iw 32 - Wednesday, February 25, 1987 - North Shore News Lifestyles - MARVELLOUS RECIPE’ [mitation crab vol-au-vent looks good, tastes great Y2 cup water Mix together flour and water and add to boiling seafood-onion mixture. Reduce heat, stir well. 1 sweet red pepper 1 sweet green pepper Cut in %” slices, full length of GOT LUCKY this week — found a marvellous recipe or two and discovered a way to use what I call ‘‘fake crab.”’ I got a lot of static from the in- dustry when I referred to that mix- ture of pollock and crab juice (plus variables) as ‘‘fake crab.’’ I found nothing wrong with the product except it tasted, to me, too sweet to be used as either a sand- wich filling or a salad topper. First, the marvellous recipe: budget beaters * Seafood Vol-au-Vents This comes from the chef at the Pemberton Station Pub, Gordon Squire. Most creamed or sauced seafood is rather bland looking. The strips of red and green pepper do more than add flavor, they look enticing. 1 tablespoon butter 1 small onion, diced **Sweat”’ the onion in the butter. That means cook gently until opaque but not the least browned. 1% cups water 4 oz. small shrimp 40z. small scallops ‘6 oz. crab (real or otherwise) Add water to onion-mixture. Bring to a boil. Add seafood. 3 tablespoons flour . SPECIAL FOR FEBRUARY BACK BY POPULAR DEMAND "$15.95 . Caesar Salad and Bouillabaise ; ‘clams, mussels, prawns, halibut, scallops, snapper, sole & crab in rich fish soup MONDAY TO SATURDAY LUNCH 12-230 p.m. DINNER 5:30-10:30 p.m. closed SUNDAY by Barbara McCreadie the peppers, seeds and core remov- ed. Add to seafood mixture. Season to taste with: dash of Tabasco salt and pepper :