Deviled Crabmeat Broadmore

1/2 butter       1 tsp Worchester
1/4 cup each green pepper, onion, mushrooms
2 tb minced pimento    1 tb shallots
2 tb flour        2 cup half and half
1 tsp salt, dash pepper
1 tsp Accent      1/2 tsp dry mustard
2 1/2 cup flaked crabmeat
1 cup hollandaise sauce
2 cups fresh bread crumbs

Saute chopped green pepper, onion, mushroom. Blend in pimento and shallots and flour. Add cream and simmer 5 minutes. Stir in salt pepper, Worchester, and finally crabmeat along with  breadcrumbs. Form into balls and bake 15-20 minutes at 350F. Top with hollandaise sauce. Brown under broiler for 5 minutes.

Broadmore Hotel--Colorado Springs, Colo


Tuna a la Geisha---Tokyo Gardens, Houston TX

1/4 cup butter       2 tb minced onion
1 tsp salt, 1/8 tsp pepper
1/4 cup flour        1 1/2 cup milk
2 -7 oz cans tuna
1 can mandarin oranges  4 cups cooked rice
2 Tb chopped peanut and sprinkling of almonds

Combine butter, onion and salt/pepper until melted. Stir in flour. Add milk and cook till smooth and thickened. Add tuna, oranges and heat. In dish with rice top with mixture. Sprinkle with peanuts or almonds.

Stuffed Shrimp a le Fantome 
2 chopped onions and green peppers 
4-5 pieces celery, finely chopped 
4 pods garlic, finely chopped 
1 cup parsley, finely chopped 
1 stick butter 
1 lb TEXAS gulf coast Jumbo shrimp 
1/2 loaf french bread squeezed in water 
1 lb crabmeat, or crabmeat substitute 
2 eggs       salt and pepper 
3 doz raw shrimp, medium and chopped 
Flour    Milk egg wash    Shortening 


Saute veggies in oleo. Add chopped shrimp and cook 10 minutes. Add wet bread and then eggs and cook 5 minutes stirring. Add crabmeat and season to taste. Peel the Texas jumbo shrimp head to tail and split halfway through. Pile each with a mound of stuffing and freeze.  Take out and dip shrimp in flour then egg and milk mixture and then flour again.  Fry till brown in hot shortening.