Ingredients

• 8 slices bread
• 3 cups milk
• 2 cups Crab Meat
• 1 can mushroom soup
• 2 cups cooked Shrimp
• 1 cup sharp grated cheese
• 3 green onions
• Paprika
• 1/2 green pepper, diced
• 1 cup celery, diced
• 1/2 cup mayonnaise
• 4 eggs

Directions

Dice half of bread. Put in large pan. Mix seafood, diced onions, green pepper and celery, and mayonnaise. Put over bread. Trim crust from remaining bread and put over above mixture.

Beat eggs and milk. Pour over all and refrigerate overnight. Next day bake at 325 F for 15 minutes. Remove from oven, spoon the soup over top with cheese and paprika. Bake 1 hour in 325 degree oven.

Ingredients

• 2 cups milk
• 1 1/2 lbs. cooked Shrimp
• 2 egg yolks
• 3 Tbsp. butter
• 2 drops Tabasco
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup sherry
• 3/4 lb. Crab Meat

Directions

Add seasonings to milk. Beat egg yolks and add to milk mixture. Blend until smooth. Stir while cooking over low heat until thickened. Add sherry and seafood. Pour into casserole and serve.

Serves 4 to 6

Ingredients

• 2 tb Butter or margarine; melted
• 1/4 lb Fresh shrimp; boiled and peeled
• 2 tb All purpose flour
• Fresh chives; garnish
• 1 c Milk; (low fat is fine)
• Lightly steamed asparagus spears; for serving
• 1 tb Fine sherry
• Salt to taste
• 2 tb Finely chopped green onion
• 2 tb Finely chopped fresh parsley
• 1/2 lb Lump white crabmeat;

Directions

Stir the flour into the melted butter or margarine in a heavy gauge saucepan over medium heat to form a thick paste. Gradually whisk in the milk, and continue cooking and whisking until thick and creamy. Whisk in the sherry and season with salt. Remove from heat and fold in the green onion, parsley, crabmeat and shrimp. Arrange pastry shells on dinner plates, fill and garnish plate with lightly steamed asparagus spears. Recipe yields 2 servings.

Ingredients

• 1 package (6 oz.) frozen Crab Meat
• 4 hard-boiled eggs, sliced or chopped
• 1 1/2 cups diced celery
• 1 tsp. Worcestershire sauce
• 1/2 cup chopped onion
• 1 pint mayonnaise
• 1 tsp. salt
• 1 cup mushrooms, sliced
• 1 can sliced water chestnuts
• 1 1/2 lbs. Shrimp
• 1 medium green pepper

Directions

Mix all ingredients together. Place in a buttered shallow casserole. Mix 1/2 cup slivered almonds and 1 cup bread crumbs. Top the above casserole with this mixture. Sprinkle with parsley flakes and paprika. Bake in 350 degree oven for 30 minutes.

Serves 8

Ingredients

• 8 lasagna noodles
• 1/3 cup milk
• 1 cup chopped onion
• 1/3 cup dry white wine
• 2 Tbsp. butter or margarine
• 1 lb. shelled Shrimp, halved and cooked
• 8 oz. package cream cheese, softened
• 1 lb. Crab Meat
• 1 1/2 cups cream style cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 beaten egg
• 2 tsp. fresh basil, crushed
• 2 cans cream of mushroom soup

Directions

Cook noodles and drain. Arrange 4 noodles in bottom of 13 x 9 x 2 baking pan.

Cook onions in butter until tender - blend in creamed cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper. Spread half on top noodles.

Ingredients

• 1 1/2 lbs. Crab Meat
• 1/2 lb. small Shrimp
• 1/2 green pepper, chopped
• 1/3 cup chopped parsley
• 2 cups cooked rice
• 1 1/2 cups real mayonnaise
• 2 packages frozen peas, thawed not cooked
• Salt and pepper to taste

Directions

Toss lightly. Place in a greased casserole. Refrigerate covered. Bake at 350 F covered for 1 hour.

Serves 6

Ingredients

• 1 (7 1/2 oz.) can Crab Meat
• 1/2 tsp. dry mustard
• 1 (4 1/2 oz.) can Shrimp
• 1/2 tsp. Worcestershire sauce
• 2 (8 oz.) package cream cheese
• 3 Tbsp. sherry
• 1 cup sour cream
• French bread, cut to bite-size pieces
• 1 can cream of Shrimp soup
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 2 drops Tabasco sauce

Directions

Drain Crab Meat and flake. Drain Shrimp and set both shell fish aside. Combine remaining ingredients, except French bread, in a saucepan and heat over low heat, stirring occasionally until smooth.

Add Crab Meat and Shrimp and heat thoroughly. Pour mixture into a chafing dish to serve. Use cubes of French bread for dipping.

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 8 oz. Crab Meat, cleaned
• Lemon juice (optional)
• 1 small bottle cocktail sauce

Directions

Spread cream cheese 1/2 inch thick in shallow serving bowl or plate. Toss Crab Meat with lemon juice; spread over cream cheese. Pour cocktail sauce over Crab Meat. Serve with crackers. Yield: 10 servings.

Ingredients

• 1 pie shell baked with egg white wash to seal it
• Slivered almonds (opt.)
• 1 cup Crab Meat
• 3 eggs & leftover yolk from shell
• 2 cups Swiss cheese
• 2 green onions, chopped
• 1 cup half and half cream
• 1/4 tsp. nutmeg
• 2 tsp. lemon zest

Directions

Place 1/2 of cheese in shell, then add the meat, green onion and other 1/2 of cheese. Beat eggs, add cream, nutmeg and lemon zest. Top with nuts, optional.

Bake at 400 F for 15 minutes, then at 325 F for 40 minutes. Can use other than white cheeses. Let sit 10 minutes when done with baking.

Ingredients

• 8 oz. Crab Meat
• 10 oz. sharp Cheddar
• 8 oz. American cheese
• 1/4 cup butter
• 1/2 cup Sauterne

Directions

Cut all cheese in small pieces; combine in a saucepan with butter and Sauterne. Stir over low heat until cheese melts. Add the shredded Crab and heat through.

Pour into chafing dish; garnish with some pieces of Crab Meat. Serve with chunks of crusty bread.