Carolina deviled sea food

Yield: 8 Servings

Measure Ingredient
1 pounds Shrimp
1 teaspoon Worcestershire sauce/taste
½ pounds Crab meat, fresh -- flaked
1 each Onion -- chopped
½ pint Scallops -- fresh
1 cup Celery -- chopped
1 pint Oysters -- small
1 cup Potatoes -- cooked and
1 each Green pepper -- chopped
1 cup Canned Tomatoes
2 eaches Eggs -- beaten
Cracker crumbs to cover
Salt to taste
¼ cup Butter or more
¼ teaspoon Red pepper or to taste

Prepare all sea food and cook until tender, adding oysters last. Cook celery, onions, and pepper until tender and add to sea food with mashed potatoes, red pepper, salt and Worcestershire to taste. Add eggs with sufficient cracker crumbs to keep from being too moist.

Fill ramekins or shells which have been buttered. Sprinkle cracker crumbs over and dot with butter. Bake 10 minutes in hot oven and serve with lemon garnish. "Charleston Receipts" formatted by Mary Bowles.

Recipe By :

From: Western Mexican Cookbook

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