Serving Up 



Seafood Substitutes 



SHRIMP CASSEROLE 



2 tablespoons butter or margarine 

 cup sliced fresh mushrooms 



1 tablespoon chopped green peppers 



2 tablespoons chopped onion 



1 can cream of mushroom soup 



cup grated mild cheddar cheese 

 V4 teaspoon freshly ground black 



pepper 

 1 pound shrimp analog 

 V4 cup dry bread crumbs mixed with 



1 tablespoon melted butter or 



margarine 



Face it. When it comes to flavor, it's 

 hard to beat the taste of fresh crabs, 

 scallops, shrimp and lobster. But those 

 catches aren't always available. And, 

 even when they are, the price may turn 

 more than one cook's head toward a 

 surimi-based substitute. 



We're not advocating you give up on 

 the real thing, because nothing could 

 take its place. But the surimi-based 

 substitutes have some positive points 

 you should consider. For example, 

 food scientists say the imitations often 

 are more nutritious, containing higher 

 protein and lower fat, calories and cho- 

 lesterol than the natural counterparts. 

 Some food scientists say surimi-based 

 products will revolutionize the food 

 industry, predicting such edibles as 

 lunch meats, cheeses, snack chips and 

 even a surimi milkshake. But for the 

 moment, surimi's proven worth is in 

 the shellfish analog business. 



Joyce Taylor, Sea Grant's seafood 

 education specialist, says the analogs 

 can be substituted in most recipes call- 

 ing for the real thing. The analogs are 

 best, she says, when used with sauces 

 or in recipes for dishes such as seafood 

 salads, soups, casseroles or Newburgs. 



Below are some suggestions for 

 making the imitations taste less like 

 imitations. 



Melt butter in double boiler. Stir in 

 onion and celery and cook until tender, 

 about 5 minutes. Blend in flour, salt, 

 paprika, pepper and Worcestershire. 

 Add crab or shrimp, milk and cream. 

 Cook over boiling water, stirring con- 

 stantly until slightly thickened. Stir in 

 sherry just before serving and garnish 

 with parsley. Serves 6 to 8. 



CRAB IMPERIAL 



V4 cup low calorie mayonnaise 

 1 egg 



V2 teaspoon dry mustard 

 Vs teaspoon salt 



dash freshly ground black pepper 



hot pepper sauce to taste 



1/2 tablespoon minced green pepper 



tablespoon minced red onion 

 1 pound crab meat analog, flaked 



Combine mayonnaise, egg, mustard, 

 salt, pepper and pepper sauce. Add 

 green pepper and onion. Gently stir in 

 crab meat. Place in individual baking 

 shells and bake at 350 degrees for 15 

 minutes. Serves 4 to 6. 



Melt 2 tablespoons butter or marga- 

 rine. Cook mushrooms, green pepper 

 and onion until tender. Stir in soup, 

 cheese and pepper. Heat, stirring con- 

 stantly until cheese melts. Stir in 

 shrimp. Pour into greased casserole. 

 Spread bread crumb mixture over top. 

 Bake in a 400-degree oven for 10 min- 

 utes or until heated and crumbs are 

 brown. Serves 6. 



SEA ENTREE SWISS-STYLE 



'4 cup (4 tablespoons) butter, melted 



1 tablespoon lemon juice 



2 cloves garlic, pressed 



V2 teaspoon tarragon, crushed 

 2 tablespoons Parmesan cheese, grated 

 1 package (8 ounces) lobster tail 

 analog, thawed 



salt 



pepper 



cup Swiss cheese, grated 



Blend together butter, lemon juice, 

 garlic, tarragon and Parmesan cheese. 

 Place analogs face down on foil-lined 

 cookie sheet or broiler pan. Season 

 with salt and pepper. Brush with half 

 the butter mixture. Broil 5 minutes. 

 Turn analogs over. Brush with remain- 

 ing butter mixture and sprinkle with 

 Swiss cheese. Broil 1 to 2 minutes. 

 Serve with wild rice. Makes 4 lobster 

 tails. 



CREAM OF CRAB OR SHRIMP SOUP 



2 tablespoons butter or margarine 

 1 small onion, minced 

 Vi cup minced celery 

 1 tablespoon plain flour 

 y% teaspoon salt 



teaspoon paprika 

 dash white pepper 



1 teaspoon Worcestershire sauce 



% pound crab or shrimp analog, 

 finely chopped 



2 cups milk 



2 cups light cream 



2 tablespoons sherry 



1 tablespoon minced parsley 



