12 large crabs
1/4 lb. chopped breakfast bacon
1/4 cup minced onion
2 cups peeled and chopped ripe tomatoes
2 Tbsp. minced parsley
1/2 cup finely minced celery
1/4 cup minced green pepper
1 Tsp. each of dry mustard and salt
1/4 Tsp. cayenne pepper
1 bay leaf
3 pts. cold water
1 cup corn cut from the cob
1/2 Tsp. baking soda
1 qt. warmed milk
3 Tbsp. butter
3 Tbsp. flour

Open and clean 12 large, boiled crabs. Carefully scrape all fat from shells, add it to the fat from the bodies along with all of the carefully picked meat from the bodies. In the soup kettle over a low fire, fry out 1/4 lb. of chopped breakfast bacon and in the drippings, lightly sauté 1/4 cup minced onion. Combine 2 cups of peeled and chopped ripe tomatoes, 2 Tbsp. minced parsley, 1/2 cup of finely minced celery, 1/4 cup minced green pepper, 1 Tsp. each of dry mustard and salt, 1/4 Tsp. cayenne pepper, 1 bay leaf and 3 pts. of cold water. Add this mixture to the soup kettle, cover closely and simmer for 45 minutes. Have 1 cup of corn cut from the cob and add it with the crab meat and fat and simmer for 15 minutes. Add 1/2 Tsp. baking soda, then 1 qt. of warmed milk. Blend 3 Tbsp. of butter and the same amount of flour and stir this into the soup. Make this chowder early in the day, then leave in a very cool place to mellow and blend flavors. Reheat at serving time but… DO NOT BOIL.

1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.

1 1/2 lbs halibut steaks, skinned and cut into 1-inch cubes
2 T soy sauce
Avocado Dip (recipe follows)
West Coast Dip (recipe follows)
Vegetable oil
6 T whipping cream
1/2 cup flour
Assorted raw vegetables
Chilled cooked shrimp or crab meat

Avocado Dip

1 large avocado, peeled and cut up
2 medium tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
4 oz cream cheese, softened
2 cloves garlic, cut up
1 t tomato paste
1 t salt
Dash cayenne pepper
Parsley sprig

West Coast Dip

1/2 cup sour cream
1/4 cup mayonnaise
3 T minced mango chutney
2 T lime juice
2 T whipping cream
Lime twist or thin slice

Toss cubed fish with soy sauce; cover and refrigerate, stirring occasionally for 1 hour. Prepare the dips and set aside. In a large skillet, heat 2 inches of oil to 375*F. Drain fish and pat dry with paper towels. Dip the fish into cream, then flour, and fry by thirds until golden, about 2 minutes on each side. Drain on paper towels. Arrange the fish on a serving platter with the raw vegetables and shrimp or crab meat; serve with the dips.

Serves 8-10.

Avocado Dip

Place all ingredients except parsley in blender or food processor and blend until smooth. Place in serving bowl and garnish with a sprig of parsley.

Makes 2 cups.

West Coast Dip

Combine all ingredients except lime in a small bowl and mix well. Garnish with a lime twist or thin lime slice.

Makes 1 cup.

1 green pepper
2 canned pimientos
2 Tbsp. well drained capers
1 Tbsp. dry mustard
1 scant Tsp. of salt
1/4 Tsp. cayenne
1 can heavy mayonnaise
2 eggs
3 lbs. of the back fin, or lump crab meat
12 large crab shells cleaned and oiled
mayonnaise
coarse bread crumbs
paprika
Cole slaw
sliced tomatoes
shoe string potatoes

Mince 1 green pepper, and chop 2 canned pimientos; add 2 Tbsp. well drained capers, 1 Tbsp. dry mustard, 1 scant Tsp. of salt, 1/4 Tsp. cayenne, 1 can heavy mayonnaise and 2 beaten eggs. Beat this mixture well and fold it into 3 lbs. of the back fin, or lump crab meat. Be very careful not to mash or break the lumps. Taste for seasoning. Have 12 large crab shells cleaned and oiled and pile the meat into them. Top with a very thin coating of mayonnaise and sprinkle lightly with coarse bread crumbs, then sprinkle with paprika. Bake in a 375′ oven for 15 minutes. Serve with Cole slaw, sliced tomatoes and crisp shoe string potatoes.

