| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Mexican | Seafood, Breads, Muffins & r | 8 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | ts | Worcestershire sauce/taste |
| 1/2 | lb | Crab meat, fresh — flaked |
| 1 | Onion — chopped | |
| 1/2 | pt | Scallops — fresh |
| 1 | c | Celery — chopped |
| 1 | pt | Oysters — small |
| 1 | c | Potatoes — cooked and |
| Mashed | ||
| 1 | Green pepper — chopped | |
| 1 | c | Canned Tomatoes |
| 2 | Eggs — beaten | |
| Cracker crumbs to cover | ||
| Salt to taste | ||
| 1/4 | c | Butter or more |
| 1/4 | ts | Red pepper or to taste |
INSTRUCTIONS
Prepare all sea food and cook until tender, adding oysters last. Cook celery, onions, and pepper until tender and add to sea food with mashed potatoes, red pepper, salt and Worcestershire to taste. Add eggs with sufficient cracker crumbs to keep from being too moist. Fill ramekins or shells which have been buttered. Sprinkle cracker crumbs over and dot with butter. Bake 10 minutes in hot oven and serve with lemon garnish. "Charleston Receipts" formatted by Mary Bowles. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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