Crab Cakes

1 lb crab meat
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
1 T fresh chopped parsley
2 T dijon mustard (optional)
1/2 tsp garlic powder
2 eggs
1 tsp tabasco sauce
2 tsp lemon juice
1 stick of butter

Thaw crab meat, if frozen, and drain.

Mix all ingredients together except for the butter, and form into 2 oz. patties

In a hot skillet, melt the butter. Add the patties and cook for 2-3 minutes each side until golden brown.

Remove and serve. Makes three servings of 3 patties each.

Dilled Salmon Croquettes

2 15-oz cans of pink salmon, drained and picked over
juice of 1 lemon
1 T. dry mustard
1/4 cup chopped fresh parsley
1 T. chopped fresh dill
1 T. chopped fresh chives
1/2 cup mayonnaise
1-1 1/2 cups fresh breadcrumbs
1/4 cup chicken broth
tartar sauce
paprika
extra bread crumbs
6 T. butter

In a large mixing bowl, combine salmon, lemon juice, mustard, parsley, chives, dill, and mayo. Toss until salmon is flaked and mixture is well blended. Add enough bread crumbs to tighted the mixture, then add enough chicken broth to produce a firm but moist consistancy.

Using your hands, form the mixture into 8 to 10 oval croquettes and brush each on both sides with a little of the tartar sauce. Sprinkle with paprika and roll lightly in bread crumbs.

In a large heavy skillet, melt butter then add croquettes and cook over moderate heat until golden, 4-5 minutes on each side. Drain on paper towels. Serve with tartar sauce and cole slaw.

Baked Lemon-Ginger Grouper

1 lb. grouper fillets
2 T. vegetable oil
2 T. butter
2 T. fresh lemon juice
1 T. grated fresh ginger
salt and pepper to taste

Heat oven to 450 degrees.

Place oil, butter, lemon juice and ginger in a shallow casserole or baking dish large enough to hold fish. Heat in oven for 5 minutes until butter melts and just begins to sizzle.

Remove dish from oven; turn fish in lemon-ginger mixture to coat both sides. Season fish with salt and pepper.

Return to oven and bake fish 5 to 7 minutes, until color turns from translucent to white. Avoid cooking fish until it "flakes", which indicates fish is becoming dry.

Mary Porada's Crab Dip

1 lb. crabmeat, dry
8 oz. cream cheese
8 oz. sour cream
horseradish
1 tsp lemon juice
1 tsp Worcestershire sauce
1/2 cup mayonnaise

Combine all ingredients, place in a small casserole dish. Bake at 350 degrees for 30 minutes- serve with baguette slices or crackers.

Bowties with Salmon and Roquefort

1 T. olive oil
4 cloves garlic, minced
1/4 tsp sage
1 cup fat-free chicken broth
1/4 cup dry white wine
1 lb. bow-tie pasta (farfalle)
1 lb. salmon fillet
1/2 lemon
3 or more oz. blue cheese crumbles
3 T. toasted pine nuts or walnuts

Broil salmon with lemon juice 4" from broiler until flaky. In small saucepan, put oil, garlic and sage, and cook for 30 seconds. Add broth and wine. Season with pepper. Reduce heat and simmer 15 minutes. Thicken with cornstarch if necessary.

Cook pasta and drain.

Place pasta in large bowl; pour sauce over top. Place flaked salmon, nuts and cheese on top, then toss gently. Season with salt and pepper.

Serve with a salad.

Seafood and Aromatic Rice

1 1/4 cup basmati rice
2 T. vegetable oil
1 onion, chopped
1 garlic clove, crushed
1 tsp cumin seeds
1/2 tsp turmeric
1/2 to 1 tsp chili powder
4 cloves (to be removed before serving)
1 cinnamon stick (ditto)
2 tsp curry paste
8 oz. peeled shrimp
1 lb. white fish fillets- cod, haddock, tilapia, etc- cut into bite sized pieces
2 1/2 cups boiling water
1/3 cup frozen peas
1/3 cup frozen corn
2 T. lime juice
2 T. shredded coconut
salt and pepper

Rinse rice until water is clear. Heat oil in large saucepan, add onion, garlic, spices and curry paste and saute for 1 minute. Stir in uncooked rice and mix until well coated. Add seafood, season well with salt and pepper. Stir lightly. Pour in boiling water, cover and cook for 10 minutes on low. Add peas and corn, cook for an additional 8 minutes. Remove from heat and let stand for 10 minutes. Uncover, fluff with fork and transfer to platter. Sprinkle with lime juice and coconut.

Make a cucumber salad on the side!

Orange Roughy with Lime-Butter Sauce

1 to 1 1/2 pounds orange roughy fillets
salt and pepper
1/2 stick butter
2 T. minced onion
1 tsp lime zest
1 T. fresh lime juice
chopped parsley for garnish, optional

Rinse fillets under cold water and pat dry with a paper towel. If fillets are large, cut in half to make 4 portions. Season both sides with salt and pepper.

Chop the onion very finely to mince. Zest lime, then squeeze the lime for juice.

Heat a large non-stick skillet over medium heat for 2 minutes. Melt 1 tsp butter in skillet to coat the bottom. Add fish and cook 2 1/2 to 4 minutes per side for 1/2 to 3/4 inch thick pieces. Remove fish to large plate and set aside or keep warm in low oven.

Melt 2 tsp utter in skillet over medium heat. Add onion and saute for 1 minute. Stir in lime juice, working quickly, and heat for 15 seconds, stirring continuously. Add remaining 3 T. butter, cut into 3 pieces, and stir until melted. Heat butter 1 minute or until frothy and golden.

Stir in zest and pour over roughy. Garnish with parsley if desired.