Seafood cookery in North Carolina

Vi cup milk Va cup dry bread crumbs Dress crabs by cutting off the face just back of the eyes. Remove the apron; remove the spongy parts (the gills, stomach, and intestines) under the points of the body covering. Rinse in cold water; drain. Combine egg, milk, and salt. Combine flour and crumbs. Dip crabs in egg mixture and roll in flour-and-crumb mixture. Pan-Fried Place crabs in a heavy frying pan which contains about Vk inch of fat, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time approximately 8 to 10 minutes. Drain on absorbent paper. Serves 6. Deep-Fat Fried Fry in a basket in deep fat, 375° F., for 3 to 4 minutes or until brown. Drain on absorbent paper. Serves 6. Note — A commercial breading may be used. Follow the directions on the package. Scallops and Rice Au Gratin 1 lb. scallops, fresh or frozen '/2 cup chopped green pepper Vi cup chopped celery Va cup chopped onion V4 cup butter or other fat, melted Va cup flour 1 tsp. salt Dash pepper 1 cup milk 2 cups cooked rice 1 cup grated cheese Thaw frozen scallops. Remove any shell particles and wash. Chop scallops. Cook green pepper, celery, and onion in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops. Arrange half of the rice, scallops, and cheese in alternate layers in a wellgreased lYo-quart casserole. Repeat layers. Bake in a moderate oven, 350° F., for 30 to 35 minutes or until brown. Serves 6. Scallop Shepherd's Pie 1 lb. scallops, fresh or frozen V2 cup chopped onion 3 tbsp. butter or other fat, melted 1 '/2 tsp. cornstarch V2 fsp. salt Dash white pepper 1 cup cooked peas 1 cup cooked sliced carrots 1 cup mashed potatoes Dash paprika Thaw frozen scallops. Remove any shell particles and wash. Cut scallops into 1/4-inch pieces. Cook onion and scallops in butter for 3 to 4 minutes, stirring occasionally. Blend in cornstarch and seasonings and cook until thick, stirring constantly. Add peas and carrots. Place in 6 well-greased, individual 5-ounce custard cups. Place a layer of mashed potatoes over top of each pie. Sprinkle with paprika. Bake in a very hot oven, 450° F., for 15 to 20 minutes or until brown. Serves 6. Broiled Scallops 1 Vi lbs. scallops, fresh or frozen Dash paprika 1/3 cup butter or margarine, melted 2 tbsp. chopped parsley Vz tsp. salt Va cup butter or margarine, melted Dosh white pepper 3 tbsp. lemon juice Thaw frozen scallops. Remove any shell particles and wash. Cut large scallops in half. Place on a greased broiler pan. Combine butter, salt, pepper, and paprika. Brush scallops with seasoned butter. Broil about 3 inches from source of heat for 3 to 4 minutes. Turn carefully. Brush other side with seasoned butter and broil 3 to 4 minutes longer. Sprinkle with parsley. Combine butter and lemon juice; serve with scallops. Serves 6. Scallop Kabobs 1 lb. scallops, fresh or frozen 1 green pepper, cut into 1-inch squares 4 slices bacon, cut into squares 3 tbsp. butter or margarine, melted 1 can (4 ounces) button mushrooms, '/] tsp. salt drained Dash pepper