This is a recipe I have mentioned here before but never posted it. This is one of my absolute favorite dishes, I am often begged to bring it to events and parties, people have been seen licking their plates LOL and not kidding!
One gal on another forum said she fixed this and went into the kitchen to put the dishes away and caught her brother licking his plate! I said well that was a good testimony to her making a tasty dish.

It is a very pretty casserole with the golden melted cheese on top, I put thin sliced lemon slices on top and serve lemon wedges with it. I like to serve a nice crusty French loaf of bread with it for sopping up.

It is very easy to make, You can use just one of the seafood choices or a combo. You can use the fake crab meat cut up and it is very good if you don't have real crab.
I personally like to mix crab and shrimp, when crawfish are available I will definitely add some.

Crabmeat, shrimp, crawfish Au gratin (one of my favs)
2stalk celery chopped fine
1 c onion chopped fine( I use a whole med onion)
1/2 lb oleo or butter (I use butter)
1/2 c all purp flour
1 (13 oz) can evaporated milk
2 egg yolks
1tsp salt
1/2 tsp red pepper (I use Tony Chacheres Cajun seasoning at least 1TBs)
1/2 tsp black pepper
1 lb white crabmeat drained (or fake crab)
Or cleaned peeled cooked shrimp
Or cooked crawfish tails (I saute the tails in olive oil and garlic)
1/2 lb grated cheddar cheese (or more I use Colby jack)

Saute onions and celery in the butter until onions are wilted. Blend flour in well with this mixture. Pour the milk in gradually, stirring constantly. Add egg yolks, salt, red and black pepper, cook for 5 min.
Put crabmeat or shrimp in a bowl suitable for mixing and pour cooked sauce over it. Blend well then transfer into a lightly greased casserole (2.5 qt or 13x9) and sprinkle with grated cheese. Bake at 375 for 15 minutes. You can use a combo of all the mentioned seafoods, which I usually do (about 1/2 lb of each), if you do cook it longer about 20-25mins and may have to use a 13x9 dish. (Top may be decorated with lemon slices)(You can use the fake crabmeat in this dish and it is very good, I usually mix shrimp and crab together, and serve with lemon halves.)

This has become a family tradition when it comes to celebrating GS's and my birthday together. I spread newspaper on the table for our cloth. Fun fun.

BBQ Shrimp
3-4 lb shrimp OR less for your family ***deveined shell and tail on
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove
I also boiled some smoked sausage, cut into large single serving pieces.
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New Potatoes or Red Potatoes
12 10 medium serves 4
Salt
1 teaspoon
Fresh Chives ***I used dried parsley
1/4 cup
Butter
1 tablespoon
1. Scrub unpeeled new red potatoes and cut in half.
2. Bring to a boil in well-salted water.
3. Reduce to a simmer.
4. Simmer ONLY 10 Minutes
5. Drain
6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter.
---------------------------------------------------
My boiled corn, we like it crunchy
Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
Add corn on the cob (husk and cornsilk removed) to the boiling water.
Let water return to a full boil.
Cover pot and immediately turn off heat.
Let covered pot sit undisturbed on the burner for 10 to 15 minutes.
Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning

This post was edited by glenda_al on Sun, Jan 13, 13 at 17:10

This made an excellent sauce. Haven't made it for quite a while.

Shrimp Curry

2 Tbsp. chopped onion
2 Tbsp. butter
1 can cream of celery soup
1 c. sour cream
1 tsp. curry powder (I used 1-1/2)
8 oz. shrimp, cooked, cleaned and deveined (or two cans)
3/4 c. chicken broth (you may need to add more)

Cook onion in butter until tender Add cream of celery soup. Heat and stir until smooth. Remove from heat. Stir in sour cream and curry powder. Add shrimp. Heat through. Serve over hot rice.

This is tried and true. The sauce is also great on chicken or steak!

