Fisherman's Grotto #9 Salad Dressing

1 1/2 c. chili sauce
1/4 c. finely chopped celery
1/4 c. finely ground sour pickles
2 c. mayo
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tsp. horseradish

Place all ingredients in bowl, mix together until well blended. Makes 1 quart.

This comes from Fisherman's Grotto #9 on San Francisco's Wharf. The original restaurant on the wharf.


Source: Fisherman's Grotto #9 on San Francisco's Wharf

Crab Cakes from Joe's Crab Shack

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worchestershire sauce
2 teaspoons dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat

Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.

http://recipecircus.com/recipes/DollyJ/FISHandSEAFOOD/Crab_Cakes_from_Joe39s_Crab_Shack_.html

Chi Chi's Seafood Enchiladas

10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper


In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

http://recipecircus.com/recipes/DollyJ/ETHNIC/Chi_Chi39s_Seafood_Enchiladas.html

Momma's Salmon Croquettes

2 cans boned salmon, drained and flaked
salt and pepper
2 eggs, beaten
1/2 C buttermilk
1/2 C flour
1/4 t baking soda

Mix soda and milk. Set aside. In medium mixing bowl, stir together fish, eggs, seasonings and flour. Blend in milk. Drop batter from spoon into 2 inches oil. Fry til golden brown, turning once.

These croquettes are patty shaped, not the round ones you are probably used to. Really good with rice and peas.

http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Momma39s_Salmon_Croquettes.html

Daddy's Quick Fish Chowder

2 lbs. cod or haddock fillets, chopped
2 cups boiling water
4 slices bacon, diced
4 cups whole milk
6 large potatoes, cubed
1 large onion, sliced thinly
salt and pepper to taste

In dutch oven, fry bacon til crisp. Remove and drain on paper towels. In bacon drippings, saute onion until soft. Add potatoes and water and cook 10 minutes over medium heat. Add fish and simer 20 minutes. Stir in milk and seasonings and heat to boiling.

http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Daddy39s_Quick_Fish_Chowder.html

Ancient Greek Mullet

6 mullet fish
5 tablespoons mixed fresh herbs
3 tablespoons olive oil
1 lemon
salt
pepper

Mix herbs and oil,salt & pepper + juice of half a lemon.
Spread on belly and outside of fish.
Line grill pan with foil and place the fish on this under the grill.
Grill for 4-10 mins sprinkling with juice from remaining half lemon(during grilling time).
Grill until golden brown.
Serve with fresh brown bread and salad.

- Chef #nor

Scallop and Smoked Salmon Pasta

2 teaspoons olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tablespoon capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained

Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth.

Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.

Yield: 4 servings.

Crab Louis

1 cup mayonnaise
3 tablespoons catchup
2 tablespoons chopped
green onions
1 tablespoon
Worcestershire
1 tablespoon red wine
vinegar
2 teaspoons lemon juice
½ teaspoon salt
1/8 teaspoon white pepper
1 pound cooked fresh
crab or 3-6-ounce packages frozen Alaskan
King crab, drained and
thawed
lettuce leaves
3 hard-cooked eggs,
sliced
1 cucumber, sliced
1 tomato, sliced

In medium bowl, combine mayonnaise, catchup, onion, Worcestershire, wine vinegar, lemon juice, salt and pepper; refrigerate 30 minutes.
In center of salad platter, heap crab; encircle it with lettuce, egg, cucumber and tomato slices; pass the salad dressing separately

Seafood Gumbo

1/4 cup salad oil
1/4 cup all-purpose flour
1 large onion,diced
1 large green pepper,diced
1 garlic clove,crushed
4 teaspoons salt
1/2 teaspoon thyme leaves
12 oysters in shell
2 16-ounce cans tomatoes
1 10-ounce package frozen
okra,sliced
6 cups water
1 pound shelled and deveined
shrimp
1/2 pound fresh or 16-ounce
package frozen Alaska King
crab,thawed and drained
1/4 to 1/2 teaspoon hot pepper
sauce
hot cooked rice

In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned,about 8 minutes, stirring constantly. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally.
Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.
Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes , stirring occasionally, until shrimp turn pink and opaque.
Serve in soup bowls with a scoop of rice.

Jambalaya

1 cup soy sauce
1/4 cup dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black
pepper
16 skinless, boneless
chicken breast halves
3/4 pound bacon, cut into
small pieces
8 onions, diced
4 cloves garlic, minced
1/4 cup and 2 tablespoons
all-purpose flour
3 pounds chorizo, sliced into
chunks
3 pounds cooked ham, cut
into 1/2 inch pieces
3 tablespoons dried thyme
1 tablespoon and 1 teaspoon
cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled
and diced tomatoes with juice
1 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp -
peeled and deveined

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours. Saute bacon in a dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F(250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya pot on large baking tray filled with hot water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Crab Imperial

3 tablespoons butter or
margarine
2 tablespoons minced
green pepper
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
3/4 teaspoon salt
3/4 teaspoon Worcestershire
sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1-1/2 cups milk
2 tablespoons dry sherry
2 egg yolks
26-ounce packages
frozen Alaska King crab
meat, thawed and well
drained

