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Page 10 · column 6 of 7 · from the scan, no model involved
Seafood marinade 1 cup salad oil 2 T. white vinegar 1 tsp. salt 1/4 tsp. tarragon leaves 1 tsp. lemon and pepper seasoning
1 tsp. lemon juice 1/8 tsp. garlic powder Mix ingredients. Let stand seve5 ral hours at room temperature to let flavors blend before using. Makes 1 cup. Crab stack 8 soft-shell crabs, cleaned 3 T. butter 4 English muffins, split, toasted and buttered 8 slices cooked ham, 1/8-1/4 inch thick 8 slices ripe tomato 1 1/2-1 3/4 cups hollandaise sauce Prick legs and claws of each crab with the tines of a fork to prevent popping. Saute in butter about 4 minutes on each side over moderate heat. To assemble: Place toasted English muffin halves on plate. Top each with ham, then tomato and cooked crab. Spoon about 3 tablespoons hollandaise sauce over each. Serve immediately. Makes 4 servings.
Blender hollandaise 4 egg yolks 3 T. lemon juice 1/4 tsp. salt 1/4 tsp. white pepper 1/8 tsp. cayenne 1 cup butter, melted In blender, place egg yolks, 3 taSee CRABS, p. 11^
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