Avocado Filled With Crabmeat

2 avocados
1/2 lb crabmeat
1 dash hot pepper sauce (opt.)
1/4 cup minced celery
1 mayonnaise
1 lemon juice
1 msg (optional)
1 salt, pepper
1 shredded lettuce
4 hard cooked eggs; chopped
4 anchovy fillets
4 strips pimiento
1 lemon; cut in 4 wedges
1 tomato; cut in 4 wedges
1 black olives
1 parsley sprigs
----HERBED MAYONNAISE DRESSING----
1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tablespoon chopped chives
2 tablespoon tomato puree (or more)
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just
enough tomato puree to give dressing a pourable consistency and
delicate color. Set aside. To make salad, cut avocados in halves and
remove seeds. Flake crabmeat and combine with hot pepper sauce,
celery and enough mayonnaise to moisten. Season to taste with lemon
juice, MSG, salt and pepper. Place avocado halves on shredded
lettuce, fill with crab mixture and sprinkle generously with chopped
eggs. Garnish with anchovies, pimiento strips, lemon and tomato
wedges, olives and parsley. Serve dressing on side.

Avocado Crabmeat Salad

1 lb crabmeat
2 tablespoon mayonnaise
3 tablespoon pickapepper sauce
1/4 lb jalapeno cheese -- grated
1/4 lb cheddar cheese -- grated
8 hearts of palm
8 artichoke hearts
1 basket cherry tomatoes
1 large ripe avocado -- in 1/8's
2 hard boiled eggs --
1 quartered
1 lettuce with:
1 lemon wedges
Combine all ingredients and mix together. Add a little oil from the
artichokes as you mix. Chill and serve on lettuce with lemon slices.

Avocado & Crab Enchiladas

1/4 cup chopped onion -- finely
1 choppe
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tablespoon butter
1 lb crab meat -- fresh or
1 frozen
1 avocado -- mashed
1 1/2 cup sour cream -- divided
1 teaspoon lemon juice
3 dash tabasco sauce
12 tortillas
1 peanut oil -- hot
1 cup cheddar cheese -- grated
Saute onion, chopped olives and mushrooms in butter. Remove from
heat and stir in crabmeat, avocado
mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each
tortilla into hot oil and drain on absorbent paper.
Fill each tortilla with some of the crab mixture, roll and place
seam-side down in buttered 9 by 11 inch casserole. Cover with
remaining sour cream and sprinkle with cheese. Bake at 350 for 20
minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.

Australian Grilled Fish

4 fish steaks
1/4 cup lime juice
2 tablespoon vegetable oil
1 teaspoon dijon mustard
2 teaspoon fresh ginger root -- grated
1/4 teaspoon cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times. 3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will dependon your grill and the heat of
the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.

Asparagus-Stuffed Flounder

1 *ingredients*
1/2 cup onion, chopped
3 teaspoon butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 teaspoon flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, shredded
1 salt to taste, if desired
1/8 teaspoon freshly ground black pepper
1 cayenne
1 nutmeg
Steam the asparagus until tender-crisp, about 5 minutes. Saute the
onion until tender in 1 teaspoon of the butter in a non-stick
skillet. Sprinkle the onion evenly over the fillets. Lay 3
asparagus spears crosswise on each fillet and roll the fillet around
them. Secure with skewers or toothpicks and arrange them in a single
layer in a greased shallow baking dish. Melt the remaining 2
teaspoons of butter in a small saucepan. Stir in the flour and cook
the roux, stirring, for a minute. Gradually add the milk and continue
cooking the sauce, stirring, until it begins to thicken. Stir in the
cheese, salt, black pepper, and a dash or two of cayenne. Pour the
sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350 F oven for about 20 minutes.
Makes 6 servings.

