½ pound crab meat 2 hard cooked eggs grated ¼ cup toasted bread crumbs 1 teaspoon lemon juice a few drops of garlic juice dash of cayenne pepper level tablespoon chili sauce mushroom soup to moisten
Mix entire recipe together. Fill shells with mixture and top with bread crumbs and dot with butter. Bake for about 20 minutes or until brown in 350 degree oven. This recipe is quickly made and may be allowed to stand in icebox several hours before cooking.
SHRIMP AND OYSTER JAMBALAYA
3 cups raw rice ½ pint oysters, drain; reserve liquid ¼ cup cooking oil 1 pound fresh shrimp, cleaned and deveined 2 tablespoons butter ¼ cup flour ½ cup celery, chopped fine 1 large onion, chopped fine ½ cup canned whole tomatoes 1 clove garlic, mashed 1 bay leaf, optional 1 pimiento, chopped ¼ cup parsley, chopped 1 teaspoon Worcestershire sauce salt and pepper to taste
Cook rice according to directions on package, set aside. Heat butter in saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes longer; set aside. Heat oil in large heavy skillet, with tight fitting lid. Make a roux by adding the flour; stir constantly till golden brown. Take pot off the fire, and add onions and celery. Stir until vegetables are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. Season to taste. Cover with lid. Cook over low heat about 10 minutes. Add Worcestershire sauce, parsley and pimiento. Serve hot.
SHRIMP CHOWDER
3 medium onions, sliced 3 tablespoons fat 1 cup boiling water 5 medium potatoes 3 teaspoons salt ¼ teaspoon pepper 1 pound fresh shrimp 1 quart milk, heated 1 cup (1¼ pound) grated processed American Cheddar cheese 2 tablespoon minced parsley
Sauté onions in hot fat in deep kettle until tender. Add boiling water, then sliced potatoes, salt, pepper. Simmer, covered, 15 minutes or until potatoes are tender. Then add shrimp, cooked with viscera removed, the hot milk in which the cheese has been melted, and parsley. Serve at once.
STUFFED TOMATOES WITH SHRIMP
1 pound shrimp 4 large tomatoes ½ cup chopped onions ¼ cup chopped shallots ½ cup chopped celery ¼ cup chopped parsley ½ cup chopped green pepper 1 clove garlic chopped fine ½ teaspoon Lawry seasoning ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon sugar ½ block margarine ½ cup bread crumbs