Recipes

                             Conch Fritters

Ingredients:

2-3 cups all-purpose flour

1Tbsp baking powder

4 egg whites, lightly beaten

1/2 cup milk

1 lb conch, finely minced, with juice

2 celery ribs, chopped

1/2 cup finely minced white onion

1 finely minced bell pepper

1 Tbsp clove garlic, minced

1 Tbsp old bay seasoning

1 tsp cayenne pepper

Vegetable oil, for frying

Directions:

1. Make the Fritters: Pour oil into a small frying pan or deep skillet, so that it comes at least one inch up the sides of the pan. Heat the oil to 350 degrees F.

2. Meanwhile, combine the flour, baking powder, and egg whites in a large bowl and stir well (the combination will look shaggy). Add the milk, and juice to create a thick paste. Stir in the conch, onion, bell pepper, garlic, and seasoning, making sure that the ingredients are evenly distributed.

3. Using spoons or a cookie scoop, drop 1-inch balls of batter into the oil. Fry, turning with a slotted spoon, until golden brown, about 2 minutes for smaller fritters, up to 4 minutes if you made them a little larger. If you need to, work in batches so that you don’t over-crowd the pan.

4. Use a slotted spoon to transfer the fritters to paper towels to drain. Serve immediately with the dipping sauce.

Cracker Crab Cakes

Ingredients:

1 lb blue crab lump meat

2 slices of moistened bread broken up

1 egg slightly beaten                                             

1 Tbsp mayonnaise

1 Tbsp mustard

dash of worcestershire

salt and pepper to taste

2 Tbsp, Crisco for frying

Preparation:

1. Remove all cartilage from crabmeat. Put meat in a bowl and set it aside.

2. In a bowl, mix all ingredients well (knead by hand).Shape into desired size cakes. Refrigerate for at least 1 hour.

3. Pat well so the cakes stay together when frying. Heat about 2 tablespoons of Crisco in a non-stick frying pan. In hot oil sauté until golden brown on each side. This will only take about 3-5 minutes, carefully turn per side. Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.

Key Lime Pie

CRUST

make and bake

FILLING

1 can Sweetened Condensed Milk

1/2 cup fresh key lime juice

4 egg yolks

Beat

eggs yolks until lemon colored, add milk and beat lightly. Then add lime juice and beat until smooth. Pour into baked pastry shell and top with-

 

MERINGUE

Beat the whites of 4 eggs until stiff.

Add 1/4 tsp. of cream of tartar and 3/4 cups of sugar. Swirl on top of pie and bake 15 minutes in moderate oven or until meringue is brown.

                              Crawdad Dip

Around 2 pounds crawfish-steamed, cleaned,

deveined, and chopped, about 2 cups of meat.

1/4 cup ketchup

1 Tablespoon Horseradish

8 ounces softened cream cheese

2 cups mayo

1 Tablespoon Old Bay

2 cups crawfish meat

Chill before serving