Adventures in Eating: Baked Crabmeat & Shrimp

Natchitoches, Louisiana, founded in 1714, is a quaint, historic town, planted on the scenic, majestic Cane River. It is a town with a sense of true Southern Comfort. The film, “Steel Magnolia” was shot here.

Martha Maynard, our charming office manager, is from Natchitoches, and when you call our W.O.M. office, your ears will cuddle-up to her southern drawl and warmth.

Martha gave me the Natchitoches Cane River Cuisine cookbook as a gift. The ladies of the Service League published this book, and lovingly put their names to their favorite recipes. Mrs. Robert Daray, Martha stated, was the Natchi­toches Kitchen Queen. People waited to be invited to her home for one of her de­licious repasts.

I realized Lent was upon us, and chose one of Mrs. Daray’s recipes that could have well been used by her during the Lenten season.

By the way, Lent was imposed by the Catholic religion as a forty day fast from Ash Wednesday till Easter. It was said that fasting in the early church had excel­lent physical effects, by cleansing our di­gestive system, worn out by gastrono­mic excesses during the winter season. Not a bad way to ready oneself for the coming spring by giving the body a chance to rest, and with renewed energy welcome the budding and glory of nature. As you prepare this dish, imagine your­self in a grand southern setting, savour­ing this with a Riesling or champagne.

Thank you Natchitoches Service 

League. Cookbooks can be ordered by sending $13.45 to: (funds are for charity)

CANE RIVER CUISINE
P.O. Box 2206
Natchitoches, Louisiana 71457-2206

or order on next page.

BAKED CRABMEAT & SHRIMP

1 medium green pepper, chopped
1 medium onion, chopped
1 cup chopped celery
1 (6 1/2 oz.) can crabmeat
1 lb. shrimp, cooked and deveined
1/2 tsp. salt
1/8 tsp.
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1/2 cup mayonnaise (Best Foods)
1/2 cup cream of mushroom soup (undi­luted)
1 cup buttered bread crumbs
1 Tb. sherry
Freshly grated parmesan cheese

Combine all ingredients except Parmesan cheese. Place in individual crab shells, ramekins or au-gratin dishes. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 30 minutes at 350 degrees. Fills 6 shells well. Bake longer if in other dishes than shells. (Price Club has excel­lent cleaned and de-veined frozen shrimp ready to use.

by Rosemarie