1/2 C. onion, chopped
1/2 C. celery, sliced
1/4 C. butter
1/2 C. flour
4 1/2 C. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 C. (two 6 oz. cans) crab meat or shrimp and juice
1 C. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes.
Add seafood and juice; stir to break up meat.
Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk.

1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces.
Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment.
Remove from burner.
Serve in warm cups topped with lemon slices and chopped parsley.

Serves about 4.

A great Superbowl soup!

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 C. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce.
Crab meat may be used instead of shrimp.

Ingredients:
1/2 C. finely ground yellow cornmeal
1/2 C. cake flour
2 tsp. ground cayenne pepper
1 tsp. paprika
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
6 C. vegetable oil for frying
2 lbs. catfish fillets, cut into 3 to 4 oz. strips
Lemon Wedges

Directions:
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12" cast iron skillet to 350° F.
Line a plate with several layers of paper towels; set aside.

1 (8-ounce) package hushpuppy mix
1/2 cup milk
1/2 cup water
1 large egg, beaten
1 tablespoon sliced pickled jalapeno peppers, minced
1 tablespoon hot pepper sauce
1/2 teaspoon cayenne
Vegetable oil, for frying
1 1/4 pounds catfish fillets (about 4 fillets)
1 cup all-purpose flour
Spicy Tartar Sauce, recipe follows

In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash white pepper
1 can (6 ounces) small shrimp, rinsed and drained
1 tablespoon finely chopped onion
Assorted crackers

In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion.
Refrigerate until serving.
Serve with crackers.

Yield: 1-1/2 cups.

Sauce
1/4 cup nonfat or light mayo
1 tablespoon finely chopped capers
2 teaspoons finely chopped onion
Rest of recipe
4 cod, orange roughy, flounder or other white fish fillets (5 ounces each)
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Olive oil cooking spray

Preheat oven to 450 degrees F.

1/2 cup mayo
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon ground celery seed
1 pound fish fillets

Mix dressing and seasonings.
Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat.
Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 mins. Turn brush with remaining dressing mixture.
Continue grilling or broiling 5 to 8 mins or until fish flakes easily with fork.

Yield 4 servings

8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat

Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat

Serve with crackers or cocktail rye bread slices.

4 (6 oz each) halibut fillets
1 tbsp olive oil
2 tsp Old Bay seasoning
black pepper, to taste
4 whole wheat hamburger buns
Green leaf lettuce and tartar sauce, for serving

Drizzle halibut with oil and season with Old Bay and pepper.
Grill on a hot pan 4 to 5 mins on each side. Serve halibut on hamburger buns with lettuce and tartar sauce if desired.

Serves 4 Amount Per Serving Cals 310 Cals from Fat 72 Total Fat 8g 12% Carbs 22g 7% Dietary Fiber < 1g 4% Sat Fat < 1g 5% Chol 85mg 28%
Protein 36g 60% Sod 360mg 15%

3/4 cup complete pancake mix
1/2 cup water
1/2 cup flour
2 cups flaked coconut
1/2 pound medium-sized raw shrimp, peeled and deveined

Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non-stick cooking spray set aside. Mix pancake mix and water together until smooth. If batter is too thick add an additional 1 tablespoon water until desired consistency.
Place flour and coconut each in separate bowls.
Dip each cleaned shrimp in flour, tapping off excess then into batter and finally roll in the coconut.

Place each on baking sheet.

8 oz. cream cheese (softened)
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon Dill Weed
Salt, Peppercorns (ground), and Garlic Powder to taste
1 can Wild Sockeye Salmon
3 tablespoons fresh chopped parsley
1/4 cup chopped Walnuts

In mixing bowl, beat cheese, lemon juice, onion, horseradish, dill, salt, pepper, and garlic powder until well blended.
Drain and flake salmon, then beat into cheese mixture until well blended.

Chill the mixture until it is firm enough to handle.

1/3 cup low-sod soy sauce
1/4 cup fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon chopped fresh thyme
2 garlic cloves, chopped
4 (6-ounce) skinless salmon fillets (about 1 inch thick) Cooking spray
4 lime wedges

Place first 4 ingredients in a blender process until smooth.
Pour into a large zip-top plastic bag. Add salmon and seal and marinate in refrigerator 1 hr turning bag occasionally

Preheat broiler. Remove salmon from bag discarding marinade. Place salmon on a broiler pan coated with cooking spray broil 8 mins.

4 boneless skinless salmon fillets
1/4 cup orange marmalade
Lime Wedges
1 tsp brown sugar or Splenda
1 tbs lime juice
2 tbs vegetable oil
1/4 tsp salt
3 tbs Cajun salt free seasoning

Combine Cajun seasoning, sugar, and salt in a bowl.
Rub over all surfaces of fillets.
Saute fillets in oil in a skillet for 4 min. Turn and saute an additional 3 min.
Blend marmalade and lime juice, swirl in skillet until melted, turn fish to glaze on all sides.
The salmon is done when it begins to flake.

Serve with lime wedges...

Makes 4 fillets.

