Bacon And Smoked Oysters

Servings:
15 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/4 cup light vegetable oil
  • 1/2 lb bacon strips
  • 40 round wooden toothpicks
  • 3 tbsp garlic, minced
  • 2 cn smoked oysters

STEP BY STEP:

  1. Cut bacon strips in thirds
  2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place
  3. In a medium skillet, heat oil, and add garlic
  4. Cook wrapped oysters in oil until bacon is crisp
  5. Remove from pan and drain on a paper towel to drain.

Crab Balls

Servings:
About 30 balls

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 lb Crabmeat
  • 3 tbsp Self-rising flour
  • 1 Egg
  • 3 drop Drops hot pepper sauce
  • 1 tbsp Prepared mustard
  • 2 tbsp Mayonnaise
  • 1 tbsp Old Bay seasoning

STEP BY STEP:

  1. Put crabmeat in bowl, removing shell pieces.
  2. Add all ingredients and mix gently until blended.
  3. Form into balls.
  4. Deep fry until golden.

Country Crab Soup

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 tbsp unsalted butter
  • 1 tbsp finely minced celery
  • 1 tbsp finely minced onion
  • 1 tbsp all purpose flour
  • 2 1/2 cup heated milk, or more
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp worcestershire sauce
  • 1/16 tsp mace or nutmeg
  • 3 cup jumbo lump crab meat
  • 1/4 cup amontillado sherry
  • dash white pepper
  • dash cayenne pepper

STEP BY STEP:

  1. Melt butter in the top of a boiler set over boiling water
  2. Add the celery and onion, cook 2 minutes
  3. Stir in the flour and cook 1 to 2 minutes
  4. Whisk int the warm milk and cook, whisking often, until the mixture thickens, 10-12 minutes
  5. Stir in the cream, salt, worcestershire sauce, mace, white pepper and cayenne pepper. Just before servings, stir in the crab meat, stir 1 tbsp sherry into the saoup. Serve at once.

Callaloo With Meat

INGREDIENTS:

  • 1/4 lb salt beef or ham bone
  • 1/4 lb salt pork
  • 1 cup boiling water
  • 2 cups coconut milk
  • 1 tbsp butter
  • 12 dasheen leaves
  • 1 green pepper
  • 2 crabs
  • 8 ochroes
  • 2 sprigs thyme
  • 1 onion
  • 4 chives

STEP BY STEP:

  1. Strip the stalks and midrib from the dasheen leaves and wash well
  2. Wash and cut up the ochroes and seasonings
  3. Soak and cut up the meat. Scald and clean the crabs
  4. Put all the ingredients except the butter, into a pot with the boiling water and simmer until everything is soft
  5. Swizzle and add the butter. Serve with rice.

Callaloo

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 2 lb crabs
  • 1 bunch dasheen bush or 2 bunches of spinach
  • 4 oz coconut milk or cream
  • 3 tbsp oil
  • 6 ochroes, cut in quarters
  • 1 green congo pepper
  • some rum or beer
  • salt to taste

STEP BY STEP:

  1. Heat the oil in a fairly large pot until hot. Add crab claws and fry for 3 mins. Remove and set aside
  2. Add dasheen bush and ochroes to the pot and stir to coat with oil. Fry for 1 minute
  3. Add salt, coconut and 8 cups of water and stir. Cover the pot and let it come to a boil then cook on med-low heat
  4. Cover the pot and let it come to a boil then cook on med-low heat
  5. Add the pepper by gently pushing it under with a spoon
  6. Cook for 20 mins and drink rum or beer. Remove pepper Swizzle , blend the calalloo until fairly thick and like a soup
  7. Add crab into the pot and let simmer for 15 minutes
  8. Turn off the stove you are all done. Serve with rice, stew chicken or beef, some provisions, salad etc

Black Bean Crab

Servings:
2 persons

Time to make:
15 minutes

Calories per Servings:
Not available

INGREDIENTS:

  • 3 lb crab
  • 3 tbsp oil
  • 1/2 cup fresh ginger
  • 2 cups chicken broth
  • 2 tbsp fermented black beans
  • 1 tsp sugar
  • 1/2 tsp hot red pepper flakes
  • 11/2 tbs cornstarch mixed with 2 tbs water
  • 4 green onions
  • 1 tbs butter
  • 1 tbs chopped Chinese parsley

