Page 18 - zontacookbook1985

necessary to cover fish. Refrigerate 4-6 hours, until fish flakes easily with a
fork and is completely"cooked" Serve on individual plates lined with lettuce
leaves and garnished with olives. Serves 6.
- Karin Toth

Cra6 :Rangoon

8 oz. pkg. cream cheese 7½ oz. pkg. frozen crab
2 T A-1 sauce 1 ½ pkgs. wonton skins
1 t. garlic powder Oil
4 green onions, minced

Mix softened cheese, A-1 sauce, garlic powder and onions. Add crab meat
and blend. Cut wonton skins to make triangles. Fill with ½ teaspoon of
filling, roll into cylinder shape and seal edges, using water to adhere. Roll
ends also. Deep fry in hot oil for 80 seconds.
- Jami Kennedy

Hot Cra6 Meal Puffs

2 egg whites, beaten stiff 7 oz. can crab meat, drained
1 C. mayonnaise 1 t. horseradish

Blend all ingredients and spread on melba toast. Broil until brown and serve
at once.
- Carmen Sarro

J3ar6ecueo Garlic Shrimp

1 lb. fresh medium shrimp ½ t. chile powder (mild or hot)
5 T butter 2 T fresh lime juice
4 large cloves garlic, minced 1 T. honey

Peel shrimp, leaving the tail on for a handle. Remove vein. Melt butter in a
small pan. Add garlic, chile powder, lime juice and honey Simmer 1 minute.
Place shrimp on skewers (the double-prong type will keep the shrimp flat). -
Baste with the butter mixture while broiling over hot coals. Turn once and
broiljust until pink- about 3 minutes. Be careful not to overcook. Makes 6
to 8 appetizer servings.
- Michael Toth
-12-