We are constantly trying new recipes. We will be uploading them soon. If you have a wonderful recipe using our delicious soups, please contact us!

 

Here is what we have now!

 

CRAB PIZZA

BAKED FILLET OF FISH

BAKED STUFFED POTATO

CHICKEN AND RICE LUNCH OR DINNER

CRAB OR SHRIMP SPAGHETTI CASSEROLE

CRAB, SHRIMP, LOBSTER, OR SCALLOP PROVINCETOWN

LOBSTER OR CRAB BENEDICT

LOBSTER, CRAB, SHRIMP, OR SCALLOP NEWBURG

MARYLAND VEGETABLE CRAB SOUP

MICK’S POPULAR DIP RECIPE

MICK’S HOT DIP N’ DINNER

 

 

 

 

 

 

CRAB PIZZA

 

Ingredients:
1 can MICK'S CREAM OF CRAB SOUP
1 or 2 8oz blocks Cream Cheese (use 1 for a stronger crab flavor)
2 cups Kraft Mozzarella & Cheddar Pizza Cheese
6 Mama Mary's Thin & Crispy Gourmet Pizza Crusts, or your choice

 

Directions:
1. Blend Cream of Crab soup and cream cheese until smooth
2. Spread mixture over pizza crusts
3. Top with Cheese
4. Top with additional crab, shrimp, scallops if desired
5. Bake on 350 for 8 minutes or until cheese is melted and bubbly

 

(Serves 4)

 

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BAKED FILLET OF FISH

 

Ingredients:
1 can MICK’S CREAM OF CRAB, SHRIMP, LOBSTER OR SCALLOP
15 oz. of half n’ half
2 lbs. fillet of Flounder (OR FILLET OF YOUR CHOICE)

 

Directions:
1.) Preheat oven to 350 degrees.
2.) In large baking pan, apply some sort of nonstick margarine (a spray or melted margarine) on bottom of pan (i.e., PAM).
3.) Put fillet of fish in baking pan about 1” apart.
4.) Apply small amount of melted or spray margarine on each piece of fillet.
5.) Cover with aluminum foil. Bake for 20 minutes.
6.) Prepare MICK’S CREAM OF CRAB SOUP/SAUCE according to directions.
7.) Drain juices from pan and spoon MICK’S CREAM OF SOUP/SAUCE over each fillet.
8.) Sprinkle paprika (if desired) on each fillet.
9.) Replace aluminum foil. Bake another 10 minutes. Remaining sauce may be served over rice, pasta or potato.

 

(Serves 4-5 people)

 

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BAKED STUFFED POTATO

 

Ingredients:
6 large baking potatoes (baked)
1 can MICK’S CREAM OF CRAB, SHRIMP, LOBSTER, OR SCALLOPS
15 oz. half n’ half
6 oz. margarine or butter
15 oz. petite broccoli flowerets (Optional) 8 oz. shredded cheddar cheese

 

Directions:
1.) Bake or microwave baking potatoes. Cut large circle out on top of each potato, removing insides while hot. Mash each potato using 1 teaspoon of butter and replace it back into skin.
2.) Prepare MICK’S SOUP/SAUCE as directed (using half n’ half), until thick. Keep on warm heat.
3.) Cook broccoli according to direction; Place desired amount on top of each potato, and cover with MICK’S SOUP/SAUCE.
4.) Top with cheddar cheese.
5.) Place in microwave or oven, on low heat, just long enough to melt cheese.

 

(serves 6)

(Note: For variation, the Dip Recipe may also be used over the fish).

 

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CHICKEN AND RICE LUNCH OR DINNER

 

Ingredients:
2 boneless chicken breast halves
1 can MICK’S CREAM OF CRAB, SHRIMP, LOBSTER OR SCALLOPS
15 oz. of half n’ half
1 tbsp. Vegetable oil
1 (4-ounce ) can mushroom stems and pieces, drained
12 oz. frozen broccoli flowerets
1-1/2 cups cooked rice
1 tbsp. Dry sherry (optional)

 

Directions:
1.) Heat oil in skillet.
2.) Add chicken and cook until browned. Remove chicken and any grease.
3.) Prepare MICK’S CREAM SOUP/SAUCE, using half n’ half as directed
4.) Stir in rice, mushrooms and broccoli. Top with chicken. Sprinkle with paprika.
5.) Cover and cook over low heat 5 minutes or until done.

 

(serves 4)

 

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CRAB OR SHRIMP SPAGHETTI CASSEROLE

 

Ingredients:
1 lb. of crab meat or cooked shrimp 1-1/2 lbs. of cooked spaghetti
1/2 lb. of grated sharp American cheese
1 can MICK’S CREAM OF CRAB OR SHRIMP SOUP/SAUCE
15 oz. half n’ half

 

Directions:
1.) Preheat oven to 350 degrees.
2.) Cook spaghetti.
3.) Heat soup according to directions, adding crab meat or cooked shrimp.
4.) Mix all together, and put into a greased casserole dish.
5.) Bake in 350 degree oven approximately 10 minutes or until hot.
6.) Sprinkle grated cheese immediately upon removing from oven and serve.

