Seafood Recipes
Crab & Sweet Corn Soup
3 cups chicken or fish stock
12 oz. sweet corn, creamed
4 oz. crabmeat
salt and pepper to taste
1 tsp. light soy sauce
2 tbsps. cornstarch
2 tbsps. water or stock
4 green onions for garnish
2 egg whites, whisked to form peaks
Bring stock to a boil in large pay. Add corn, crabmeat, seasoning, and soy sauce. Allow to simmer for 4-5 minutes. Mix the cornstarch and water or stock and add a spoonful of the hot soup. Return the mixture to the soup & bring to the boil. Cook until the soup thickens. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve.
Hot Seafood Dip
3 8 oz. packages cream cheese
6 tablespoons milk
2 tablespoons Worcestershire sauce
3/4 cup crab meat
Soften cream cheese to room temperature. Mix all ingredients. Bake 15 minutes at 350 degrees. Serve with chips or crackers.
Shrimp Dip
1 can cream of shrimp soup
1 (8 oz.) pkg. cream cheese
1 tsp. lemon juice
Dash garlic powder
Dash paprika
1 cup small shrimp
Mix cream cheese and can of shrimp soup; add remaining ingredients and chill. Serve with large Fritos.
Shrimp Mold
1 cup small shrimp
1 can undiluted tomato soup
cup finely diced onion
cup finely diced celery
dash of Worcestershire sauce
1 cup mayonnaise
1 envelope Knox unflavored gelatin
1 large package cream cheese
salt to taste
Let cheese soften. Add celery, onion, shrimp, mayonnaise, and Worcestershire sauce. Dissolve gelatin in cold water. Heat soup until very hot. Dissolve gelatin in soup. Mix all ingredients and pour into oiled mold. Unmold when set and serve with crackers. (May substitute crabmeat for shrimp.)
Shrimp Bake
By May Tindal
1 1/2 lbs. cooked
shrimp (3 lbs. raw)
1 cup chopped celery
1 cup chopped green pepper
1 large onion, finely chopped
1 cup rice, cooked
1 large can sliced mushrooms & juice
1 Tbs. Worcestershire suace
1 can Campbell's Tomato soup (as is)
1 lb. sharp cheddar cheese, grated
Saute' celery, onions and green pepper in butter until clear (not brown). Combine all ingredients. Season with salt and pepper. Save 1/3 of cheese to sprinkle on top. Bake in casserole dish in pre-heated 325 degree oven for 40-45 minutes.
Sauteed Crumb-Crusted Shad with Marinara Sauce & Basil
Shad filet
2 c seasoned fine bread crumbs
1/2 tsp dried oregano
1/4 c olive oil
Marinara Sauce:
1 onion, minced
2 cloves garlic, minced
2 tbsp extra virgin olive oil
6 very ripe tomatoes, chopped and seeded
1 bouquet garni: parsley stems, thyme, 2 bay leaves
1 tsp sugar
salt and pepper to taste
fresh chopped basil
Combine all ingredients for marinara sauce except fresh basil, and simmer for ½ hour. Mix bread crumbs, olive oil, and oregano, together. Dip shad into bread crumb mixture. Sautee in hot oiled skillet until golden brown. Place hot marinara sauce on platter and sprinkle with fresh basil. Add sauteed shad on top of marinara. Sprinkle with additional fresh basil.
Pan Seared Shad with Vegetable Vinaigrette & Crispy Potatoes
Shad Filet
1/4 c chopped fresh parsley
1 medium tomato, peeled and sliced
Vegetable Vinaigrette:
1/2 c red wine vinegar
1/2 tsp salt
1/4 tsp fresh garlic, mined
1 large shallot, finely minced
Combine above ingredients for vinaigrette and let macerate
while cutting the following into a fine, even dice:
1/2 red bell pepper
1/2 green bell pepper
1 stalk celery
1 small carrot
(Any other colorful tasty vegetable may be added, such as a fennel bulb, zucchini, or the outside of a firm tomato)
Add all the above ingredients to 1-cup extra virgin olive oil. Add 2 tbsp chopped calamata olives.
