1 1/2 pounds bay scallops, cut in halves 3 cloves garlic, mashed 1/4 cup (1/2 stick) margarine, melted 10 firm white mushrooms, sliced Light dash of onion salt Dash of freshly grated pepper 1/3 cup seasoned bread crumbs 1 teaspoon finely minced fresh parsley

Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend. Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.

1/2 lb crabmeat (7 oz. can)
1  stick margarine
1  jar old english cheese
1/2 teaspoon garlic salt
2 tablespoon mayonnaise
1/2 teaspoon season salt
6  english muffins

Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix
together all except muffins. Spread on muffins. Cut muffins into
quarters. Freeze on cookie sheet. Put in bag and store in freezer
until needed. Broil and serve.

3 can crabmeat
24 oz cream cheese
2 teaspoon prepared mustard
2/3 cup white wine
1 small onion, diced
1 teaspoon powdered sugar
1 dash seasoned salt
1/2 cup mayonnaise
1  loaf french bread, cut
1  into 1 cubes

Combine all ingredients except the French bread in a pan. Stir, over
low heat, until the cheese melts and all ingredients are well mixed.

Serve over a low flame.  Use the bread cubes as dippers.

2 each lemons, quartered
8 each new red potatoes
4 each small ears fresh corn
4 each small yellow onions
1 cup salt
1/2 cup ground red pepper
1/2 cup ground white pepper1/2 cup ground black pepper
12 each live blue crabs

Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat.  Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other
small to medium crabs), cover, and return to boil.  Once steam
starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.

3 lb salmon
1 teaspoon salt
1 teaspoon pepper, black
1/2 teaspoon thyme
3 tablespoon butter
1 1/2 cup cream, light
3  onion; sliced
3  parsley sprig
1  garlic clove; quartered
1  bay leaf
2  cucumber; peeled & cut into strips

Combine salt, pepper and thyme then rub all sides of the salmon. Melt
butter in baking dish then add salmon and coat with the butter. Add
light cream, onion slices, parsley, garlic, and bay leaf then arrange
cucumber strips around the fish. Bake covered for 40 minutes or until
centre bone can be removed easily. Remove and discard bay leaf,
onion, parsley and garlic before serving.