Crock Pot Fish and Seafood




1 1/2 lb. fish filets
Salt and pepper to taste
1 medium onion, chopped
5 Tablespoons chopped parsley
4 teaspoons oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices


1. Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.

2. Place fish in pot. Put onion, parsley and grated rinds and oil over fish.

3. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.





2 (10 oz.) cans chicken broth
1 cup water
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 Tablespoon minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)


1. In a 5 quart crock pot, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger.

2. Stir in onion, pepper, carrot, coconut, raisins and rice.

3. Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.

4. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.





3 cans salmon, 1 lb. each
4 cups bread crumbs, soft 10 slices
1 can tomatoes in puree, 1 lb.
1 green pepper, chopped
3 teaspoons lemon juice
1 can cream of onion soup, condensed
2 chicken bouillon cubes, crushed
6 eggs, well beaten
1 can cream of celery soup, condensed
1/2 cup milk



1. Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.

2. Cover and cook on low 4-6 hours or auto for 3 hours.

3. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.





1 (16 oz.) can of tomatoes, cut up
2 Tablespoons minced parsley
1 clove of garlic, minced
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 (6 oz.) can tomato paste
1/2 teaspoon seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti


1. In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt.

2. Cover and cook on low for 6 to 7 hours.

3. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

4. Serve over cooked spaghetti. Top with Parmesan cheese.





1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (optional)
1 lb. shrimp, deveined & shelled


1. Combine all ingredients except shrimp.

2. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.





1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 Tablespoons cornstarch
3 Tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 Tablespoons cider vinegar
Fluffy rice


1. Place pea pods and drained pineapple in Crock-Pot.

2. In a small saucepan, stir together cornstarch and sugar.

3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.

4. Gently blend sauce into pea pods and pineapple.

5. Cover and cook on Low setting for 4 to 6 hours.

6. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.





2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 Tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 Tablespoons butter or margarine
dash curry powder (optional)


1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.

2. Pour into greased Crock Pot. Dot with butter or margarine.

3. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)





2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 teaspoon pepper
1 1/2 cups crushed potato chips


1. Combine all ingredients except 1/4 cup of the crushed potato chips; stir well.

2. Pour into greased Crock Pot. Top with remaining potato chips.

3. Cover and cook on Low setting for 5-8 hours.





2 13-ounce cans crab meat
2 10 -ounce cans golden mushroom or cream of mushroom soup
6 Tablespoons butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire
1/2 cup light cream sauce
Salt and pepper
3 green onions with tops, finely chopped
2 eggs, beaten


1. Remove any cartilage or shell from crab meat; break into pieces and place inCROCK-POT.

2. Add all remaining ingredients except eggs. Stir gently.

3. Cover and cook on high 1 hour, then on Low 2 to 3 hours. Stir in eggs during last hour.Serve over hot toast or in patty shells.





4 potatoes, peeled and thinly sliced
3 Tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water


1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.

2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.

3. Cover and cook on Low for 7-10 hours.







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