1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!

2 Tbsp. cornstarch
4 Tbsp. sugar
4 Tbsp. dry mustard
1 Tsp. salt
1/4 Tsp. cayenne
6 Tbsp. vinegar
2 cups water
4 Tbsp. butter

Mix together 2 Tbsp. cornstarch, 4 Tbsp. sugar, 4 Tbsp. dry mustard, 1 Tsp. salt, 1/4 Tsp. cayenne. Add 6 Tbsp. vinegar and 2 cups water, 4 Tbsp. butter. Cook over hot water stirring constantly, until it thickens. Fine served hot over any boiled fish. Add to it some capers and serve, hot of course, over crab cakes or devilled crabs.

1 cup of rich cream sauce
2 cups of lump crab meat
onion salt
datil pepper or Tabasco sauce
1/2 cup of grated Swiss cheese (natural, not processed)
oiled crab shells or small ramkins
butter
paprika

To 1 cup of rich cream sauce, add 2 cups of lump crab meat. Taste for seasoning. Touch it up with onion salt and a dash of datil pepper or Tabasco sauce. Add 1/2 cup of grated Swiss cheese, the natural, not the processed kind. Fill oiled crab shells or small ramkins with the mixture. Top with grated cheese, drizzle with butter, sprinkle with paprika and put into a 400′ oven until well browned.

1 lb. of crab meat
1 cup of medium fine bread crumbs
2 beaten eggs
1 Tbsp. dry mustard
1/4 Tsp. dry thyme
1/4 Tsp. salt and pepper (or a dash of cayenne)
cracker meal
lard

Blend together 1 lb. of crab meat, 1. cup of medium fine bread crumbs, 2 beaten eggs, 1 Tbsp, dry mustard, 1/4 Tsp. each of dry thyme, salt and pepper, or use a dash of cayenne. Form into small cakes keeping the edges straight, not ragged. Dip into egg beaten with a little water, then into cracker meal and fry in deep, hot lard.

1 lb. of crab meat
1 egg
2 Tbsp. minced parsley
1 Tsp. minced chives
1 Tsp. dry mustard
1 Tsp. Worcestershire sauce
2 Tbsp. mayonnaise
salt and pepper
3/4 cup of cracker meal
1/2 cup of canned milk

Optional caper sauce:
2 Tbsp. of butter
1 Tbsp. flour
1 cup of chicken broth
1 Tsp. of lemon juice
3 Tsp. of capers with the juice
salt and pepper
1 Tbsp. of sour cream

Flake 1 lb. of crab meat and mix with 1 well beaten egg, 2 Tbsp. minced parsley, 1 Tsp. each of minced chives, dry mustard and Worcestershire sauce, 2 Tbsp. mayonnaise and salt and pepper to taste. Mix 3/4 cup of cracker meal with 1/2 cup of canned milk and add this to the crab mixture. Fill muffin tins 1/2 to 3/4 full and bake in a 400′ oven for 15 minutes or until golden brown. Serve as snacks or with caper sauce.
CAPER SAUCE
Melt 2 Tbsp. of butter. Add 1 Tbsp. flour and smooth with 1 cup of chicken broth.
Add 1 Tsp. of lemon juice, 3 Tsp. of capers with the juice, and salt and pepper to taste. Simmer for just 5 minutes. Remove from fire and add 1 Tbsp. of sour cream.

1/2 lb. butter
1 lb. of back fin or lump crab meat
salt and pepper
juice of a lemon
minced parsley
chunks of crusty bread

In a heavy skillet, melt 1/2 lb. of butter. When it bubbles, add 1 lb. of back fin or lump crab meat. Season with salt and pepper. Saute’ ever so lightly …don’t mash or shred the lumps. Add the juice of a lemon and a generous sprinkling of minced parsley. Boil up for 10 seconds. Serve immediately in preheated individual ramkins. Have chunks of crusty bread for dunking in the butter sauce.