Preheat the oven to 350\u00b0F.
Take a baking pan and line it with foil. Spray a thin layer of PAM.
Crumble crab meat.
Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
Top salmon with crab meat.
Sprinkle cheese onto the crab meat.
Bake about 25 to 30 minutes.
Then broil for 2 minutes or until the cheese turns brown.
Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
Sprinkle with lemon juice to prevent discoloration.
Set each half on a plate filled with lettuce.
Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
Season with a dash of salt.
Fill hollow of each avocado with crab mixture.
Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
Sprinkle all with a dash of paprika an top with ripe olive's.
Wash rockfish thoroughly.
Saute onion in 2 tablespoons butter or margarine over low heat.
Combine with dry mustard.
Add next 5 ingredients.
Stuff rock with crab mixture and sew or skewer opening closed.
Place on greased aluminum foil in shallow pan; brush with remaining melted butter or margarine.
Bake at 400\u00b0 for 45 to 60 minutes or until fish flakes easily when tested with fork.
Garnish with lemon slices dipped in parsley.
Serves 6 to 8.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
Preheat oven to 375 degrees
Grease shallow baking dish with vegetable oil (I use the kind from a spray can)
Wash and dry completely the monk fish, season both sides of the fillets with salt and pepper
Divide the crab meat into four equal size portions and place the crab on each fillet, roll up and secure with a tooth pick.
Top each rolled fillet with 1 1/2 Tablespoon of mushroom soup
Place fillets in greased dish (uncovered)bake for 25 minutes
Slice the zucchini in half lengthwise and scoop out the seeds. Heat the oil in a griddle pan and cook on both sides for 5-6 minutes, until tender and starting to brown.
Toss the crab meat with the vegetables, parsley, season with salt and pepper and mix in the sour cream and lemon juice. Fill the zucchini halves and garnish with parsley.
Cut salmon into four portions and season with 1 teaspoon f the lemon
o accommodate the fish. Place salmon in pan skin side down
utmeg.
Season to taste with salt and pepper.
Cut
In bowl mix egg yolk, mustard, Worcestershire and vinegar. Beat constantly, add oil slowly until smooth and thick. Add chili sauce, scallions and olives, mix well. Season to taste. Add crab to half the sauce. Mix gently. In halved avocados, pile with equal portions of crab mixture. Spoon remaining sauce over.
Dice crab meat so it is tiny pieces; put lemon juice over or squeeze fresh lemon on crab meat.
Put 2 to 3 tablespoons of sour cream with crab meat and mix.
Stuff mushrooms with mixture; cover with Mozzarella cheese and Cheddar cheese.
Bake at 325\u00b0 to 350\u00b0 for about 20 minutes or until mushrooms are soft and cheese is melted.
Place the salmon in a frying pan and cover with water. Bring to
isters and blackens. Cover with plastic wrap and let stand
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
For the salmon cakes, boil or steam the
Shell eggs; carefully cut into halves lengthwise.
Take out yolks.
Rub salmon, anchovy and egg yolks through a sieve or whirl in blender.
Cream butter; add salmon mixture, Worcestershire and seasoning to taste.
Mix well.
Stuff into whites (the mixture). Makes 20 delicious and different salmon stuffed eggs.
Separate crab meat and remove bits of shell and membrane.
Mix with mayonnaise and green onion.
Cut a pocket in the opah filet and fill with crab mix.
Season filet with salt and pepper.
Sear in clarified butter on both sides over medium high heat.
Place in 350F oven for 5 minutes to finish cooking.
Preheat oven to 425F and prepare baking sheet with cooking spray.
Finely chop the olives, sun dried tomatoes, breadcrumbs, oil, garlic, and mustard, by hand or using a food processor.
Make a 1.4 inch vertical slit in the top of each salmon fillet to within 1/4 inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil.
Place
each
of
the
chicken breasts between sheets of plastic
wrap and pound until thin.
Try not to tear them (but don't
worry a lot).
On top of 1 side of each breast, place a bit of
crab
meat,
some
cheese,
mushrooms, onion, parsley and/or green
peppers.
Pour
some Blue cheese salad dressing (or
you might
prefer another flavor) over that combination. Place
the other
half
of
the
breast over this one and use toothpicks to stitch sandwiches together.
URN CEDAR BOARDS.
Rub salmon filets with olive oil.
Sprinkle