STEP BY STEP:

  1. Rinse crab. Remove the top shell and separate the claws from the body, discarding head and innards. Crack the claws and quarter the body
  2. Heat oil and stir-fry crab with half the ginger for 1 minute. Add half the broth and the pepper flakes, cover and steam for 5 minutes. Remove crab to a heated serving platter
  3. Add remaining broth, the black beans, the sugar and bring to a boil. Blend cornstarch with water to make a smooth paste and stir into broth
  4. Reduce heat and simmer, stirring frequently, until thickened. Stir in remaining ginger, green onions, and Chinese parsley. Fold in butter
  5. Pour over crab and serve immediately.

BBQ Crab Sandwich

INGREDIENTS:

  • 1 cup Crab Meat
  • 1/2 cup Tomato Sauce
  • 1/4 cup Green Stuffed Olives; Sliced
  • 8 oz Cheddar; Md, In Small Cubes
  • 8 each English Muffins

STEP BY STEP:

  1. Mix all the ingredients except the muffins together.
  2. Refrigerate for at least 1 hour to blend the flavors.
  3. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

Baked Stuffed Crab Li

Servings:
4 servings

Time to make:
Not Available

Calories per Servings:
Not Avaialable

INGREDIENTS:

  • 3/4 cup finely chopped green pepper
  • 3/4 cup chicken broth or clam juice
  • 2 tbsp butter or margarine
  • 1 cup herb seasoned dressing
  • 6 oz frozen king crab meat, defrosted
  • 8 oz whole trout
  • 3 oz canned mushrooms, sliced
  • 1 medium onion, finely chopped
  • 1 broiled-in-butter, undrained

STEP BY STEP:

  1. Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
  2. In a medium-sized heat-resistant, non-metallic bowl heat butter in microwave oven 30 seconds or until melted.
  3. Add chopped onion and green pepper. Heat, uncovered, in microwave oven 3 minutes or until onion and pepper are tender.
  4. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine
  5. Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture.
  6. Secure openings with string,toothpicks or small metal skewers.
  7. Place stuffed fish in prepared baking dish. Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork.
  8. Let fish stand, covered, at room temperature 2 minutes to finish cooking.

New England Clam Chowder

Servings:
6 persons

Time to make:
25 minutes cooking, 35 minutes preparation

Calories per Servings:
Not Available

INGREDIENTS:

  • 4 dozen clams
  • 5 cup cold water
  • 2 inch cube salt pork, diced
  • 1 large onion, chopped very fine
  • 4 medium size potatoes, diced
  • 2 cup milk, hot
  • 1 1/2 cup heavy cream, hot
  • Salt and freshly ground black pepper

STEP BY STEP:

  1. Wash clams thoroughly. Place them in a deep pan with the 5 cups of cold water covering the clams. Bring to a boil, then reduce heat and simmer just until the shells open
  2. Strain the broth through cheesecloth and reserve. Remove the clams from their shells and chop into small pieces
  3. Combine salt pork and onion in a saucepan, and cook gently over low heat for about 3 minutes; do not brown
  4. Add reserved broth and the potatoes. Add salt and pepper to taste. Cook until potatoes are tender
  5. Add clams. Remove from heat and slowly add milk and cream. Serve immediately.

Baked Fish With Coconut Milk

Servings:

6 persons

Time to make:
45 minutes

Calories per Servings:
Not available

INGREDIENTS:

  • 6 ti leaves
  • 2 1/2 to 3 lbs whole fish or fillets
  • 1 1/2 tbsp Hawaiian salt
  • 1 tbsp minced ginger
  • 1/2 cup mayonnaise
  • 1 1/2 cups coconut milk
  • 1 Maui onion, diced

STEP BY STEP:

  1. Rinse ti leaves and cut the back of ribs so that they become flexible. Clean and score whole fish or fillets
  2. Sprinkle with Hawaiian salt and ginger. Spread fish with mayonnaise and place on top of the ti leaves. Pour on coconut milk and sprinkle with onions
  3. Wrap fish in ti leaves, then wrap tightly in foil. Bake at 350 degrees, about 25 to 30 minutes, depending on thickness of fish