1/4 cup fat-free, reduced sod chicken broth
2 Tbsp dry white wine
1 Tbsp fresh lemon juice
2 1/2 tsp minced garlic, divided
1/8 tsp red pepper flakes, or to taste
4 tsp extra-virgin olive oil, divided
One pkg (6 oz) baby spinach, rinsed and shaken almost dry
1 lb large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp butter

In a measuring cup combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

1/4 cup lemon juice
1/4 tsp crushed red pepper
1 pound peeled, deveined large shrimp
2 tbs olive oil
12 oz angel hair pasta
1/2 cup flat leaf parsley, chopped
Salt
1 tbs grated lemon zest
2 cloves garlic, finely chopped
2 1/2 tbs butter

Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and return it to the pot.

Heat 2 tbs butter and oil in a skillet. Add garlic and cook until fragrant.

Add shrimp, lemon zest, red pepper and 1/2 tsp salt and cook until shrimp are opaque throughout, 5 min. stir in lemon juice.

1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish.

1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Salt and freshly ground black pepper
Vegetable oil, for brushing
3 cups baby spinach

Heat a medium size saucepan, over medium heat.

Salsa of your choice, optional
1 cup shredded lettuce
1 package taco shells, soft or hard
1/2 cup sliced black olives
1 cup shredded cheddar cheese
sour cream ( optional)
14 oz package tilapia fish tenders

Prepare fish tenders according to package instructions. Cut fully cooked fish tenders into bite size pieces and place into taco shells. Add salsa, cheese, lettuce and olives.

Makes 6 tacos.

Nutritional Tip---Seek out whole wheat or whole grain taco shells for added nutrients and a rich, healthy flavor.

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
Gradually mix in beer until a thin batter is formed.

6 ea Crabs,soft-shell
1 C. Milk
1 x Pepper to taste
1 x Vegetable oil
1 x Parsley,minced,fresh
1 ea Egg,beaten
1 x Salt to taste
1 x Flour
1 x Lemon slices

Wash cleaned crabs well.

Mix egg, milk, salt and pepper; soak crabs in mixture.
Coat crabs with flour, then deep-fry in hot oil until brown.
Drain on paper towels; garnish with lemon slices and sprinkle with minced parsley.

1 Doz. large oysters
seasoned flour
beaten egg
soft bread crumbs
frying fat
tartar sauce

Pick over the oysters carefully, pat dry in a soft cloth, then roll in seasoned flour (flour to which a little salt and pepper have been added). Dip in beaten egg, then in crumbs. This dipping may be repeated a second time if desired and all loose crumbs should be shaken off.

Fry golden brown in deep hot fat (375 degrees) using a frying basket and frying not more than 4 oysters at a time.
Drain on soft crumpled paper toweling and serve with tartar sauce.
Serves four.

CRISCO Shortening for deep frying
1 package (9 ounces) frozen fish sticks
1/4 cup taco sauce
1/2 cup shredded Monterey Jack cheese

Heat Crisco to 365: in deep saucepan or deep fryer. Fry frozen fish sticks in hot Crisco for 3 minutes or until browned. Drain on paper towels.
Arrange fried fish sticks on a broilerproof serving platter. Drizzle taco sauce over fish sticks; sprinkle with cheese.

Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted

6 cooked frozen or canned crab or shrimp
1 tablespoon lemon juice
1 (8-ounce) package cream cheese
1/4 teaspoon celery or garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
60 won ton wrappers (1-pound)

1 egg white, lightly beaten OR 1 tablespoon flour mixed with 2 tablespoons cold water
Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions.
Makes 2 cups

Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan.

Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes.

3/4 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
4 tilapia fillets (5 ounces each)

In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano.
Coat fillets in crumb mixture.
Place on a baking sheet coated with cooking spray.

Bake at 425° for 8-12 minutes or until fish flakes easily with a fork.

Recipe Author: Brandi Castillo, Santa Maria, California
Recipe Source: Simple & Delicious September/October 2009

2 lbs. medium or large fresh shrimp
1 cup flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg, slightly beaten
1 cup cold water
2 Tbs. vegetable oil
Hot vegetable oil

Peel shrimp, leaving the last section of shell and tail intact.
Butterfly shrimp by cutting along outside curve almost through; remove vein.
Flatten shrimp, and set aside.

Combine flour, sugar, salt, egg, water, and 2 tablespoons oil; beat until smooth.
Dip shrimp into batter, and fry in deep hot oil until golden.

Yield: 4 to 6 servings.

Southern Living 1979 Annual Recipes

1/4 lb. linguine
1 tbsp. vegetable oil
1 large clove garlic, minced
2 tbsp. shallots, finely chopped
2 large tomatoes, coarsely chopped
1/4 tsp. dried basil
1/4 lb. small shrimp, cooked
2 green onions, chopped
Salt & pepper to taste

In a large pot of boiling water; cook linguine until tender but firm; drain.
Meanwhile, in heavy skillet, heat oil over high heat. Add garlic and shallots; cook, stirring for about 30 seconds.
Add tomatoes and basil; cook stirring, for about 1 minute.
Add shrimp and cook until shrimp are hot.

2 cloves minced garlic
4 tablespoons light olive oil
2 tablespoons melted butter
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
3/4 to 1 lb salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil,
butter, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the
marinade.
Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees.