Crab Jambalaya

Ingredients

• 1 lb. crab meat
• 1/2 cup chopped bacon
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 can (1 lb. 13 oz.) tomatoes
• 1/4 cup uncooked rice
• 1 tbsp. Worcestershire sauce
• 1/4 tsp. salt
• Dash pepper

Method

1. 1

   Remove any shell or cartilage from crab meat.

2. 2

   Fry bacon until lightly brown.

3. 3

   Add onion, celery, and green pepper; cook until tender.

4. 4

   Add tomatoes, rice and seasonings.

5. 5

   Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally.

6. 6

   Add crab meat; heat.

7. 7

   Serves 6.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 7. The excerpt below is the record exactly as published.

/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. 17 Clam Fritters 1 pt. clams 1 % cups sifted flour 1 tbsp. baking powder Vi tsp. salt 2 eggs, beoten 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 mush- room 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 cas- serole. Bake in a hot oven, 400° F., for 10 minutes or until brown. Serves 6. 18 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. 19 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 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. 20 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) tomoto souce ','4 tsp. salt Vl tsp. paprika Dash pepper 3 cups cooked spaghetti Grated pormeson 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 3olt 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 ' 4 tsp. solt Dash pepper hard-cooked egg, chopped 1 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 mayon- naise, 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

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