Page 60 - FLIPBOOK NEW

HELEN WRIGHT’S SEAFOOD NEWBURG

Ingredients
1 stalk celery finely chopped
raw shrimp
1 chopped onion
raw crab
2 tablespoon chopped green pepper

raw small scallops
2 tablespoon butter
fresh ground pepper
2 tablespoon f lour
1 teaspoon lemon juice
1 can cream of shrimp soup
1 teaspoon salt
1 cup half and half

1/2 cup white wine
6 slices American cheese cut up

Instructions
Melt butter in a saucepan, add celery and onion, cook until tender. Add flour and mix.
Combine soup, half and half, wine, salt, pepper and cheese. When cheese is melted,

add rinsed, drained and towel dried seafood and lemon juice. Cook until seafood is
cooked through. Shrimps must turn pink. Serve over white rice or toast or put into
casserole. If you put into casserole add bread crumbs, butter and bake at 350 until
the bread crumbs are to your liking.

CRAB OR SALMON CAKES

Ingredients
1/4 cup mayonnaise 1 teaspoon grated lemon peel
1/2 teaspoon dry mustard 1 tablespoon horseradish
1/4 cup Italian bread crumbs 1 tablespoon minced onion
1 tablespoon parsley 1 can crab meat or salmon (6 oz)

2 teaspoon butter 1 teaspoon oil

Instructions
Rinse crab meat or salmon and drain. Add all the above ingredients and mix. Form 2
patties and refrigerate for 30 minutes. Heat butter and oil in skillet. Remove patties
from refrigerator and coat both sides of patties with Italian bread crumbs.
Fry for 3 to 4 minutes on each side.

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