Seafood cookery in North Carolina

Vl tbsp. lemon juice 1 tbsp. horseradish 3 drops tabasco sauce V2 tsp. celery salt '/4 tsp. salt Blend all ingredients and chill. Serves 6. Clam Fritters 1 12-01. pkg. of clams 1 tsp. baking powder Vi cup flour Dash of pepper 1 egg Beat egg into clams. Mix baking powder into flour and mix in clams. Put in dash of pepper and diced onion if desired. Fry in hot fat. Makes 10 cakes. Clam Fritters 1 pt. clams 1 % cups sifted flour 1 tbsp. baking powder Vi tsp. salt 2 eggs, beaten 1 cup milk 2 tsp. grated onion 1 tbsp. butter or other fat, melted Drain clams and chop. Sift dry ingredients together. Combine egg, milk, onion, butter, and clams. Pour into dry ingredients and stir until smooth. Drop batter by teaspoonfuls into hot fat, 350° F., and fry about 3 minutes or until golden brown. Drain on absorbent paper. Serves 6. Clam and Spaghetti Casserole Vi cup milk 1 8*oz. package spaghetti 2 tbsp. butter or other fat, melted !^ cup dry bread crumbs 2 7-ounce cans minced clams 2 tbsp. butter or other fat 2 tbsp. flour Dash pepper 1 10^4-oz, can condensed mushroom soup Melt butter; blend in flour and pepper. Add soup, milk, and clams; cook until thick, stirring constantly. Cook spaghetti as directed ; drain. Combine with sauce. Place in a well-greased li/o quart casserole. Combine butter and crumbs; sprinkle over casserole. Bake in a hot oven, 400° F., for 10 minutes or until brown. Serves 6. Crab Cakes 1 ib. crob meat 4 tbsp. melted butter '/2 tsp. salt Va tsp. black pepper Pinch of cayenne pepper 2 eggs well beaten Fine bread crumbs Cooking fat or oil Mix crabmeat, butter, seasoning, and enough egg to mold into small cakes. Beat 1 tbsp. water into the remaining egg and dip the cakes into this mixture. Roll in crumbs. Saute until rich brown in a heavy frying pan or fry in deep fat at 380° F. Serve hot. Barbecued Crab Sandwiches Vi Ib. crab meat 2 Va cup chopped onion 2 Vi cup chopped celery 2 3 tbsp. butter or other fat, melted 1 Va tsp. salt '/i Dash pepper 2 2 whole bay leaves 6 whole cloves tsp. soy sauce tsp. Worcestershire sauce chicken bouillon cube cup tomato juice tbsp. chopped porsley lorge buttered rolls Remove any shell or cartilage from crab meat. Cook onion and celery in butter until tender. Add seasonings, bouillon cube, and tomato juice. Simmer for 5 minutes. Remove bay leaves and cloves. Add parsley and crab meat ; heat. Serve on rolls. Serves 6. Crab Meat Salad 1 lb. crab meat 2 hard-cooked eggs, chopped V2 cup mayonnaise or salad dressing Yi tsp. salt 2 tbsp. chopped onion Dash pepper 1 cup chopped celery Lettuce 2 tbsp. chopped sweet pickle Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces. Combine all ingredients except lettuce. Chill. Serve on lettuce. Serves 6. Crab Cocktail 1 lb. crob meot Parsley Lettuce Lemon wedges Cocktoil sauce Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces. Arrange lettuce in 6 cocktail glasses. Place crab meat on top; cover vi^ith cocktail sauce. Garnish with parsley and lemon wedges. Serves 6. Cocktail Sauce Va cup catsup Vz tsp. salt