| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Odia |
Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Octopus meat |
| 2 |
|
Eggs |
| 2 |
ts |
Dill weed |
| 2 |
tb |
Finely chopped onion |
| 1/2 |
c |
Breadcrumbs |
| 1/4 |
c |
Melted butter OR- margarine |
INSTRUCTIONS
Boil fresh octopus for at least 10 minutes. Remove skin. The skin and
suckers will "slip" off the tentacles when it is cooked. Prepare cooked
octopus for tidbits by grinding as you would hamburger. Once is sufficient.
No further tenderizing is necessary. Mix ingre- dients together. Form into
balls no larger than 1" in diameter. Roll in bread crumbs to coat. Pan fry
in butter or margarine until golden brown. Garnish with lemon, lime,
tomatoes or lettuce.
These delicious tidbits are wonderful for fancy buffets, freeze well, and
make a hit at any and every party. Great for the gourmet, and good for
home. It is difficult to say how many this serves, as some people love it
and gobble them all up, and others only eat a few if they know what they
are eating. For a main meal, it should serve four.
Pat, Kodiak, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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