| 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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