SUCCESS
Recipes courtesy of
Quality Poultry & Seafood, Biloxi Quality Poultry and Seafood offers a great selection of crab cakes, crab meat, crawfish, fish, oysters, seasonings, shrimp, snow crabs, stuffed chickens, stuffed shrimp potatoes and “specialty stuft meats.” CRABMEAT DIP 1 lb. fresh crab claw meat 1 stick of real butter 1/2 bunch green onions, chopped 2 packages Philadelphia cream cheese 1 cup sour cream 1 Tbsp. granulated garlic 2 tsp. Hidden Valley Ranch Dressing mix Pinch of Tony Chachere’s In large saucepan, sauté onions and butter. Add softened cream cheese and mix well. Blend in crabmeat, sour cream and all seasonings, and then mix well. Serve hot or cold with chips or crackers. Serves 15. SEAFOOD BISQUE 6 quarts heavy cream 4 lbs. crabmeat 4 lbs. crawfish tails 4 lbs. shrimp 16 oz. can mushroom pieces, drained 8 cans (10.5 oz. each) cream of potato soup 4 cans (10.75 oz. each) cream of mushroom soup 4 cans (15.25 oz. each) whole kernel corn, drained 4 cans (14.75 oz. each) cream style corn 6 sticks of butter (not margarine) 4 Tbsp. Tony Chachere’s seasoning 4 capfuls of crab boil 6 cups vegetable blend 4 tsp. granulated garlic Mix all ingredients in slow cooker. Cook on low for 1 1/2 hours. Do not let it come to a boil or the
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butter will separate. Makes 18 quarts so make sure slow cooker is large enough to hold recipe. SHRIMP PASTA SALAD 1 1/4 lb. 40/50 peeled & deveined shrimp 2 bags colored pasta (4 cups) 1 can black olives, sliced (12 oz.) 1 jar salad olives, sliced (12 oz.) 1 tsp. garlic powder 1 tsp. Hidden Valley Ranch Dressing mix 1 tsp. Tony Chachere’s Seasoning Dash of Worcestershire sauce 1 tsp. Cavender’s seasoning Italian dressing Sauté shrimp until cooked well and cool. Cook pasta and cool. Slice olives. Mix all ingredients in large bowl together. Mix in Italian dressing (add enough to coat — do not float). Serve cold.
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