Seafood cookery in North Carolina

Va cup lemon juice 6 drops tabasco 3 tbsp. chopped celery Dash cayenne pepper Combine all ingredients and chill. Serves 6. Sea Ranch Crab Bisque This bisque is a speciality of the Sea Ranch Hotel and Beach Club at Kitty Hawk. Mrs. Alice Sykes contributed this recipe. V2 lb. butter Va tsp. mace 2 tbsp. flour Va tsp. nutmeg 2 cups milk 1 lb. fresh back fin crab meat 1 tsp. salt 3 cups thin coffee cream Va tsp. red pepper Melt butter in top of double boiler. Add flour and blend. Add milk and cook, stirring until thickened. Add seasonings and crab. When ready to serve, add cream and heat. Place one bouillon spoon of sherry in bouillon cup, add bisque, and serve. Spaghetti with Crab sauce 1 lb, crab meat '/l cup chopped onion '/2 cup chopped celery 2 cloves garlic, finely chopped 2 tbsp. chopped parsley ''4 cup butter or other fat, inelted 1 cup (8 ounces) tomato sauce ','4 tsp. salt Vl tsp. paprika Dash pepper 3 cups cooked spaghetti Grated Parmesan cheese Remove any shell or cartilage from crab meat. Cook onion, celery, garlic and parsley in butter until tender. Add tomatoes, tomato sauce, and seasonings. Simmer for 20 minutes, stirring occasionally. Add crab meat ; heat. Serve over spaghetti. Garnish with cheese sprinkled over the top. Serves 6. Crab Potato Cakes 1 lb. crob meat V2 tsp. sal? 1 cup mashed potatoes Dash pepper 1 egg, beaten Dash onion salt Remove any shell or cartilage from crab meat. Combine all ingredients. Shape into 12 cakes. Place cakes in a heavy frying pan which contains about % inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper. Serves 6. Crab Ravigote 1 lb. crab meat 2 tbsp. chopped sweet pickle 2 tbsp. lemon juice 1/4 tsp. salt Dash pepper hard-cooked egg, chopped 1 tbsp. chopped parsley 2 tbsp. chopped onion '/4 cup mayonnaise or salad dressing 2 tbsp. chopped stuffed olives Va tsp. paprika Pimiento strips Remove any shell or cartilage from crab meat. Combine pickle, lemon juice, seasonings, egg, parsley, onion, and crab meat. Place in 6 individual shells or on salad greens. Combine mayonnaise, olives, and paprika; spread over top of crab mixture. Chill. Garnish with pimiento. Serves 6. v_,se_c7 Crab Jambalaya 1 lb. crab meat Vi cup chopped bacon Yi cup chopped onion V2 cup chopped celery Yi cup chopped green pepper 1 con (lib. 13 oz.) tomatoes Va cup uncooked rice 1 tbsp. Worcestershire sauce Vl tsp. salt Dash pepper Remove any shell or cartilage from crab meat. Fry bacon until lightly brown. Add onion, celery, and green pepper; cook until tender. Add tomatoes, rice and seasonings. Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally. Add crab meat; heat. Serves 6. Tomatoes Stuffed with Crab Meat 1 lb. crab meat 6 large tomatoes 1 tsp. salt Dash pepper 3 tbsp. butter or other fat. m sited Va cup chopped parsley 1 tbsp. lemon juice Ya cup grated cheese Ya cup dry bread crumbs