Seafood Dip

1 pkt french onion soup

1&3/4 cups sour cream

3 drops Tabasco sauce

2 tspn tomato paste or sauce

1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs

200 g crab meat

mayonnaise

Method: 

Hard boil eggs. When cold, shell and cut into halves.

Remove yolks and keep aside.

Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Crab Dip

1 tin Crab meat

250 gm Philadelphia Cream Cheese

2 tins Crab Paste

Method: Mix crab meat crab paste together, season with curry powder, tomato puree, Tabasco sauce (careful) lemon juice, salt & pepper and bind to right consistency with cream. Delicious on small rounds of brown bread and butter.

Source: contributed by Chris Redden in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Tuna Sweetcorn Mushroom Puffs

Choux Pastry:-
90g (3oz) plain flour
2 large eggs
45g (1.1/2oz) butter
3/4 cup water

Method: Sift flour. Place water and butter in medium sized saucepan. Bring to fast boil. Drop in flour all at once and stir quickly with wooden spoon. Slightly cool mixture. Beat eggs well and add slowly to mixture beating well. Drop in dessertspoonfuls onto oven tray. Bake for 30 min. at 200C (400F). Remove from oven, make a slit in the side and remove any soft part which is not dry - return to oven for 5 minutes. Using a sharp knife break each case in half.

Filling:-
1x125g (4oz) tin of either tuna, sweetcorn, mushrooms or crab meat
1.1/4 cups milk
Salt and pepper to taste
30g (1oz) plain flour
30g (1oz) butter

Method: Melt the butter in the saucepan, add the flour, stir with wooden spoon then gradually add the milk stirring until it boils and thickens. Add the tuna, sweetcorn, mushrooms or crab meat and mix well. Fill the cases and reheat. Serve hot.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.

Tomato & Crab Soup

1 can Tomato Soup
2 tablespoons Onion Flakes
1 can crab meat

Method: Make soup as directed on can, add onion flakes and crab meat. When serving, add a spoon of cream and a sprinkle of parsley.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.15.