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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Shrimp |
| 1/2 x ca. 450 g | Crab meat, fresh, flaked |
| 1/2 x ca. 1/2 Liter | scallops fresh |
| 1 x ca. 1/2 Liter | Oysters, small |
| 1 | green pepper chopped |
| 2 | eggs beaten |
| 1 | salt |
| 1/4 Teelöffel | red pepper to taste |
| 1 Teelöffel | Worcestershire sauce/taste |
| 1 | Onion chopped |
| 1 Tasse | celery chopped |
| 1 Tasse | Potatoes, cooked and mashed |
| 1 Tasse | tomatoes canned |
| 1 | Cracker crumbs to cover |
| 1/4 Tasse | Butter or more |
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Prepare all sea food and cook until tender, adding oysters last. Cook celery, onions, and pepper until tender and add to sea food with mashed potatoes, red pepper, salt and Worcestershire to taste. Add eggs with sufficient cracker crumbs to keep from being too moist. Fill ramekins or shells which have been buttered. Sprinkle cracker crumbs over and dot with butter. Bake 10 minutes in hot oven and serve with lemon garnish. "Charleston Receipts" formatted by Mary Bowles.
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