Crab Cakes Southern Style

2 (7 oz.) cans crabmeat, drained, flaked
2 slices bread torn into 1/4 inch pieces
1/2 c. biscuit mix
1 egg
1/4 tsp. salt
Dash of nutmeg
2 tbsp. butter
1/2 c. mayonnaise
1/2 tsp. Worcestershire
1/8 tsp paprika
1/3 c. biscuit mix
Chili sauce or tartar

Mix crabmeat, bread, 1/2 cup biscuit mix, mayonnaise, egg, Worcestershire sauce, salt, paprika and nutmeg. Drop by 1/3 cup into 1/3 cup biscuit mix, turning to coat on all sides.

Shrimp & Eggplant Casserole

Recipe By: Laura Parker
Serving Size: 6
Preparation Time: 0:00
Categories: Seafood Lunch Party

Amount Measure Ingredient Preparation Method
2 medium eggplants (peeled and cut 1/2
inch slices)
2 quarts water
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 bunch green onions chopped
1/2 cup snipped parsley
1 1/2 lbs. boiled shrimp
1 cup bread crumbs soaked in water
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 tablespoon Parmesan cheese
1/2 teaspoon salt
1 tomato diced

Soak eggplant in cold, salted water. Weigh down with a plate for 15 minutes. Drain and pat dry. Boil in 2 quarts water until tender 10-15 minutes. Drain, mash and set aside. Heat butter and saute onions, garlic and green onions until transparent. Add eggplant, shrimp, bread crumbs, parsley, salt and pepper and tomatoes. Blend over heat for 3 to 5 minutes. Pour into 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until bubbly hot at 375 degrees.

Crab Meat Salad

1 pound crab meat

4 hard boiled eggs

1/2 cup almonds

2 cups heavy cream

1 cup mayonnaise

salt & paprika

lettuce

1 green pepper or pimento

Pick over the crab meat and discard membranes. Chop egg whites. Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients. Whip the cream very stiff, fold into the mayonnaise, add salt & paprika. Add to crab mixture. Serve on crisp lettuce; garnish with strips of green pepper or pimento and top with diced egg yolk.

Shrimp Enchiladas
6 cups water

1-1/2 lbs. unpeeled, medium size fresh shrimp*

1 can cream of shrimp soup, undiluted

1 can cream of onion soup, undiluted

1 cup picante sauce

1 (8 oz.) pkg. Cream cheese, softened**

1/2 cup sour cream

2 cups (8 oz.) shredded Monterey Jack cheese, divided

9 green onions, chopped

1 (4 oz) can chopped green chiles

10 (6-inch) flour tortillas

Garnish: chopped fresh cilantro

Bring water to boil; add shrimp and cook 3 - 5 min. until they turn pink.

Peel shrimp and devein if desired. Coarsely chop shrimp and set aside. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated. Spoon 2 cups mixture into bottom of a lightly greased 13 x 9" baking dish; reserve remaining mixture and keep warm.

Beat cream cheese and sour cream with mixer until smooth; stir in shrimp, 1 cup Jack cheese, green onions and chiles.

Heat tortillas according to package directions. Spoon 3 to 4 Tbs. Shrimp mixture down center of each tortilla. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining soup mixture over enchiladas; top with remaining 2 cups of Jack cheese. Bake at 350 degrees for 30 minutes. Garnish if desired

Yield: 4 to 6 servings.

Crawfish Enchiladas
12 oz. package frozen crawfish tail meat

2 Tbs. butter

2 Tbs. all purpose flour

1 can chicken broth

1 can cream of onion soup

3/4 cup medium or hot picante sauce

8 oz. Monterey jack jalapeno or habanero cheese, grated

1 can chopped green chiles, drained

1/2 cup chopped onion

10 flour tortillas

Sauté crawfish meat in 1 T. butter for 5 minutes. Drain and cool.

Melt butter in medium saucepan. Add flour and stir with whisk for 2 minutes. Whisk in chicken broth and cook until thickened. Whisk in picante sauce and onion soup and then stir in green chiles. Pour 1 cup of sauce into large baking dish, 9 x 13" or larger. Keep sauce warm.

On each flour tortilla, place some crawfish, grated cheese and a sprinkle of onion. Roll up and place seam side down in large baking dish. Repeat until all are rolled. Pour remaining sauce over enchiladas making sure they are all covered. Sprinkle any remaining sauce, cheese and onion on top. Bake in preheated 350 degree oven for 30 minutes.