1 pound fresh crabmeat (picked over beforehand)
1/2 pound imported Swiss cheese
1 pint half and half
1 1/2 bunches spring onions, tops and bottoms
Cooking sherry (optional)
Red cayenne pepper (optional)
Salt, to taste
1 stick butter
2 tablespoons gravy flour
1/2 cup chopped fresh parsley
Chop onions and parsley, saute in butter. Add flour, then add grated cheese and half and half. Put in double boiler. Stir until cream consistency. Add crabmeat.
Serves: 4
1 pound unpeeled medium shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup sweet red pepper, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 cup water
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper
Peel shrimp and devein if desired, set aside. Melt butter in heavy skillet over medium high heat, add onion and pepper. Cook 2 minutes or until vegetables are crisp/tender. Stir in soup and next 3 ingredients. Bring mixture to a boil, stirring constantly. Add shrimp, reduce heat and simmer 10 minutes or until shrimp turn pink. Place a plain Pecan Cornmeal Round on plate, top with shrimp mixture and a pecan-topped round.
Makes: 12 crab cakes
2 1/2 pounds Dungeness crabmeat
1 1/8 cups oyster cracker crumbs
1/8 cup hickory-smoked mustard
3 lemons, each cut in half
1/8 cup mayonnaise
1 teaspoon Old Bay seasoning
1 egg (each)
3 tablespoons butter, melted
Preheat oven to 425 degrees. Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay seasoning. In another bowl mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into 12 1" thick cakes. Place cakes on buttered baking sheets and drizzle a few drops of butter on each. Place in a preheated oven and back until golden brown, approximately 15 to 20 minutes. Garnish with lemon halves and serve with Fulton's Mustard Sauce.
