Cousiin Eddiie’’s Easy Yummy Seafood

Preheat oven to 400 degrees.

Place one of more of the following in a baking dish large enough to accommodate the amount of seafood you are cooking:
Shrimp
Crab legs
Mussels
Individual portion sizes of
fish

Thoroughly mix ½ teaspoon red curry powder (more or less depending on taste) with enough fresh or bottled lemon juice to cover the bottom of the baking dish about ½ inch.

Cover tightly with foil and refrigerate for 30 minutes.

Bake at 400 degrees for 20 minutes. Enjoy!

Maryland Style Crab Cakes

Contributed by Pam Edwards

1 pound crabmeat
2 slices white bread,
crusts trimmed
1 egg, beaten
1 Tbsp. mayonnaise
1 teaspoon Dijon–style
prepared mustard
1 tsp. Worcestershire
sauce
1 Tbsp. Old Bay Seasoning
2 Tbsp. butter

Pick the crab meat to remove any remaining pieces of shell.

Pick bread into small pieces and place in medium– size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Mix ingredients by hand to avoid overworking the crabmeat. You want to keep the lumps of meat as much as possible. Form into patties; this should make six good–size cakes.

Heat two tablespoons of butter in a skillet, then fry cakes for about four minutes each side or until brown crust forms on both sides of the crab cake.

Stuf fed Flounder

Contributed by Pam Clark

Serves 6

Fresh flounder fillets or
thawed frozen fillets
(2 per serving)
1 small container of
crabmeat or imitation
crabmeat (flaked)
1/2 cup fine
bread crumbs
1/2 cup onion
finely chopped
1/2 cup green or red bell
pepper finely chopped
1 stalk celery
finely chopped
1/2 bunch chopped fresh
parsley or 3 Tbsp.
dried parsley

1 egg
Blue Bay Dry Seasoning
1 lemon
1 pat of butter per serving
1–2 tsp. Worcestershire
sauce

Mix the second eight ingredients together in a bowl, mixing the egg in last. Blend well. Divide into six evenly separate mounds and place on a buttered sheet pan or one sprayed with Pam.

Take two fillets and place on the sides of the mound, overlapping the end pieces. Put a pat of butter on top of the center of each mound. You may press down some so that it does not fall off. Drizzle lemon juice on each flounder mound. Sprinkle all the mounds with Blue Bay Seasoning, making sure to also sprinkle on the flounder. Put under pre–heated broiler for 20 minutes.

Check after 15 minutes. The stuffed flounder should be crispy and nicely brown on top.

Serve immediately with a nice garden salad and a glass of good white wine.