Catch, Clean, Cook

I can teach you how to catch, clean and cook your seafood!

I even have some of my own seafood recipes you can use at the bottom of this page.

Recipes

Crab Dip Casserole/Appetizer

Ingredients:

  • 1 packet Crab Dip Mix

  • 16 oz. carton small curd cottage cheese

  • 8 oz. mild cheddar cheese, shredded

  • 3 eggs, beaten

  • 1 cup crab meat pieces

Directions: 

Preheat the oven to 350°. Combine all ingredients and mix well. Place in a buttered casserole dish and bake for 45 minutes. May also be served as a hot appetizer with sliced cocktail pumpernickel bread. (If using canned crab meat, drain and rinse.) Serves 6 to 8 people.  

Crab Dip Mix

Ingredients needed:

  • Crab Dip Mix

  • 1-½ cups sour cream

  • ½ cup mayonnaise (Do not use salad dressing such as Miracle Whip, use real mayonnaise.)

  • 4.25 to 6oz of crab meat, drained and rinsed

You may use lowfat or nonfat products with this mix, although results may vary.

Directions: 

Blend mayonnaise and sour cream. Add the entire packet of mix. Mix well. Fold in crab meat. Chill minimum of 4 hours. Stir before serving. Serve with vegetables, crackers or pieces of dark bread (i.e, Jewish Rye, pumpernickel, etc.) Keep prepared dip refrigerated.

Serving idea: 

Mix dip according to directions and serve dip in a carved-out loaf of round dark bread. This will be your bowl. Use pieces of bread you carved out for dipping. “Bowl” may also be torn into pieces and eaten

Variations:

  • For a “richer” flavor, use 1 cup mayonnaise and 1 cup sour cream

  • Add 1 small can of water chestnuts, drained and chopped