Seafood cookery from Carteret County kitchens

Thaw frozen scallops; rinse with cold water to remove any shell particles. Place in boiling salted water. Cover and return to the boiling point. Reduce heat and simmer for 3 to 4 minutes, depending on size. Drain and cool. Slice scallops. Combine all ingredients except lettuce. Cover and let stand in refrigerator for at least one hour. Drain. Serve in lettuce cups. Serves 6. MARINADE /2 cup cider vinegar dash pepper 1 tablespoon sugar 1/4 cup olive oil or salad oil 1/4 teaspoon salt Combine vinegar, sugar, salt, and pepper. Add oil gradually, blending thoroughly. Jo McCabe SCALLOP RAREBIT 1 pound scallops, fresh or 2 tablespoons butter or frozen margarine, melted 2 tablespoons flour 1 teaspoon salt dash pepper 2/3 cup water 1/3 cup catsup 1 tablespoon prepared mustard 2 cups grated cheese 2 eggs, beaten 1 tablespoon chopped parsley toast points Thaw scallops. Remove any shell particles and wash. Cut scallops into /-inch pieces. Cook scallops in butter for 3 to 4 minutes, Stirring occasionally. Blend in flour, salt, and pepper. Add water gradually and cook until thick, stirring constantly. Add catsup, mustard, and cheese: heat. Stir a little of the hot sauce into egg; add to remaining sauce stir: ring constantly. Add parsley. Serve on toast points. Serves 6. BAKED SCALLOPS Place 1% pounds scallops in shallow baking pan. Slice % stick butter over scallops. Sprinkle with % cup dry bread crumbs, salt and pepper to taste. Top with paprika, cover and bake for 10 minutes in 375 degree oven --uncover and continue baking for a few minutes longer, or until brown. Mrs. R. E. Walton BAKED SCALLOPS (Variation: For Persons on Diet) Drain and dry scallops (completely thawed if frozen ones are used). Dip in cream seasoned with white wine and roll in cracker or cornflake crumbs. (For dieters, moisten in Worcestershire sauce instead of cream.) Arrange on cookie sheet (well greased with butter) or on Teflon pan. Let them set for 15 minutes or more so that crumbs will adhere to scallops. Bake in 375 degree oven for about 10 minutes and serve at once to prevent toughness. Do not overcook. Note: If | am cooking both on the same sheet, | use cracker crumbs on the ones dipped in cream. They will be white when they come from the oven. The dieters will get the extra vitamins from the cornflake crumbs. If | prepare them hours in advance, | wrap the cookie sheet and put in refrigerator until about 15 minutes before bak- ing. Mrs. Earl Dunn Wildwood H. D. Club wy S = CRABS The edible crab, or blue crab, Callinectes sapidus, is a ten-legged crustacean found in most estuarine waters from New York to Texas. It is a scavenger and will eat most anything. Although crabs may be collected all year round, the best season is spring and summer since crabs retreat to deeper, warmer waters in the winter. Crabs attain their full growth around 12 to 14 months of age. The immature as well as the adu:t stages are utilized for food. In the process of growth, the young crabs, as they expand in size, shed their hard shells and form new larger ones. This “‘shedding’’ or molting occurs around the time of the new moon. Before the new shell is hard, these ‘“‘soft-shelled’’ crabs may be used whole as quite a delicious food. In the hard shelled crabs, only the white meat and muscle are eaten. Crabs are caught by crab pots and trot-lines. Crab meat can be used in a variety of dishes. It is high in protein value and very low in carbohydrate and fats. It supplies niacin, riboflavin and thiamine to the body. Calcium, iron and phosphorus are also contained in crab meat in significant amounts. CLEANING AND PICKING THE MEAT FROM THE BLUE CRAB Use only live crabs!