The Fusia/Fuscà Family  

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    Seafood

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Megan Fusia Wentland ‘s Hampton Crab Imperial

1 lb. Jumbo lump or back fin crabmeat

1 tbsp pimiento, chopped

2 tbsp green pepper, chopped

1 tbsp butter

Heavy Cream Sauce:

4 tbsp butter

5 tbsp flour

1-cup milk

1 egg yolk

1/4 tsp dry mustard

1 1/2 tsp Worcestershire sauce

Salt and pepper to taste

1-cup mayonnaise, divided paprika

Preheat oven to 375Greae 6 individual shallow casseroles or one pie plate.  Pick over the crabmeat and discard any bits of shell.  Refrigerate.  Sauté the pimiento and green pepper in 1 tbsp butter.  Make a heavy cream sauce by melting 4 tbsp butter a heavy saucepan over medium heat. And stirring in the flour and milk.  Continue stirring until the mixture is smooth and thick.  Combine the sautéed vegetables, cream sauce, and another ingredients except the crabmeat, mayo and paprika.   

 

 

Megan Fusia Wentland ‘s Scallops Palermo

1 1/2 lb sea scallops

1/2 of a lemon

Garlic powder

3 tbsp butter

1/3 cup Italian seasoned bread crumbs

Rinse scallops and drain well.  Place scallops in a pie late or shallow casserole dish.  Squeeze lemon juice over all.  Sprinkle with garlic powder.  Slice butter and place pats evenly over all. Sprinkle with breadcrumbs.  Bake at 350 for about 30 minutes.  

 

 

Giuseppe Fuscà's Baccalà Calabrese - for Christmas Eve

1/2  sweet onion, finely chopped  

2 tablespoons extra virgin olive oil

1 clove garlic, finely minced

2 vine ripe tomatoes peeled, seeded and evenly diced (or canned San Marzano)

12 Calabrese olives (you can substitute Kalamata) pitted

2 bay leaves

4 or 5 fresh basil leaves, chopped

2 cups light chicken stock

2 pounds baccalà, rehydrated

2 medium potatoes, peeled, sliced thin

Pinch crushed hot pepper 

Salt and fresh pepper to taste (judiciously, as the baccalà will impart some salt to the dish)

In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Difficulty: Easy  

 

 

Check Back Soon For:

Mussels in White Wine

Baked Whole Fish with Lemon, Garlic and Herbs

Bruno DiNardo's Shrimp Fra Diavolo

Swordfish with Olives, Capers and Sun Dried Tomatoes