{"id":9164,"date":"2026-02-15T18:58:59","date_gmt":"2026-02-15T18:58:59","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:58:59","modified_gmt":"2026-02-15T18:58:59","slug":"crock-of-gold","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/crock-of-gold\/","title":{"rendered":"Crock  Of  Gold"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1\/4 lb. butter<br \/>\n2 ribs celery<br \/>\n1\/4 medium-sized onion<br \/>\n2 sprigs parsley<br \/>\n1 qt. milk<br \/>\n1 C. heavy cream<br \/>\nSalt to taste<br \/>\nPepper to taste<br \/>\nSeafood seasoning to taste<br \/>\n1\/4 C. flour<br \/>\n1\/2 oz. Cognac<br \/>\n4 ozs. steamed lobster tail<br \/>\n4 ozs. steamed shrimp<br \/>\n4 ozs. steamed clams<br \/>\n4 ozs. cooked crabmeat<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Combine half the butter with celery, onion and parsley.  Saute.  When onion and celery are transparent (not brown), add milk, cream and desired amount of seasoning.  Heat to warm temperature.  In separate saucepan, make a roux by melting remaining butter and adding flour, stirring constantly until creamy and thick (on the order of a paste but not too thick to stir.)  Strain milk mixture to remove parsley and onion.  Add milk mixture slowly to roux.  Add Cognac and stir.  Add shellfish, warming gently until fish is heated. Serves 4.<br \/>&nbsp;<br \/>&nbsp;<br \/>When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seafood<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/crock-of-gold\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9164","post","type-post","status-publish","format-standard","hentry","category-seafood"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/comments?post=9164"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9164\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/media?parent=9164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/categories?post=9164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/tags?post=9164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}