Fish and Seafood Recipes

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Crab Bake from topsecretrecipes.com

Ingredients:

Directions:

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

Preheat oven to 450 degrees.
Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl and mix by hand until well-combined.
Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
Sprinkle the parsley over the top of the dough(be sure the dried parsley flakes are crushed fine. You can easily do this in a small bowl with your thumb and forefinger).
Sprinkle the crab over the top of the dough.
Sprinkle the remaining cheese over the crab.( leave a margin of a half-inch or so around the edge).
Bake for 14-16 minutes or until the cheese on top begins to brown slightly.
Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven.
Serve hot.
Makes 8 pizza-type slices.

Crab Bisque aka a Soup Nazi clone from topsecretrecipes.com

Ingredients:

Directions:

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside.
Put half of the shells into a large pot with 4 quarts of water over high heat.
Add onion and 1 stalk of chopped celery, then bring mixture to a boil.
Continue to boil for 1 hour, stirring occasionally (the white part of the shells will start to become transparent), then strain stock.
Discard the shells, onion and celery, keeping only the stock.
Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot.
If you don't have enough stock, add enough water to make 3 quarts.
Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
Add the remaining crab and simmer for another hour until the soup is very thick.
Makes 4-6 servings.

No Bake Tuna Casserole

Ingredients:

Directions:

2 8 oz cans tuna, drained

1 8 oz package of Velvetta, cubed
1 8 oz can peas including liquid

1 can Cream of Mushroom Soup
pepper and salt, to taste

minced onion, to taste
1 package egg noodles (enough for 4 people)

Cook and drain noodles
In the same pan, add cheese, peas and liquid, soup, onions, pepper and salt
Stir on low heat until cheese melts.
Cook 5 minutes, stirring occasionally. Serve.

Cold Seafood Pizza from Pampered Chef
Ingredients:	Directions:
1 package refrigerator crescent rolls 8 oz package cream cheese(softened) 1/4 C sour cream 1 t dillweed 1 bottle shrimp cocktail sauce 10 oz shrimp or crab meat 1 small chopped green pepper Several chopped green onions 8 oz shredded mozzarella cheese	Spread dough to cover pizza pan. Bake at 350 degrees F until brown. Cool completely. Blend cream cheese, sour cream, and dill together. Spread onto cooled crust. Spread cocktail sauce over cream cheese mixture. Layer seafood, onions, peppers and mozzarella cheese, in that order. Refrigerate. Cut into wedges or squares for serving.