Asparagus With Oyster Sauce

1 fresh asparagus; 6 or 7 spea
1 fresh or frozen oysters; all
2 tablespoon dry white wine
2 egg yolks
20 butter
1 salt, pepper, cayenne
Recipe by: ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples) Another recipe
courtesy of John Morris, butcher and caterer in Rockhampton,
Queensland, Australia, as discussed on ABC [Australian Broadcasting
Corp.] Radio on Sunday 13 March 1994 in the "Queensland Sunday"
programme.
John opened the discussion by stating that this is NOT a Lenten meal
;-) (He recommended it for breakfast in bed on Sunday mornings in
fact.)
Allow 6 or 7 spears per person. Not too thin and not too old.
Trim bottom 1" of the asparagus spears and peel the lower part if
necessary (shouldn't be required if you've selected the bunches
correctly and trimmed off the bottoms) then poach them gently - get
about 1" of water boiling in
Cut the oysters into thin strips rather than serving them as lumps.
Reserve the juice from the oyster shells - should get about 2
tablespoon fr Mix this with the dry white wine and reduce over heat
by about 2/3rds (i.e. you'll have about 1 1/2 tablespoon left).
Add this liquor and about 4 tablespoon of the poaching water slowly
to the and whisk them over very low heat until light and frothy
(note: do not have the liquor or the other fluid too hot when adding
to the eggs - you don't want to curdle them).
Add seasoning. Then draw the sauce together by adding 20 gram of
*cold* di butter and stirring it in gently. Add the oyster strips and
fold through.
Lay the freshly cooked asparagus spears on the serving plates and
pour the oyster sauce over them (fairly now ;-).

Asparagus & Crabmeat Salad

1 cup mayonnaise
1 tablespoon lemon juice - fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot - minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus - trimmed
8 oz crabmeat - cooked
4 large boston lettuce leaves - or butter l; ettuce leaves
Calories per serving: Number of Servings: 4 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard
and pepper in medium bowl. Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.) Cook asparagus in large pot of
boiling salted water until crisp-tender, about 4 minutes. Transfer to
bowl of ice water and cool. Drain and pat dry. mix crabmeat into
mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on
each plate. Top with asparagus. Spoon crabmeat mayonnaise over and
serve.

Asparagus & Crab Strata

12 slices white bread, cubed
1 1/2 cup shredded cheddar cheese(6oz)
9 oz pkg.frozen asparagus cuts,
1 thawed and well drained
6 oz cooked crab meat, flaked
2 1/2 cup skim milk
2 cup eggbeaters
3 tablespoon chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon ground white pepper
Preheat oven to 325 degrees F.
Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place
half of the bread cubes in greased baking dish; top with cheese,
asparagus, crab meat and remaining bread cubes.
In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and
pepper; blending well.
Pour egg mixture evenly over bread; let stand 10-15 minutes.
At this point the recipe can be refrigerated covered with plastic
wrap for several hours or overnight.
When ready to bake, uncover and bake for 55-65 minutes or until a
knife inserted in center comes out clean.
Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0
grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129
milligrams chol; 435 milligrams sodium

Barbecued Swordfish With Black Olive-Cucumber

1 4 6-ounce swordfish fillets (steaks; ),about 1-inch thi
4 oz basic tomato sauce -- (see
: separate recipe)
2 TB sugar
2 TB balsamic vinegar
1 TB hot chili flakes
1 c black olives such as Gaeta
1 lb English cucumbers (1 long
: one), -- sliced
2 plum tomatoes, -- stem
: removed
2 TB plus 1/2 cup extra virgin
: olive oil
1 TB plus 6 tablespoons red wine
: vinegar
2 TB fresh oregano leaves
3 TB Dijon mustard
1/4 c chopped chives
: Salt and pepper to taste
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and
let stand. Into another mixing bowl, add Gaeta olives and cucumber.
Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture.
Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and
2 tablespoons oregano leaves and mix well. Do not season until ready
to serve or vegetables will wilt.
In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6
tablespoons red wine vinegar until smooth. Remove and stir in chopped
chives and set aside. Brush swordfish steaks with barbecue sauce and
season with salt and pepper. Cook 3 minutes on first side and flip
over. Spoon 1 ounce barbecue sauce over each steak and finish cooking
without turning about 4 more minutes. Meanwhile, divide cucumber
salad among 4 plates. When swordfish is finished, lean one steak on
each plate over salad. Drizzle with chive sauce and serve.
Yield: 4 servings

