Portuguese
Style Stuffed Clams Preparation Time: 20 minutes Ingredients: Presentation Ingredients: Crab Salad Method: Drain the crabmeat well and place in a mixing bowl. Slowly
add the Louis Sauce to the crabmeat while tossing lightly until the
crabmeat is evenly coated with sauce. Spoon the remaining sauce onto the centers of two plates. Wash
and dry the Endive and arrange them on the plate around the sauce in a star
pattern. Using a spoon, fill each Endive leaf with the crab salad. Using a pair
of scissors, cut the grapes into tiny bunches. Arrange the bunches of grapes and
strawberries around and in-between the stuffed Endive leaves. Preparation Time: 60 minutes Ingredients: Method: Pan fry the crab cakes in peanut oil
until both sides are golden brown. Finish the crab cakes in the oven or
microwave. Portuguese Style Stuffed Clams Preparation Time: Approx. 40 minutes
Ingredients: Method: In a sauté pan melt the butter and lightly sauté the onion and the garlic.
Add the chourico and sauté for an additional 2 to 3 minutes. Add the chopped
clams and the clam meat and sauté until the clams are cooked, about 5 minutes.
Add the clam juice and the wet pepper and return to a simmer. Remove the pan
from the fire and add about half of the crushed saltines. Allow the mixture to
sit for about 15 minutes and then check the consistency. If the mixture appears
to be overly loose add the remaining crackers. The easiest and quickest way to stuff the clams is with a standard sized soup
spoon. Place the stuffed clams on a cookie sheet and bake at 350 °
F for about 15 minutes. © 1999-2006 Peter Rego. All Rights Reserved.
Yield: 2 serving
4-5 Belgium Endive leaves per serving
8 ounces crab meat
fresh strawberries
fresh grapes, red and green
1 cup mayonnaise
¼ cup heavy cream
¼ cup chili sauce
1 teaspoon Lea & Perrins
¼ cup chopped green pepper
¼ cup chopped green onion
2 tablespoons lemon juice
dash of Tabasco Sauce
salt
black pepper
8 ounces crabmeat
The traditional Sauce
Louis starts with 1 cup of mayonnaise into which we fold ¼ cup of heavy cream,
¼ cup of chili sauce, 1 teaspoon of Lea & Perrins, ¼ cup of chopped green
pepper, ¼ cup of chopped green onion, 2 tablespoons of lemon juice, a dash of
Tabasco Sauce, and salt and black pepper if needed.
Yield: 16 bite size crab cakes
1 lb. crabmeat
¼ cup mayonnaise
½ cup unsalted saltines crushed
1 egg white
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
1 tsp. dry mustard
peanut oil
In a mixing bowl combine the mayonnaise, Old Bay Seasoning, Worcestershire sauce, and dry mustard. Add the
crab meat and mix well. Add the cracker crumbs and the egg white and blend thoroughly. Divide the crab cake mixture into 16 equal portions and form them
into uniform shapes. Place the crab cakes on wax paper and place in the freezer
to chill for about an hour. Chilling will prevent the crab cakes from coming
apart during cooking.
Yield: 15-18 stuffed little necks
shells and meat from 9 little neck clams
¼ cup butter
¼ cup minced onion
1 teaspoon minced garlic
1 cup chourico
1 cup fresh chopped sea clams
¼ cup clam juice
1 tablespoon crushed wet pepper
¾ cup crushed unsalted saltines
Wash the little necks thoroughly and then steam them in a covered sauce pan
until the clams open and the meat easily pulls away from the shell. Cool the
clams under cold water, remove the clam meat, twist apart the shell half's and
wash and drain the them. Finely grind the clam meat in a food processor and set
aside. 
