Ingredients

• 4 crepes
• 6 oz lump crabmeat
• 6 boiled gulf shrimp (diced)
• 4 oz Romano cream
• Salt & pepper to taste
• Shaved Parmesan cheese sprinkle to garnish
• *
• Romano cream sauce (Following is for 21 ozs of Romano cream sauce):
• 1/2 quart milk
• 1 cup heavy cream
• 1/8 cup blond roux (which is equal parts flour & butter)
• 1/8 cup white wine
• salt & pepper to taste
• 1/2 tsp crab base
• 1/2 tsp crab base

Directions

Heat seafood in Romano cream until bubbling hot. Divide seafood equally, roll up crepes, ladle cream sauce over & garnish with Parmesan cheese.

Serve hot!

Romano cream sauce

(Following is for 21 ozs of Romano cream sauce):

1/2 quart milk

1 cup heavy cream

1/8 cup blond roux (which is equal parts flour & butter)

1/8 cup white wine

salt & pepper to taste

1/2 tsp crab base

1/4 cup grated Romano cheese

Heat milk & cream in non-reactive saucepan. Whisk in roux & white wine. Stir until thickened & smooth. Add crab base & season to taste w salt & pepper. Pull off of heat & stir in Romano cheese. Serves two.

Ingredients

• 1/2 teaspoon salt (depending upon the brand of salmon–some brands are saltier than others)
• 2 Whole eggs
• 1/4 cup chopped onion
• 1/4 cup all purpose flour
• 1 12 oz can pink salmon
• 1/2 teaspoon ground black pepper

Directions

You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you
end up with into patties (like thick homemade
hamburgers).

Coat a frying pan with a little cooking oil. Crisco
works just fine. Preheat the oiled pan over medium
heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook
until medium brown on one side, then turn over and
do the same to the other side.
Serve hot!

This is something my Nannie used to make frequently and I loved them. She usually made homemade mac n cheese with it and peas or butterbeans:) Enjoy!

Ingredients

• 2 lbs freshly cooked lobster meat, reserve cooking liquid
• 1 Tbsp sweet unsalted butter
• 1/4 cup diced, meaty, lean salt pork (about 2 oz)
• 1 large onion, minced (2 cups)
• 3/4 lb heavy cream
• salt and freshly ground black pepper

Directions

Cut the lobster meat into bite-size chunks, discarding the vein that runs down the tail. Set lobster meat aside. In a medium size heavy bottomed soup pot, melt the butter. Add the salt pork and cook, stirring until the fat is rendered and the meat begins to brown. Add the onion and cook, stirring until softened and golden. Add the potatoes and stir to coat. Add 1 cup of water and bring to a gentle simmer (we like to use the reserved water in which the lobsters were cooked). When the potatoes begin to soften, add an additional 3/4 cup of “lobster water,” or plain water. Cover pan and simmer until vegetables are tender. Add the lobster meat and cream and simmer over low heat, stirring occasionally. Do not allow the chowder to boil. Cover and refrigerate overnight. Re-heat carefully. Check for seasonings…more pepper may be needed. Serve piping hot in heated soup plates. Garnish with a small dot of sweet unsalted butter and a spritz of paprika.

Serves 6-8, and a little extra for the cook.

Ingredients

• 1 quart half and half
• 2 doz oysters
• 1/2 teaspoon salt
• 1/8 tsp cayenne
• 1 pat butter

Directions

Comgine all ingredients in saucepan and heat just to boiling. Reduce heat and simmer 5 minutes.

4 servings

Ingredients

• 1 stick margarine or butter (1/4 lb)
• 1/2 cup Olive Oil
• 1/4 cup Chopped Parsley
• 1/2 cup Chopped Green Onions
• 3 Cloves Minced Garlic
• 2 cups Bread Crumbs
• 2/3 cups Parmesan Cheese
• 1/2 tsp Salt
• 1/2 tsp Pepper
• To Taste Red Pepper
• 1-1/4 tsp Sweet Basil
• 1 tsp Oregano
• 1 pt Well Drained Fresh Oysters

Directions

Saute over medium heat, olive oil, butter, the onion, parsley and garlic. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. Add the sweet basil and oregano. Add the bread crumb mixture to the sauteed vegetables Mix well. Taste for seasoning. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in your baking dish. Bake in 425F oven for 15 minutes or until bubbly.

Yield: 4-6 Servings