Herself's Recipes

What to do with the leftover crab and lobster? Try this cheese dip. Crab works best but any left over fish may be used. This recipe can also be made with diced spiced tomatoes layering the bottom of the pan, try your favorite salsa or the canned flavored diced tomatoes available in the supermarket now. This is a traditional cookout dish with out the tomatoes, and a traditional football party dish with the tomatoes. Curry can be added if it is not spicy enough for your taste. Be sure to have crackers or garlic bread to serve with the dip.

Ingredients
1 lb crab meat (or a mix of any shellfish meat leftovers are fine)
1 8oz package of cream cheese
1/2 cup of sour cream
2 Tablespoons mayonnaise
Juice of 1/2 lemon
1/2 teaspoon mustard
1/4 c cheddar cheese

If you not using leftover shell fish you’ll want to cook it first. Boiling is fine.

Preheat oven to 325′
Combine all the ingredients in one bowl and mix well.
Place into an 8″ x 8″ casserole dish and bake for about 30 minutes until cheese is warmed through.

There are over 4,500 varieties of crab all over the world and most ancient cultures had some in their diets.

We had to get our grocer to order the sheets of seaweed used in sushi. They are called Nori and most grocers can get them if yours doesn’t already carry them. They are kept in the refrigerated Asian food area of your grocery store. This recipe is sushi for those who don’t have the time or skill to roll their own sushi. I used shrimp, but crab, avocado or what every you normally like in your sushi can be used.

1 cup white rice + 2 & 1/2 cups water.
Cook rice until done (~20 minutes in the microwave)

2 sheets of kelp (Nori/sea weed)
Cut up the sheets into small pieces

2 Tablespoons rice vinegar
1 Tablespoon sugar
1 Tablespoon soy
1 Tablespoon sesame seeds
Mix well, add to seaweed, then add mixture to rice and mix well

I used 1/2 lb shrimp plus one finely chopped cucumber, but add what ever sushi fillings you like.
Chill, if not serving immediately.

Sushi began centuries ago in Japan as a method of preserving fish. Cleaned, raw fish were pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat.

In the 1700′s a chef named Yohei began to serve raw fish combined with vinegared rice, and sushi as we know it was born. It became very popular and two distinct styles emerged. Kansai style, from the city of Osaka in the Kansai region, and Edo style, from Tokyo, which was then called Edo. In Osaka the rice merchants there developed sushi that consisted primarily of seasoned rice mixed with other ingredients and formed into decorative, edible packages.

If you can not find Nori sheets at your local grocer, they can be purchased from amazon.com
Nori Sheets, 10 pack