Seafood cookery from Carteret County kitchens

Don't break crabmeat too fine; sift in the flour. Beat eggs, mayonnaise, seasonings into the crabmeat. Mold the mixture very gently into cakes. Beat the extra egg. Dip the cakes into this; then coat lightly with bread crumbs. Fry until the color of toast. Sprinkle gently with frizzled parsley. Helen Stovall Sound View Club CRAB PASTRIES AND CHEESE PUFF TOPPING 6/2 ounces canned crabmeat 1 cup cream or 3/4 cup cream and 2 tablespoons finely chopped 1/4 cup Sherry onion | (Reserve 1 tablespoon cream for 1 small clove garlic, minced, cheese top) or garlic powder 4 tablespoons chili sauce 3 tablespoons butter 2 teaspoon Tabasco 4 tablespoons flour ] teaspoon Monosodium glutamate (Do not omit.) Pick crabmeat over for any hard particles. Lightly brown onion and garlic in butter and blend in flour. Add cream and seasoning ingredients, stir; add crabmeat. Cook, stirring constantly, until thick and bubbling. CHEESE PUFF TOPPING 2 ounces mild cheddar cheese, /2 teaspoon paprika grated /2 teaspoon dry mustard 3 ounces cream cheese /2 teaspoon baking powder 3 tablespoons butter 1 egg, separated /2 teaspoon Worcestershire sauce Pimiento 1 tablespoon cream Cream the cheeses and butter. Add next five ingredients. Mix well. Add egg yolk. When thoroughly blended, fold in stiffly beaten egg white. Yellow food coloring may be added for extra tint. To make pastry shells, use your favorite pastry recipe for double crust. This will make about 100 shells. Roll, cut in circles, and fit over back of toy muffin tins. Bake in 375 degree oven for approximately 9 minutes or until lightly browned. The crab and cheese mixture can be made the day before serving. Pastry shells may be baked then, or baked farther in advance and frozen. Fill the baked shells with deviled crab mixture and top generously with cheese mixture. Put a small square of pimiento ‘on each. Just before serving, slip filled pastries under the broiler until they are puffed and slightly brown, about three minutes. Mrs. Henry J. McGee, Jr. Sound View Club CRAB DELIGHT 2 tablespoons chopped green 2 tablespoons butter pepper 2 tablespoons flour 1 cup strained tomatoes 1 cup grated cheese 2/3 cup scalded milk 1/4 teaspoon salt Y) teaspoon dry mustard Y% teaspoon Worcestershire sauce pinch of cayenne pepper 1 egg, slightly beaten 1 cup flaked crabmeat Brown green peppers in butter; add flour. Mix until smooth and combine seasonings, tomatoes, cheese, and egg. Add to first mixture. Cook over hot water for 10 minutes! Stir constantly while slowly adding milk. Add crabmeat and heat thoroughly. Serve in patty shells or on toast rounds. Makes 6 servings. Mrs. Effron S. Smith Bogue Club HARD CRABS Dress about 12 large hard crabs. Remove all claws, wash, and clean with a stiff brush several times in cold water. Drain, salt, pepper, and roll in flour. Place in deep fat. Fry for a few minutes until light brown. Remove from fat and place in pot. Pour over crabs the fat from the frying pan. Add about 2 cups of water and stew until done, about 30 to 40 minutes. Potatoes and onions may be added if desired. Mrs. G. M. Carraway Merrimon-South River Club STEWED HARD CRABS -- SKILLET-STYLE Place potatoes, onions and bacon drippings into electric frying pan. Salt and pepper to taste. Place cleaned hard crabs on top of potatoes and barely cover with water. Cook until potatoes are tender. Make-a paste with flour and water and lightly stir in with fork. Do not disturb crabs. Cover and turn off frying pan. The liquid will absorb the paste and make a delicious gravy. Corn meal dumplings may also be added. Mrs. G. E. Thompson Crab Point Club CORN-CRABMEAT CHOWDER A tangy and flavorful chowder made with: 2 cups raw, cubed potatoes ’, cup chopped onion 2 cups hot water 1% teaspoons salt 2/2 cups whole milk 1 6-ounce can crabmeat