Lightly season shad filet, and dust with fresh parsley. Place in hot oiled skillet with skin side down. Sear fir 2 minutes on one side, then 2-3 minutes on the other side. The skin will probably stick, but this does not matter. Get a light caramelization on the flesh side, and cook until barely done. Transfer shad to paper towel and blot off excess oil. Place shad on plate of tomato slices.
Top with vegetable vinaigrette, then top again with crispy shoestring potatoes. Sprinkle with fresh herbs.
Fried Shad Tempura with a Golden Ginger Citrus Sauce
2 egg yolks
1 1/2 c ice water
2 c sifted cake flour
shad filets
Citrus Sauce:
1 tsp butter
pinch of salt
1 1/2 tbsp fresh ginger, cut into a fine julienne
1 large shallot, thinly sliced
juice of 4 oranges
juice of 2 limes
juice of 2 lemons
corn starch
1 tbsp honey
1/2 tbsp butter
Soften vegetables in 1 tsp butter and add pinch of salt. Do not brown. Add juice and bring to a boil. Do not reduce heat. Lightly thicken with cornstarch and add honey and 1 tbsp butter.
Place yolks in a flat-bottomed dish (do not use a mixing bowl). Stir in water, preferably using chopsticks. If you use a fork instead of chopsticks, stir lightly. Sprinkle1/2 cup of the flour over the liquid and chop in most of the flour, rather than stirring it in. The object is a fairly lumply, nonsmooth batter. Continue adding more flour and repeat the chopping, pushing down action. The consistency should be of a heavy whipping cream with lumps. The quantity of flour to liquid cannot be precise. If the batter seems too heavy, add more ice water.
Dip Shad into batter to coat with a thin film. Deep fry in hot oil until golden brown.
Serve with sticky rice, and citrus sauce on the side for dipping.
FROM THE CAROLINA UP-COUNTRY COOKBOOK:
Boneless Baked Shad
by Mrs. George Wilkinson
3-4 lb. shad
1 tbsp. vinegar
1 tbsp. salt
1/2 tsp. pepper
5-6 strips bacon
Boil shad (without the roe) in water and vinegar with seasonings for 20 minutes. Drain off the water. Put shad in a heavy, tightly covered roaster and bake in 200 degree oven for 5-6 hours. Add roe about 1 qt. Water 30 minutes before the shad is done. Put strips of bacon across shad and brown under broiler (to minimum 155 degrees) before serving. Serves 6.
FROM RECIPES FROM PAWLEYS ISLAND:
Baked Shad
by Jane Lachicotte
Salt shad, then stuff it with stuffing (a recipe follows). Wrap shad with strips of bacon and then wrap in foil. Bake in 450 degree oven for one hour and until the dressing and bacon reach a minimum of 145 and 155 degrees, respectively. Serve with sliced lemon.
Baked Shad
by Mrs. D.W. Green
1 large shad
2 cups fine bread crumbs
1 chopped fine onion
1 tablespoon chopped parsley
salt and pepper
1/4 cup melted butter
Prepare shad for cooking. Do not cut open since it is to be stuffed
For the stuffing, mix the onion and parsley with bread crumbs. Season to taste and moisten with melted butter. Stuff the shad, put into a baking pan, season with salt and pepper and dot with lumps of butter. Put about 1/2 cup water into pan. Sprinkle a tablespoon or two of flour over the shad. Put into oven 375 degrees and bake for 11/2 hours and stufffing reaches 145 degrees minimum. Baste the shad while baking with the flour-water gravy in the bottom of the pan to prevent the shad from getting too dry.
FROM JOHN MARTIN TAYLOR "LOW COUNTRY COOKING":
Lemon Butter (For Dipping Cooked Shad)
2 tablespoons (1/8 cup) fresh lemon juice
1/4 pound(1 stick) unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons(1/8cup) minced parsley
Melt the butter over low heat, then stir in remaining ingredients. Keep at 130 degrees.
Whole Shad Baked in Salt
1 unscaled 4-pound fresh roe shad
4-5 pounds rock salt
Preheat the oven to 400 degrees. Carefully slit the belly of the shad, remove the entrails and discard, and remove the roe sacs and set aside, keeping the outer membranes intact. Slice the cavity lining along the line of the backbone and remove the dark veins. Remove the gills. Gently rinse the fish inside and out with cold water taking care not to knock off the scales.
