Annette Reddell Hegen. 2007. TAMU-SG-93-501RDownload a copy
This collection of recipes covers a range of appetizers, salads, sandwiches, soups, entrees, and holiday and party foods. The basic ingredient for each recipe is a Texas seafood-crab, crawfish, fish, shrimp, oysters or squid. All the recipes have been tested, evaluated, and retested with an eye toward making them more heart-healthy and nutritious. An added value is the introductory section on nutrition and on seafood safety, and the tips on how to buy, store and prepare various types of seafood. The author has conducted workshops and programs for professionals and consumers throughout the state on behalf of Texas seafood, and is known for her seafood recipe cards distributed by numerous seafood markets and grocery chains. This cookbook compiles many of those recipes into one easy-to-use format.