A little fishy


1 T. butter
3 green onions, finely chopped
¼ c. chopped green pepper
¼ c. chopped red pepper
¼ t. garlic powder
1 T. Dijon mustard
1 t. Old Bay seasoning
¼ c. heavy cream
¼ t. hot sauce
½ c. fresh bread crumbs
¼ c. mayonnaise
1 egg
½ lb. crab meat
½ lb. lobster meat
1 t. lemon juice
2 T. fresh chopped parsley
1 lb. Super-jumbo raw shrimp (about 12 to 15)
Sliced Monterey jack

Melt butter and cook onions and peppers with garlic until soft. Place in bowl. Add cram, mustard, hot sauce and seasoning; mix well. Add crumbs, mayo, egg, juice and parsley; fold in crab and lobster. Split each shrimp down back center from tail to head being careful not to cut through. Top each split with 2 T. filling shaped into small ball. Cove with cheese. Place on baking dish and bake at 350* F. until shrimp are pink, about 15 to 20 minutes.


1 c. self rising cornmeal
1/2 c. self rising flour
3/4 t. table salt
1/2 t. white pepper
1/3 t. cayenne pepper (optional)
1/4 t. garlic salt
2 T. peanut oil
1 large egg
1 t. cool tap water

Prepare egg wash by mixing egg with water. In another bowl, place cornmeal, flour, salt, pepper, cayenne pepper and garlic salt and blend well. This breading recipe will bread about 2 pounds of fillets. Rinse fillets and pat dry, then place them into the refrigerator for about 30 minutes. Next, place fillets in egg wash, then breading mix before placing them on sheet spread with peanut oil. Bake in preheated 375* F. oven for 5 minutes per side or until done.


1 lb. crabmeat, picked clean
1 oz. red bell pepper, diced
2 oz. green onion, finely chopped
2 oz. roasted corn kernels
1/2 oz. mayonnaise
1/2 oz. coarse-grain Dijon mustard
1/2 oz. garlic, chopped
Japanese breadcrumbs as needed

Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard. Add breadcrumbs until meatball consistency is reached, then form into cakes. Sauté cakes in oil until golden brown and serve with tartar sauce of your choice.