1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40) 4 cod fillets (6 ounces each)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour.
Stir in milk and beer until smooth.

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40) 4 cod fillets (6 ounces each)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour.
Stir in milk and beer until smooth.

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab.

Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

1 1/2 lb. fish fillets
Salt and pepper to taste
1 med. onion, chopped
5 Tblsp. chopped parsley
4 tsp. oil
2tsp. grated lemon rind
2 tsp. grated orange rind
Orange and lemon slices

Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.
Then place fish in pot. Put onion, parsley and grated rinds and oil over fish.

Cover and cook on low for 1 1/2 hours.

Serve garnished with orange and lemon slices

1 lb. Mississippi Gulf jumbo lump or backfin crab meat
3 slices white bread
1 Tblsp. mayonnaise (light)
1 Tblsp. Dijon mustard
2 tsp. Old Bay seasonings
1 Tblsp. snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard or cocktail sauce

Beat egg in a bowl. Remove crusts from bread and break slices into small pieces. Add to the egg.
Mix in mayonnaise, Dijon mustard, Old Bay seasonings and parsley.
Beat well.
Place crab meat into bowl and pour egg mixture over the top.

2 cans crab meat
2 (8 oz.) pkg. cream cheese
1 med. onion, minced
1 pkg. won ton wrappers

Mix together crab meat and minced onion. Add to softened cream cheese.
Place 1 teaspoon mixture in center of each wrapper and fold according to directions on back of package.
Fry at approximately 400 degrees until lightly browned.
Excellent.

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1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
Stir to make sure the pasta separates; cover.

1 C. Rice
1 French bread loaf
36 Oysters
Butter,
seasoning

Boil the rice and keep hot and dry.
Cut off the top crust of the bread. Hollow out the inside.
Fry the oysters. Butter the inside of the loaf well and place in the oven to brown.
Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to
retain the heat, although the oysters stay more crispy if served uncovered.

Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika.

1 1/2 lbs. scallops
1/2 C. flour
2 tbsp. oil
4 tbsp. margarine
1 clove garlic, peeled and finely minced
2 tbsp. fresh lemon juice
1/2 C. parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast

Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops.
Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper.
Stir to blend and serve at once over crisp toast or serve with cooked rice.

Serves 4.

1 lb. fresh scallops
1/2 C. oil
1/2 tsp. thyme
1/2 C. dry white wine
3 cloves garlic
1/2 C. butter
2 tbsp. fresh parsley, chopped

Dredge scallops in flour. Heat oil in large skillet with butter; add crushed garlic and brown.
As soon as garlic browns, add scallops and saute until lightly colored. Add white wine at last minute and simmer.

Serve immediately.

1/2 C. butter
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 1/2 lbs. shrimp, cleaned and shelled

Saute garlic in melted butter for 1 to 2 minutes in microwave. Add parsley and lemon juice. Add shrimp; toss to coat.
Saute' until shrimp is cooked - being careful not to overcook.

Serve with rice or pasta tossed with parsley and parmesan cheese.

1/2 C. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and deveined

Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour.
Preheat oven to 450 degrees.
Bake until shrimp are cooking through, stirring occasionally, about 10 minutes.

Serve with fettucini alfredo and French bread.

2 lbs. Orange roughy fillets
1/2 C. sliced almonds
1/4 C. parsley, minced
1/4 C. margarine, melted
2 tsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Combine margarine and almonds. Saute almonds to a golden brown. Arrange fish, single layered, in a shallow baking pan.

Sprinkle with lemon or lime juice. Spoon almond-margarine mixture over fish. Sprinkle with salt, pepper and parsley.

Bake, covered, at 350 degrees for 10 minutes.
Bake, uncovered, until fish flakes easily with fork, about 8 to 10 minutes.

Serve with lemon or lime wedges.

1/2 C. onion, chopped
1/2 C. celery, sliced
1/4 C. butter
1/2 C. flour
4 1/2 C. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 C. (two 6 oz. cans) crab meat or shrimp and juice
1 C. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes.
Add seafood and juice; stir to break up meat.
Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk.

1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces.
Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment.
Remove from burner.
Serve in warm cups topped with lemon slices and chopped parsley.

Serves about 4.

A great Superbowl soup!

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 C. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce.
Crab meat may be used instead of shrimp.

Ingredients:
1/2 C. finely ground yellow cornmeal
1/2 C. cake flour
2 tsp. ground cayenne pepper
1 tsp. paprika
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
6 C. vegetable oil for frying
2 lbs. catfish fillets, cut into 3 to 4 oz. strips
Lemon Wedges

Directions:
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12" cast iron skillet to 350° F.
Line a plate with several layers of paper towels; set aside.