Barbecued Speckled Trout

1 small trout, whole
1 flour
1 corn oil
1 salt & pepper; to taste
1 tabasco
Wash the fish and dry with a paper towel. Make a paste fron the
flour, corn oil seasoned with salt, pepper and tabasco. Coat the fish
with the thin paste. Place over a grill over medium heat about three
inches from the charcoal brickettes. Barbecue about six to eight
minutes, turning the fish once.
Allow one fish per person.
Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet

Avocado With Crab

4 ripe avocados
15 oz crab meat or
1 lb fresh crab meat
8 tb mayonnaise
4 to 6 drops worcestershire sauce
1/2 cup finely minced, peeled celery stalk; s
1 salt, depending on the saltiness of; the crab meat
1 pinch white pepper
1 pinch cayenne or
1 drop to 2 drops tabasco
1 head iceberg lettuce
2 lemons
1. Split the avocados in half lengthwise and remove the pits. With a
melon-ball cutter, gently enlarge the cavity toward the stem end.
2. With a fork, mash the avocado pulp which was removed.
3. Mix the pulp with 4 tbs. of the mayonnaise, salt if needed,
pepper and cayenne or Tabasco. Gently fold in the crab meat and the
celery.
4. Divide the crab mixture among the eight avocado halves.
5. Mix the Worcestershire sauce with the remaining 4 tbs.
mayonnaise. With a pastry bag or a cone made from wax paper, pipe
approximately 1/2 tbs. of the mayonnaise mixture on each filled
avocado half.
6. Remove the outside leaves of the iceberg lettuce. Arrange the
leaves on a serving platter. Cut the inside part of the lettuce into
very thin strips and make 8 small nests on the leaves lining the
serving platter. Place an avocado half on each nest.
7. Cut each lemon in quarters and garnish the serving platter with
the slices of lemon. Serve. If desired, offer additional mayonnaise
separately.
CHEF'S SECRET: When you buy avocados, they should not be soft but, if
pressed gently, should give about the same resist-ance as an orange.
Once at home, pack each avocado in a brown paper bag and leave them
at room temperature overnight. Of course, chill before serving.
If you use canned crab meat, it is advisable to pick it over.
Sometimes you may find a small piece of the shell. Definitely taste
it for saltiness. Certain brands improve with a quick rinsing with
water.
If you have to rinse it, don't do it under the faucet. Place the meat
in a sieve and dip the sieve in a small amount of water. Loosen the
meat with one finger, then remove the sieve from the water and shake
the meat dry. The flavor will not be destroyed, but the saltiness of
the canning liquid will be gone.
Enlarging the cavity of the avocados with a melon-ball cutter has two
purposes; you have the subtle taste of the pulp in the crab mixture,
and it is easier to arrange the filling without making it messy.
Definitely peel the celery stalks for this dish with a potato peeler
so that no strings get into the salad. The celery is needed for its
crunchy texture to counterbalance the softness of the avocado and
mayonnaise and the fleshy chewiness of the crab meat. If you do not
care for the taste of celery, you can substitute peeled, seeded,
finely chopped cucumber.
Makes 8 servings.
From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books,
Chicago.

Asian-Style Salmon Stir-Fry

----INGREDIENTS----
3 tablespoon oyster sauce
2 tablespoon rice vinegar
2 teaspoon minced ginger
1 teaspoon soy sauce
2 each clove garlic, minced
1 1/2 lb salmon, skinned, boned and
1 cut into 3/4 inch cubes
5 teaspoon oil
1/2 lb bean sprouts
1/2 lb snow peas (if large cut in
1 half)
1 cup sliced green onions
1 each red bell pepper cut into
1 strips
1/2 teaspoon asian sesame oil
1/4 teaspoon sugar
1/8 teaspoon pepper
----PREPARATION----
IN a medium bowl, combine two tablespoons of the oyster sauce with
vinegar, ginger, soy sauce and one clove garlic. Season with pepper,
if desired. Add fish, turning to coat. Cover and refrigerate at
least a half-hour.
In a nonstick skillet or seasoned wok, heat two teaspoons of the oil
over high heat. Add remaining garlic, stir fry 30 seconds. Add
sprouts, peas, green onions and red pepper. Stir-fry two minutes or
until tender-crisp. Stir in the remaining one tablespoon of oyster
sauce, sesame oil, sugar and pepper.
Remove from skillet and set aside.
Drain fish, discarding marinade. Heat remaining oil in same skillet.
Add fish and stir-fry about four minutes or until done. Add
vegetables. Gently toss. Heat through and serve immediately.
Nutritional Information: 429 calories, 42 grams protein, 16 grams
carbohydrate, 21 grams fat, 105 milligrams cholesterol and 538
milligrams sodium.

