I bet you've got some canned fish and seafood to use up

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From Poppy Cannon's New Can-Opener Cookbook, 1968.

Curried Crab Meat Amandine

butter; curry powder; 1 can each chicken gravy, crab meat and bean sprouts; salted almonds; cooked brown rice (or pasta or your favorite starch)

Melt 2 tbs butter. Add 1 tbs curry powder. Stir over med heat about 2 mins. Add 1 x 10.5oz can of chicken gravy (I guess you can use stock), 1 x 7oz can crab meat cut in chunks, and 1 can bean sprouts, drained. Cook gently 10 mins. Sprinkle lavishly with toasted almonds, serve over starch.

I don't see why you can't substitute chicken soup for the gravy/stock and french-cut green beans (or wax or regular green bean, or even asparagus bits) for the bean sprouts.

Crab Meat Mornay

condensed cream of chicken soup; milk, water or white wine; egg; butter; crab meat; grated cheese; chives or parsley

Heat in top of double boiler can of condensed cream of chicken soup, 1/4 can milk, water or white wine. Simmer 2-3 mins; cool 5 mins; add 1 slightly beaten egg. Butter shallow casserole or 6 individual little casseroles (custard cups?). Place thin layer of crab meat in each, using about 1-1/4 cups in all. Cover with sauce, sprinkle with grated cheese, broil long enough to melt cheese and give delicate brown.


cooked rice; hard-boiled eggs; parsley; canned or cooked fish; light cream; curry powder; grated cheese

To 2 cups cooked rice add 4 hard-cooked eggs, chopped; 1/4 cup chopped parsley; 2 cups canned/cooked fish; 1/2 cup light cream. Season with plenty of salt, pepper and curry powder to taste. Heat in double boiler or chafing dish or place in buttered casserole at 350 for 20 mins.

Scalloped Oysters

canned oysters; butter, prepared herb-flavored stuffing

Drain oysters, reserve liquid. Mix 1/2 cup melted butter with 1-1/2 cups prepared stuffing. Put layer of stuffing in bottom of shallow, buttered baking dish, cover with oysters, add 3 tbs oyster liquor, repeat, cover top with remaining crumbs. Bake 30 mins at 450. Don't use more than two layers or middle layer will be underdone.

Shrimp Jambalaya

onions; butter or bacon fat; slice of ham; canned shrimp; garlic; tomato juice or canned vegetable juice; red pepper or Tabasco sauce; parsley; thyme; quick cooking rice.

Brown 2 med onions, chopped, in 2 tbs of butte or bacon fat, add 1 cup ham cut into 1/2 inch squares or thin julienne strips, 2 cups canned shrimp. Allow this mixture to simmer in covered pan about 5 mins then add 1 clove garlic, mashed, 2 cups tomato juice or veg juice, few grains of red pepper or dash of Tabasco sauce, 1 tbs freshly chopped parsley or 1 tsp parsley flakes, 1/2 tsp thyme, 1-1/3 cups quick cooking rice, salt to taste. Bring to full boil, uncovered, allow to cook 2-3 mins. Cover, let stand 10 more mins. Fluff with fork before serving.

-- Old Git (anon@spamproblems.com), January 19, 2000



Keep these great recipes coming.....

I can see you prepped alot better than me - I have lots of canned salmon, tuna and a few cans of sardines.... I didn't prep with Oysters & Shrimp!

-- mmmm (mmmm@mmmm.com), January 19, 2000.

Besides the usual sources, Big Lots often has canned oysters and shrimp at reasonable prices. A small can of oysters will make a delicious sauce for pasta--simply drain the liquor into a pan, add a thickener (such as cornstarch mixed with a little water) and heat gently until thickened. Add salt and pepper to taste and the cut-up oysters. You may wish to add some milk if there's not enough sauce. Strecth the oysters with a mild addition, such as non-marinated artichoke hearts or a small can of asparagus bits. Bacon bits are also a good addition, as are pre-cooked green (spring) onions or leeks.

-- Old Git (anon@spamproblems.com), January 19, 2000.

By request from Bok's chatroom last night, Creole Stuffed Crab. Don't be misled by the name, these are crab cakes elsewhere. (So when did New Orleans ever do anything like any other place?) Although this recipe is meant for fresh crabmeat, there is no reason why you shouldn't use canned. For the bread, you could use crumbled oyster or saltine crackers (you will probably have to increase the liquid a little and decrease the salt). An old recipe I have somewhere uses evaporated milk in place of the liquid provided by the eggs and mayo, but I can't find it. For the French bread crumbs, if you haven't stashed a drum of these delectable crumbs, then use unflavored crumbs of some sort, or finely crushed saltines. If you don't want to deep fry, you can pan fry--just turn carefully.

