MARINER'S 



MENU 



SHRIMP CHRISTMAS TREE 



• 2 pounds medium shrimp 



• 1 bunch curly endive 



• 1 foam cone, about 1 1/2 feet tall 



• 1 box small round toothpicks 



• cocktail sauce 



Prepare cocktail sauce ahead of time (even 

 the day before) and chill thoroughly. 



Simmer shrimp in salted or seasoned water 

 until pink and tender, about 3 to 5 minutes. Drain 

 and peel. Devein if desired. Chill thoroughly. 



Separate, wash and dry endive. 



Starting at the base of the cone and working 

 up, cover the cone with overlapping leaves of 

 endive. Fasten endive to the cone with toothpick 

 halves. Cover fully with greens to resemble a 

 Christmas tree. Use toothpicks to attach shrimp 

 to the tree in loose spiral. 



For flair, add a red bow to the top of your 

 tree. Provide cocktail sauce for dipping shrimp. 



The tree can be assembled several hours in 

 advance. But be sure it is tightly wrapped in 

 plastic to keep the shrimp from drying out. 

 Refrigerate until ready to serve. Serves 15 to 20. 



Cocktail Sauce: 



• 1 1/2 cups catsup 



• 1 tablespoon fresh lemon juice 



• 1 tablespoon Worcestershire sauce 



• 21/2 tablespoons prepared horseradish 

 (more to taste) 



• 1/4 teaspoon Tabasco sauce (more to taste) 



• 1/8 tsp. freshly ground black pepper 



In small bowl, combine catsup, lemon 

 juice, Worcestershire, horseradish, Tabasco and 

 pepper. Chill thoroughly. Refrigerate until ready 

 to use. 



TANGYCRAB DIP 



• 1 pound backfin crab meat 



• 8 ounces cream cheese, softened 



• 1/2 cup sour cream 



• 1/2 cup mayonnaise 



• 1 tablespoon fresh 

 lemon juice 



• 1/2 teaspoon Tabasco sauce 



• 4 tablespoons minced green onion, 

 including tops 



• 1/2 teaspoon pressed garlic 



• 2 teaspoons horseradish 



Remove any shell or cartilage from crab 

 meat. Combine cream cheese, sour cream and 

 mayonnaise in medium bowl. Add lemon juice, 

 Tabasco, onion, garlic and horseradish. Gently 

 fold in crab meat. Chill thoroughly. Serve with 

 chips or assorted crackers. Makes about 2 1/2 

 cups. 



CRAB-STUFFED 

 MUSHROOMS 



• 1/2 pound backfin crab meat 



• 1 1/2 pounds large fresh mushrooms 



• 1/2 cup light cream 



• 1 tablespoon margarine or butter 



• 1/2 cup fresh cracker crumbs 



• 1 teaspoon dry mustard 



• 1 tablespoon minced onion 



• 1 tablespoon finely chopped fresh parsley 



• 1/4 teaspoon salt 



• 1/2 teaspoon prepared horseradish 



• 1/4 teaspoon freshly ground black pepper 



• 2 tablespoons margarine or butter, melted 



Remove any shell or cartilage from crab 

 meat. Remove stems and clean mushrooms 

 with damp paper towel. 



Combine cream and 1 tablespoon 

 margarine ui small saucepan. Cook over low 

 heat until margarine melts, stirring frequently. 

 Remove from heat. Stir in crumbs, mustard, 

 onion, parsley, salt, horseradish and pepper. 

 Gently stir in crab meat. 



Spoon mixture into mushroom caps. Place 

 in lightly greased baking dish. Brush tops with 

 melted margarine. Bake at 350° F for 18 to 20 

 minutes or until thoroughly heated. Serves 

 about 18. 



Note: You can substitute chopped, cooked 

 shrimp for the crab meat. 



BAKED OYSTERS 

 WITH BACON 



• 2 dozen large, unshucked oysters 



• 6 slices bacon 



• 1 cup fresh cracker crumbs 



• 1/2 cup mayonnaise 



• 2 tablespoons thinly sliced green onion, 

 including tops 



• 1 teaspoon fresh lemon juice 



• 1 teaspoon Tabasco sauce 



• 1/2 teaspoon Dijon mustard 



• 1/2 cup freshly grated Parmesan cheese 

 9 rock salt 



Scrub oysters with stiff brush under cold, 

 running water. Shuck, reserving deep half of 

 shells. Drain oysters. 



Cut bacon slices into quarters. Cook until 

 limp, but not brown. 



In small bowl, combine crumbs, 

 mayonnaise, onion, lemon juice, Tabasco and 

 mustard. 



Place deep layer of rock salt in bottom of 

 large pan or baking dish. Arrange reserved shells 

 in rock salt, being sure that they are level. Place 

 one oyster in each shell. Spread crumb mixture 

 over each. Top with a piece of bacon, then 

 sprinkle with cheese. Bake at 450° F until bacon 

 is crisp and oysters are done, about 8 to 10 

 minutes. Serves 4 to 6. 



FLAKED FISH SALAD 



• 2 cups cooked flaked fish 



• 1/2 cup mayonnaise 



• 1/2 cup finely chopped celery 



• 1/4 cup finely chopped onion 



• 2 tablespoons finely chopped pimento 



• 1 tablespoon fresh lemon juice 



• 1/2 teaspoon salt 



• 1/4 teaspoon freshly ground white pepper 



• lettuce 



Place mayonnaise in medium bowl. Add 

 celery, onion, pimento, lemon juice, salt and 

 pepper. Mix thoroughly. Gently blend in flaked 

 fish. 



Chill well, overnight if possible. Serve on 

 bed of greenery or on toast triangles. Garnish 

 with tomato wedges. Serves 4 to 6. □ 



Learn more about Joyce Taylor and her 

 volunteer Nutrition Leaders on page 6. To order 

 a copy of 'Mariner' s Menu: 30 Years of Fresh 

 Seafood Ideas, send your request and a check 

 for $25 to North Carolina Sea Grant, NCSU 

 Box 8605, Raleigh, NC 27695-8605. For Sea 

 Grant office locations, call 919/515-2454. Also, 

 this fall, check for the title at your local 

 bookstore, thanks to distribution through UNC 

 Press, www.uncpress.unc.edu. 



COASTWATCH 25 