 

(Serves 6)

 

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CRAB, SHRIMP, LOBSTER, OR SCALLOP PROVINCETOWN

 

Ingredients:
1/4 cup of canned mushrooms
1/4 cup of chopped celery
4 tbsp. butter or margarine
6 oz. of onion diced
8 oz. of crab meat, cooked shrimp, scallop or lobster meat
6 slices of toast or 3 English muffins toasted and split
1 can of MICK’S CREAM OF CRAB, SHRIMP, LOBSTER OR SCALLOP SOUP/SAUCE
15 oz. of half n’ half

 

Directions:
1.) Saute mushrooms, celery and onion in butter or margarine. Add soup, half n’ half and choice of seafood. Heat until desired thickness is acquired.
2.) Serve immediately over toast or English muffin and garnish with paprika.

 

(Serves 6)

* Also good served over rice or pasta
** For variety, try using two types of the suggested seafood

 

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LOBSTER OR CRAB BENEDICT

 

Ingredients:
6 eggs
1 can MICK’S CREAM OF LOBSTER OR CREAM OF CRAB
15 oz. of half n’ half
1 lb. of lobster or crab meat (OPTIONAL)
6 english muffins, split, and toasted

 

Directions:
1.) Add water to half-fill the skillet; bring to boiling.
2.) Reduce heat to maintain a simmer.
3.) Break 1 egg into a small dish. Carefully slide egg into water, holding lip of dish as close to water as possible. Repeat with remaining eggs so that each has an equal amount of space.
4.) Simmer, uncovered 5 minutes or until eggs are just soft-cooked. Remove with slotted spoon.
5.) Place eggs in a large pan of warm water to keep warm while preparing MICK’S CREAM OF LOBSTER OR CRAB SOUP/ SAUCE, according to directions.

 

To serve, top each english muffin with lobster or crab meat and an egg; spoon on sauce. Garnish with parsley or sprinkle lightly with paprika, if desired.

 

(Serves 6)

 

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LOBSTER, CRAB, SHRIMP, OR SCALLOP NEWBURG

 

Ingredients:
1 lb. of crabmeat, cooked shrimp, lobster or scallops
1-1/2 lb. of cooked rice or pasta
1 can of MICK’S CREAM OF CRAB, SHRIMP, LOBSTER, OR SCALLOP SOUP/SAUCE
15 oz. of half n’ half

 

Directions:
1.) Cook rice.
2.) Heat soup/sauce according to directions.
3.) Add crabmeat, cooked shrimp, lobster or scallops to soup/sauce during heating process.
4.) Serve immediately over hot cooked rice or pasta.

 

(Serves 4-5)

 

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MARYLAND VEGETABLE CRAB SOUP

 

Ingredients:
1 can MICK’S CONDENSED CREAM OF CRAB SOUP/SAUCE , (DO NOT ADD ANY MILK PRODUCT)
4 oz. V8 Juice
15 oz. canned mixed vegetables (not drained)
1 dash Worcestershire sauce
1 dash tobasco sauce
1 medium potatoes (diced in small pieces)
1/2lb. crabmeat (optional)

 

Directions:
1.) Combine all ingredients in large saucepan or medium size soup pot.
2.) Cook on medium heat until potatoes are tender. Thin with approximately 3 ounces of water, if needed.

 

(Serves 4)

 

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MICK’S POPULAR DIP RECIPE

 

Ingredients:
1 can MICK’S CREAM OF CRAB, OR SHRIMP
8 oz. Cream cheese
8-16 oz. of claw crabmeat, or 100/200 count cooked/peeled shrimp
1 medium onion diced
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
4 oz. margarine or butter

 

Directions:
1.) In medium saucepan, saute onion with Worcestershire sauce, Old Bay Seasoning and margarine or butter.
2.) Blend cream cheese into above mixture until smooth.
3.) On low heat, gently pour in can of MICK’S CONDENSED SOUP/SAUCE (undiluted) until hot.
4.) Finally, add choice of crabmeat, or shrimp until warm. Garnish with paprika, parsley or shredded cheddar cheese, as desired.

 

(serves 12 to 15 people.)

* May be served hot or cold. If serving cold, refrigerate for 1 hour.

 

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MICK’S HOT DIP N’ DINNER

 

(Follow directions for the Dip Recipe and pour it hot over rice or pasta, OR pour it over fillet of fish for the last 10 minutes of cooking).

 

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