TOPPING

Mix ingredients together then put on topping ingredients. Bake 30 mins. 350.

Thaw frozen crab meat. Drain, remove any remaining shell or cartilage. Cut artichoke hearts in half. Place artichokes in a well greased 1 1/2 qt dish. Cover with mushrooms and crab meat. Melt butter. Blend in flour and seasonings. Add cream gradually and cook until thick, stirring constantly. Stir in sherry. Pour sauce over crab meat. Combine crumbs and cheese. Sprinkle over sauce. Sprinkle with paprika. Bake 450 for 12 to 15 mins. Serves 6.

Mix all and put in buttered casserole. Bake 25 mins at 375.

In double boiler make white sauce with butter, flour and cream. Add onion, parsley, cheese and seasonings. Mix well. Add crab meat. Pour into casserole or baking shells. Sprinkle with cheese and bread crumbs mixed together. Bake 350 for 30 mins or till hot and cheese browned. Serves 4 - 6.

Toss crab, celery, onion together. Mix in mayonnaise & set aside. Spread both sides of bread with butter. Cut in cubes and place half in 9 x 13 Pyrex dish. Arrange half of pimento over bread then half of crab, half of cheese. Repeat layers. Beat eggs, milk, salt, pepper, dry mustard and pepper. Pour over layers. Ref. several hours or overnight. Bake 325 for 1 hr till brown and puffed.

Use a 5 quart Dutch oven. 

1. Blanch shrimp in boiling water for 3 minutes. Peel and devien. 
2. Blend margarine and flour. Cook constantly until lightly browned - about 10 or 15 minutes. 
3. Add Onion, green pepper, green onion and garlic. Sauté until lightly browned. 
4. Gradually add broth. 
5. Add tomatoes, tomato sauce, parsley, salt, thyme, bay leaf, Tabasco and Cayenne. 
6. Bring to boil and simmer for 30 minutes. 
7. Add Okra, lemon slices and shrimp. 
8. Cover and simmer 5 to 8 minutes. 
9. Add file' Gumbo. 
10. Remove lemon slices 
11. Serve over rice. 

Recipe covers 3 cups cooked rice and makes 6 servings.

Place one slice of tomato and 1/4 C of crabmeat on each half of muffin. Combine mayonnaise, chili sauce, lemon juice and Worcestershire, pour over crabmeat, top with bacon and egg. 2 to 4 servings.

Split down the middle, de-vein, cut off flippers and legs. Broil 7 mins each side.

Grease four 1 1/2 C broiler proof baking dishes. Melt butter in large skillet over high heat. Add mushrooms, green onions and garlic. Cook, stirring occasionally 2-3 mins until softened. Reduce heat to medium, stir in dry sauce mix. Add milk and stir till boiling. Add crabmeat, cook 1 - 2 mins breaking up any large chunks till heated through. Stir in 3/4 C parmesan and pepper till blended. Spoon crabmeat mixture into prepared baking dishes, sprinkle with remaining parmesan. Broil 1 minute till top is golden brown. Serves 4.

Sauté mushroom pieces, shrimp, onion and garlic in small amount of cooking oil, add tomato sauce, salt and pepper and oregano. Simmer 15 - 20 mins, add rice. Turn into lightly greased 1 1/2 qt dish, sprinkle with cheese. Cover. Bake 350 for 45 mins or until cheese is melted.

Melt Butter in skillet. Add Celery, Garlic, Pepper, and Onion. Sauté until soft. Add Lobster and mix. Add Saltines and enough Mayonnaise to hold everything together. Then either: 

1. Place the stuffing back into lobster tail shells, or 
2. Place in 1/2 inch deep Pyrex pie dish. 

Sprinkle Paprika and Grated Parmesan Cheese on top. Bake on sheet of foil for 15 minutes at 450 degrees or until top(s) are golden brown.

Drain Tomatoes and reserve liquid. Melt Butter in a large pot. Add Onions, Green Peppers, Green Onions, Garlic, Parsley, reserved Tomato liquid and meat. Sauté over low heat until Peppers and Onions are almost tender. Add herbs and seasonings and cook for five minutes. Add remaining ingredients and bring to a boil. Reduce heat and cover. Cook at almost boiling for 15 minutes, stirring occasionally. Uncover and cook until liquid has evaporated or been absorbed.

Drain crab and slice, toss lightly with chives and lemon juice. Cube bread in 1 inch pieces. Cube cheese into 1/4 in cubes. In buttered 1 1/2 qt casserole average alternating layers of bread, cheese, crab mixture. Drizzle with melted butter. Combine milk, eggs, salt, Tabasco sauce and dry mustard. Pour over and refrigerate overnight. Bake uncovered at 350 for 50 - 60 mins or until puffed and golden.

Cook crab, shrimp and scallops with salt and pepper for 15 minutes over low heat. Sauté onions and mushrooms. Make white sauce with butter, flour, milk, and wine. Add grated cheese. Place all in casserole pouring sauce over top. Top with cornflake crumbs. Bake 375 until golden.

Mix all ingredients. Bake uncovered at 350 for 1 hr.

Melt butter put shrimp in and sauté till white. Put in rest of ingredients and serve over Uncle Ben's regular rice.