Barbequed Salmon Fillets with Yoghurt Dill Sauce

2 Salmon fillets
1 Tbsp lite olive oil
Juice of 1/2 lemon
Freshly ground pepper
Freshly chopped dill or 1/2 tsp dried

Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for approx. 2 hours.

Yoghurt Dill Sauce

1 cup plain yoghurt
1/4 cup chopped sweet onion
1 tbsp freshly chopped dill
1 tbsp mayonnaise
2 tsp limejuice
2 to 4 drops Tabasco sauce, or to taste

In both of these recipes, you can substitute rosemary or tarragon for the dill.

Heat barbeque to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate. Serve with steamed new potatoes, and salad, and top with yoghurt dill sauce.

Note: This can easily be done in a 425 F oven. Delicious!

Heinz Shrimp Cocktail Sauce

1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/4 tsp red pepper hot sauce
1/4 tsp table salt

Mix well. Store in fridge.

I love this and it's so easy!

Paula Deen's Jambalaya
1/2 pound Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.

Here a two of my favorite seafood sauces. The first was posted by Country Sunshine and is absolutely the best tartar sauce I've ever tasted. The second sauce I found on the internet and is good with crab legs.

Tartar Sauce (Country Sunshine)

1 c. mayo
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped fresh dill pickle (I use dill relish)
2 Tbsp. finely chopped parsley (please usefresh)
Lemon juice to taste (fresh is best, but bottled works)

Put all ingredients in a food processor and whirl on high until well blended. Note: I don't put it in the FP; just mix them together.

Joe's Crap Trap Mustard Sauce

1 Tbsp. Colman's dry mustard, or more to taste
1 c. mayo
2 tsp. Worcestershire sauce
1 tsp. A-1 sauce
2 Tbsp. heavy cream
2 Tbsp. milk

Mix mustard and mayo together and beat for 1 minute. Add remaining ingredients (and salt if you like) and blend until creamy. Chill covered. Makes 1 cup.

Had this on conch fritters in Key West last summer and delicious.

Bet it would be great on any fried fish

Lime Mustard Sauce
Ingredients

1 cup mayonnaise
5 tbsp. Dijon mustard
1 onion, finely chopped
1/3 cup lime juice
Salt and pepper to taste
Instructions

Combine mayo, mustard and lime juice. Add salt & pepper. Serve.

I tried making Mahi-Mahi several times and was never happy with the results until I tried the following dead-simple recipe.
I have made this often when we have had guests, and it has been very well received every time.

Broiled Mahi Mahi with Remoulade Glaze

Ingredients:
1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.)
2 Tbsp Remoulade sauce (see below)

Preheat oven to 425 deg F on broil setting

Cut fish into serving portions by slicing through fish, but not through skin.

Place on baking pan and slather liberally with the remoulade sauce.

Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven)

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My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator for several weeks:

Remoulade Sauce
* 1 cup mayonnaise
* 1 tablespoon Dijon mustard
* 2 Tbsp chopped capers
* 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)
* 1 tsp crushed garlic
* 1 pinch of dried tarragon
* 1 1/2 tsp Anchovy paste
* 1/4 teaspoon cayenne pepper (or to taste)
* 1/4 teaspoon paprika (for color)

The sauce also works well as a dipping sauce for shrimp or crayfish or in place of tarter sauce for fried fish, but when used as described above, the results have been superlative.

Here is one we can't get enough of. I don't know if it is a Greek method or not but, as I said, we can't get enough of it.

Greek Style Whitefish

One evening in June 2001, at the Tom Thumb grocery store, a young man was purchasing cod at the seafood counter. I asked him how he was going to prepare it. He gave the below instructions to me and told me it is a Greek method of preparing any firm whitefish. It is very, very yummy.

White fish
Fresh spinach
Olive oil
Tomatoes
Greek seasoning

Place spinach in a 9 x 13 glass baking dish. Drizzle slightly with olive oil. Place fish on top of the spinach; drizzle with olive oil and sprinkle with Greek seasoning. Top fish with sliced tomatoes. Bake at 400 degrees until fish is done.