Creole Stuffed Crab

1 lb lump crabmeat

4 slices white bread, torn into pieces, crusts removed

1/2 cup olive oil

2 large eggs, lightly beaten

1 tsp dry mustard

1/2 tsp salt

1/2 tsp pepper

2 tsp Worc sauce

2 tbs mayo

2 tbs minced fresh parsley (or 2 tsp dried)

2 tsp lemon juice

1 cup French bread crumbs

Vegetable oil for deep frying

Combine all ingredients except crumbs and oil for frying. Use stainless steel or porcelain bowl--anything else is likely to cause a metallic taste from the lemon juice. Toss lightly with fork until well blended. Preheat oil for frying to about 375. Shape crabmeat mixture into oval cakes about 4" long, 3" wide, 1-1/4" thick. Put French bread crumbs in a bowl or pie dish and roll crab cakes gently in crumbs to coat evenly. Fry 2 at a time for 7-8 mins, or until crisp and golden brown. Keep cakes warm in 200 degree oven while preparing the remainder.

Marinated Crab Salad

1/4 cup olive oil

3 tbs white wine vinegar

1-1/4 tsp salt

3/4 tsp pepper

1/4 tsp dry mustard

1/16 tsp ground thyme

1/4 tsp dried basil

1 tbs freshly minced parsley (or 1/3 tsp dried)

1-1/4 cups coarsely chopped onion

1/8 tsp sugar

2 tbs lime juice

1lb choice lump crabmeat

Combine all ingredients except crabmeat in stainless steel or porcelain bowl. Mix thoroughly, then add crabmeat and toss gently with a fork until thoroughly mixed and moistened. Pack the mixture down gently with the back of a wooden spoon, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. Stir at intervals after the initial marination period to distribute the seasonings, replacing the bowl in the fridge immediately after each stirring.

Serve well chilled in individual dishes, with some of the marinade spooned over each serving. I would serve it over a green salad or on toasted French bread to soak up the marinade. (Can you see why I could NEVER have become a vegetarian when I lived in New Orleans???)

Of these three recipes, the following is an all-time favorite. I eat it now sans shrimp, using nonmarinated artichoke hearts or bottoms as a substitute.

Shrimp Remoulade

Sauce: 1 bunch green onions, cut up (save one for garnish)

2 small stalks celery, cut up

2 sprigs fresh parsley, cut up

2 tbs Creole (coarse with horseradish) mustard

5 tsp paprika

1-1/4 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne

6 tbs white wine vinegar

5 tsp fresh lemon juice

1/2 tsp dried basil

3/4 cup olive oil

Garnish: 1 green onion, chopped

1 tbs chopped celery

2 tsp minced fresh parsley

To serve: 1 cup coarsely chopped Romaine lettuce

1 lb whole shrimp, boiled, peeled, deveined and chilled (Of course, you will probably be using canned shrimp. It's going to take 3-4 cans to equal this quantity so you might want to stretch a can or two by adding sliced button mushrooms, can smoked oysters (or mussels), drained, patted with paper towel to remove oil--use your imagination to stretch the shrimp)

Grind the green onions, celery stalks and parsley sprigs in a food mill or reduce almost to a puree in an electric blender. Place the puree in a stainless steel or porcelain bowl, then add mustard, paprika, salt, pepper and cayenne and blend with wooden spoon. Add vinegar, lemon juice and basil and blend again. Gradually add olive oil, stirring constantly. When well blended, add the chopped green garnish ingredients and stir to mix thoroughly. Cover bowl with plastic wrap, refrigerate at least 3 hours.

At serving time, chop lettuce and put 1/4 cup on each salad plate. Place shrimp on top of lettuce and, after stirring it well, pour about 1/4 cup remoulade sauce over each portion; the sauce should completely cover the shrimp. Serve well chilled.

(From The New Orleans Cookbook, Rima and Richard Collins--the Underground Gourmet, 1974.)

-- Old Git (anon@spamproblems.com), January 20, 2000.

Bardou--especially for you!

Salmon Fish Cakes

1 lb potatoes, after peeling

3 tbs butter

1 x 8oz can salmon (give or take)

1 heaping tbs finely chopped parsley

1 heaping tsp finely grated lemon peel (the hell with that, use a tsp lemon juice, give or take)

Onion salt to taste


1 tbs olive oil

Boil potatoes in salted water until tender. Drain and mash finely with 1 tbs butter, drained salmon (save juice for cat), parsley and lemon. Season to taste with onion salt and pepper. Leave mixture to cool. Turn out on to floured board. Divide into 8 equal-sized pieces. Shape into cakes. Fry in remaining butter and oil until crisp and golden, allowing about 3-4 mins each side. Drain on paper towels. Garnish with parsley and lemon slices.

(From an old English cookbook.)

-- Old Git (anon@spamproblems.com), January 20, 2000.

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