My Super Recipe

1 medium onion, diced
1 rib celery, diced

1 green pepper, diced (use 1/2 green and 1/2 red for color)

Butter or vegetable oil

1 lb. fresh crab meat or 2 cans (6 ounces each) crab meat, flaked

1 egg, beaten

2 tablespoons mayonnaise or salad dressing

Dash salt and pepper

1 teaspoon Old Bay Seasoning, see note

Cracker meal

Vegetable shortening or oil

Saute onion, celery and green pepper in butter. Place crab meat in medium mixing bowl. Add sauteedvegetables, egg, mayonnaise, salt, pepper and Old Bay Seasoning. Mix together and add enough cracker meal to make a fairly firm mixture.

Form mixture into patties and fry in vegetable shortening until brown. Turn over and brown other side. (Cooking will take about 3-4 minutes each side.)

Serve with roasted red pepper sauce or other type of sauce, if desired.

3/4 lb. (3 sticks) unsalted butter, melted in a skillet
Seasoning Mix

1 tablespoon sweet paprika

2 1/2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3/4 teaspoon white pepper

3/4 teaspoon black pepper

1/2 teaspoon thyme

1/2 teaspoon oregano

6 redfish fillets (8-10 ounces each and 1/2-inch thick)

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannotbe too hot for this dish), at least 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly combine the Seasoning Mix ingredients in a small bowl.Dip each fillet in the reserved melted butter so that both sides are well- coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand.

Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.

To serve, place 1 fillet and a ramekin of butter on each serving plate. Makes 6 servings.

a.. 350 gr. Medium Egg noodles
b.. 100 gr. Diced Pork Fillet
c.. 50 gr. Small Prawns
d.. 1 medium Onion
e.. 2 Cloves of Garlic
f.. 1 Carrot
g.. 1 Small Leek
h.. 2 tsp. Sambal Oelek
i.. 1 tsp. Trassi (shrimp paste)
j.. 3 tbs. Ketjap Manis
k.. 3 tbs. Oil
l.. Pepper & Salt
Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1
min. Add the meat, prawns, trassi and sambal oelek and fry for a further 3
min.Add the finely sliced carrots and leek and fry for 4 more min. Add the
Noodles and Ketjap Manis. Use pepper and salt as needed and stir-fry for a
further 4 min.
Serve hot. Delicious with Hot Peanut sauce

1/2lb mussels without the shells
1/4 cup oil
4 cloves garlic, finely chopped
4 shallots, chopped
1 to 3 tsp. yellow bean sauce [saltier than sauce from Hong Kong or China,
add to taste]
10-20 small read chili peppers
1 Tbl. cornstarch
1/4 C cold water

Rinse mussels and remove beards. Pat dry on paper towel. Heat oil on
high heat in a wok with garlic and shallots until golden brown. Add
mussels, yellow bean sauce and red chili’s; stir for 7-10 minutes.
Dissolve cornstarch in cold water and stir into sauce and wok. Stir until
sauce thickens. Makes 2-4 servings