Put a layer of rock salt in the bottom of the roasting pan, carefully lay the fish on top of the salt, then slide the roe back inside the cavity. You may pin or truss the belly of the shad if it seems that the roe may fall out. Cover the entire shad well with more rock salt and bake for about one hour or until the thermometer poked into the shad itself reads 145 degrees minimum.
The salt may have formed hard crust. If so, simply crack it open and pour off all the salt. Carefully remove the baked shad to a platter or work surface, using spatulas. Open the cavity and carefully remove the perfectly steamed roe, and set it aside to stay warm while you fillet the shad. Keep shad and roe 130 degrees until served.
With a thin, sharp blade, slice into the skin of the shad along its dorsal (back) edge from the nape to the tail, cutting along both sides of its dorsal then along the edge of the flesh just in back of the head. Slide the tip of the knife under the dorsal edge of the skin just behind the head and lift the skin up. Grab it with your fingers and pull the entire skin off the side of the shad that is up. You may have to pull it off in several pieces.
There is a center strip of dark flesh running down the lateral line of the shad. If you place the tips of your fingers on this dark meat, you can feel the ends of the extra bones, which seem to float in the muscles. Turn the shad around so that its tail is facing you, then, with a spatula, lift up the dark meat from the shad, beginning near the tail and moving the spatula from the dorsal toward the ventral (belly). It will separate from the white meat; it should also pull out a row or two of bones with it. The remaining bones are easily removed as you carve sections of the delicate white flesh from the shad, always slowly pulling the sections of meat away from the shad at an oblique angle to the backbone- with the dorsal sections removed dorsally and the ventral sections ventrally. The bones attached to the backbone will remain on the backbone. The "floating" bones separate muscle sections and are located about 1/2 inch below and above the backbone. After you finish carving the flesh from one side of the shad, turn it over and repeat the process on the other side. As you carve, remove the servings to warmed plates. Serve with Creamy Grits, the roe, fresh spinach cooked with bacon, and sliced lemons. A lemon butter (recipe above) is optional. You will find some people will prefer the shad to the shad roe.
Shad Roe and Cream
Shad roe poached gently in cream and served over grits makes a delicious rich supper. Round out the dish with asparagus, whose season coincides with that of shad.
1 set shad/ person
creamy grits
salt and pepper
1 cup cream/person
Pour the cream into a heavy saute pan large enough to hold the sets of roe so that they do not overlap. Gently place the roe flat side down in the pan and bring the cream to a boil, gently shaking the pan so that the roe does not stick. Immediately reduce the heat and simmer the sets, uncovered, shaking the pan occasionally and turning the roe once during the cooking time, until they are cooked through (145 degrees minimum) and the cream has reduced to a thick sauce (about 10 to 15 minutes for 2 sets). If you are not sure if roe is thoroughly poached, slice into it. It should be firm, but still slightly moist. If the roe is not cooked and the sauce is already thick, simply add a little more cream to the sauce.
Place servings of hot creamy grits on warm plates, then gently remove the roe sets from the saute pan to the plates. Correct the seasoning of the sauce with salt and pepper and pour the sauce over the roe and grits.
FROM S.C. SHRIMPER’S ASSOCIATION "SEAFOOD RECIPES":
Fish (Shad) Hash
by Louis E. Williams
Clean and filet fish (shad). Place in saucepan with enough water to simmer until cooked.
When water has simmered out, add:
chopped onion
butter or oleo
garlic salt
chopped bell pepper
salt and pepper to taste
Saute to 145 degrees and stir until it forms a hash.
Fish Roe Patties
by Mrs. J.L. Drafts
Beat a large egg with a little salt. Add a cup of fish eggs(shad roe)(more or less) and 1/2 cup corn meal. Beat together and drop by large spoon into sizzling grease; brown and turn to brown other side and heat to a minimum 145 degrees but keep roe moist inside. Drain off grease and serve hot.
