Baked Seafood Au Gratin

1 onion, chopped

1 green bell pepper, chopped

1 cup butter

1 cup all-purpose flour

1 pound fresh crab meat

4 cups water

1 pound medium shrimp, peeled and deveined

1/2 pound bay scallops

1/2 pound flounder fillets

3 cups milk

1 cup shredded sharp Cheddar cheese

1 tablespoon distilled white wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 pinch ground black pepper

dash hot red pepper sauce

1/2 cup grated Parmesan cheese

Lightly grease one 13x9x2 inch baking dish. In the heavy skillet,

saute the onion as well as the pepper in 1/2 cup with the butter or margarine.

Cook until tender. Stir in 1/2 cup of the flour and cook over medium

heat for 10 mins, stirring frequently. Add the crabmeat and stir

well. Press this mixture in to the bottom of the prepared baking dish

as well as set aside.

In a very large Dutch oven, bring the lake to your boil. Add the shrimp,

scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup

with the cooking liquid as well as set the seafood aside.

Preheat oven to 350F. In a very heavy saucepan, melt the remainder

1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus

the 1 cup reserved cooking liquid. Raise heat to medium and cook,

stirring constantly, until the mixture is thickened and bubbly. Stir

inside shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,

pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture on the crabmeat crust and sprinkle with

the Dairy products. Bake in the preheated oven for A half-hour or

until lightly browned. Serve immediately.

Coconut Shrimp with Sweet Chili Mayo Recipe

Ingredients

* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying

Method

One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.

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2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.

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3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.

4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.

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5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.

6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.

Cod Fish Cakes Recipe

Ingredients

* 1 lb of cod fillets
* 2 medium-sized russett potatoes
* 1 cup bread crumbs
* 1/4 cup chopped fresh parsley
* 2 tablespoons freshly grated Mozerella
* 2 garlic cloves, finely chopped
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 eggs, lightly beaten
* Grapeseed oil, or other high smoke point oil including canola oil,
for frying

Method

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish
having a fork. Make sure you remove all bones.

3 Mix the flaked fish, the potatoes as well as the remaining ingredients
together well yourself. If the mixture is just too crumbly, add another egg.
If too sticky, atart exercising . more bread crumbs.

4 From the mixture into cakes and fry them on medium high heat inside a
skillet coated with oil.