1 (8-ounce) package hushpuppy mix
1/2 cup milk
1/2 cup water
1 large egg, beaten
1 tablespoon sliced pickled jalapeno peppers, minced
1 tablespoon hot pepper sauce
1/2 teaspoon cayenne
Vegetable oil, for frying
1 1/4 pounds catfish fillets (about 4 fillets)
1 cup all-purpose flour
Spicy Tartar Sauce, recipe follows

In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash white pepper
1 can (6 ounces) small shrimp, rinsed and drained
1 tablespoon finely chopped onion
Assorted crackers

In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion.
Refrigerate until serving.
Serve with crackers.

Yield: 1-1/2 cups.

Sauce
1/4 cup nonfat or light mayo
1 tablespoon finely chopped capers
2 teaspoons finely chopped onion
Rest of recipe
4 cod, orange roughy, flounder or other white fish fillets (5 ounces each)
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Olive oil cooking spray

Preheat oven to 450 degrees F.

1/2 cup mayo
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon ground celery seed
1 pound fish fillets

Mix dressing and seasonings.
Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat.
Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 mins. Turn brush with remaining dressing mixture.
Continue grilling or broiling 5 to 8 mins or until fish flakes easily with fork.

Yield 4 servings

8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat

Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat

Serve with crackers or cocktail rye bread slices.

4 (6 oz each) halibut fillets
1 tbsp olive oil
2 tsp Old Bay seasoning
black pepper, to taste
4 whole wheat hamburger buns
Green leaf lettuce and tartar sauce, for serving

Drizzle halibut with oil and season with Old Bay and pepper.
Grill on a hot pan 4 to 5 mins on each side. Serve halibut on hamburger buns with lettuce and tartar sauce if desired.

Serves 4 Amount Per Serving Cals 310 Cals from Fat 72 Total Fat 8g 12% Carbs 22g 7% Dietary Fiber < 1g 4% Sat Fat < 1g 5% Chol 85mg 28%
Protein 36g 60% Sod 360mg 15%

3/4 cup complete pancake mix
1/2 cup water
1/2 cup flour
2 cups flaked coconut
1/2 pound medium-sized raw shrimp, peeled and deveined

Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non-stick cooking spray set aside. Mix pancake mix and water together until smooth. If batter is too thick add an additional 1 tablespoon water until desired consistency.
Place flour and coconut each in separate bowls.
Dip each cleaned shrimp in flour, tapping off excess then into batter and finally roll in the coconut.

Place each on baking sheet.

8 oz. cream cheese (softened)
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon Dill Weed
Salt, Peppercorns (ground), and Garlic Powder to taste
1 can Wild Sockeye Salmon
3 tablespoons fresh chopped parsley
1/4 cup chopped Walnuts

In mixing bowl, beat cheese, lemon juice, onion, horseradish, dill, salt, pepper, and garlic powder until well blended.
Drain and flake salmon, then beat into cheese mixture until well blended.

Chill the mixture until it is firm enough to handle.

1/3 cup low-sod soy sauce
1/4 cup fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon chopped fresh thyme
2 garlic cloves, chopped
4 (6-ounce) skinless salmon fillets (about 1 inch thick) Cooking spray
4 lime wedges

Place first 4 ingredients in a blender process until smooth.
Pour into a large zip-top plastic bag. Add salmon and seal and marinate in refrigerator 1 hr turning bag occasionally

Preheat broiler. Remove salmon from bag discarding marinade. Place salmon on a broiler pan coated with cooking spray broil 8 mins.

4 boneless skinless salmon fillets
1/4 cup orange marmalade
Lime Wedges
1 tsp brown sugar or Splenda
1 tbs lime juice
2 tbs vegetable oil
1/4 tsp salt
3 tbs Cajun salt free seasoning

Combine Cajun seasoning, sugar, and salt in a bowl.
Rub over all surfaces of fillets.
Saute fillets in oil in a skillet for 4 min. Turn and saute an additional 3 min.
Blend marmalade and lime juice, swirl in skillet until melted, turn fish to glaze on all sides.
The salmon is done when it begins to flake.

Serve with lime wedges...

Makes 4 fillets.

1/4 cup fat-free, reduced sod chicken broth
2 Tbsp dry white wine
1 Tbsp fresh lemon juice
2 1/2 tsp minced garlic, divided
1/8 tsp red pepper flakes, or to taste
4 tsp extra-virgin olive oil, divided
One pkg (6 oz) baby spinach, rinsed and shaken almost dry
1 lb large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp butter

In a measuring cup combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.