Ok, we know that cooking in a beach house can be some-what difficult (trying to find pans, etc). So here are some recipes that won’t be so difficult, and will fit right in with any dinner!
Appetizers
Hot Crab Dip
1 Lb crab meat
2 8oz packages of cream cheese
1 pinch (or more) Garlic salt
1/2 tsp Old Bay
2 tsp Prepared Yellow Mustard
1/2 Cup Mayo
1 tsp (or less if you dont like so much) Onion Salt
3/4 Cup White Wine
Preparation Instructions
Put all ingredients except crab meat and wine into a saucepan or double boiler and heat slowly stirring constantly until the cheese is melted and creamy. If not using a double boiler, be careful not to scald.
After it gets saucy, slowly, very slowly add the white wine while continually stirring.
Simmer for about ten minutes to allow the alcohol from the wine to evaporate out.
double check the crab meat to get out any shell pieces and add it to the mixture and heat through.
Serve on crackers or toasted bread or pita wedges.
ENJOY!
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8 ounces crabmeat
1 tablespoon thinly sliced green onion
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon lemon juice
1 (8 ounce) can refrigerated biscuits
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Preparation Instructions
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly grease a baking sheet or use parchment paper.
In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
Separate each refrigerator bisuits into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
Bake at 400 degrees F for 12 minutes, until puffed and brown. Serve while warm.
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2 teaspoons of baking powder
1 cup of cornmeal
1 teaspoon of salt
1 small onion or bunch of scallions
1/4 cup water or milk
Cooking oil –enough
Preparation Instructions
Mix 2 teaspoons of baking powder and a teaspoon of salt into a cup of cornmeal.
Mince a small onion very fine and have it ready.
Meanwhile beat an egg very well and stir it into the cornmeal mixture, then add the minced onion.
Then stir in about 1/4 cup of water (milk if you are feeling fancy) until you have a stiff dough that you can shape into hushpuppy shapes with a couple of spoons.
Heat up a couple of inches of oil in a heavy pot. Throw one pup in … if it browns too fast, turn down the heat. If it slops up the oil and doesn’t brown, turn up the heat. When you’ve got it right, cook the rest of them, three or four at a time, and drain them on paper towels.
There’s plenty of salt in the recipe already, but heck, I salt them again, and boy, are they good.
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entrées
Shrimp and Scallop Scampi
Shrimp
Scallops
Butter
2 jars of chopped garlic
Noodle Roni with the herbs
Preparation Instructions
Melt your butter in a pan with the jars of garlic (this is chopped garlic in olive oil, should be in or near your produce section). Put in shrimp and scallops (depending on how many people you are cooking for) and bake for about 30 mins. Make the Noodle Roni (I get the one with the linguini and herbs). Plate the noodles and place the shrimp and scallops on top. Spoon on galic sauce to taste.