Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoon basil
1/4 cup celery, chopped
olive oil
8 ounces dry white wine
1 pound mussels
parsley

Directions:
1. Cover celery with olive oil. Saute onions, garlic, bay leaf, basil
and celery together.

2. Add the wine and mussels. Cover and steam for 4-6 minutes.

3. Garnish with chopped parsley and serve.

(Makes 2 servings)

Ingredients:
Seafood Alternatives: salmon, catfish, cod, pollock, orange roughy,
mahi-mahi

4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning


Directions:
1. For each fillet, place in a microwave-safe dish. Sprinkle with
lemon-herb seasoning and drizzle with oil. Cover dish with plastic
wrap, turning back one corner to vent. Microwave on high for 1-1/2
minutes

2. Uncover; arrange 2 tomato slices and a sprig of basil and oregano on
fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave
on high for 1 to 1-1/2 minutes or until fish just begins to flake
easily when tested with a fork. Repeat with remaining fillets.

(Makes 4 servings)

Ingredients:
Seafood alternatives: catfish, trout, pollock, flounder, ocean
perch, cod

2/3 cup chopped, seeded cucumber
1/2 cup chopped radishes
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon dried tarragon
pinch of sugar
1/8 teaspoon salt
4 (6 oz.) tilapia fillets
2 tablespoons margarine

Directions:
1. Combine the first seven ingredients in a small bowl; mix well. Let
stand at room temperature while preparing fish.

2. Saute tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with
a fork. Transfer to serving plates.

3. Spoon cucumber mixture over each serving.

(Makes 4 servings)

Ingredients:
Green leaf and red leaf lettuce
Curly endive
R adicchio
Watercress
3 hard-boiled eggs (1/2 egg per plate-optional)
1/4 lb. Dungeness Crab picked meat (per person)
Hazelnut Dressing with Tarragon
2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped hazelnuts

Directions:
1. In a large bowl, combine the vinegar, mustard, salt, sugar and
pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat
well for one minute. Very slowly add the oil in tiny droplets,
beating constantly with the whisk. Taste for seasoning.

2. Just before serving, add the greens to the dressing. Toss gently to
coat the greens. Put onto serving plates, divide crab meat evenly
between the plates and sprinkle with hazelnuts.

Nutritional Analysis Per Serving:
Calories: 329Cholesterol: 220 mgSodium: 442 mg
Protein: 28 gramsCarbohydrates: 6 gramsFat: 22 grams

(Makes 6 Servings)
Recipe courtesy Oregon Dungeness Crab Commission and the Oregon
Hazelnut Marketing Board.

Ingredients:
1/2 (13-1/2 ounce) bag of baked tortilla chips
1 (16-ounce) can nonfat refried beans
2 tablespoons picante sauce
1-1/2 tablespoons lime juice
8 ounces of surimi seafood, crab flavored, flake-style OR, crabmeat
2 cups grated light cheese spread

Directions:
1. Suggested toppings: guacamole, light sour cream, chopped tomatoes
Spread chips in a single layer in a 15 x l0 x l-inch pan; set aside.
Combine refried beans, picante sauce and lime iuice, stirring well.
Spread bean mixture onto each chip. Sprinkle surimi seafood evenly
over chips and top with cheese.

2. Bake at 375 degrees F for 8-10
minutes or until cheese is melted. Serve with desired toppings.

(Makes 4 main-dish or 8 appetizer servings)

Ingredients:
One 8oz package cream cheese
½ cup sour cream OR plain yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 ¼ teaspoons Worcestershire sauce
½ teaspoon dry mustard
pinch onion salt
1 cup crabmeat
few drops oil, for consistency
cheddar cheese, grated, for topping


Directions:
1. In an ovenproof dish, combine cream cheese, sour cream, mayonnaise,
lemon juice, Worcestershire sauce, mustard, and salt. Fold in
crabmeat. Add few drops of milk to make creamy.

2. Stir in cheese to taste and sprinkle some cheese over top. Bake at 325° F for 30 minutes. Serve with crackers.

(Makes 8-10 servings.)

Ingredients:
¼ cup vegetable oil
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
2 cloves garlic, chopped
4 cups beef broth
One 16oz can tomatoes
One 10oz package frozen sliced okra
½ teaspoon thyme
1 bay leaf
½ teaspoon cayenne pepper
½ teaspoon oregano
1 teaspoon salt
4 catfish fillets cut into 1 inch cubes
C ooked rice

Directions:
1. Heat oil in large stockpot. Sauté celery, green pepper, onion, and
garlic. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne
pepper, oregano, and salt. Cover and simmer 30 minutes.

2. Add catfish
and continue simmering 15 minutes or until catfish flakes easily.
Remove bay leaf. Serve over cooked rice, if desired.

(Makes 4-6 servings)