In 2-quart saucepan over medium heat, melt butter or margarine; add green pepper; cook until tender, about 5 minutes. Stir in flour, mustard, salt, Worcestershire, paprika and pepper until well blended. Continue cooking and slowly add milk and sherry, stirring constantly, until sauce thickens and comes to a boil. Remove saucepan from heat. Meanwhile, preheat oven to 350 degrees F.
In cup, beat egg yolks slightly; stir in ¼ cup hot sauce until blended. Slowly pour egg mixture back into saucepan, stirring rapidly to prevent lumping. Fold in crab meat.
Pour mixture into greased 1-1/2 quart casserole. Bake 25 to 30 minutes until mixture is hot.

Maryland Crab Cakes

1 pound fresh back fin crab meat
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning (optional)
2 tablespoons regular, low-fat or non-fat mayonnaise
8 saltine crackers, crumbled
Vegetable oil for sauteeing (optional)
Cocktail sauce or tartar sauce for serving

Carefully remove the cartilage from the crab meat, keeping the pieces as large as possible. Blot crab meat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay and mayonnaise until combined. Add crab meat and crackers and toss lightly but thoroughly.
Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a bakeing sheet or platter. If not cooking immediately, refrigerate covered.
To cook on the stove: Pour about 1/4 -inch oil into a large skillet and heat over moderate heat until hot. add crab cakes or balls without crowding and saute on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. To broil: Preheat broiler to high and broil as close to unit as possible until golden on each side.

Salmon Dip

1 7-8 ounce can salmon
8 ounces sour cream
2 tbsp. mayo or salad dressing
1/2 pkg. dried onion soup mix
1/8 tsp. dried mustard
1 tsp. chopped pimento

Remove any skin and bone from salmon. Combine salmon, undrained
with remaining ingredients. Combine well and chill at
least 2 hours before serving. Serve with a raw veggie tray.

Tomato Mustard Sauce

1 tablespoon butter or olive oil
1 medium tomato, diced (1/4-inch dice is perfect)
1-2 garlic clove, chopped fine
1 tablespoon Dijon mustard (Grey Poupon is perfect)
1-2 teaspoon capers
salt and pepper

Heat oil in sauté pan over medium heat. Add diced tomato and let start to cook down, about 4-6 minutes.
When the tomatoes are half cooked through add the mustard, capers, garlic. Cook until heated through and tomatoes are cook through.
Spoon over fish or chicken.

Ol' English-Style Beer-Battered Fish 'n Chips

FISH
1 lb white cod fish fillets
2 cups flour
1 egg
5 ounces milk
5 ounces beer, flattened
1 teaspoon salt
vegetable oil
malt vinegar
CHIPS
5 idaho potatoes
vegetable oil

FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
Sprinkle fish with a little salt and malt vinegar.
CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.

Cornbread Stuffed Trout

3lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2½ Tbsp. chopped green peppers
1/2 tsp.salt; 1/4 tsp.fresh sage; 1/4 tsp.pepper
1/4 cup cold water
3¼ Tbsp. melted butter

Salt trout and place in well greased baking pan.
Mix bread crumbs, cornbread, onion, celery, green pepper, 1/2 tsp.salt, sage and pepper.
Slowly add water to mixture, tossing to mix.
Stuff trout with bread mixture and brush with melted butter.
Cover trout with foil, bake 350ºF for 1 hour

Seafood Lasagna

6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)

Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder

Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.

Low Carb Creamy Seafood Casserole

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Heat cream in a saucepan, but do not boil.
Add all other ingredients, except for fish and shrimp.
Melt thoroughly.
Put fish in a 9x13-inch baking dish and then shrimp.
Pour sauce over top and bake at 350 for 30 minutes, or until done.

Cioppino (Traditional Cajun Christmas Dish)

24 Clams or mussels*
1 tb Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
1/2 c Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 ts Chopped fresh thyme
1 Bay leaf
2 c Chopped fresh tomatoes
1 cn Plum tomatoes
2 c Red or white wine
1 ts Crushed fennel seed
Good sized pinch saffron
1/4 c Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 lb Red snapper; cut into pieces
1 Clove garlic
1 ts Anchovy paste

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD
WATER with corn starch. Drain several times in cold water. Clean and
cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery, bell pepper,
thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
anchovy paste and stir into stew. Cook 5 more minutes.

Baked Fish with a Cheese and Tarragon Crust

1 cup sour cream
3 tablespoons tarragon, chopped
1 bunch green onions, chopped
1 clove garlic, minced
1 dash Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup swiss cheese, grated
1/3 cup parsley, minced
2 lbs fish steaks

Preheat oven to 500F.
Lightly oil a baking sheet.
Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper to taste.
In another bowl, combine bread crumbs, both cheeses, and parsley.
Dip fish in sour cream mixture then roll in bread crumb mixture.
Place fish on baking sheet and bake for 12 minutes.