I make tartar sauce similar to Country Sunshine's, but I put chopped stuffed green olives in mine.

Here is my recipe for Shrimp Gumbo. I don't measure anything, but this is the basics.

2 ribs celery
1 bell pepper
1 onion

Chop and set aside.

In heavy skillet or stock pot, make roux of approximately
equal parts flour and oil. Bacon grease is actually best...so if you have that...use that. I'd say about 1/3 cup each or a little more.

Stir without stopping over medium heat until roux is very brown, but do not burn. Don't stop stirring either.

Add chopped celery, onion and bell pepper. Stir it in and turn off the heat.

Transfer if using a skillet to pot or if using a stock pot, add 3 to 4 cans chicken broth. Stir until the roux is dissolved, and on low heat, add a small can of tomato sauce.
You can add more or chopped tomatoes. I don't like tomato pieces in mine....so I go with the sauce. I just want it to color the gumbo. The gumbo will not have a pretty color at this stage, but will as you finish it.

Bring to a boil and when the celery, onion, bell peppers are cooked done, add a bag of frozen, chopped okra. When the okra is done, add shrimp.

I use a lot of shrimp...and if I have crabmeat, I put that in too. You can put in any kind of seafood. Some people put in sausage, but I don't because it over powers the flavor of the gumbo. When I don't have seafood, I use chicken.

Season to taste. I use Tony Chachere's creole seasoning and thyme. Tony's is flavored salt, and I use it like salt when cooking.

Do not over cook the shrimp. As soon as it turns pink, or the liquid starts to boil, turn it off. Sprinkle a liberal amount of gumbo file and stir in well. That will also change the color a little bit. Stir it well so it doesn't kind of make strings in the liquid. A handful of minced green onions is good to add now too...or parsley.

Serve over hot, cooked rice. (When you make the rice, put a big lump of butter in it to give it richer flavor.)

My husband shrimped for 45 years...we still have couple of shrimp boats. I have cooked hundreds of pots of gumbo and this is recipe that I have worked on over the years. You could make stock from the shrimp shells, but I have found that chicken broth gives it more flavor. It doesn't taste like chicken...so no worry there. A lot of people don't like okra because they think it is slimy. Frozen okra has been blanched...so it isn't slimy. You can use fresh okra too, and it won't be slimy but I doubt any one who doesn't eat okra would believe me...so I say use frozen.

This is decadent but really yummy!

Beer-Boiled Shrimp
Allrecipes.com
________________________________________
PREP TIME 30 Min
COOK TIME 10 Min
READY IN 1 Hr 10 Min

INGREDIENTS

11 ounces butter
2/3 large onion, chopped
2 teaspoons salt
3-1/4 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
2 (12 fluid ounce) bottles beer

DIRECTIONS

Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes.

Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

Here is a recipe that one of my cousins shared with me. IMO, it is yummy.

Tuna, Tomatoes, and Capers

1 pound tomatoes
salt and freshly ground pepper -- to taste
1 teaspoon balsamic vinegar -- or sherry vinegar
1 tablespoon extra virgin olive oil
1 can water-packed light tuna -- (5-ounce) drained and broken up with a fork
1 tablespoon capers ��" rinsed
10 imported black olives -- halved and pitted

Mix together and serve

SURPRISE PACKAGE FISH

1 pound fish fillets
1/4 cup butter or margarine
3 sprigs fresh parsley
1 stalk celery, sliced
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 lemon, sliced thin

Preheat oven to 350 degrees F.

Cut fish into serving-size portions and place each on a foil square large enough to be folded over to enclose fish.

Heat butter until melted. Add parsley, celery, Worcestershire sauce, salt, and herbs to melted butter, and stir. Pour some of this mixture over each serving, topping with a lemon slice.

Fold foil into package and bake in a 350 degree F oven for 30 minutes.

