CRAB QUICHE

1/2 lb crabmeat, 1/2 lb provolone cheese, 4 eggs, 1 cup milk, 1 cup cream, 1/2 tsp salt, fresh ground nutmeg to taste

Preheat oven to 425 degrees, line a 9 inch pie plate with crust, place cheese and crabmeat in the crust.

In mixing bowl, beat eggs and add milk, cream, and salt. Mix well and pour over crabmeat and cheese, sprinkle with nutmeg.

Bake for 10 minutes then reduce heat to 325 and bake for another 20-30 minutes or until knife in the center comes out clean.

CRABBIES

mix together: 1/2 cup softened butter, 1 jar Kraft Old English Cheese Spread, 1 1/2 tst mayo. 1/2 tsp garlic powder, dash onion salt. Add 1/2 lb crabmeat, mix well. Spread on 8 split english muffins. Arrange on cookie sheet, bake 400 degrees for 10 min

FINNAN HADDI

Cream sauce:

2 TBS melted butter, 2 TBS flour, 2 cups milk. Melt butter, stir in flour, then add milk, set aside

2 lb smoked haddock (steamed until crumbly), 2 cups frozen peas, boiled mashed potatoes (about a cup per person) 2 boiled eggs, chopped

Combine together the cream sauce ingredients, then steam the haddock. Add to cream sauce the steamed haddock, frozen peas, and chopped boiled egg. Serve over mashed potatoes.

SCALLOP CASSEROLE

1 lb scallops, 1 stick butter, 1 1/4 cup Pepperidge Farm Stuffing, 2/3 cup cream

Melt butter, mix in stuffing, add scallops put in casserole dish, pour cream evenly over, bake 425 degrees for 25 minutes

SALMON SAUCE

1 cup Raye's Winter Garden Mustard, 2 cups sour cream, 1 tsp dill leaf, 1/2 tsp garlic powder, 1/2 tsp lemon pepper

Mix and refrigerate

LOBSTER STUFFED MUSHROOMS

Combine: 1 1/2 cups bread crumbs, 1 TBS finely chopped garlic, 1/2 lb lobster meat, 1/4 tsp paprika, 1 TBS parsley, 1/4 cup melted butter. Stuff 16 large mushroom caps, place in buttered baking dish. Bake 425 degrees, 8-10 min