Seafood cookery from Carteret County kitchens

2 tablespoons flour 2 tablespoons melted butter or Y% teaspoon salt margarine % teaspoon celery salt paprika dash of white pepper (optional) 1 cup milk or half-and-half cream Pick crabmeat free from shell and cartilage. Melt butter in saucepan. Add onion and green pepper and cook over moderate heat until tender. Blend in flour, salt, celery salt and pepper. Gradually add milk and cook over low heat until thickened, stirring constantly. Remove from heat and stir in sherry, and Tabasco. Beat egg slightly in a large bowl, gradually add cream sauce to beaten egg. Fold in crabmeat, parsley, pimiento, and orange rind. Spoon mixture into 6 buttered crab shells or 5-ounce custard cups. Toss bread crumbs and melted butter together and sprinkle over crabmeat. Sprinkle with paprika. Bake 20 to 25 minutes at 350 degrees until crumbs are lightly browned. Serves 6. CRABMEAT SALAD 1 6%-ounce can crabmeat or / cup celery, finely minced 1-1/3 cups fresh crabmeat 2 tablespoons green pepper, chopped 4 small radishes, sliced 1 tablespoon lemon juice salt to taste dash of pepper 1/4 cup cooked salad dressing chicory Drain and flake crabmeat. Combine with prepared vegetables. Add lemon juice. Season to taste with salt and pepper. Chill. Just before serving, mix in the cooked salad dressing. Serve on the chicory. Variations: Diced cucumber may be used in place of green pepper. Add 1 hard boiled egg, diced, for additional flavor. Crabmeat salad is delicious when served in tomatoes which have been almost quartered and bedded in lettuce. Serves 3. Mrs. G. E. Thompson Crab Point Club CRAB IMPERIAL 1 pound crabmeat 2 hard boiled eggs, finely 3/4 cup mayonnaise minced 1 tablespoon light prepared /a teaspoon Worcestershire sauce mustard salt and white pepper to taste dash of cayenne 1 tablespoon lemon juice Thoroughly mix together all ingredients. Put into crab shells or casserole. Cover with buttered crumbs and brown in oven. Mrs. C. J. Hellen Atlantic Club CRABMEAT A LA NOME 2 2/3 cups canned or fresh ] egg yolk, beaten crabmeat /2 cup heavy cream 2 teaspoon salt 1/8 teaspoon pepper 6 slices bread 3 tablespoons melted butter /2 cup soft bread crumbs 1 tablespoon melted butter parsley Flake crabmeat, combine with next fovr ingredients. Brush bread slices on one side with 3 tablespoons melted butter, then saute on buttered side in skillet until golden brown. Or, place in a greased baking pan, unbuttered side up. Heap crabmeat mixture on top of bread. Sprinkle with bread crumbs combined with 1 tablespoon melted butter, and bake in moderately hot oven of 400 degrees for 10 minutes. Garnish with parsley. Makes 6 servings. [illustration: Menenerie] Atlantic Club FRIED SOFT SHELL CRABS 1% cups milk 2 teaspoons salt Y%) teaspoon pepper % cup flour Wash crab in cold water. Remove feathery substances, sand bag, and apron. Dry well. Soak crab in seasoned milk for 15 minutes; roll in flour. Heat shortening and fry until crisp and brown. Drain on absorbent paper. Serve with tartar sauce. (Deep fat temperature: 370 degrees for 6 or 7 min utes.) Mrs. G. E. Thompson Crab Point Club CRAB SALAD 4 cups cooked diced white 2 cups crabmeat, cut in small potatoes pieces 4 hard boiled eggs, diced 3/4 cup diced sweet pickles 1/4 green pepper % cup celery 1 tablespoon minced onion 3/4 cup mayonnaise mixed with 1/4 cup sweet pickle vinegar and 1/8 teaspoon black pepper and 3/4 teaspoon salt Combine ingredients in a large bowl to allow for good mixing. Arrange lettuce leaves around the sides of a serving tray and pour salad in the middle. Serve chilled. Betty W. Motes Harlowe Club CRAB CAKES 3 cups crab meat 2 eggs 2 tablespoons mayonnaise 1 tablespoon flour black pepper to taste cayenne pepper to taste salt % cup fine bread crumbs legg