FROM NEW YORK TIMES HERITAGE COOK BOOK:
Cucumber and Shad Roe
by Jean Hewitt
3 Tablespoons butter
1 Pair shad roe
3 Medium -size cucumbers
Salt and freshly ground black pepper to taste
1 Teaspoon onion juice or one tablespoon finely chopped chives
Worchestershire sauce to taste
Hollandaise sauce
1. Melt the butter in a skillet and gently add the shad roe. Cover and cook over low heat, turning once, just until the roe are cooked through in five to twelve minutes( 145 degrees minimum) depending on size. Let cool slightly. Discard the connecting membrane of the roe.
2. Preheat the oven to 375 degrees.
3. Peel the cucumbers. Hollow out the whole cucumbers using an apple corer or the small scoop of a melon ball cutter.
4. Gently mash the shad roe and season with salt, pepper, onion juice, or chives and Worcestershire. Stuff the cucumbers with the roe mixture.
5. Butter three squares of aluminum foil and place one stuffed cucumber in the center of each.
Wrap in foil and seal in envelope fashion. Place on a baking sheet and bake twenty to forty minutes until cucumbers are tender and roe mixture is minimum 145 degrees. Remove foil, place cucumbers on hot dish and serve with hollandaise sauce.
Yield: Six servings as a first course
Note: Cucumbers may also be stuffed with a mixture of crab meat, lemon juice and tarragon to taste.
FROM CHARLESTON JUNIOR LEAGUE CHARLESTON RECEIPTS 1950:
Planked Shad
by Mrs. John A. Hertz
Scale and clean a 4 or 5 pound shad, preferably a roe shad. Remove head and fins and with a very sharp knife cut along backbone on either side, making two fillets. Backbone portion with flesh adhering may be reserved for frying. Salt and pepper fillets. Grease well a large oak plank about 18 inches long (can be purchased in hardware stores) and place fillets skin side down on the plank.
Dot with butter and broil under medium flame until done (20 to 30 minutes) and shad is minimum 145 degrees. When done, shad flakes easily when touched with fork. Add more butter just before removing from oven. Finely chopped parsley may be sprinkled over the shad or parsley sprigs and lemon slices used as a garnish. Whipped and creamed Irish potatoes may be also used as edge around plank just before removing from the oven. The roe may be broiled separately to a minimum 145 degrees and added to the plank if desired. Serve with tartar sauce. Serves 6.
FROM CHEF ELIZABETH TERRY
"Savannah Evening News" March 1,1989
Broiled Shad Stuffed With Fresh Tomato
4 pound shad with roe, boned
5 tablespoons extra virgin olive oil
1/4 cup fresh parsley
1/4 teaspoon fresh cracked pepper
1/2 cup minced onion
2 cups peeled and seeded tomato
1/2 tablespoon fresh lemon juice
2 tablespoons minced fresh cherval or fresh parsley
Make a marinade by mixing together the lemon juice, 3 tablespoons of olive oil, cracked pepper and cherval.
Cut the shad into four portions. Simmer the roe in water about 2 minutes. Drain and cut the roe into four portions. Brush the shad and roe with themarinate.
To make the stuffing, wilt the onion in the remaining olive oil but do not brown. Toss with cubed tomato and parsley. Stuff the tomato mixture into the flaps made along the shad filet as it was boned.
Pour 1/2 cup water in a broiler pan and add the shad and roe. Boil four inches from a preheated broiler about 5 minutes and stuffing and roe reaches a minimum 145 degrees. Check to make sure the shad is opaque. Serve with sauted green vegetables.
Smoked Shad with Horseradish Cream
2 pounds shad filet
2 tablespoons lemon juice
3 tablespoons fresh basil or parsley, julienned
rind of two lemons, julienned
fresh cracked pepper
Top filet with ingredients and put on a smoker for 25 to 30 minutes and until shad reaches a minimum 145 degrees. Top with horseradish cream (see below). Serves 6 as an appetizer.
