Panasonic THE GENIUS NN-R687 - Manual (Page 31)

Fish and Seafood
MARYLAND CRAB BAKE
1 cup each chopped celery, green pepper and onion
3 tablespoons butter or margarine
2 packages (6 oz. ea.) crabmeat, drained and flaked,
canned or frozen, defrosted (see page 12)
1 teaspoon Worcestershire sauce
Vi teaspoon pepper
Va teaspoon salt
7a cup buttery cracker crumbs
1 tablespoon butter or margarine, melted
Dash paprika
Yield: 4 to 6 Servings
In 2-quart casserole, combine celery, green pepper, onion
and 3 tablespoons butter. Cover with lid. Cook at HIGH 3 to
4 minutes, or until vegetables are tender; stir once. Stir in
crab, Worcestershire, pepper and salt. Combine cracker
crumbs, melted butter and paprika; sprinkle over casserole.
Cook at MEDIUM-HIGH 6 to 7 minutes, or until heated
through. Stir twice. Let stand 5 minutes before serving.
BAKED STUFFED CLAMS
18 small (Itttleneck) clams, scrubbed and opened
Va to Va cup seasoned dry bread crumbs
2Va to 3 tablespoons oil
74 teaspoon garlic powder
74 teaspoon paprika
Vt teaspoon pepper
3 slices bacon, crisp-cooked and crumbled
(see page 22)
Yield: 18 Clams
Arrange clams on the half shell in two 8 -inch square dishes.
Pierce each clam several times with toothpick. Combine
bread crumbs, oil, garlic, paprika and pepper. Sprinkle
crumbs on clams. Top with bacon.
Cook on MEDIUM-HIGH 2 to 3 minutes, or until clams are
tender.
SCALLOPS WITH HERB LEMON BUTTER
74 cup butter or margarine
Vs teaspoon basil
Va teaspoon crushed rosemary
74 teaspoon salt
1 pound sea scallops
Juice from 1 lemon (about 2 tablespoons)
Paprika
Yield: 4 Servings
TO COOK BY SENSOR COOKING: In 8 -inch square dish,
combine all of the above ingredients except paprika. Cover
with plastic wrap. Cook on SHELLFISH. After time appears
on the screen, stir scallops, re-cover and continue cooking.
TO COOK BY TIME: In 8 -inch square dish, combine butter,
basil, rosemary and salt. Cook at HIGH 1 'h minutes, or until
melted. Stir in scallops and sprinkle with lemon juice; spoon
butter mixture over scallops. Cover with plastic wrap. Cook
at MEDIUM-HIGH 672 to
8 V 2 minutes.
TO COMPLETE: Scallops should be tender. Sprinkle with
paprika; let stand, covered, 5 minutes before serving.
COQUILLE ST. JACQUES
2 tablespoons butter or margarine
1 small onion, finely chopped
2 tablespoons flour
Dash white pepper
*/4 cup milk or half'n half
1 Jar (272 oz.) sliced mushrooms, drained
Va cup (1 Va oz.) Shredded Swiss cheese
1 pound sea scallops
74 cup white wine
74 cup buttered bread crumbs
Parsley flakes
Yield: 4 Servings
Place butter and onions in medium glass bowl. Cook at
MEDIUM-HIGH V
4 to 1 minute; stir in flour and pepper.
Gradually add milk, stirring until smooth. Cook at MEDIUM-
HIGH for 3 to 372 minutes or until thickened; stir twice. Stir
in mushrooms, cheese, scallops and wine. Spoon mixture
into 2 '/ 2 -quart shallow oval casserole dish. Top with bread
crumbs and parsley. Place dish on rack. Cook at MEDIUM-
HIGH 5 to 6 minutes.
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