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INGREDIENTS

4 Eight Ounce Fillets of Fish 6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel 1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced) 1/3 Cup Capers ( small ones)
1 Lemon (juice) Salt and Pepper to taste.

Directions:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to
blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand
at room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and
pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet
when turning. When fish is done place fillet on platter and pour remaining vinaigrette over
fish.

INGREDIENTS

1 pound white crabmeat 1/2 teaspoon prepared mustard
3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery 3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour dash of white pepper
1 - 1/2 cups milk 1/4 cup extra cheese
1 egg yolk, well beaten dash of cayenne pepper
2 tablespoons fresh lemon juice Dash of paprika


In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook,
stirring occasionally until onions are soft and transparent but not brown. Stir in the flour,
blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and
cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix
well. Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika.
Bake 15 or 20 miinutes until top is au gratin, brown and crusty.

Makes 4 Servings
INGREDIENTS

1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water
1 clove garlic, mashed 1 tablespoon green onion
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 1 teaspoon salt
1 small onion, chopped 1/4 teaspoon sugar
1 stick celery, chopped 1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped

Directions

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir
constantly until a deep golden brown; take pot away from heat for fear of burning; add
onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add
1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce
simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice.