Recipes

1	pint Florida oysters, undrained	4	(16 oz.) cans tomatoes, undrained
1	pound Florida fish fillets, cut into 3-inch	2	teaspoons granulated garlic
	pieces	1	teaspoon cumin
1	pound Florida blue crab meat, cartilage	1	teaspoon crushed red pepper
	and shell removed	1	teaspoon crushed oregano
1	pound Florida shrimp, peeled and	1	teaspoon basil
	deveined	1	teaspoon thyme
¼	cup butter or margarine	2	teaspoons filé
1	cup chopped Florida onions	½	cup thinly sliced Florida green onions
1	cup chopped Florida green peppers	4	cups cooked rice
1	cup chopped Florida celery
½	cup all-purpose flour

Step 1: Melt margarine in large dutch oven or soup pot. Add onions, green peppers and celery and saute until tender. Add flour and blend well.

Step 2: Add tomatoes, bring to a boil and simmer gently for 20 minutes.

Step 3: Add seafood and all seasonings except filé and simmer an additional 20 minutes.

Step 4: Add filé and simmer an additional 3 minutes. Sprinkle with green onions and serve with cooked rice. Yield: ½ gallon or 10 - 12 servings.

2 pounds, peeled and deveined, uncooked shrimp
2 cups all-purpose flour
1 ½ cups milk
1 ½ teaspoons baking powder

1 teaspoon curry
½ teaspoon salt
2 cups shredded coconut
oil for deep frying

Thaw shrimp if frozen, rinse and set aside to drain. Measure ½ cup of flour and set aside. Combine remaining 1 ½ cups flour, milk, baking powder, curry and salt, mix well. Place reserved flour and shredded coconut in separate shallow pans. Dredge shrimp in flour, dip in batter, then roll in coconut. Deep fry in hot oil at 350 F , until coconut is golden brown. Drain on absorbent paper, then transfer to warm tray. Serve hot with sweet and sour sauce.

Yield: 6 servings

24 live Florida blue crabs
6 quarts boiling water
1/3 cup salt

Place live crabs in boiling, salted water. Cover and return to the boiling point. Reduce heat, simmer for 12-15 minutes. Drain. Rinse in cold water. Serve hot or cold.

Crabs may be boiled in seasoned water by using a commercially packaged blend of spices designed for boiling crab. Crabs may be cleaned prior to cooking; cook only the claws and inner skeleton (or pod) which contain the white body meat. Cooking time should be reduced 5-7 minutes. Crabs may be steamed by placing them in a steamer over
boiling water. Sprinkle with Tabasco and vinegar, cover the pot, and steam about 10 minutes.

Yield: 6 servings

Nutritional Information: Calories 80, Calories from fat 10, Total fat 1g, Saturated fat 0g, Cholesterol 55mg, Total carbohydrate 0g, Protein 14g.

Florida Soft-Shell

Blue Crabs

8	medium Florida soft-shell blue crabs	¼	cup all-purpose flour
½	cup chopped Florida pecans	2	tablespoons chopped Florida fresh
1	tablespoon margarine		parsley
¼	cup butter or margarine		Florida lemon wedges

Rinse crabs under cold running water. Pat dry with paper towels. In a large skillet, sauté pecans in one tablespoon margarine over low heat for 5 minutes, stirring often. Remove pecans with slotted spoon; drain on absorbent paper. Discard the margarine. Melt remaining margarine in skillet over medium heat. Dredge crabs with flour and place in skillet. Sauté 4 minutes on each side. Remove crabs from skillet and drain on absorbent paper. Place crabs on serving platter. Combine pecans and parsley, toss lightly and sprinkle mixture over crabs. Serve immediately with lemon wedges.

Yield: 4 servings.

One serving (130 grams) contains: Calories: 310, Calories from Fat: 230, Total fat: 26g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 430mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, sugars: 1g, Protein: 11g, Vitamin A: 15%DV, Vitamin C: 15%DV, Calcium: 2%DV, Iron: 4% DV. (%DV means percentage of Daily Value)