Uigestibly Delicious, Crabs are Nutritionally Fu n to Catch

by Klorpncp Heal There is an old Chinese proverb, "Give a man a fish and he will live for a day, teach him •to fish, and he will have food for life." We are fortunate to be so close to the supply of fresh fish and shellfish It is fun to fish, go clamming and erabbing — a'sport the whole family can gften enjoy for just the cost of the bait Crabs are one of our popular shellfish because of their flavor and tender meat. Good nutritionpllyy crabs have less than 5 •percent fat and more than 15 percent protein, and also contain minerals and' vitamins. The calorie content .varies between different species of vitamins. The calorie content varies between diffcrent species of fish and shellfish CRABS AND OTHER seafood play an important role in the diet of young children and elderly people where ease of digestibility is of critical importance. Fortunately.

modern processing and marketing methods make crabs available almost everywhere in the United States. Four principal kinds of crabs are taken from tl\p marine waters of the United States. From the Atlantic and Gulf coasts come the Blue Crabs (comprising about three-fourths of all crabs marketed in this country). Dungeness crabs are found along the Pacific Coast. King -crabs come from along the north Pacific coast and off Alaska. Rock crabs are taken off the New England and California coasts. Stone crabs are found locally in Florida. CRABS ARE AVAILABLE in the market live, cooked in the shell, cooked and frozen, fresh cooked meat and canned meat. Live hardshell crabs are generally sold within a short distance from point of capture. Live softshhll crabs are shipped, with special care, for long distance. The fresh cooked meat of the

Cor Oak & Pacific Aves

OPEN ’TIL 2 A.M. FOR LATE NlTE SNACKS! • •Steamed clams • Roast Beef Sandwiches • V •Clams on 1/2 Shell • Corn on the Cob • And More!

DINNERS FROM JP.M.

HOF BRAU SPECI/tfriES Dinner includes Aoup pt salpd choice of Baked Potat^e. Au Grotin French Fries or side of Spaghetti. Vegetable, Pickled Boot'. Cole Slow, or Apple<auce. Vool FroruaiM* toutevd inOOfl fhppsp and a littlebit of Hot B.m, V. ly r * Vool P'ccon** taufood in butler wine and lomdn Flounder Frartcoise m out spot >gt rqq and thooio bailor Shrimp Stornpi veCvwd on a dromotic bod ol rice Crob Moot Imperial lump* o^Maryland ciob moot in a delicious touce Shrimp Fro Oiavlo • served on o bed ol Imquine GOURMET DEtIGHTS Chopped Chicken liver vlircd onion bacon and lomotoe on o roll iy- i>i ^ bogle lo« and Cream Cheese sired r. ion ond tomaloe on o roll ■ ve orobog'it * liver wuA st and onion on ryo Tuna Fi\h. omericon cheese and hncon Sliced Turkey twist i-heaie and‘.alomi Chopped Beef Burger tdrvoHon an Fnqlnh mull in wdh thicken to!od ond hucon

crab is the most common form in the market' place. Picked from hardshelled crabs, packed, chilled, and sold by the pound — it can be bought in the following styles (that’s if you don’t want the fun of catching the crabs, cooking and picking out the meat): • Lump meat — solid lumps of .white 'toeat and used where the appearance is important: • Flack meat — small pieces of white meat; ? Lump and Flake — combination of the above; • Claw fneat — picked-' from .the claws 'land may be brownish in color y ' y\ ■ ’

Crijjs ae used in many recipes, for cocktails, salads, casseroles, soups ^and main dishes. A few of

CHEESE CRAB FONDUE l?oz. crabmeat 1 can (10 oz) cream of shrimp

soup

Cup milk or half and half H Cup shredded American or

chedder cheese

2 teaspoon lemon juice *

Dash of paprika • >

Dash of white pepper

2 Tablespoon sherry (optional) / Remove any remaining shell or

IhfsSloiroT 5 fr ° m ar ° Und crabmeat 8 this region follows. ^Combine cream of shrimp soup

with milk in fondue’pot. Cover, . heat over direct moderate flame,

stirring often. ,

Fold in the remaining ingre-

dients, except sherry - Adjust heat to low flatne.

if desired, stir in sherry just

before serving.

Use as an appetizer with melba toast or as a luncheon dish on toast points of patty shells, makes approximately 2 3/4 cups.

CRUNCHY CRAB NUGGETS 1 lb. loaf Vienna or French Bread ■ H Cup melted butter or

margarine

lb. crabmeat 2/3 cup American cheese spread 1/8 teaspoon dry mustard 1 large egg 1 teaspoon Worcestershire sauce % teaspoon lemon & pepper

seasoning

2-3 dashes garlic powder Cut bread into l in. siicfes, remove crust. Cut trimmed slices

into 1'A inch’cubes.

Hollow out each cube with a sharp knife, leaving a shell about

1/8 in. thick.

Brush sides and top with melted butter or margarine. Place on cookie sheet. Bake at 400' F 10 minutes or until nuggets are' -iitly brown and crisp. Remove ..•.m

oven and cool. ,

Remrfve all. cartilage from

Crabmeat. |

In a bqfcl, blend cheese and egg. Add Worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder.

Gently mix in crabmeat.

Fill nuggets with crabmeat mixture. Sprinkle paprika on top. Put on cookie sheet and bake at 400“F. until hot and bubbly,^5 to 10

minutes.

Makes 4 dozen crab nuggets. (Cocktail canape shells can be substituted instead of making the

nuggets).

SUNBURST CRAB MUFFINS % lb. crabmeat l 3 Engish muffins Butter or Margarine for spreading 1 medium stalk celery 14 Cup Mayonnaise 2 teaspoons lemon juice 1/8 teaspoon lemon pepper seasoning I /8 teaspoon seafood seasoning

Dinner & Cocktails with a Delightful Delicious Difference

Now open 7 days a week, 5 P.M. to 10 P.M. *Early Bird & Chef’s Specials’ 884-5697

"tsr

12 JULY 15 1981

18&

801 Washington St, Cape May ~~