Sea Food Recipes
Fish and other seafood has traditionally been an important part of many Native people's diet.
Some people netted fish with nets made of natural fibers,
although spearing and bow-hunting has been done by many Native people as well.
Night fishing was done using fish oil lanterns for illumination.
Blue Crab Cakes
6 cups flaked crabmeat
1/2 cup sunflower seed or peanut oil
1/2 cup onion, finely chopped
1/2 cup parsley, finely chopped
1/4 cup fine yellow cornmeal
1/4 cup fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 cup dill weed, finely chopped
1 cup celery, finely diced
1/2 cup red sweet pepper, roasted and finely chopped
1/4 cup wild scallions, finely chopped
1/2 cup chicken stock
6 eggs, well-beaten
1 cup corn oil, for frying
1 cup fine cornmeal
Salt to taste
Heat the sunflower or peanut oil in a medium sized cast iron skillet over medium heat.
Quickly saute the onion in the hot oil, stirring often.
Add parsley and stir well.
Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes.
Remove from heat and cool.
In a large bowl, combine the crabmeat, lemon juice, salt, paprika,
white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs; blend these ingredients thoroughly.
Cover and chill for 3 hours.
Heat the corn oil in a large skillet over medium-high heat until hot.
Shape the crabmeat mixture into 16 well-proportioned cakes
about 3 inches in diameter and about 1 inch thick and dust each side lightly with the remaining 1 cup of fine cornmeal.
Ease the cakes one at a time without crowding them into the hot oil;
brown quickly on both sides, cooking for a total of about 15 minutes.
Serve hot.
Cornbread Stuffed Trout
3lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2 1/2 Tbsp. chopped green peppers
1/2 tsp.salt; 1/4 tsp.fresh sage; 1/4 tsp.pepper
1/4 cup cold water
3 1/4 Tbsp. melted butter
Salt trout and place in well greased baking pan.
Mix bread crumbs, cornbread, onion, celery, green pepper, 1/2 tsp.salt, sage and pepper.
Slowly add water to mixture, tossing to mix.
Stuff trout with bread mixture and brush with melted butter.
Cover trout with foil, bake 350 degrees F for 1 hour.
FRIED BASS
2 lbs bass fillets
1 cup whole milk
1 cup pancake mix..any kind is fine
oil, olive or vegetable
Dip bass fillets in milk; dredge with pancake mix.
Fry in hot oil and drain on paper towels.
GRILLED SALMON
6 salmon steaks
30 juniper berries
Lemon wedges
Salt and pepper to taste
Crush juniper berries and press halfway down in salmon.
Grill over coals about 3 minutes each side.
Season to taste with salt, pepper and serve with lemon wedges.
CATFISH
8 catfish
Prepared mustard
1 cup flour
Bacon fat
Fillet catfish, wash in cold water, pat dry.
Spread mustard on both sides of fillets.
Dredge in flour, fry in hot bacon fat until golden brown.
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