Seafood crustation recipies
Most people love crayfish, or lobster which ever you want to call it. My husband was a crew hand on a cray boat. It is hard work and thinking back we should have enjoyed eating those wonderful crayfish. Instead I hated them and fed them to the dog instead. It really went down well with the dogs stomach, she cleared the room in seconds after scoffing the said offending food.
Having said that, today I do enjoy the taste, and it costs so much more than it did then. That is life though. Anyway, I have found a few recipes that have been given to me over the years, if anyone is interested to try out.
Seafood Dip - Hot
1 cup of cooked diced prawn or crayfish
1/3 cup mayonnaise
½ grated small onion
225grm cream cheese
l crushed clove garlic
1 tsp prepared mustard
3to 4 tablespoons cooking wine
Salt, pepper and sugar to taste
Melt cream cheese in a bowl. Blend in remaining ingredients except marron and wine. Stir in marron and wine, and heat through. Serve hot with cracker biscuits on a plate. You can add chillie to spice it up.
Seafood -Picture courtesy of flickr
Corn and Marron Stew
2 tblspn butter
1 cup milk
1 cup cream
1 can 420 whole kernel corn
½ cup raw diced marron
¾ tsp salt and pinch of pepper
Melt butter in a large saucepan, and cook chopped onion gently, add marron cook until tender.
Add undrained corn, milk, salt, pepper, and cream. Heat gently.
Remove from heat, let stand for 20 minutes in refrigerator.
Serve in bowls like a soup, and sprinkle with chopped chives
Barbecued Crayfish or lobster
Wash the Crayfish or Lobster. Then place on alfoil sprinkle with a dash of wine or lemon if preferred and wrap separately in 2-3 layers of alfoil. Place on barbecue or cook in oven if preferred.
Depending on size and heat of barbecue, it could take 10- 20 minutes to cook. Unwrap and check after 10 minutes to check if cooked.
Serve with fresh salad. You can add garlic or butter sauce, that's your choice.
½ cup grated cheese
500 grams crayfish or prawns (cooked and cleaned)
450 grams White Sauce
Make your normal white sauce recipe (no have not added that)
Add the seafood and cheese, heating it through until the cheese melts. Do not boil, as it will spoil the flesh.
Suggestions: I like to add 1 tablespoon of vinegar and 2 tablespoons of Tomato Sauce to the white sauce. Serve in dish layered with lettuce leaf, and top with the Mornay.
Hope you enjoy trying one of these.
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