Seafood cookery from Carteret County kitchens

2 cans cream style corn /2 teaspoon parsley flakes (2 cup size) 1/41 teaspoon salt 1/4 teaspoon thyme Into kettle put potatoes, onions, hot water, and salt. Bring to boil for 12 to 15 minutes. Add all other ingredients. Heat slowly to piping hot and serve. Mrs. G. E. Thompson Crab Point Club SURPRISE HOT SANDWICH 9 finger rolls or small dinner rolls thin bacon slices thin cheese slices Crabmeat Salad Mixture: 1% cups fresh crabmeat or 1 1 small diced green pepper, small can crabmeat or 2 canned pimientos, cut in 1 small diced onion, or onion small pieces salt to taste 2 tablespoons diced celery ] tablespoon minced parsley mayonnaise to moisten salt and pepper to taste Combine the salad ingredients. Then split and spread each half of the finger rolls with butter or margarine. Spread salad generously on the rolls. Over the salad layer, lay a thin slice of cheese and a thin slice of bacon. Place under broiler and heat thoroughly. Allow the cheese to soften and the bacon to crisp. Serve hot. Makes 18 spreads. Alice B. Bovard Gloucester Club CAROLINA SHE-CRAB SOUP 2 cups white crab meat % stick butter 1 pint milk 1/8 teaspoon pepper 1 pint cream 2 teaspoons sherry wine 1/4 cup crab roe 1/8 teaspoon mace (may use 1 chopped egg yolk) 1/8 grated onion 1/4 cup cracker crumbs salt to taste Put milk in double boiler with mace. Allow to simmer a few minutes. Add crab, roe (or egg yolk), butter, cream and cook 15 minutes. Thicken with 1/4 cup cracker crumbs and season with salt, pepper and onion. Allow to stand on back of stove to bring out flavor, adding sherry just before serving. STEWED CRABS 8 tablespoons fat, melted 4 tablespoons flour 4 cups hot water 2 medium potatoes, cubed 1 medium onion, diced 6 to 12 crabs, dressed and salted | salt and pepper to taste Put fat in pot deep enough to hold crabs. Add flour and brown. Add hot water and stir until mixed. Put in the potatoes and onion. Add salt and pepper. (Black and red pepper may both be used.) Use enough pepper _ to insure a spicy stew. Cook until potatoes are done. Add the crabs and crab claws. Cook not longer than 10 minutes, stirring occasionally. Do not over cook. Enjoy crabs and gravy with hot rolls or biscuits. Note: Use nut crackers to crack the claws and the meat will be easily removed. Mrs. Eva G. Barnes Wildwood Club HARD CRAB STEW (For Six) 2 dozen hard crabs, cleaned 10 medium white potatoes, cubed 3 small onions, chopped 1/4 cup bacon drippings salt and pepper to taste Mix ingredients together in pot, cover with water and boil until done. Cornmeal dumplings may be added about fifteen minutes before the potatoes are done. (Do not remove pot lid while dumplings are cooking.) If dumplings are not desired, thicken stew with a little cornmeal just before stew is done. CRAB POTATO CAKES 1 pound crabmeat 1 cup mashed potatoes 1 egg, beaten ’ teaspoon salt dash pepper dash onion salt Remove any shell or cartilage from crabmeat. Combine all ingredients. Shape into 12 cakes. Place cakes in a heavy frying pan which contains. about 1/8 inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown on the other side. Cooking time is approximately 5 to 8 minutes. Drain on absorbent paper. Serves 6. TOMATOES STUFFED WITH CRAB MEAT 1 pound crab meat 6 large tomatoes 1 teaspoon salt dash pepper 3 tablespoons butter or other 1/4 cup chopped parsley fat, melted 1 tablespoon lemon juice 1/4 cup grated cheese 1/4 cup dry bread crumbs