MARITIME 



MORSELS 



• 1 8-ounce 

 container of 

 pasteurized 

 crab claw meat 



• 1/2 cup chopped 

 onion 



• 1/2 cup chopped 

 green pepper 



• 6 tablespoons 

 margarine 



• 2 large eggs 



• 1/2 cup plain dry 

 bread crumbs 



• 1/4 cup reduced- 

 fat mayonnaise 



• 2 teaspoons 

 Worcestershire sauce 



• 1/2 teaspoon freshly ground 

 black pepper 



• 1/4 teaspoon salt 



• Creamy Horseradish Sauce 

 (recipe follows) 



Place crabmeat in a medium mixing 

 bowl. Sift through the meat with your 

 fingers to remove any shell or cartilage. 



Over medium heat, saute onion and 

 green pepper in 2 tablespoons of 

 margarine until soft, about 8 minutes. 

 Add to crabmeat. Add eggs, bread 

 crumbs, mayonnaise, Worcestershire 

 sauce, black pepper and salt. Stir to 

 combine.* 



Melt remaining 4 tablespoons of 

 margarine in a skillet over medium heat. 

 Meanwhile, using your hands, shape the 

 crab mixture into patties about 1 inch 

 thick. Drop into skillet. 



Fry patties until golden on one side, 

 3 to 4 minutes. Turn and repeat on the 

 other side. Remove from skillet and 

 serve with a dollop of creamy horse- 

 radish sauce. Serves 4. 



Scott D. Taylor 



Creamy Horseradish 

 Sauce 



• 1/2 cup reduced-fat or no-fat 

 sour cream 



• 1 tablespoon horseradish 



• 2 teaspoons Dijon mustard 



Combine all ingredients in a bowl 

 and stir to blend well. 



* If you don 't want fried cakes, you 

 can also use this mixture to fill the caps 

 of large, cleaned mushrooms or the 

 pocket of medium-sized flounder 

 prepared for stuffing. 



Crab Omelets 



• 6 ounces of fresh or pasteurized 

 crabmeat 



• 1 large onion, chopped 



• 1 8-ounce package of sliced 

 mushrooms 



• 4 tablespoons margarine 



• 6 eggs 



• 1 cup of grated cheddar, swiss 

 or hot pepper jack cheese 



• 1 avocado, peeled and diced 



Place 

 crabmeat in 

 a medium 

 mixing bowl. 

 Sift through 

 the meat with 

 your fingers 

 to remove 

 any shell or 

 cartilage. 



In a 

 nonstick skillet 

 over medium 

 heat, saute 

 chopped onion 

 and sliced 



mushrooms in 2 tablespoons of 

 margarine until softened, about 8 

 minutes. Remove the sauteed onion 

 and mushrooms to a medium bowl. 



Return skillet to heat and melt 1 

 tablespoon of margarine. Meanwhile, 

 break 3 eggs into a 2-quart bowl and 

 beat with a whisk until light and 

 frothy. Pour the eggs into heated 

 skillet and cook, without stirring, 

 until the edges are set and the middle 

 is only slightly runny, 3 to 4 minutes. 



Working quickly, add 1/2 of the 

 sauteed vegetables to one side of the 

 omelet. Top with 1/2 of the crab- 

 meat, 1/2 cup grated cheese and 1/2 

 of the diced avocado. Using a wide 

 spatula, fold the plain half of the 

 omelet over the filled half. Slide the 

 omelet onto a plate. 



Repeat process with remaining 

 eggs, margarine, sauteed vegetables, 

 cheese, crabmeat and avocado. 



Makes 2 large omelets. Or 

 divide each large omelet in half to 

 make four smaller servings. □ 



COASTWATCH 33 



