Crab Rolls

1 package of imitation crab meat
1/2 cup miracle whip
1 tsp of dill
2 stalks of celery
3 tbsp onion
salt and pepper
dash of lemon juice
6 hot dog buns, toasted

Shred crab meat in food chopper, as well as celery and onion.  I used minced onion instead of real onions. Mix veggies and crab with lemon juice and miracle whip.   Sprinkle with dill. salt, and pepper and stir. Refrigerate until cool.  Spread onto toasted hot dog buns and serve.  Serves 6.

Disneyland's Clam Chowder

1 lb margarine                                   3/4 lb all-purpose flour 
1 (23 ounce) can clam juice               1 (25 ounce) can clams, chopped 
1 1/2 cups diced celery                      1 1/2 cups diced onions 
1 1/2 cups diced green peppers                  1 2/3 quarts hot milk 
1 2/3 ounces salt                               1/4 teaspoon white pepper 
1/4 teaspoon ground thyme              1 1/2 cups diced potatoes (1/2 inch cubes) 

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.   Add flour to make roux and mix until smooth.   Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.   Continue cooking for about 10 minutes.  Add green peppers, potatoes and seasonings.  Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

Lobster Rolls

I found this recipe on Pinterest:

5 tbsp Mayo                                    1/4 cup celery

3 tbsp Onion                                    2 tsp plain yogurt

1 1/2 tsp dill                                     1/2 tsp salt

1/8 tsp red pepper                            1 lb lobster, cooked

2 tbsp butter, melted                         8 hot dog buns

8 lettuce leaves

Combine mayo, onion, celery, yogurt, dill, salt, and red pepper in a bowl.  Add lobster and toss.  Cover and chill for 1 hour.  Brush butter evenly over cut sides of hot dog buns.  Heat a larger skillet over medium high.  Heat and place bun's cut side down in pan.  Put lettuce leaves on buns and add lobster mixture. 

Crab Pasta Salad

1 box Suddenly Salad, Parmesan
1/2 bag Imitation Crab
1 stalk of Celery
1 cup of Mayo

Prepare Suddenly Salad as directed on box.  Add another 1/2 cup of mayo to it.  Cut up celery and add to salad.  Tear crab meat in half and Stir into pasta mixture.  Chill for at least 1 hour.

Shrimp Scampi

Saute garlic in butter. Add six shrimp until brown. Add 3 spoons of grated Parmesan cheese. Sprinkle with salt, pepper, and 1 tsp lemon juice.

Red Snapper Chowder

3 tbsp butter
1 large sliced onion
1 green pepper
1 clove of garlic
3 diced potatoes
1/3 cup flour
1 bottle of tomatoes
4 cups of water
Bay leaf
Salt
Pepper
Red Snapper

Saute onion, pepper, and garlic in butter. Add flour, tomatoes, water, bay leaf, salt, and pepper. Cook for 15 minutes. Add potatoes and cook for 30 minutes. Cut red snapper into pieces and add to soup mixture, stirring until warm.

Flounder with Shrimp

4 fillets of flounder
Salt
Flour
1/2 cup dried bread crumbs
2 eggs
2 tbsp water
8 tbsp butter
2 tbsp vegetable oil
1/2 lb small cooked shrimp, peeled
lemon wedges

Rinse fish in cold water and dry. Salt lightly and dip in flour, shaking off excess. Spread bread crumbs on waxed paper. In a mixing bowl, beat eggs and water, then dip each fillet into egg mixture and coat each piece with bread crumbs. Let them sit 10 minutes before cooking. Heat 2 tablespoons of butter and vegetable oil. Saute the fillets for 3 or 4 minutes. When golden brown, remove fillets on to heated platter. In a separate pan, melt 2 tablespoons of butter. Add shrimp and toss them in the butter for 2 to 3 minutes. Place a line of shrimp in center of each fillet.

Shrimp Creole

This is Faye Marshall's recipe:

3/4 lb fresh shrimp
1/2 or 3/4 lb green pepper
2 stalks celery
1 can beef broth
1 onion
1 can water
1/2 bottle of chili sauce
Parsley flakes
1 clove garlic
Small shake of Worcestershire sauce
Two or three shakes of Tabasco sauce
Salt

Wash and peel shrimp. Cut up celery and onion until fine. Mix all ingredients about 10 minutes. Add pepper and 1 1/3 cups minute rice, and fresh mushrooms. Simmer for 1 hour.

