Crabby cook: Crab and Shrimp dinners

Nancy's Shrimp Wiggle


8 ounces fresh or canned crab meat
1 approx. 8 ounce can tiny shrimp, or equivilent of cooked shrimp
1 10 ounce can condensed cream of shrimp or cream of celery soup
1 10 ounce can cheddar cheese soup
2 cups frozen chopped broccolli, thawed, or one 15 1/2 ounce can baby peas, drained
1/2 to 3/4 cup whole milk (just enough to moisten without too much liquid)
buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a bowl, combine all but last ingredient. Turn into greased casserole dish. Moisten bread crumbs with melted butter, and sprinkle on top of casserole. Bake for 30 minutes. Serves 4.


DUSTY'S DINER TIP TO FELLOW COOKS ON A BUDGET:

If you do use canned crab meat, try soaking it in ice water for about 10 minutes, drain and pat dry. This will easily remove much of the "canned" taste from the meat.


Nancy's Southern-Style Shrimp and Crab Casserole


8 ounces cooked cleaned small shrimp
10 ounces fresh or canned crab meat
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup whole milk or light cream
1 egg, beaten
1 1/2 Tablespoons finely grated onion, or onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon finely grated orange rind
1 Tablespoon freash parsley, minced
1 Tablespoon red bell pepper, very finely chopped
Dash of bottled Lousianna style hot sauce, or to taste
1/2 cup buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a sauce pan, melt 3 Tablespoons of butter. Stir in flour and milk, and cook over medium-low heat, stirring, until sauce thickens. Stir in egg until thoroughly blended, then stir in the remaining ingredients, except bread crumbs. Mix bread crumbs with approx. 1 Tablespoon melted butter or margarine. Turn seafood mixture into a greased casserole. Top with buttered bread crumbs and bake for 20 to 25 minutes, or until bread crumbs are browned. Serves 6.


Nancy's Cape Cod Shrimp and Rice Buffet Casserole

1 Bermuda onion, coarsely chopped
2 Tablespoons butter or margarine
1 cup frozen baby or regular peas, thawed
1 box Uncle Ben's long grain and wild rice
2 cans tiny shrimp, drained
1 can condenced cream of shrimp soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Djon (or sub. yellow) mustard
1/8 teaspoon celery salt (optional)
2 cups sour cream

Pre-heat oven to 350 F degrees

Prepare rice according to directions on package. In a skillet, over low heat, saute onion until soft and transparent. Drain off most of butter, reserving a little for flavor, and set aside In a bowl, Stir together shrimp, soup, Worcestershire, mustard and celery salt and sour cream, until well blended. Stir onions into rice. Blend all ingredients togehter, and turn into a greased casserole dish. Bake for 1 hour. Serves 8 to 10.



Nancy's Cheesy Shrimp & Broccolli Party Casserole

3 cups of small cooked, cleaned (or sub. canned) shrimp
1/2 cup sweet or white onion, chopped
2 Tablespoons pimento, finely chopped
4 Tablespoons butter or margarine
2 cans cream of broccolli soup
1 1/2 cups light cream
1 cup mild cheddar cheese, shredded
4 Tablespoons lemon juice
Cooked white rice or pre-baked pastry shells

In a large sauce pan, melt butter. Saute onion until soft and transparent. Drain off 1/2 of fat. Stir in pimento, soup and light cream. Cook over low heat, stirring constantly, until mixture is well blended. Bring to just a boil, before stirring in cheese, lemon juice and shrimp. Allow cheese to melt, and serve over hot, cooked white rice, or inside pastry shells. Serves 8 to 10.


Nancy's Shrimp Curry

4 Tablespoons butter or margarine
1/2 cup onion, chopped
1 cup eggplant (aubergine), diced
1/2 cup cornstarch
2 1/8 cups whole milk
1/2 cup frozen peas, thawed
2 1/2 teaspoons (or adjust amount to your taste) curry powder
1/4 cup seedless raisins
1 teaspoon parsley flakes or fresh minced parsley
1/2 teaspoon Worcestershire sauce
1/4 salt
1 1/2 pounds small cooked, cleaned shrimp, or equivilent of canned shrimp
Cooked white or saffron rice

Melt butter in a deep saucepan. Saute onion until it starts to soften and become transparent. Add eggplant, and saute approx. 3 to 5 minutes. Do not allow vegetables to brown! In a seperate saucepan, sir 1/2 cup of milk with cornstarch, until well blended. Add to vegetable and butter mixuture, and stir in remaining milk and the curry powder. Cook over medium-low heat, stirring, until thickened. Stir this mixture into pan with cooked vegetables, and then stir in remaining ingredients, and cook, stirring, until it just comes to a boil. Serve over hot cooked rice. Serves 4 to 6.