Crab Stuffing

1/4 lb. sweet butter, melted

1/4 cup mayonnaise

2 tablespoons chopped garlic

2 tablespoons Worcestershire sauce

1/8 cup cream sherry

1 tablspoon ground black pepper

1/2 tablespoon hot sauce

1/2 cup fresh cleaned crabmeat

Inside a bowl, use a small wire whisk to combine all ingredients except

crackers and crab. Lightly add in crackers and crab. This might be used

to stuff shrimp or another seafood for instance flounder or grouper. It's

ideal for stuffed mushrooms, too.

Cream Of Crab Soup

Spicy Blackened Catfish

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon cayenne, or to taste

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 catfish fillets (about 1 pound)

1 large garlic herb, sliced thin

1 tablespoon organic olive oil

1 tablespoon unsalted butter

lemon wedges as a possible accompaniment

In a small bowl combine the paprika, oregano, thyme, cayenne,

sugar, salt, and black pepper. Pat the catfish dry, and sprinkle

the spice mixture on both sides from the fillet, coating them well.

In a very large skillet saute the garlic in the oil over moderately

high temperature, stirring, until it's golden brown and discard the

garlic. Add the butter, heat it prior to the foam subsides, as well as in

the fat, saute the catfish for 4 minutes on them, or until

it is cooked through. Transfer the catfish fillets which has a slotted

spatula to 2 plates and serve them with the lemon wedges.

Medieval Sweet and Sour Fish

2 pounds carp or another fish fillet

1/4 cup flour

1 medium onion, minced

3/4 cup white wine

3/4 cup cider vinegar

4 Tablespoons brown sugar

1/4 teaspoon ground cloves

1/4 cup currants

Pinch of mace

1/4 cup raisins

salt to taste

Cut fillets into large chunks and dredge them in flour. Heat oil

in a large heavy frypan and saute onion until transparent. Add fish

chunks and brown. In a bowl, combine remaining ingredients for a

sauce. Pour over browned fish and onions.

Garnish with chopped parsley

1 Small onion, finely chopped

1 Tablespoon butter

1 Cup chicken broth

1 Quart Half & Half, or dairy

1 Tablespoon chopped parsley

1/2 Teaspoon celery salt

1/2 Teaspoon mace

1 Dash cayenne

salt and fresh ground black pepper, to taste

1 Pound crab meat, jumbo lump Maryland Blue Crab

1/4 Cup sherry

2 Tablespoons all-purpose flour,

blended with 1 Tablespoon water or warm milk

In a very large saucepan, cook onion in butter until transparent.

Add chicken broth and slowly pour in milk. Add all seasonings

except sherry. Add the crab meat (cleaned of all shells) and

simmer for A quarter-hour.

Make a paste of about 2 tablespoon flour and a little water or

warm milk mixture. Stir paste into soup to thicken slightly.

Remove from heat, stir in sherry and serve.

Garnish with chopped parsley.