MARITIME 



MORSELS 



Holiday Festivities: 



fi 



Fish, Shrimp and Oysters 

 Brighten Traditional Meals 



)liday meals are special 

 times. Seafood dishes are traditional fare 

 not only at the coast, but also for many 

 inland families who prefer the taste and 

 quick preparation time offish and shellfish. 



To help you prepare for the 1 999 

 holiday gatherings — and to ring in the 

 year 2000 — we dipped into the Mariner's 

 Menu archives. The following recipes were 

 developed by Joyce Taylor, who retired in 

 1997 as North Carolina Sea Grant's 

 seafood education specialist. 



Cruise through the selection and try 

 one or all. We offer an appetizer and a pilaf 

 featuring shellfish, as well as two fish 

 entrees. 



And for those who want a splash of 

 seafood with their turkey dinner, we offer 

 recipes for oyster dressing and gravy. 



FESTIVE SEAFOOD 

 SPREAD 



• 1 pound backfin crabmeat 



• 1/2 pound cooked shrimp 



• 1/2 cup mayonnaise 



• 1/2 teaspoon freshly ground 

 white pepper 



• 1/8 teaspoon paprika 



• 2 teaspoons chopped fresh parsley 



• 1/4 teaspoon Tabasco sauce 



By Katie Mosher 



Remove any cartilage or shell from 

 crabmeat. Chop shrimp coarsely. In 

 medium bowl, combine crab, shrimp, 

 mayonnaise, pepper, paprika parsley and 

 Tabasco. Chill well. Serve with assorted 

 crackers. Makes about three cups. Spread 

 may also be heated over boiling water and 

 served hot. 



CREAMY FISH 

 WITH CRANBERRY SAUCE 



• 1 pound skinless flounder 

 (or other lean) fillets 

 2 tablespoons margarine 

 2 tablespoons flour 

 1/2 teaspoon salt 

 1/2 teaspoon dried thyme 

 1/4 teaspoon freshly ground 

 white pepper 



1 cup milk 



2 tablespoons dry sherry 

 1/2 can whole43eny cranberry sauce 



Melt margarine in medium skillet 

 over medium heat. Stir in flour, salt, thyme 

 and pepper. Gradually stir in milk and 

 sherry. Cook, stirring constantly, until thick 

 and smooth. 



Cut fish into serving-size pieces. Salt 

 lightly. Add to mixture in skillet. Heat to 

 boiling. Reduce heat to simmer. Cover and 

 cook until fish flakes easily with a fork, 

 about 10 minutes. Carefully lift fish onto 

 platter. Spoon sauce over fish. Surround 

 with cranberry sauce. Serves 4 to 6. 



28 HOLIDAY 1999 



