. Sautee until translucent. Add heavy cream and simmer until reduced by 1/2. Whisk in cheeses slowly until incorporated. Allow sauce to cool, fold in crab and parsley. Spread evenly over croistinis.
Broil until golden brown on top.
Steamed and Spiced Shrimp (NFI)
1 Pound raw medium-size shrimp in the shell
2 Teaspoons oil
1 Tablespoon prepared seafood seasoning or recipe below
Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce. Makes about 40 pieces
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