Panasonic NN-S676 - Page 29

Fish and Seafood ©
MARYLAND CRAB BAKE
1 cup each chopped celery, green pepper and onion
3 tablespoons butter or margarine
2 packages (6 oz. ea.) crabmeat, drained and flaked,
canned or frozen, defrosted (see page 10)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon salt
2 cup buttery cracker crumbs
1 tablespoon butter or margarine, meted
Dash paprika
Yield: 4 to 6 Servings
in 2-quart casserole, combine celery, green pepper,
onion and 3 tablespoons butter. Cover with lid. Cook at
HIGH 3 to 4 minutes, or until vegetables are tender; stir
once. Stir in crab, Worcestershire, pepper and salt.
Combine cracker crumbs, melted butter and paprika;
sprinkle over casserole.
Cook at MEDIUM-HIGH 6 to 7 minutes, or until heated
through. Stir twice. Let stand 5 minutes before serving.
SCALLOPS WITH HERB LEMON
BUTTER
t/q cup butter or margarine
1/2 teaspoon basil
1/2 teaspoon crushed rosemary
4 teaspoon salt
+ pound sea scallops
Juice from 1 lemon (about 2 tablespoons)
Paprika
Yield: 4 Servings
TO COOK BY SENSOR COOKING: In 8-inch square
dish, combine all of the above ingredients except
paprika. Cover with plastic wrap. Cook on SHELLFISH.
After time appears on the screen, stir scallops, re-cover
and continue cooking.
TO COOK BY TIME: In 8-inch square dish, combine
butter, basil, rosemary and salt. Cook at HIGH
11/2 minutes, or until melted. Stir in scallops and sprinkle
with lemon juice; spoon butter mixture over scallops.
Cover with plastic wrap. Cook at MEDIUM-HIGH 61/2 to
81/2 minutes.
TO COMPLETE: Scallops should be tender. Sprinkle
with paprika; let stand, covered, 5 minutes before
serving.
BAKED STUFFED CLAMS
18 small (littleneck) clams, scrubbed and opened
1/2 to 2/3 cup seasoned dry bread crumbs
21/2 to 3 tablespoons oil
1/4 teaspoon garlic powder
1/4 teaspoon paprika
t/a teaspoon pepper
3 slices bacon, crisp-cooked and crumbled
(see page 20)
Yield: 18 Clams
Arrange clams on the half shell in two 8-inch square
dishes. Pierce each clam several times with toothpick.
Combine bread crumbs, oil, garlic, paprika and pepper.
Sprinkle crumbs on clams. Top with bacon.
Cook on MEDIUM-HIGH 2 to 3 minutes, or unti! clams
are tender.
COQUILLE ST. JACQUES
2 tablespoons butter or margarine
1 small onion, finely chopped
2 tablespoons flour
Dash white pepper
3/4 cup milk or half'n half
1 jar (21/2 oz.) sliced mushrooms, drained
1/3 cup (11/3 oz.) shredded Swiss cheese
1 pound sea scallops
1/4 cup white wine
1/4 cup buttered bread crumbs
Parsley flakes
Yield: 4 Servings
Place butter and onions in medium glass bow!. Cook at
MEDIUM-HIGH 3/4 to 1 minute; stir in flour and pepper.
Gradually add milk, stirring until smooth. Cook at
MEDIUM-HIGH for 3 to 3% minutes or until thickened; stir
twice. Stir in mushrooms, cheese, scallops and wine.
Spoon mixture into 21/2-quart shallow oval casserole
dish. Top with bread crumbs and parsley. Place dish on
rack. Cook at MEDIUM-HIGH 5 to 6 minutes.
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