Horseradish Cream (For topping on Smoked Shad)
2 cups sour cream
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon mayonnaise
1 tablespoon horseradish
2 apples, peeled, seeded and grated with potato grater
Combine all ingredients and serve on top of smoked shad
Shad Stuffed With Roe
4 pounds shad filet
1 pound shad roe, diced
2 slices fresh whole wheat bread, shredded
1/4 pound butter, melted
3/4 cup minced onion
2 hard-boiled eggs, grated
Dash of salt and pepper
1/2 cup parsley
2 tablespoons of another fresh herb, either chives, tarragon or
basil
Preheat oven to 475 degrees.
For the stuffing, saute onion in butter until soft. Do not brown. Stir in the roe and cook, stirring lightly until the roe is still a bit pink. Add the other ingredients.
Roe stuffing should finish sauteing in about three or four minutes and to a minimum 145 degrees .Cut shad fillet into eight equal pieces. Stuff the two vertical slashes (left from boning) in shad with several tablespoons of stuffing. Sprinkle a little melted butter and lemon juice on top and juice on top and close it in foil but leave room so it can steam.
Put packages on a pan and bake in oven for 12 to 15 minutes. When shad is sizzling and stuffing is a minimum 145 degrees, the dish is ready.
FROM CHARLES J. RUSSO SEAFOOD SAVANNAH , GEORGIA:
Broiled Boneless Shad
Place boneless shad on greased foil in broiling pan, flesh side up. Season with butter, lemon juice,salt, pepper, and paprika. Place in preheated oven about 10 inches under flame or heat and broil for about 20 minutes and shad reaches a minimum 145 degrees. Roe can be cooked along with the shad. The roe may be turned over in cooking but not the shad. If frozen, properly thaw(in refrigerator or under running cold water or microwave) before cooking.
FROM EARL CONNER ST. STEPHEN, SOUTH CAROLINA:
Fried Shad
Cut headed, eviscerated, scaled shad into 1/2 inch strips and rinse strips.
Coat strips in corn meal.
Fill fryer with peanut oil.
Heat oil to 365 degrees.
Place shad strips in the fryer.
Fry until cooked: shad strips float, are brown and minimum 145 degrees.
FROM KEVIN R. MOSELY BONNEAU, SOUTH CAROLINA:
Baked Shad Roe
Wrap shad roe with bacon and keep in place with a toothpick. Place in a 350 degree oven until the bacon is sizzling. The bacon should be a minimum 155 degrees and the roe 145 degrees. The roe should be seared on the outside but still moist on the inside.
FROM AN MATHIS SPRINGS MURRELLS INLET, SOUTH CAROLINA:
Baked Shad (Tastes like Sardines)
Eviscerated shad: roe may be inside the shad or removed. Head and/or scales may be present.
Preheat oven 300 degrees.
Place aluminum foil on a deep pan.
Spray liquid cooking oil on bottom.
Cover shad heavily on both sides with salt and pepper. Can cover the salt with fresh tomatoes.
Roll up aluminum foil but leave room so it can steam.
Place in oven 4 hours.
Remove from oven and uncover the foil to expose the shad.
Remove liquid.
Place in oven 250 degrees 1 hour uncovered.
Eat by removing the skin.
Finished Product can be refrigerated or frozen for later consumption.
If eaten later, does not need to be reheated. Can serve on crackers topped with cream cheese, hot sauce and/or onion.
FROM RICK BAUMANN MURRELLS INLET, SOUTH CAROLINA:
Sauted Shad Roe
Saute shad roe in butter. Sear on the outside but leave roe moist on the inside with minimum 145 degrees.
Shad Croquettes with Salad and Tartar Sauce
1 pound skinned and filleted Shad
1 tsp salt
1 tsp white pepper
1 egg
2 large shallots, minced
1/2 c fresh chives thinly cut
1/2 c fresh parsley, chopped
1/2 c fresh tarragon, chopped
2 tbsp sour cream
2 tbsp fresh lemon juice
1/2 c Panko bread crumbs
Take first 3 Ingredients and pulse in food processor. Add egg and pulse again. Place mixture in a stainless steel bowl, and add all remaining ingredients. Mix well. Form into 3-ounce patties, then roll in additional Panko bread crumbs. Saute in butter until golden and firm. Serve with salad and a tart dressing of your choice. Add tartar sauce on the side.