Trout in Sour Cream

4 fresh fish fillets
salt and pepper
1/2 cup flour
4 tbsp butter
2 tbsp vegetable oil
1 cup sour cream
1/2 tsp lemon juice

Salt inside of fish. Roll in flour. Melt butter and oil till hot. Brown fish well. Keep warm after browning. Pour out all fat from pan. Add 2 tablespoons of fresh butter. Stir over low heat scrapings up brown pan drippings. Add sour cream and stir for about 3 minutes. Don't let it boil. Stir in lemon juice and pour sauce over fish.

Shrimp Sauce

4 tbsp butter
4 tbsp flour
2 cups milk
1/4 cups heavy cream
1 1/2 tsp salt
1/4 tsp white pepper
1 1/2 tsp lemon juice
1 to 2 lb medium shrimp (cooked and finely chopped)
2 tbsp dill

In a 2 quart pan, melt butter over low heat. Remove from heat and stir in flour, milk, and cream all at once. Stir constantly. Place over low heat and cook until sauce is smooth and thick. Season with salt and pepper and lemon juice. Stir in chopped shrimp and cook another 1 to 2 minutes. Serve with cauliflower. Makes about 2 cups.

Seafood Soup

1 can cream of shrimp soup
1 cup celery, chopped
1 can evaporated milk
1 can clams
3 to 4 potatoes, cooked and sliced.

Cook, stirring until hot. then serve.

Batter for Deep Frying

Beat an egg white until foamy. Fold in 1/2 cup flour and 1 tsp salt. Thin with 1/2 cup cold water. Use on onion rings, shrimp, or everyday pot frying.

Clam Chowder

3 diced potatoes
1 diced stalk of celery
1 diced onion
1 minced clams
2 to 3 strips of raw Bacon
1/2 cup Ham chunks
1 can Evaporated Milk
2 tbsp Flour

Drain clams and use juice in potatoes on stove. Add clams, raw bacon, ham, and flour. Add milk. Do not let it boil. Sprinkle with salt and pepper.

Tempura Batter

2 cups Flour
3 tsp Baking Powder
1 tsp Salt
2 Eggs
2 Tbsp Oil
2 Tbsp Sugar
Milk (Enough to make a good stiff batter)

Dip cut up vegetables or uncooked shrimp into batter, then fry in hot oil at 375 degrees till golden brown. Drain on paper towels.

Tuna Casserole

Tuna Casserole

2 cups Egg Noodles, cooked and drained
1 can Cream of Mushroom Soup
1 (7 oz.) can Tuna Fish
Milk


Place one layer of noodles into greased one quart casserole pan. Cover with 1/2 can of tuna, adding another layer of noodles and tuna. Top with noodles. Mix mushroom soup with with one soup can full of milk and pour over noodles and tuna mixture.  Bake at 350 degrees for 30 minutes. Makes 4 servings.

Macaroni and Shrimp Salad

This is Cleone Marshall Wayment's recipe.

1 box small shell macaroni
2 cans small shrimp
8-10 eggs
2 cups Miracle Whip
1/2 tsp Onion Salt
1/2 tsp Celery Salt

Cook the macaroni according to the box. In a separate, cook 8-10 eggs for 15 minutes after they start to boil. Refrigerate eggs and macaroni until cool. Peel eggs (save 4-5 of the middle pieces of each egg to put on top of salad). Cut all the rest of the eggs into bite-sized pieces. In a bowl, mix miracle whip, onion salt, and celery salt. Put drained macaroni into large bowl and add miracle whip mix, stirring. Add more miracle whip if dry. Add more onion salt or celery salt for taste. Add cut-up eggs and mix. Drain the shrimp and run water through them. Add the drained shrimp to the macaroni and stir. Level salad with spoon. Put middle pieces of eggs on top of salad and put paprika, salt, and pepper on top.

Crab Mac and Cheese

1 box of macaroni
3 tbsp Butter
3 tbsp Flour
1 tsp Paprika
1/2 cup Milk
1 tbsp Dijon Mustard
1 1/2 cups evaporated milk
2 cups shredded cheddar cheese
16 oz imitation crab meat
2 cups Panko bread crumbs

Preheat oven to 350 degrees. Cook macaroni as directed on box. Add butter, flour, paprika, evaporated milk, mustard, in sauce pan and stir until thickened. Then add cheese and stir in crab meat. Pour into a buttered or oiled 9 by 13 pan and top macaroni with Panko crumbs. Cover with aluminum foil and bake for 15 minutes. Then uncover and cook for 10-15 minutes, or until hot.