Makes 2-3 servings
Source: Dorothy Lara-Braud

AnnieâÂÂs Crab Cakes

1/2 cup red pepper, finely diced
1/4 cup yellow onion, finely diced
1/4 cup mayonnaise
1 egg, lightly beaten
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning
1 pound lump crabmeat, picked over
1 cup Panko crumbs, or unsalted soda crackers, finely crushed
Unsalted butter and canola oil, for frying
Lemon wedges

In a small skillet on medium heat warm a tablespoon of butter. When butter begins to foam, add the red pepper and onions and sauté over medium heat until onions are translucent and peppers become slightly tender. Set aside to cool. (I spread them on a cutting board and let them cool.)

In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, cayenne and Old Bay. Add in the cooled peppers and onions and fold in the crabmeat. Add about one third of the crackers or crumbs. Shape into 16 small cakes or 8 large cakes about 1 inch thick. Coat the crab cakes with the remaining crumbs and transfer to a baking sheet lined with waxed paper. Refrigerate for a least two hours (or for up to one day before cooking).

In a large skillet, melt 2 Tablespoons of the butter and 2 Tablespoons of the oil. When the butter and oil begin to bubble, add half the crab cakes and cook over Medium-high heat until golden, about 3 to 4 minutes per side. Remove crab cakes from pan and set on paper towels to absorb any extra oil and place in a warm oven. Repeat with the remainder of the crab cakes, adding butter and oil to pan as needed. Garnish with tartar sauce and lemon wedges.

Love this salad! Originated in South Alabama.
You must follow the recipe exactly!

West Indies Salad
1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper
Directions:
1 Follow these instructions to the letter!
2 Spread half of onion over bottom of large bowl.
3 Cover with separated crab lumps.
4 Add the remaining onion.
5 Salt and pepper.
6 Pour oil, vinegar and ice water over all.
7 Cover and marinate 2-12 hours.
8 Toss lightly before serving.
9 Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.

I prefer to spoon on saltine crackers and eat away
Messy though!

ChowhoundâÂÂs Seriously Delicious Tuna Casserole

1 tablespoon olive oil
1 tablespoon unsalted butter
2 celery stalks, small dice (about 2/3 cup)
1 bunch scallions, white and light green parts only, thinly sliced
1 tablespoon minced jalapeño (no seeds or membranes)
1 teaspoon Old Bay Seasoning
2 tablespoons flour
1 3/4 cups milk
1/4 cup sour cream
1 tablespoon Dijon mustard
6 ounces flat egg noodles
3/4 cup coarsely grated aged cheddar cheese (about 3 ounces)
6 ounces high-quality imported tuna packed in oil, drained
1 tablespoon minced parsley leaves
2 tablespoons unsalted butter, at room temperature
1/4 cup coarsely grated aged cheddar cheese (about 1 ounce)
1 cup crushed saltines (about 20 whole crackers)

Heat the oven to 350ðF. Butter an 8-by-8-inch glass baking dish, and bring a large pot of salted water to a boil.

Heat olive oil and butter in a medium saucepan over medium heat. When oil is hot and butter foams, add celery and cook, stirring occasionally, until soft but not browned, about 5 minutes. Stir in scallions and jalapeño, and cook for 3 minutes more.

Add Old Bay Seasoning and flour to vegetable mixture, stirring until flour is well incorporated. Cook for 1 minute, then slowly pour in milk, stirring well to make sure no lumps of flour are left. Bring mixture to a boil, reduce heat to medium low, and simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Remove from heat and adjust seasoning with salt and freshly ground black pepper. Stir in sour cream and mustard, and set aside.

Once the water is boiling, add egg noodles and cook until they are slightly tender and still white in the middle, about 3 minutes. Drain.

Stir cheddar and egg noodles into vegetable-and-milk mixture. Flake tuna into mixture, and stir gently. Pour into the prepared baking dish.

Combine parsley, butter, cheddar, and saltine crumbs in a mixing bowl, using your hands to mix well until all butter is incorporated. Sprinkle mixture evenly over casserole. Bake for 20 to 25 minutes or until crackers are golden and casserole is bubbling.