Salmon Patties

2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs

Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 to 5 qt. crockpot. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.

Makes 4 servings ( 2 patties each ) .

Shrimp Marinara

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more
. Serve over cooked spaghetti. Top with Parmesan cheese.

Crockpot Crab Soup

2 C. crabmeat, flaked and picked
2 C. milk
2 C. Half-and-half
3 T. butter
2 lemon peel strips
1/2 tsp. mace, ground
salt and pepper
2 T. dry sherry, optional
1/2 C. saltine crackers

Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours

Just before serving, stir in sherry and crumbs to thicken.


Makes about 2 quarts

Crockpot Lobster Newburg

1 can cream of shrimp soup
3/4 cup evaporated milk
5 oz can flaked lobster
1 4 oz can mushrooms,drained & sliced
2 tbsps dry sherry
2 egg yolks beaten

Place all ingredients except eggs in crockpot, stir thoroughly, cover and cook on low for 4-6 hours, stir in yolks last half hour

Serve over rice or noodles

Crockpot Jambalaya

1 broiler-fryer chicken, cut up
3 onions, chopped
1 carrot, sliced
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/8 tsp ground black pepper
1 Tbsp paprika
1 can (16oz) diced tomatoes
1 lb shelled, raw shrimp
2 cups cooked rice

In crock-pot, combine chicken, onions, carrots, garlic, paprika, oregano, basil, salt, pepper and tomatoes.
Cover and cook on low 4-5 hours. Turn to high.
Add rice and shrimp
Cover, cook on high for 30-40 minutes or until shrimp is done

Serves 6

Swiss Crab Casserole

3 tbsp butter
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp flour
3 chicken bouillon cubes
2 1/2 c. boiling water
1 c. minute rice
2 (7-oz) cans crabmeat, drained
2 c. grated swiss cheese
1 (4-oz) can sliced mushrooms
1/4 c. pimiento olives
1 c. buttered bread crumbs
1/2 c. grated swiss cheese

In a skillet, melt butter and lightly sauté celery and onion. Remove from heat and blend in flour.

Dissolve bouillon in water. Add bouillon to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 mins or until slightly thickened.

Lightly toss remaining ingredients, except buttered bread crumbs and 1/2 c. grated Swiss in a crock-pot. Add sauce; stir lightly to blend.

Cover and cook on HIGH for 3-5 hrs.

Pour contents of crock pot into shallow heat proof serving dish. Cover with bread crumbs and sprinkle with remaining swiss. Set under broiler until cheese is melted and bread crumbs are crunchy and brown.

Serves 4-6

Mariners Fondue

2 cans cream of celery soup
2 c. grated sharp cheddar
1 c. chunked lobster meat
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crabmeat
1/4 c. finely chopped cooked scallops
dash paprika
dash cayenne powder
1 loaf bread, cut into 1" cubes

Combine all ingredients except bread cubes in a lightly greased crock-pot; stir thoroughly.

Cover and cook on HIGH for 1 hour, or until cheese is melted.

Turn to LOW heat for serving.

Using fondue forks, dip bread cubes into fondue.


Yields 1.5 qts.