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Carolina deviled sea food
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| Artist: |
_ |
| Categories: |
Exotic, Seafood |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Shrimp | | 1
| tsp | Worcestershire sauce/taste | | 1/2
| lbs | Crab meat, fresh -- flaked | | 1
| each | Onion -- chopped | | 1/2
| pint | Scallops -- fresh | | 1
| cup | Celery -- chopped | | 1
| pint | Oysters -- small | | 1
| cup | Potatoes -- cooked and | | | Mashed | | 1
| each | Green pepper -- chopped | | 1
| cup | Canned Tomatoes | | 2
| each | Eggs -- beaten | | | Cracker crumbs to cover | | | Salt to taste | | 1/4
| cup | Butter or more | | 1/4
| tsp | Red pepper or to taste |
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Procedures:
| 1 | Prepare all sea food and cook until tender, adding oysters last. | | 2 | Cook celery, onions, and pepper until tender and add to sea food with mashed potatoes, red pepper, salt and worcestershire to taste. | | 3 | Add eggs with sufficient cracker crumbs to keep from being too moist. | | 4 | Fill ramekins or shells which have been buttered. | | 5 | Sprinkle cracker crumbs over and dot with butter. | | 6 | Bake 10 minutes in hot oven and serve with lemon garnish. | | 7 | "charleston receipts" formatted by mary bowles |
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