Tarter Sauce:
1 c mayonnaise
1 tbsp sweet relish
1 tbsp capers
1 tsp hot chili paste
squirt of fresh lemon
chives, parsley, or tarragon
Baked Shad Glazed with Dijon Mustard, Lemon, Capers and Dill
1 Shad Filet
1 tbsp butter
1/2 fresh lemon
1 tbsp Dijon mustard
1/4 c fish stock, white wine or water
1 tsp capers
Pinch of fresh dill
Lightly season shad filet. Place in moderately hot non-reactive skillet with touch of butter. Transfer to 375-degree oven. Bake about 3 minutes until shad is halfway done. Glaze lightly with Dijon mustard. Squeeze lemon over the shad. Add splash of white wine, fish stock or water(about 1 fl. oz). Continue to bake 2-3 minutes until shad is almost cooked. Carefully remove the shad to the plate. Swirl 1 tsp butter into pan juices, then add capers and fresh dill.
Spoon butter sauce over the shad. Serve with your favorite green vegetable, such as broccoli or green beans and mashed potatoes.
Stir-Fry Crawfish with Rice
2 T. vegetable oil
1/4 tsp. ground black pepper
2 C. diagonally sliced celery
2 C. (8 oz.) crawfish tails
1 lg. onion (slice; separate into rings)
1 can (16 oz.) fancy mixed
1 lg. green pepper, cut in thin strips
Chinese vegetables
1 can (10-3/4 oz.) condensed cream of mushroom soup
3 C. hot cooked rice
1 can (3 oz.) rice noodles or chow mein noodles
1/2 C. chicken broth
3 T. soy sauce
Heat oil in large skillet. Add celery, onion and green pepper. Cook until tender crisp. Blend soup and chicken broth. Add to skillet. Stir in soy sauce, pepper, crawfish and Chinese vegetables (which have been rinsed and drained). Cook only until heated through. Serve over beds of fluffy rice and top with noodles. 6 servings.
Boiled Crawfish
2 boxes crab boil (in bag)
2 lg. onions, quartered
8 oz. of salt
1 clove garlic
1 C. black pepper
Potatoes, whole*
1/2 C. red pepper
Smoked sausages (cut in sm. cubes)*
4 oz. tabasco sauce
Corn on the cob*
3 lemons, quartered
30 to 40 lbs. live crawfish
Fill 60 quart pot half full of water. Add all ingredients except crawfish. Bring to a boil. Cook until potatoes are almost ready. Add crawfish. Return to boil and cook for 3 minutes. 15 to 20 servings. *Amounts depend upon number to be served and personal preference.
Crawfish Creole
4 to 6 lb. live crawfish
3/4 C. margarine or butter
1 lb. frozen, peeled, & cooked crawfish tails
1 (16 oz.) can tomatoes cut up
2 T. snipped parsley
1 C. chopped onion
1/2 tsp. paprika
1/2 C. chopped green pepper
1/4 to 1/2 tsp. ground red pepper
1/2 C. chopped celery
1 bay leaf
4 cloves garlic, minced
Hot cooked rice
If using live crawfish, prepare as directed on other side. If using frozen crawfish tails, thaw and drain. In skillet, cook onion, green pepper, celery and garlic in hot margarine or butter about 3 minutes or until tender. Add undrained tomatoes, parsley, paprika, red pepper and bay leaf. Bring to boil; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is of the consistency of tomato sauce. Add crawfish meat. Cook and stir until heated through. Remove bay leaf. Serve over hot cooked rice. 4 to 6 servings.
Crawfish Jambalaya
1 lb. sausage, sliced
1 C. rice, uncooked
1 C. green pepper, chopped
2 C. water
1 C. celery, chopped
1 can (14-1/2 to 16 oz.) tomatoes
1 C. onions, chopped
1/3 to 1/2 C. rotel tomatoes (spicy)
1/2 C. green onions, (including 1 lb. crawfish tails, uncooked),
chopped
2 tsp. creole seasoning or salt & pepper (red & black) to
taste
2 cloves garlic, minced, or
1 tsp. garlic powder
Saute sausage, green peppers, celery, onions and garlic in a large skillet. Cook until tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir once or twice, reduce heat, cover and simmer 20 minutes or until rice is tender. Mixture should be slightly moist. Adjust seasonings, if necessary. Fluff with fork. 10 servings.
