‍CRAB CAKES

• 100 GRAMS OF SNOW OR KING CRAB MEAT
• 2 MELBA TOAST CRUMBS
• 1 TBSP LEMON JUICE
• 1 TBSP APPLE CIDER VINEGAR
• 1/8 tsp. ONION POWDER
• 1/8 tsp. GARLIC POWDER
• ONION, FINELY MINCED
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• CAYENNE PEPPER, TO TASTE
• SALT AND PEPPER, TO TASTE

In a small bowl, combine ingredients and form into cakes. Press crab cakes into muffin tins and bake at 350° for 10-20 minutes, until slightly brown on top. The crab mixture can also be sautéed until warm, or chilled and served over a green salad with lemon garnish

CRAB BISQUE

• 100 GRAMS CRAB MEAT
• 200 GRAMS TOMATOES CHOPPED
• 2 CUPS VEGETABLE BROTH
• ½ TBSP ONION MINCED
• 1 BAY LEAF
• CAYANNE PEPPER TO TASTE
• SALT AND PEPPER TO TASTE

Puree tomatoes and broth in a food processor or blender. Heat up mixture in small saucepan. Add the crab and spices and simmer for 20-30 minutes stirring frequently.

SHRIMP SCAMPI

• 100 GRAMS SHRIMP (WEIGH BEFORE COOKED, AFTER THAWED AND SHELL OFF)
• ¼ TSP MINCED GARLIC
• 3 TBSP FRESH SQUEEZED LEMON JUICE
• ½ TSP CHOPPED ONION
• SALT AND PEPPER TO TASTE,
•  ¼ CUP VEGETABLE BROTH OR WATER

In saucepan, sauté minced garlic in the lemon juice and vegetable broth. Add dry ingredients. Add shrimp and cook till pink (5-7 minutes). Serve on bed of spinach, mixed greens, with asparagus, etc.

LEMON OREGANO WHITEFISH PACKET WITH ASPARAGUS

• 100 GRAMS WHITEFISH
• ASPARAGUS (ALLOWED AMOUNT)
• JUICE OF ONE LEMON
• 1 tsp OREGANO
• DASH OF S&P

Preheat oven to 400°.  Snap off and discard woody ends of asparagus. In the centre of a large sheet of non-stick aluminium foil, place asparagus spears and sprinkle with S&P. Place fish on top of asparagus. In a small bowl, combine lemon juice and oregano and pour over fish. Fold up edges and completely seal packet on all sides. Bake 10-20 minutes (or throw on BBQ) until fish flakes

TALAPIA WITH HERBS

• 100 GRAMS TALAPIA (OR ANY WHITEFISH)
• 2 TABLESPOONS LEMON JUICE
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• ½ TBSP ONION, CHOPPED
• PINCH OF DILL
• FRESH PARSLEY
• SALT AND PEPPER TO TASTE

Sautee fish in lemon juice with a little water, then add onion, garlic and fresh herbs. Garnish with parsley. Or bake in baking dish with a little water at 350° for 20 minutes until fish is tender.

CAJUN BAKED FISH

• 100 GRAMS WHITE FISH
• 2 MELBA TOAST CRUMBS
• 1/4 TSP ONION CHOPPED ONION
• ¼ TSP FRESH GARLIC
• PINCH OF CAYENNE PEPPER (TO TASTE)
• PINCH OF THYME
• SALT AND PEPPER TO TASTE

Combine spices and Melba toast powder. Dip fish in lemon juice and coat with spice mixture.

Bake in 350° oven for 20 minutes or broil until lightly brown. Garnish with parsley

BAKED STUFFED LOBSTER

• 100 GRAMS RAW LOBSTER TAIL
• 2 MELBA TOAST, CRUMBS
• ½ CUP VEGETABLE BROTH OR WATER
• ½ TBSP ONION, MINCED
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• PAPRIKA TO TASTE
• SALT AND PEPPER TO TASTE

Mix Melba toast crumbs with spices, garlic and onion. Stuff lobster tail with Melba mixture and place into baking dish, stuffing side up. Pour vegetable broth over the lobster, dust the lobster with more paprika and bake at 350° for 20 minutes. Broil for an additional 1-2 minutes until brown. Add S & P to taste and serve with lemon wedges (squirt lemon juice over)

SHRIMP JAMBALAYA

• 100 GRAMS SHRIMP
• 200 GRAMS TOMATOES & CELERY, CHOPPED
• 1 CUP VEGETABLE BROTH
• 1 TBSP LEMON JUICE
• 1 TBSP ONION, CHOPPED
• 1 CLOVE GARLIC, CRUSHED AND MINCED
• DASH OF FRANKS HOT SAUCE
• PINCH OF CAYENNE TO TASTE
• PINCH OF THYME
• SALT AND PEPPER
• WATER AS NEEDED

Cut shrimp into 2 or 3 pieces. Lightly sauté shrimp with celery or tomatoes, garlic and onion in lemon juice until cooked. Deglaze the pan with broth and add seasonings. Simmer on low for approximately 20-30 minutes until liquid is

slightly reduced adding additional broth to achieve desired consistency