Asian Salmon Burgers

1 no ingredients
1 lg cucumber -- (about 1 pound)
1 TB cider vinegar
1 1/2 ts sugar
1/4 ts dried hot red pepper flakes
1 lg egg white
1 TB soy sauce
1/2 ts fresh gingerroot -- grated &
: peeled
3/4 lb salmon fillet, skin
: discarded -- cut into
1/4 -inch
: piece
1/2 c fine fresh bread crumbs
2 scallions, -- chopped fine
1 ts mustard seeds
1 ts vegetable oil
4 sm green-leaf lettuce leaves
8 sl firm pumpernickel -- (about
10 ounces)
With a Japanese rotary slicer, cut cucumber into 1 long spiral.
(Alternatively, with a sharp knife cut cucumber into very thin
slices.) In a bowl toss cucumber with vinegar, sugar, red pepper
flakes, and salt to taste.
In another bowl whisk together egg white, soy sauce and gingerroot
until combined well and stir in salmon, bread crumbs, scallions,
mustard seeds, and salt to taste. In a food processor puree 1/3 cup
salmon mixture and return to salmon mixture remaining in bowl.
(Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste
with flat side of a knife.) Stir mixture to combine and form into
four 3/4-inch-thick patties. Drain cucumber well.
In a large non-stick skillet heat oil over moderately high heat until
hot but not smoking and cook patties until golden, about 2 minutes on
each side. Cook patties, covered, over moderate heat until just
cooked through, about 5 minutes more. Arrange lettuce leaves on 4
pumpernickel slices and top with salmon burgers, pickled cucumber,
and remaining 4 pumpernickel slices.
Yield: 4 sandwiches

Asian Marinade (For Fish)

1/4 cup soy sauce or tamari
2 tablespoon dark sesame oil
2 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 scallion, sliced thin (about 2 tb)
1 ground black pepper to taste
Marinate fish for 30 minutes, turning after 15 minutes. Then grill
for about 8 minutes.
printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING

Art's Mock Crabmeat Casserole

1 cup mayonnaise
1 cup sour creame
2 tablespoon parsley
1 tablespoon onion; diced
1 green pepper, diced
1 teaspoon curry powder
6 hard-boiled eggs, chopped
1 lb mock crabmeat
1 paprika

Combine all ingredients, except paprika. Turn into greased 1 1/2-quart
casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes.
Serve over hot, cooked rice.

Artichokes With Spicy Crab

24 baby
1 lemon
3/4 lb fresh cooked crabmeat
1/4 cup whipping cream
1 tablespoon capers
1/4 cup green peppers -- finely
1 chopped
2 tablespoon minced green onion
3 tablespoon minced shallot
2 tablespoon white wine
1 salt and freshly ground
1 pepper -- to taste
1 worcestershire sauce -- to
1 taste
1 minced fresh parsley -- for
1 garnish
1 lemon wedges -- for
1 accompaniment
1 artichokes
1. Pull off dark green outer leaves of artichokes until you reach the
pale green "heart." Cut 1/2-inch off top and trim stem end down to
the pale green part. Rub artichoke hearts well with lemon and cook in
boiling salted water until tender. Drain and pat dry. Pull out some
of the innermost leaves and spread the hearts open slightly.
2. In a bowl combine crabmeat, cream, capers, green pepper, green
onion, and mustard. In a small skillet over moderate heat, heat
butter and oil. Add shallots and cook until translucent (4 to 5
minutes). Add wine and cook until mixture is reduced to a glaze. Cool
slightly and add to crab mixture. Season with salt, pepper, and
Worcestershire sauce.
3. Stuff artichoke hearts with crab mixture. Pack into a tightly
sealed container along with a plastic bag of minced parsley and the
lemon wedges. At serving time, garnish hearts with minced parsley and
serve with lemon wedges.