Ingredients

• 1/2 pound of butter
• 1 cup of flour
• 2 cups of milk
• 1/2 cup celery, chopped fine
• 1/2 cup mushrooms, chopped fine
• 1/2 cup parsley, chopped fine
• 1/2 cup green onions, chopped fine
• 1/2 cup pimentos, chopped fine
• 2 pounds lump crab meat
• Worcestershire sauce, to taste
• Tabasco sauce, to taste
• Salt and pepper, to taste
• Breadcrumbs

Directions

Melt butter over low heat and stir-in flour.

Cook until bubbles appear on top.
Add milk slowly, stirring constantly.
Add celery and mushrooms.
Continue cooking while adding parsley, green onions and pimentos.
Fold-in crabmeat
Add Worcestershire sauce, hot pepper sauce, salt and pepper, to taste.
Pour mixture into individual baking dishes and sprinkly with breadcrumbs.
Bake until brown in 350-degree oven.

Ingredients

• 1 green pepper, finely diced
• 2 pimientos, finely diced
• 1 Tbl English mustard
• 1 tsp salt
• 1/2 tsp white pepper
• 2 eggs, beaten
• 1 cup mayonnaise
• 3 lbs lump crabmeat

Directions

Mix pepper and pimientos, add mustard, salt, pepper, eggs and mayo. Mix well. Add crabmeat and mix with fingers so lumps are not borken. Divide mixture into 8 crab shells or ramekins, heaping it lightly. Top with a little mayo and sprinkle with paprika. Bake at 350(F) for 15 minutes. Serve hot or cold. Serves 8

Ingredients

• 1 large eggplant, diced
• 1 onion, chopped
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons margarine
• 1 or more cups crabmeat
• 2 beaten eggs

Directions

Preheat oven to 400 degrees.

Cooking Time: 30 minutes

Boil eggplant until almost cooked, about 16 or 20 minutes. Drain and mash. Mix with 1 cup bread crumbs, 1 cup cheese, seasoning and butter or oleo. Mix together then add crabmeat and eggs. Put into greased 2 quart casserole dish. Put cheese on top then some bread crumbs. Dot with butter. This casserole can be frozen to cook at a later date.

Serves 6.

Ingredients

• 1/2 stick butter (No sub)
• 1 pkg frozen chopped onions peppers, and celery (10 oz.)
• 2 cloves garlic crushed
• 1 lb. crawfish tails shelled
• 1 can sliced mushrooms (8 oz)
• 1/4 cup parsley minced
• 1 can cream of shrimp soup
• 1 can cream of mushroom soup
• 1/2 tsp liquid crab boil
• 3 cups cooked rice

Directions

Saute onion mixture in butter until tender but not brown. Add garlic. When garlic becomes aromatic stir in crawfish tails and continue stirring over high heat for 5-6 minutes. Add next 5 ingredients and simmer to blend for 10-15 minutes. In 2 1/2 quart casserole, combine crawfish mixture with rice. Top with bread crumbs if desired and Parmesan cheese.

Bake at 350· for 25 minutes.

Ingredients

• 1/4 cup vegetable oil
• 2 pounds crawfish tails
• 1 bell pepper
• 6 ribs celery
• 2 onions
• 1 15-ounce can tomato sauce with bits
• 1 8-ounce can mushroom stems and pieces
• 6 green onions
• 2 12-ounce cans shoe peg corn
• 2 sprigs parsley
• 1 rounded teaspoon salt
• 1/4 teaspoon hot sauce

Directions

Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Sautê for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, sautê the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

Serves: 10