Fish & Seafood1 DEVILED CRABS 1 cup fresh parsley, chopped fine 1 green pepper, chopped 2 cups celery, chopped 4 green onions, chopped 1/8 tsp basil 1/8 tsp marjoram 1/4 tsp Tobasco sauce 1/8 tsp red pepper 1 tsp salt 1/2 lb margarine 2 lbs crab meat 1 1/2 cups Italian bread crumbs 4 hard boiled eggs, finely grated half and half Sauté all ingredients except crab meat, eggs, and bread crumbs in margarine. Cook until onions are clear and celery is crunchy. Pour into medium pot and add crab meat. Mix well. Add bread crumbs and eggs. Mix well. Add enough half and half to moisten. Place a pie plate upside down in Dutch oven. Put pot on pie plate and bake at 350 for 420-25 minutes. Serve as spread over garlic skillet toast. CRAWFISH PIE 3 lbs crawfish tails 2 sticks margarine 1/2 cups flour 1 onion, chopped 2 cloves garlic, minced 1 green pepper, chopped 2 bunches shallots, chopped 1 bunch parsley, chopped 1 cup celery, chopped 3 tbs tomato sauce 1 tsp salt 1/2 tsp red pepper 1/2 tsp black pepper 2 frozen pie shells Melt margarine in Dutch oven. Add flour and brown lightly. Add garlic, onions, green pepper, celery, shallots, and tomato sauce. Stir to blend and cook covered 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer several hours. If mixture thickens too much, add more water. Add tails and cook 15 minutes. If mixture is too thin now, add 2 tsp cornstarch. Add parsley. Mix well and pour into pie shell. Plop second shell over the filled one and pinch down to make top crust. Bake at 350 in cardboard oven for 15 minutes. Reduce heat to 300 and bake another 12-15 minutes or until crust is golden brown. CRAWFISH JAMBALAYA 1 lb peeled crawfish 4 cups cooked rice 2 tsp olive oil 4 cloves garlic, minced 1 onion, chopped 1/2 cups celery, chopped 1/2 cups green pepper, chopped 1 stick margarine 1 cup green onion, chopped 2 tbs parsley flakes 1 tsp red pepper salt Sauté green pepper, garlic, onion, and celery in margarine in Dutch oven. Add olive oil. Cook uncovered for 40 minutes over low heat. Add peeled crawfish tails and cook for another 10 minutes. Add green onions, seasoning, and rice. Mix well. If mixture seems a bit dry, add more margarine. BAKED BASS 1 large bass, filleted 1 onion, chopped 1 green pepper, chopped 1/2 stick margarine 2 cans tomato sauce 1 can tomatoes 2 tbs lemon juice 1/2 cups green onions and parsley 1/2 tsp Tobasco sauce salt, pepper, garlic powder to taste Sprinkle filets with lemon juice. Season well and place in double gallon zip-lock bag and put in cooler overnight. Wilt onions and green pepper in margarine in Dutch oven. Add tomato sauce and whole tomatoes. Cook over medium heat 45 minutes uncovered. Add 2 cups cold water. Season to taste along with Tobasco sauce. Cook 25 minutes over medium heat. Add filets and bake at 325 for 40 minutes. Sprinkle with green onions and parsley and serve. TUNA SPINACH AU GRATIN 2 cans tuna, drained and flaked 2 pkg frozen chopped spinach, cooked and drained 1/8 tsp red pepper minced 2 tbs lemon juice 4 tbs grated parmesan cheese 1/2 tsp salt, pepper 2/3 cups Italian bread crumbs 1 cup mayonnaise sauce 2 tsp Tobasco sauce Blend ingredients and fold in mayo. Spoon into medium pot. Sprinkle with additional parmesan cheese. Bake in Dutch oven or cardboard oven at 350 for 20 minutes. NUTTY-FRIED TROUT 4 medium trout 1/2 cups flour 1/4 tsp garlic powder 1/4 cups walnuts, finely chopped 1/8 tsp salt 1/8 tsp pepper 2 eggs, beaten 1/4 cups olive oil Clean trout and pat dry. Combine dry ingredients into a gallon zip-lock and shake to mix well. Dip trout into beaten eggs, then shake one at a time in flour mixture. Set trout aside on a large pot lid or 10 minutes. Heat oil in a large skillet and fry trout until brown, about 7 minutes on a side. SCALLOP GUMBO 2 lb small scallops 2 medium onions, chopped 1/2 cups celery, chopped 3 tbs flour 2 cloves garlic, minced 2 lb fresh okra, sliced 1/4in 2 green peppers, chopped 4 tbs olive oil 3 tomatoes, cut up salt & pepper to taste 1 tsp cumin Tobasco to taste Prepare a rue in Dutch oven with olive oil and flour. Cook until brown, stirring often. Add onion, green pepper, and garlic. Slowly stir in 1 quart of water. Add salt, pepper, cumin, and Tobasco. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add scallops and simmer another 6 minutes.