Seafood cookery from Carteret County kitchens

Mix crabmeat and cracker crumbs. Melt butter. Combine all ingredients, mixing well. Put in casserole and sprinkle with paprika. Bake slowly for about 20 minutes at 350 degrees. Mrs. Joseph Morton Harlowe Club CRAB SUPREME SOUFFLE 8 slices white bread 1 chopped onion 2 cups canned or fresh crab 4 eggs 1 cup chopped celery 3 cups milk Y% cup mayonnaise % to %4 cup mushroom soup 1 chopped green pepper 2 or 3 cups shredded sharp cheddar cheese Grease 8’’ x 13’’ baking pan. Dice 4 slices bread and put in bottom of baking pan. Mix crab, celery, mayonnaise, onion, and pepper and spread over diced bread. Dice remaining slices of bread and place over mixture. Beat eggs and milk, mix and pour evenly over. Place in refrigerator overnight. Bake at 350 degrees for 15 minutes. Remove from oven and spoon soup over top. Cover with shredded cheese. Return to oven and bake one hour. Serves 12. Use 8”’ x 13’’ baking pan ' To serve 6, use 3/4 of recipe in 6’ x 10”’ pan. DEVILED CRABMEAT AND GREEN PEPPERS (A low calorie dish) 3 medium green peppers dash of prepared mustard ’2 tablespoon butter or margarine 1 egg yolk, beaten 1 tablespoon onion, minced % cup skim milk 2 slices soft bread, cubed 1 cup flaked crabmeat, canned 1/4 teaspoon salt 2 tablespoons Parmesan cheese, dash of cayenne grated Wash green peppers; cut a thin slice from the top of each pepper and remove seeds. Simmer peppers in boiling salted water for seven to ten minutes or until almost tender; drain. Melt butter in a saucepan; add minced onion; cook 2 minutes;add cubed bread and seasonings. In a small bowl beat egg yolk; add skim milk slowly, blending well. Add flaked crabmeat and egg yolk mixture to saucepan mixture. Blend well. Make sure sauce is thoroughly hot. Then use sauce to stuff green peppers. Top each pepper with grated cheese. Place on heat-proof dish and set in broiler pan. Broil in pre-heated oven until cheese is melted and lightly browned. The deviled crabmeat may be baked on scallop shells. In this case, cook two tablespoons of minced green pepper in the butter with the onion. Mrs. G. E. Thompson Crab Point Club BAKED CRAB SUPREME % cup Miracle Whip Salad 3 tablespoons flour Dressing _ 2 teaspoons Worcestershire sauce 3 tablespoons minced green 2 cups milk pepper 2 egg yolks 2 teaspoons minced onion 2 egg whites 2 tablespoons minced pimiento 1 pound crab meat 1% teaspoons dry mustard dash of cayenne pepper 1% teaspoons salt Place salad dressing, green pepper, onion, pimiento, mustard, cayenne, and salt in small saucepan. Cover and cook slowly for five minutes. Remove from range, stir in flour and then gradually add milk. Return to stove and cook until thick. Stir in beaten egg yolks, Worcestershire Sauce and crab meat. Fold in stiffly beaten egg whites, then pour in a greased casserole. Set dish in a pan of water. Bake in a 375 degree oven for forty-five minutes. Yield: 8 servings. Mrs. Emmitt Piper Gloucester Club CRABMEAT RAMEKINS (For Calorie Counters 1 cup flaked crabmeat, canned 1 10%-ounce can cream of celery 2/3 cup mushrooms, canned, soup, condensed drained 1 slice bread, soft, cubed 1/3 cup skim milk 2 teaspoons lemon juice 1/4 cup American cheese, grated Add skim milk to condensed cream of celery soup; heat slowly. Add drained mushrooms, crabmeat, lemon juice, and cubed bread. Turn into lightly greased ramekins. Top each with | tablespoon of the grated cheese. Bake at 350 degrees until well heated. 4 servings. Mrs. G. E. Thompson Crab Point Club CRAB IMPERIAL 1 pound fresh or frozen lump~ 2 tablespoons Sherry crabmeat or 3-6/2 ounce cans dash of Tabasco 1/4 cup butter or margarine 1 egg 2 tablespoons finely chopped 1 tablespoon chopped parsley onion 1 pimiento, chopped 1 tablespoon finely chopped 1/8 teaspoon grated orange rind green pepper 1 cup soft bread crumbs