1 package lasagna noodles 2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked 2 6 1/2 oz. can crab meat, 1 1/2 cups fresh 2 tablespoons butter or margarine 2 tablespoons flour 2 cups half and half salt and pepper, to taste 1/2 cup feta cheese, with sun dried tomatoes and basil 1/4 cup Parmesan cheese 1 teaspoon garlic, minced 1/2 cup mozzarella cheese, shredded 1 slice bread, crumbled into crumbs
Cook lasagna noodles for 5 minutes, drain. In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat. In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.
1/2 lb cleaned and peeled cooked shrimp 1 (6 ounce) can crab meat 1 (6 ounce) can salmon, bones removed 1 (7 ounce) can corn kernels, drained 1 cup cooked white rice, leftover is fine 1 tablespoon Cajun seasoning 1/2 cup prepared tartar sauce, plus more for serving 1 tablespoon grainy mustard 2 tablespoons dried parsley flakes salt & freshly ground black pepper 2 eggs, beaten, divided 1/4 cup dried breadcrumb peanut oil, for frying emon wedge, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
1/2 pound sausages, sliced and browned 1 cup chicken broth 2 14 oz. cans canned stewed tomatoes 1/2 cup onions, diced 1/2 cup red and yellow bell pepper, diced 1 teaspoon cajun seasoning 2 cups rice, 5 minute instant
Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.
1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes 2 tablespoons red or green bell peppers, diced 2 tablespoons onions, diced 1/4 cup milk 1 tablespoon lemon juice 1 cup soft bread crumbs 1 cup Ritz crackers, crushed 1/4 teaspoon Old Bay seasoning 1/8 teaspoon garlic powder 2 eggs, beaten 2 tablespoons grated Parmesan cheese, (optional) dash salt and pepper
Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice. 4 Servings
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