Captain Carl, a full time professional, licensed Fishing Guide in Corpus Christi, Texas Gulf Coast presents you  NEW! Special Fish Recipes

Latest  Special "One night on our floating cabins to fish and a guided fishing trip the following day with all meals furnished for $250 each (minimum 4 people)." Call 1-800-368-8175 Now While it's Hot!

Flounder with Cream of Shrimp Soup 4 Flounder Filets Salt and Pepper 1 oz. Sherry 1 Can Creamof Shrimp Soup Tabasco Sauce Worcestershire Sauce Salt and Pepper Flounder. Place in a casserole dish and cover with Worcestershire Sauce. Pour soup on top. Heat at 350 degrees until bubbly. Add a dash of Tabasco and sherry. Cook about 30 to 40 minutes.

Crab Imperial Serves 4 1/2 diced green peppers 4 tsp. diced pimientos 2 tbs. dry mustard 1 tsp. sea salt 1/4 tsp. black pepper 4 eggs 2 lbs. backfin crabmeat 1 c mayonnaise dash of red pepper Dash of paprika Blend all ingredients together, except mayonnaise and paprika. Heap lightly in eight crab shells. Top with Mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.

Salmon Loaf 1 Can Red Salmon grates onion chopped green pepper 2 eggs beaten 3/4 cup cracker crumbs l T lemon juice 2 T catsup Mix together and form into a loaf. Bake at 350 degrees for 45 minutes.. Serve with tartar sauce or cocktail sauce.

Shrimp Dip 1/4 C milk 1 C Mayonnaise 1 T Worcestershire Sauce 1/4 t garlic salt 3 drops Tabasco 1 small onion 1 5 Oz. can shrimp drained 1/2 lb. chedder cheese, cubed Put all ingredients into blender. Blend until smooth. Chill before serving. Yields 2 cups.

Cajun Catfish Catfish fillets 2 cups garlic & herb seasoned bread crumbs 1/2 - 1 TBSP cajun blackened season 2 eggs beaten butter salt Mix bread crumbs and cajun seasoning. Heat cast iron skillet over medium heat while melting butter. Use care that the butter does not burn while heating. Pat fillets dry. Dip fillets in egg then into bread crumb mixture. Place in heated skillet. Adjust heat so the breading browns and does not burn while cooking the fillets through. Remove from pan and immediately lightly salt then drain on either paper towels or brown paper bag.

Scallops Serves 2-3 people. 1/4 - 1/2 lb Scallops 2 Tbsp Extra Virgin Olive Oil Salt and Fresh Cracked Pepper Garlic Powder In a small frying pan add your olive oil. Heat the oil till it becomes very hot. Add the scallops, salt, pepper and garlic powder and turn the heat to medium high. Cook the scallops quickly till the outer edge becomes slightly carmalized. Flip and repeat spicing and cooking procedure. The scallops meat should be completely white thoughtout when done. Prep Time is less than 15 minutes. Cook Time is less than 15 minutes.

Crab Quiche Serves 6 to 8 1 pastry shell (9 inch) partially baked 1 tablespoon butter 2 tablespoons shallots, minced 1 cup crabmeat 1 tablespoon flour 1 1/2 cups swiss cheese, shredded/divided 3 eggs 1 cup half and half 1/2 teaspoon salt dash white pepper or hot pepper sauce dash nutmeg minced parsley Have a 9 inch pastry shell partially baked Saute shallots in butter until tender, about 2 minutes; Mix with crabmeat and flour, set aside. Sprinkle 3/4 Cup of cheese in the pie shell, then spread with crab Mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.

Oyster Pie Serves 6 people. 4 cups oyster crackers 4 cups oysters, drained with their liquid strained and reserved salt and freshly ground pepper to taste 1/2 cup heavy cream 8 tablespoons unsalted butter Preheat the oven to 400 degrees \ Coarsely crumble the oyster crackers and layer the bottom of the Pie pan with 1 cup of them. Sprinkle with Salt and pepper. Repeat With 3 more layers each of oyster crackers and oysters, remembering To season each oyster layer with Salt and pepper. Pour the oyster liquid into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes. Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all their juices. If this happens, you will still have all the oyster flavor, but not finely textured oysters. Serve immediately. This pie does not cut into neat wedges. Instead you will get a looser home-style serving.

Fillet of Flounder Stuffed With Crabmeat Serves 4 l l/2 lbs. flounder fillets, 4 large pieces l cup crabmeat 1 1/2 tsp. chopped green pepper 1 1/2 tsp. chopped pimiento 1/4 tsp. dry mustard 1/4 tsp. Worcestershire sauce 1/4 tsp.salt 1/8 tsp.pepper 1/8 tsp. red papper or 1/4 tsp. old bay seasoning 3 saltine crackers, crushed 1 egg separated 6 Tbs. mayonnaise 1 Tbs. chopped parsley 1/4 cup butter, melted 1/4 tsp. paprika Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to crabmeat. Combine egg white and l tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter. Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly.

Spinach-Shrimp Salad With Hot Bacon Dressing Throwing together this seafood favorite won't take long. Feta Cheese is the surprise ingredient. Serves 4 4 slices bacon, cut into 1-inch pieces 1/4 cup white vinegar l Tbsp. sugar 1/4 tsp.ground mustard 4 cups lightly packed bite-size pieces spinach leaves 1 cup sliced fresh mushrooms (3 ounces) 1 cup crumbled feta cheese (4 ounces) 1/2 pound peeled deveined medium shrimp Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally until crisp. Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved. Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture; toss to coat. Serve immediately.

Shrimp and Bowtie Pasta 2 lbs. Of peeled shrimp 2 cups of Bowtie Pasta 1/2 cup butter/margarine l tbs. Minced garlic Seasoning for shrimp (Tony Chachere's More Spice Seasoning) Peel, clean and de-vein shrimp. Season the shrimp well. Set aside. In a large deep skillet melt butter, add garlic to butter in the skillet and saute until garlic is cooked. Add shrimp and stir cooking shrimp until done. Boil pasta until cooked. Drain pasta and add to shrimp and toss. You can add English peas or sun-dried tomatoes for a colorful effect if you would like.

Seafood Chowder Small onion, chopped Clove of garlic, minced Stalk of Celery, chopped 1 small carrot, chopped Oil to Saute 1/4 tsp. Each of basil and oregano 2 Cups of Chicken Stock or bouillon 1 Cup water or clam broth 1/2 lb. Shrimp, 1/2 lb. Scallops or your favorite white fish, cut up Cooked rice Salt and pepper to taste Saute chopped vegetables lightly in Oil. Add 2 cups of chicken broth plus water or clam broth and seasonings. Simmer for 15 minutes. Then add seafood, cook 10 minutes longer. For variation: You may add 1 can stewed tomatoes when adding the broth. Serve with cooked rice.

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