Crab Bisque

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Crab Bisque3 Tbsp. butter1/2 cup flour3-1/2 cup milk2 cup shredded, cooked, crab meat1/2 tsp. salt1/4 tsp. pepper1 tsp. Worcestershire sauce2-3 Tbsp. catsup1/2-pint cream or Half and Half In a 2-qt. saucepan: Blend together the butter and flour. Add 2-1/2 cupsmilk to make a medium white sauce Add the remaining 1 cup milk, stir andadd in remaining ingredients (except the cream). Warm slowly to near boiling. Add 1/2-pint cream. Reheat to eating temperature. Add additionalseasoning to taste. White Clam Sauce4 tbl. olive oil2 tbl. garlic, minced2 (10oz) cans baby clams, undrained1/4 cup white wine 2 tsp. lemon juice1/4 cup fresh parsley, chopped1 tsp. salt1/4 tsp. crushed red pepper (optional) Heat 1 tbl. olive oil in a saucepan. Add garlic and cook for 2 minutes,until golden. Add the remaining ingredients and cook for 15 minutes.Red Clam Sauce1/4 cup olive oil2 garlic cloves, minced 2 (10oz) cans baby clams, save liquid1 (28oz) can whole tomatoes, chopped2 tbl. fresh parsley or 2 tsp. dried parsley1/4 tsp. crushed red pepper1/4 tsp. salt1/8 tsp. pepperHeat oil in a saucepan. Add garlic and cook for 2 minutes, until golden. Add the clam juice, tomatoes (no juice), parsley, salt and both peppers.Bring to a boil and then add the clams. Cook for 15 minutes. Spaghetti with Clams Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings 1 pound dried spaghetti 1/2 cup extra-virgin olive oil 2 shallots, thinly sliced 5 to 7 cloves garlic, finely chopped 2 1/2 pounds Manila clams, scrubbed clean (I used little neck clams)1/2 cup fresh parsley, chopped 1/2 cup dry white wine 2 tablespoons unsalted butter, diced into small cubes Sea salt and freshly ground black pepper 1 lemon, zested, for garnishIn a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning. Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately. Poor Man's" LobsterCooking Time: 10-15 Minutes1 lb. Monkfish Fillets, cut into 3" pieces1 can Flat Beer6 Tbsp. Butter, melted1 Tbsp. lemon juiceGarlic SeasoningPour beer in the bottom of a pan. Place Monkfish Fillet pieces on acollapsible vegetable steamer over the beer and drizzle with lemon juice.Cover and steam at a rolling boil for 10-15 minutes (do not overcook orfish will be rubbery). Meanwhile, in a separate bowl, melt butter and addgarlic - to your taste, if desired. When fish is ready, each person willdip a forkful of Monkfish into his own butter dish and enjoy "Poor Man's Lobster." Servings Per Recipe: 2 Shrimp Carbonara (serves 4 - 6) 1 1/2 cups small dices pancetta bacon 1 cup small diced yellow onion 1 1/2 lb. shrimp (16/20 count p & d tail off) 1 tsp. fresh cracked black peppercorns 2/3 cup whipping cream 1 1/2 lb. cooked penne pasta 2 cups fresh grated Romano cheese 1/4 cup butter 4 eggs Melt butter in skillet and saute pancetta and onion until onionsbecome transparent. Add shrimp and cook for 3 to 4 minutes. Season with pepper. In bowl, lightly whisk whipping cream and eggs. Heatpasta in boiling water, drain well and add to skillet. Add egg andcream mixture and Romano cheese. Turn down the heat and keep tossingin skillet until sauce slightly thickens. Divide into 4 or 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.

Seafood Salad1 lb. imitation crab meat, shredded1 cup diced celery1/2 cup mayonnaise1/4 cup sliced green onions (with the green too)1 tablespoon lemon juice3 hard boiled eggs, chopped. Mix all ingredients. Refrigerate for about an hour to allow flavors toblend. Serve either as a salad, on lettuce, or on split croissants. Shrimp Scampi2 pounds. large raw shrimp1/2 cup butter1 tablespoon salt6 cloves garlic1/4 cup fresh parsley (chopped)3 tablespoons lemon juice1 tablespoon paprika6 lemon wedges Preheat oven to 400 degrees F Remove shells from shrimp, leaving shell ontail only. Devein and wash under running water; drain on paper towels.Meanwhile melt butter in baking dish in oven; add salt, garlic, one tablespoon parsley and mix well. Arrange shrimp in a single layer in thebaking dish. Bake uncovered for five minutes; turn shrimp; sprinkle withlemon juice and paprika and add remaining parsley. Return to oven and bake an additional 8 to 10 minutes. Do not overcook. Arrange shrimp on heatedserving platter and pour garlic butter from pan over shrimp. Garnish withlemon wedges. Party Citrus Fish - Crockpot1 1/2 lb. fish filletsSalt and pepper to taste1 med. onion, chopped5 tbsp. chopped parsley4 tsp. oil2 tsp. grated lemon rind2 tsp. grated orange rind Orange and lemon slicesButter crockpot and put salt and pepper on fish to taste. Then place fishin pot. Put onion, parsley and grated rinds and oil over fish. Cover andcook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

Crab CakesYield: 8 Servings Preparation Time: 00001/2 cup mayonnaise 1 LB fresh lump crabmeat, drained1 large egg, lightly beaten 1 cup saltines - Crushed(about 20-crackers), 1 Tbl Dijon mustard 1 Tbl Worcestershire sauce 1 quart vegetable oil1/2 Tsp hot sauce Tartar sauce, (optional)Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired. This recipe yields 8 servings. Comments: If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste. To sauté crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

Rum Shrimp3 dozen large shrimp, peeled except for tail1/2 cup butter1/2 cup light rum2 large cloves garlic, mincedPlace shrimp flat in bottom of shallow baking panMelt butter. Add garlic and rum. Pour mixture over shrimp, distributing garlic evenly. Cover, Marinate 30-60 minutes at room tempRemove cover. Place pan under broiler. Broil shrimp 3 minutes. Turn eachshrimp over and broil an additional 3 minutes. Shrimp Curry1 cup chicken broth 5 tablespoons butter 1/2 cup minced onion 6 tablespoons flour 2 1/2 teaspoons curry powder (more if you are audacious) 1 1/4 teaspoons salt 1 1/2 teaspoons sugar 1/2 teaspoon powdered ginger 2 cups milk 1 teaspoon lemon juice 4 cups cleaned, cooked shrimp (3 pounds raw) Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth andmilk. Cook over boiling water, stirring until thickened. (Could be 10minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Besure not to heat too long or shrimp will over-cook and turn to rubber.)Serve over fluffy rice with two or more accompaniments on top: chutney,shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly. Yield: 6 generous servingsPrep Time: 20 minutesCooking Time: 15 minutes