Cooperative Living November/December 2016 - 36

CommonwealthKitchen
Cooking
this Holiday
Season
With:
Seafood & Shellfish
Let this large array of reader recipes carry you through all your holiday gatherings.
Did you know that Virginia is the nation's third-largest producer of marine food products,
after Alaska and Louisiana? Each year, watermen harvest 50 commercially valuable species
from the Chesapeake Bay and other waterways. Our state's 2012 harvest alone yielded 67
million oysters and 25 million pounds of blue crab. Other seafood and shellfish from
Virginia waters, in order of economic value, include scallops, clams, flounder, croaker, bass,
catfish and mussels. Watermen also harvest several non-traditional products for the
international market, including conch, monkfish and Chesapeake ray.
FROM OUR READERS:
Crab Cakes
Carol Andrews, Wakefield, Virginia
Editor's note: These crab cakes make a handy appetizer, too. Form into smaller patties
and serve with a remoulade sauce.
Ingredients:
16-oz. fresh lump crabmeat
2 eggs
2 T mayonnaise
1 T horseradish
FROM OUR READERS:
Oysters Au Gratin
Gloria Keesee, Glen Allen, Virginia
Ingredients:
1½ cups saltine cracker crumbs (about 24)
1 cup soft bread crumbs
1 cup grated sharp cheese
½ t each salt and pepper
½ cup melted butter
1 pint oysters, drained
1½ cups milk or half-n-half
Directions: Combine both types of crumbs
with cheese, salt, pepper and butter and layer
half in a greased 8 " casserole dish. Pour oysters
over and cover with remaining mixture. Pour
half-n-half over all. Sprinkle with additional
crumbs and paprika. Bake at 350 degrees for
45 minutes.
FROM OUR READERS:
Aunt Leah's Seafood Casserole
Jane Marra, Spotsylvania, Virginia
Ingredients:
1½ cups lump crabmeat
1½ cups cooked shrimp
1 cup lobster meat (optional)
¾ cup minced green bell pepper
1 cup diced celery
1 cup mayonnaise
1 t Worcestershire sauce
¾ t red cayenne pepper
1 t salt
1 t lemon juice
Directions: Preheat oven to 350 degrees. Flake crab, removing any bits of shell.
Combine ingredients and bake in a greased casserole dish 30 minutes or until lightly
browned. Garnish with lemon wedges.
Send us your recipes!
We need recipes for these upcoming issues: winter squash, healthy sweets and treats for Valentine's Day and Easter egg recipes.
Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340,
Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.
34 | Cooperative Living | November-December 2016
www.co-opliving.com
1 t prepared mustard
Directions: Combine crabmeat with eggs, mayonnaise and seasonings and shape
into cakes. Roll in cracker crumbs and sauté in hot oil.
¼ t salt
½ t pepper
1 T chopped parsley
½ cup saltine cracker crumbs
AMANDA CUNNINGHAM PHOTO

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Cooperative Living November/December 2016

Table of Contents for the Digital Edition of Cooperative Living November/December 2016