Fried Crawfish Tails
1 lb. crawfish tails
1/4 tsp. red pepper
1 C. flour
2 eggs
1/2 C. cornmeal
1/2 C. evaporated milk
1 tsp. salt
1 T. lemon juice
1/2 tsp. black pepper
1 T. Worchestershire sauce
1/2 tsp. garlic powder
Oil for frying
1/2 tsp. baking powder
In bowl, sift flour, cornmeal, salt, peppers, garlic powder and baking powder together and blend ingredients well. In separate bowl, beat eggs, add milk, lemon juice, Worchestershire sauce and mix well. Next, dip crawfish tails in the liquid mixture, then into the dry mixture. Deep fry in hot oil (390 - 400 degrees F.) and cook until golden brown. Drain and serve with cocktail or tartar sauce. 4 servings.
Crawfish Etoufee
1/4 lb. butter or margarine
2 tsp. cornstarch
1 C. onions, chopped
1/2 C. water
1 C. celery, chopped
1 (8 oz.) can tomato sauce, (opt.)
1 C. green pepper, chopped
1 tsp. salt
2 cloves garlic, minced (1 tsp.)
1/2 tsp. black pepper
1/4 C. green onion tops,
1/8 to 1/4 tsp. red pepper chopped
Paprika for red color
1/4 C. fresh parsley, chopped
1 lb. crawfish
Saute onions, celery, green peppers and garlic in butter or margarine until tender crisp (5 minutes). Add 1/2 C. water and simmer covered for 15 minutes, or until vegetables are tender. Stir in crawfish, green onions and parsley. Next dissolve cornstarch in 1/2 C. water and combine with mixture. Add seasoning to taste and mix thoroughly. Cover and cook 15 minutes, stirring occasionally. Serve hot over rice. 5 servings.
Fried Crawfish (Light Batter)
3/4 C. cornstarch
1/2 C. water
1/2 C. flour
1 egg, beaten
1 tsp. baking powder
1 qt. corn oil
1/2 tsp. salt
2 lbs. crawfish tails
1/4 tsp. pepper
Stir together first 5 ingredients. Add water and egg; stir until smooth. Pour corn oil into large skillet to depth of 1/2 full. Heat oil over medium heat to 375 degrees F. Dip crawfish in batter and fry 2 to 3 minutes until golden brown. This batter can be made by omitting the water and adding 1/3 C. beer. 4 to 6 servings.
Crawfish Chowder
1 lb. cooked crawfish tails, chopped
1 T. margarine
1 C. water
3 T. all purpose flour
1/2 tsp. salt
2 C. skim milk
2 med. onions, finely sliced
1/8 tsp. cayenne pepper
2/3 C. potatoes, finely diced
1 tsp. dried parsley (opt.)
1/3 C. carrot, finely diced (opt.)
Cook crawfish in 1 C. water for 15 minutes. Drain crawfish, save liquid. Chop crawfish coarsely. To crawfish liquid, add salt and enough water to make 2 C. Cook onion in 1/4 C. water until tender. Add crawfish liquid, potatoes and carrots. Cover and cook 10 minutes. Add crawfish, cook 5 to 10 minutes, until potatoes are tender. Melt margarine in heavy saucepan. Add flour and mix well. Add skim milk all at once and stir vigorously over moderate heat. Continue to cook until thickened, (about 15 minutes), stirring constantly. Pour into potato crawfish mixture. Stir to blend. Add parsley and season to taste with cayenne pepper. 6 servings.
TO OBTAIN INFORMATION FROM THE FOOD & DRUG ADMINISTRATION CONCERNING SEAFOOD REGULATIONS:
FDA regulates the Seafood Industry
Ph: 202/418-3133 Office Of Seafood
Ph: 202/418-3180 To obtain Seafood HACCP Publications
Internet: WWW.FDA.GOV
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Rules/Regulations/Forms are available over the Internet)