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From the Crab section:

LOW COUNTRY SHE-CRAB SOUP

Place the butter in a large skillet that has been moderately heated; add onions, grated celery, and seeds and saute until soft. Sprinkle with the flour. Stir and cook for 5 minutes. Add all spices, sauces and lemon juice, and simmer and stir about 3 minutes more. Increase the heat to high and add the cream and milk and stir constantly. While heated to almost scalding add the crabmeat and roe; stir in thoroughly to allow the meat and roe to cook (careful not to overcook). Add the sherry and serve at once in preheated bowls. Garnish each - first with the paprica, then the chopped parsley. Serves 8.

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From the Oyster section:

WACCAMAW NECK OVEN-ROASTED OYSTERS

Dry Oysters slightly by placing on towels; leave a little moist.  Roll in flour seasoned with salt and pepper. Dip first in egg, then into bread crumbs.  Brush all sides with salad oil. Place in shallow pan in hot oven preheated to 400^oF.  Bake until brown, about 15 minutes.  serve with Tartar sauce.  Serves 1-2.

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From the Scallops section:

GRAND STRAND SCALLOP DELIGHT

Melt margarine in saucepan; add mushrooms, green pepper, onion, parsley and pimiento and cook 10-12 minutes over moderate heat. Add flour. Mix well. Gradually pour in only 2 cups of milk, then add scallops and cook for an additional 10 minutes. in separatebowl beat egg yolks and add remaining milk. Bake pastry shells in oven. When done, pour the egg mixture into the scallop mixture; add salt and allow to cook just long enough to heat thoroughly. Do not boil. Pour hot mixture into hot pastry shells and seve at once. Serves 6.

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From the Shrimp section:

WILMA'S PECAN SHRIMP SALAD

Place shrimp in colander and rinse with cold water. Drain and place in mixing bowl. Add all ingredients except pecans and lettuce and mix well. Refrigerate for 1/2 - 1 hour. Spoon onto lettuce and sprinkle with broken bits of pecans. Serve with well-buttered toast points or crackers. Serves 4-5.

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From the Lobster section:

WACCAMAW NECK FRIED LOBSTER TAILS

Cut lobster tails into 1 inch pieces. Roll in flour, then salt and pepper. Dip in beaten egg and roll pieces in finely crushed bread crumbs. Heat oil in skillet about 1/4 inch deep to moderate and fry lobster 4-5 minutes. Do not overcook. Drain on absorbent paper..  Serves 2.

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From the Clam section:

DIXIE CLAM CHOWDER

Strain and clean clams. Place in chopper and completely mince. Fry salt pork over low heat in saucepan; remove and leave fat drippings. Add water, clam juice, potatoes, and onion to fat; cook 15 minutes. Add clams, cook until clams and potatoes are tender. Add milk and butter; heat through, but do not boil. Add salt pork, salt and pepper.   Serves 6.

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From the Fish section:

GULF STREAM TROUT ALMONDINE

Fry almonds in butter in skillit over medium heat until lightly browned. Remove from skillet and drain on absorbent paper. Season fillets with salt and pepper; coat with flour. Fry at medium-high for 3 to 5 minutes on each side, or until lightly browned. Mix parsley with almonds and sprinkle over fish.  Serves 6.

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Now in its 10th printing, this highly popular cookbook is one
you'll keep in your kitchen, not in your attic.

It makes a wonderful gift for Holidays, Birthdays, and Anniversaries.