Mariner's Menu

another fresh seafood idea

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Serve this dish as an appetizer or convert it to a full meal.

• 1 pound large shrimp
• 1/4 cup margarine or butter
• 1 teaspoon pressed garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup finely chopped parsley

Shell and devein shrimp. Melt margarine in large skillet. Add garlic, salt and pepper and mix well. Stir in parsley. Add shrimp to hot mixture and sauté on one side until done, about 2 to 3 minutes. Turn and repeat on other side. Serves about 15.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

another fresh seafood idea

(printer-friendly version)

One of the best and easiest ways to cook fish or shellfish is just to slide it in the oven and bake it. Fillets, steaks, dressed fish and shellfish can all be baked. Combine them with favorite vegetables and seasonings and you always produce fresh, intermingled flavors — and satisfying results.

• 1 pound backfin crabmeat
• 2 slices bacon
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1/2 teaspoon pressed garlic
• 3/4 cup fresh cracker crumbs
• 1/4 cup margarine or butter, melted
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Remove any shell or cartilage from crabmeat.

In medium skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Cook onion, celery, green pepper and garlic in bacon drippings until tender. Remove from heat.

Stir in crumbs, margarine, milk, egg, parsley, mustard, Worcestershire, salt and cayenne. Mix well. Gently stir in crabmeat. Place in 6 well-greased shells or ramekins. Sprinkle bacon over tops. Bake at 350 F until brown and bubbly, about 20 to 25 minutes. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor