Recipes for popular seafood dishes on the coast

title=Amitié

Crab meat is a favorite ingredient in popular restaurants no longer on the Coast, such as Maison de l’Amitié and Hugo’s in Biloxi, and La Font Inn in Pascagoula.

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As the tropics warm up, so do memories of restaurants and recipes from Coastians’ past.

Before Hurricane Katrina, some people had no idea they would lose family recipes or see their favorite restaurants go to ruin. Storms also have detrimental effects on simple things – photos, treasured books, collectibles, or even a favorite toy.

I don’t shed light on the storm damage, but the simple things seem to matter more in the long run. People can rebuild, replace clothes and “stuff”, but the little “stuff” becomes the big loss.

Readers are still asking for recipes they lost in Katrina 13 years ago.

Today, let’s revisit some recipes from some of the long-gone restaurants. What comes to mind? Friendship House au gratin crabmeat? Hugo’s mushrooms? Maybe LaFont Inn’s Seafood Stew? These recipes were the dishes memories are made of. All the recipes use seafood, but why is the coast known? Fresh seafood.

Readers, if you have old recipes to share, please send them to me, especially the restaurants that are now closed.

cooking for one

A reader named Michelle, who has followed my column since moving to the coast in 1992, said she liked the column about cooking for one.

“I would love to eat the shrimp curry recipe, but it only calls for 1/8 cup of sauce,” she said. “This red curry sauce probably comes in a 4 or 8 ounce jar.

“Are you still making this recipe to use it?” Me, I would put it in the fridge and forget about it and eventually find a moldy jar and throw it away,” she said. “How do you get over this? »

My suggestion is to freeze the sauce in ice cube trays, wrapped in plastic wrap. As soon as the sauce cubes are frozen, remove them and place them in a freezer bag. When a home chef needs a small amount of sauce, scoop out a cube or two and add it to the pot. The cube will melt and the sauce is not wasted.

I also use freezer containers. I buy all sizes and pour in the extra sauce and freeze it. I save extra tomato sauce etc. I also don’t like wasting food, especially when specialty items can be expensive.

WOW’em with tasting

Women of Wisdom (WOW) is hosting a food tasting from its first cookbook, “Recipe for Life,” during its monthly meeting on Wednesday, September 12 at noon at the Knight Nonprofit Center. The meal is $10 per person, but if the participant purchases a cookbook, lunch is $5.

The cookbook, celebrating 20 years of WOWand anniversary, contains over 300 recipes and is a ring bound book. The cost is $20.

HUGO’S CRAB MEAT STUFFED MUSHROOMS

Crab meat stuffing:

1 pound clawed crabmeat, sorted for shell particles

2 sticks of butter

1 medium onion, finely chopped

1/2 medium yellow bell pepper, finely chopped

2 celery stalks, finely chopped

2 cloves of garlic, finely chopped

1/4 cup fresh parsley, chopped

2 whole eggs, beaten

Breadcrumbs (recommendation: Italian Progresso breadcrumbs); Split

Salt and pepper to taste

Mushrooms cleaned and stemmed

Flour

Buttermilk

Melt the butter over medium heat. Add the onion, bell pepper, celery and garlic. Sauté until tender. Cool slightly. Add the beaten egg and some of the breadcrumbs. Mix.

Add the picked crabmeat, salt, pepper and parsley; stir lightly. If too loose, add more breadcrumbs until the mixture holds together a bit. Stuff the mushrooms with the mixture.

Any leftovers can be shaped into patties and cooked until light brown on both sides in a black cast iron skillet sprayed with nonstick spray.

Dip the stuffed mushrooms in the buttermilk, then in the flour, then again in the buttermilk, then roll in the remaining breadcrumbs. Place in the fryer and fry until golden brown.

– Submitted by Lewis Kelly and Glenda Simons

LAFONT INN SEAFOOD CASSEROLE

1 pound of crabmeat

1/2 cup bell pepper, finely chopped

1 pound shrimp, cooked, peeled and deveined

1/2 teaspoon of salt

1 cup sour cream

1 tablespoon Worcestershire sauce

1/4 cup onion, finely chopped

2 cups of breadcrumbs

1 cup celery, finely chopped

1/2 cup melted butter

Paprika

Combine crabmeat, shrimp, sour cream, onion, celery, bell pepper, salt and Worcestershire sauce. Pour into a 2 1/2 quart pan of butter.

Top with breadcrumbs and melted butter. Sprinkle with paprika.

Bake at 400 degrees for 25 minutes or until heated through.

Yield: 6 servings.

– From “Zonta Cookz”

MAISON DE L’AMITIÉ CRAB MEAT GRATINATED

6 tablespoons of butter

6 tablespoons of flour

1 1/2 cup milk

1 cup American cheese, grated

1 teaspoon of salt

1/8 teaspoon pepper

1 tablespoon sherry

3 cups chunk white crabmeat

fresh parsley

Paprika

Melt the butter in a saucepan over low heat, add the flour and mix. Slowly add milk, stirring constantly, until smooth and thick. Add cheese and stir until melted.

Add salt, pepper, sherry and crabmeat and mix slowly.

Form into individual baking dishes and place in a 350 degree oven for about 10-15 minutes or until heated through.

Garnish with a pinch of paprika and a sprig of parsley just before serving.

Makes 4 servings.

– Excerpt from “Riding a Horse in the Kitchen”

Andrea Yeager can be contacted at [email protected] and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.

This story was originally published September 9, 2018 9:00 a.m.

Dino S. Williams