Capt. Woody’s Scallops Supreme

1 lb. scallops

1 lb. crab meat

½ cup finely chopped onion

½ cup finely chopped celery

3 tbsp. butter or margarine

1 small clove of chopped garlic

¼ cup finely crushed stale Cuban bread

1 tbsp. parsley

1 tbsp. flour

¼ tsp. paprika

1/8 tsp. salt

½ cup milk

¼ cup shredded Swiss cheese

In a sauce pan sauté scallops and crab and set aside. In skillet, cook celery, onion and garlic in 2 tbsp. butter until tender. Then combine the scallops, crab, crushed Cuban bread, parsley, and sautéed vegetables. Add 1 tbsp. of butter and blend in flour, paprika and salt. Add milk and stir constantly until thickened. Pour scallop and crab mixture into baking dish and pour sauce evenly over top. Drop cheese on top and bake at 400 degrees for 15 minutes.

Captain Woody’s Trout Rusa Style w/Yellow Rice:    Serves 6

6 fillets of Trout                                               3 larger eggs lightly beaten

1 cup butter                                         3 cups fine dry bread crumbs

4 large hardboiled eggs chopped                    3 tablespoons peanut oil

1/3 cup finely chopped parsley                       2 lemons quartered

2 chopped pimientos                           2 tablespoons chopped garlic

½ teaspoon salt                                               ½ cup slivered almonds

¼ teaspoon ground white pepper                   3 tablespoons lemon juice

¼ cup milk                                          1 teaspoon sugar

Serving topping: Combine butter, hard-cooked eggs, parsley, and pimientos in a small bowl; stir well. Set aside.

Broiling topping: Combine ½ cup butter, lemon juice, sugar, chopped garlic and almonds in small sauce pan on low heat.

Fry/Sauté Mixture: Sprinkle fillets evenly with salt and white pepper. Combine milk and beaten egg. Dip fillets in mixture then dredge in bread crumbs.

Cook 2 -3 fillets at a time in a large skillet using 1 tablespoon hot peanut oil for 5 to 6 minutes or until the fish flakes with a fork. Remove fillets to an oven safe baking pan coated with butter. Repeat procedure with remaining fillets and new oil when needed.

With fillets on baking dish spoon broiling mixture onto each fillet and broil until each is browned on top.

Remove to serving plate, spoon topping onto each fillet, and serve immediately.

Capt. Woody’s Old South Crab Cakes

1 pound jumbo lump crab meat

½ lemon juiced seeds removed

1 tablespoon cracker meal

4 tablespoon butter

½ cup Hellmann’s mayonnaise

1 teaspoon Worcestershire sauce

1 tablespoon chopped fresh parsley

½ cup minced celery

1/2 teaspoons dry mustard

2 eggs lightly beaten

Salt and pepper to taste

Sauté the celery in butter and combined all other ingredients except crab. Gently fold in crab meat maintaining its lumpy texture. Shape crab mixture into cakes and sauté over medium heat 5 to 10 minutes per side. Add remaining butter and sauté remaining cakes. You can also bake them on a baking sheet and bake in 400 degree oven for 20 minutes or until golden, flipping cakes over once during cooking.

Captain Woody’s Redfish Recipe (Works for any flaky flesh fish)

4 fillets of Redfish                                           3 larger eggs lightly beaten

1 cup butter                                         3 cups fine dry bread crumbs

3 tablespoons peanut oil                                 ½ cup slivered almonds

2 lemons quartered                             3 tablespoons lemon juice

2 tablespoons chopped garlic             1 teaspoon sugar

½ teaspoon salt                                              

¼ teaspoon ground white pepper                  

Start with two clean Redfish fillets. In an oven safe skillet, (I use cast iron) melt one stick of butter and about three tablespoons of crushed garlic. Set the burner to low medium Wash and dry the fillets then dredge them in flour. Next dip the fillets in an egg wash and then in toasted breadcrumbs. Place the fish in the skillet and cook slowly, approximately 15 to 20 minutes, taking care not to burn the underside of the fillets. Remove the skillet and spoon the remainder of the butter and garlic onto the fillets. In a separate saucepan melt ½ stick of butter, ½ teaspoon of sugar, and your choice of chopped nuts, (almonds, pecans, pine etc.) and heat until just warm. Next spoon this mixture over the fillets and place in the oven, on broil, taking care not to burn the tops, approximately 12 minutes (Keep an eye on them). Remove from the oven and skillet, add two tablespoons of white raisins, remaining butter/nut mixture and serve immediately with lemon wedges, yellow rice, green peas or black beans, toasted Cuban bread & butter and iced tea.