Category: Seafood

1 can tuna in water — drained
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons mayonnaise
1/4 teaspoon salt — (optional)
1/4 teaspoon pepper
4 English muffins — halved
butter
8 slices tomato
8 slices processed cheese

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Set oven at broil or 550 degrees. Mix tuna, onion, celery, mayonnaise, salt and pepper. Spread English muffins with butter and broil until toasted. Spread tuna mixture on toasted English muffins and top with slice of tomato followed by a slice of cheese. Spread a very thin layer of mayonnaise over the top of the cheese to prevent burning. Broil 3 to 5 minutes or until golden brown.

1cup velveeta — cubed
1/2 cup mayonnaise
1/2 cup milk
10 1/2 ounces cream of mushroom soup, condensed
1/4 teaspoon dry mustard
1can tuna in water — drained
4 to 6 ounces cooked pasta
1/2 cup saltine crackers — crushed

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Mix mayonnaise, soup, milk and mustard in 1 1/2 quart casserole dish. Add cheese, tuna and pasta. Bake covered at 350 degrees for 30 minutes. Top with cracker crumbs and bake uncovered for five minutes more.

3 6 ounce cans tuna in water — drained and flaked
1/4 cup sliced green onions
1/4 cup chopped celery
1 8 ounce can waterchestnuts — sliced
6 ounces sour cream
2 tablespoons salad dressing
1 2 ounce jar chopped pimento
1/2 teaspoon brown mustard
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon celery seed
1/4 teaspoon dill weed

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Combine sour cream, salad dressing, pimento, brown mustard, sugar, salt, celery seed and dill weed. Mix well and fold in drained tuna, green onions, celery and waterchestnuts.

8 large shrimp
2 green onions
2 tablespoons broth
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon sugar
2 tablespoons oil
1 tablespoon chopped onion
1 clove garlic — minced
1/2 teaspoon salt
4 medium tomatoes — 1 inch thick
1 tablespoon tomato sauce
1 teaspoon Tabasco sauce

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Clean and devein shrimp, dry. Chop green onions into 1 inch segments and mix together with broth, soy sauce, sherry and sugar. Set aside. Heat oil in frying pan. Add chopped onions and garlic. Stir fry 25 seconds, over high heat. Add shrimp, sprinkle with salt and stir fry 30 seconds. Add skinned and quartered tomatoes and stir fry 1 minute. Add broth-soy mixture and continue to stir fry 1 minutes more. Add tomato sauce and Tabasco. Serve over rice or fettucine noodles.

3 ounces canned crabmeat — drained
6 ounces softened cream cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 won-ton wrappers
water — to seal won-tons
vegetable oil for frying

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Combine cream cheese, crabmeat, salt and garlic powder. If fresh rather than canned crabmeat is used, remove all shells and shred the meat finely before combining with cream cheese and spices. Fill each individual won-ton wrapper with a dab of filling–approximately one teaspoon per wrapper. To seal, moisten all four corners of the won ton wrapper with water and press all corners together above the crabmeat mixture to enclose the filling. Heat vegetable oil in deep fryer or high walled saucepan until it reaches 375 degrees. Fry the crab Rangoon a few at a time until golden brown and drain on paper towels.

1 can cream of mushroom soup
1/4 cup water
2 cups chow mein noodles — divided
1 can tuna in water — drained
1 cup sliced celery
1/2 cup salted, toasted cashews
1/4 cup chopped onion
1 dash pepper

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Combine soup and water in 1 1/2 quart casserole. Add 1 cup chow mein noodles and mix well. Fold in drained tuna, celery, cashews, onion and pepper. Top this mixture with remaining 1 cup chow mein noodles. Bake at 350 degrees for 15-20 minutes.

4 tablespoons butter
3 cups chopped onion
1 cup chopped green onion
1 cup chopped fresh parsley
2 teaspoons lemon juice
1 tablespoon soy sauce
2 teaspoons minced garlic
2 pounds crawfish tails, peeled
salt to taste
Hot sauce to taste (red hot or tabasco)

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In a large skillet melt the butter over medium heat. Saute the onions, green onions and parsley until the onions are transparent. Add the lemon juice, soy sauce, and garlic. Cook 10 minutes. Add the crawfish, salt and hot sauce. Reduce the heat and simmer, covered, for 30-45 minutes. Serve over rice or pasta.

2 1/2 pounds unpeeled shrimp
3/4 cup butter
1/2 of an 8 ounce bottle Italian salad dressing
3 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 cloves minced garlic
1/4 teaspoon Tabasco sauce
1 1/2 tablespoons black pepper
1/2 tablespoon Worcestershire sauce

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Wash shrimp and drain well. Melt butter in 3 quart casserole while preheating oven to 350 degrees. Add all other ingredients but shrimp to butter and mix well. Add shrimp. Bake, covered at 350 degrees for 35 to 45 minutes stirring occasionally so all shrimp cook evenly.

1 can tuna, drained
1/2 cup mayonnaise or miracle whip
1/2 cup milk
1 can cream of mushroom soup
1/8 teaspoon dry mustard
1 cup velveeta cheese, cubed
1 cup uncooked pasta (macaroni, shells, rotini, egg noodles)
1/2 cup crushed saltine crackers

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Heat oven to 350 degrees. Cook pasta in boiling salted water according to package directions. Drain and set aside. In a 1 1/2 quart ovenproof dish mix together milk, mayo, soup and dry mustard until smooth. Add velveeta, cooked pasta and tuna, folding to combine. Cover and bake 25 minutes. Remove from oven and sprinkle with crushed saltine crackers. Bake uncovered 5 minutes more.