MARINER'S 



MENU 



^^^^^^hen hosting a big party, a 

 small dinner or a casual or formal gathering, 

 let seafood be part of your menu. 



You can serve a diverse selection of 

 appetizers when you use seafood. Aixd since 

 many seafood preparations are light, your 

 guests can enjoy them and still look forward to 

 the main course. Or you can serve a selection of 

 seafood appetizers with other foods such as raw 

 vegetables, crackers and fruit for lunch or a light 

 evening meal. Our appetizers easily convert to 

 full meals. Baked Oysters with Bacon, for 

 example, makes a great main course. Just allow 

 for larger portions. 



For large groups, plan to have mostly 

 cold appetizers, with only a couple hot ones. 

 Then you can enjoy your guests and spend 

 minimal time in the kitchen. 



Many popular publications contain recipes 

 for seafood appetizers. But I find that many of 

 the recipes are complex and not well tested. 

 Plus, some are time-consuming to prepare, and 

 when complete, often do not taste as good as the 

 descriptions make them sound. 



We 've found that some of the simplest 

 appetizers taste best. Simplicity also shortens 

 preparation time. And many of the recipes, 

 such as cold spreads and dips, can be prepared 

 ahead of time. In fact, they often taste better 

 when made a day before serving. 



Canapes — toast or bread topped with 

 spreads — make popular appetizers. Use fish or 

 shellfish and vary the base. Our Raked Fish 

 Salad can be used as a spread on thin toast, 

 crackers, wafers or toasted or plain bread. Most 

 of our dips and spreads can be used this way, 

 too. Assorted breads such as white, rye, whole 

 wheat and oatmeal add extra flavor and interest. 



Fish and shellfish appetizers add elegance 

 and variety for holiday get-togethers, too. Our 

 Shrimp Christmas Tree, for example, is easy to 

 make and offers a light, tasty alternative to the 

 heavy foods and calorie-ridden .meets that 

 abound during the holiday season. 



M, 



anner s menu 



30 YEARS OF FRESH SEAFOOD IDEAS 



BY JOYCE TAYLOR 



EDITED BY SARAH FRIDAY PETERS • PUBLISHED BY NORTH CAROLINA SEA GRANT 

 PHOTOGRAPHS BY SCOTT D.TAYLOR • ILLUSTRATIONS BY CONNIE MASON 



CRAB-STUFFED SHRIMP 



• 1 pound large shrimp 



• 1/2 pound backfin crab meat 



• 4 tablespoons melted margarine or butter 



• 1/3 cup finely chopped celery 



• 1/4 cup finely chopped green onion 

 ■ 2 tablespoons mayonnaise 



• 1 teaspoon Tabasco sauce 



• 1 teaspoon Worcestershire sauce 



• 1/2 teaspoon salt 



1 1/4 teaspoon freshly ground white pepper 



• 2 slices fresh white bread, cut into cubes 



Shell shrimp, leaving tails on. Split 

 lengthwise until almost cut through, then spread 

 apart in butterfly shape. 



Remove any shell or cartilage from crab 



meat. 



In 2 tablespoons margarine, lightly saute 

 celery and green onion in small saucepan. In 

 medium bowl, combine mayonnaise, Tabasco, 

 Worcestershire, salt and pepper. Add celery and 

 green onion. Add bread cubes and mix. Gently 

 stir in crab meat. 



Stuff the butterfly shrimp with the crab 

 mixture. Place on a lightly greased baking sheet 

 and brush with the remaining 2 tablespoons 

 margarine. Bake at 400° F until tops are lightly 

 browned and shrimp are done, about 15 minutes. 

 Serves 3 to 4. As an appetizer, serves about 10. 



24 AUTUMN 2003 



