Jeff's Seafood Pasta
1 Can of MICKS LOBSTER BISQUE
15 oz (1 Can) of Half & Half
1 lb of Linguine
1 lb of cleaned Shrimp (tail off)
1/2 lb of Scallops (optional)
1 Cup of White Wine
3 cloves of chopped Garlic 
2-3 chopped Shallots 
1/4 tsp Thyme
1/4 tsp Basil
2 tbsp Butter/Olive Oil

Boil Linguine in salted water and cook until al dente (about 11-12 minutes).  While pasta is boiling empty soup into pot, add 1 can of Half & Half and simmer. In a  pan melt 1 tbsp butter/olive oil and saute garlic and shallots until translucent. Add white wine, thyme, and basil and reduce liquid to half. Through a fine mesh strainer, pour liquid into soup and let simmer. Wipe pan clean and melt the other tbsp of butter/olive oil and saute seafood (do not overcook). Add seafood to soup and continue to simmer....Serve over Linguine topped with shaved Parmesan and a slice of garlic bread.  Mangia!
 

Mick's Popular Crab Dip
1 Can of MICK’S CREAM OF CRAB
8 oz. Cream cheese 
8-16 oz. of claw crabmeat
1 medium onion diced
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
4 oz. butter

In medium saucepan, saute onion with Worcestershire sauce, Old Bay Seasoning and margarine or butter.  Blend cream cheese into above mixture until smooth. On low heat, gently pour in can of MICK’S CONDENSED SOUP/SAUCE (undiluted) until hot. Finally, add choice of crabmeat, or shrimp until warm. Garnish with paprika, parsley or shredded cheddar cheese, as desired. (serves 12 to 15 people.) 
Cut in half for smaller gatherings - * May be served hot or cold. If serving cold, refrigerate for 1 hour.

Mick's Manhattan Clam Chowder
1 can MICK’S CONDENSED CLAM CHOWDER, (DO NOT ADD ANY MILK PRODUCT) 
4 - 6 oz. regular or spicy V8 Juice 
1 dash Worcestershire sauce 
1 dash hot sauce (optional)

Combine all ingredients in a medium soup pot. Simmer on medium heat. Thin with 3 oz of water if needed. Serve with oyster crackers and cracked pepper.

Mick's Kickin Crab Chowder
1 Can of MICKS CREAM OF CRAB
15 oz (1 can) of Half & Half
2 tbsp of butter/olive oil
1 onion chopped

2 cloves of Garlic minced
1 10 oz bag of frozen yellow corn
1 medium potato diced (par boiled)
1 lb of lump crab meat drained
a pinch of ground white pepper and/or cayenne pepper to taste

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Empty soup into saucepan and prepare as directed (adding 1 can of half & half). Mix in corn, potatoes, and season with white pepper and cayenne to taste. Reduce heat, and simmer until potatoes are tender. Stir in crab meat and green onions. Heat through. Serve in a bowl with some crab on top and a splash of truffel oil.