Barbeque shrimp

1/2 lb butter

2 tsp from box of crab boil

1/4 cup olive oil

1 tbs parsley

1/4 tsp basil

1/2 tsp oregano

3/4 tsp garlic powder (minced garlic)

1/4 tsp salt

1 tsp lemon juice

2 lb large shrimp (DO NOT PEEL)

Bake at 400F for 10 minutes, then broil for 5 minutes.

Crab cakes

1 large stalk celery

1/2 mild onion

Several sprigs of parsley

1/2 cup dry bread crumbs

1 finely chopped boiled eggcup

1 container white crabmeat

1 cup thick white sauce

Salt and pepper to taste

Chop finely all vegetables and add to cleaned crab meat with 1 cup bread crumbs and chopped egg. Prepare a thick white sauce using 2 tbs butter; 2 tbs flour blended over a medium heat, add milk gradually as sauce thickens. This should be a very thick version. Blend into crab mixture. Form patties an inch thick or make into small appetizer balls. Bread using beaten egg and dry bread crumbs. Refrigerate for an hour or two before frying in one inch of hot oil until golden brown.

Low fat version:
Substitute margarine and skimmed milk in white sauce. Make individual nests of the filling on a sheet of aluminum foil.

Brush lightly with margarine and sprinkle with paprika. Broil until lightly browned.

This also makes a good stuffing for fish.

Fried soft shell crabs

6 soft shell crabs

1 egg

1 cup milk

1 cup flour

Salt and pepper to taste

Lemon slices and chopped parsley

Remove the soft feelers under each side of the shell Remove eyes, mouth and sandbag under mouth Wash crabs well in cold water and dry on paper towels. Mix milk and egg and season with salt and pepper. Soak crabs In this mixture for 1 hour. Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown. Garnish with lemon slices and chopped parsley and serve with tartar sauce.

Serves 6

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."