1 large can tomato juice
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground oregano
1/2 tsp. cayenne powder
1 tsp. Worcestershire sauce
1 tsp. powdered or prepared mustard
1 tsp. liquid smoke
1 tsp. salt
1 tsp. pepper
2 Tbsp. vinegar
2 Tbsp. sugar
1 Tbsp. dry parsley
1/4 cup margarine

Heat in large saucepan. Crack crab and divide in halves. Let simmer for about 1/2 hour in sauce. If it simmers too long, crab meat will turn dark.

This will handle 3 medium size crab. For more, increase sauce recipe. Use more or less spices according to taste and what you have on hand.

We usually serve it in bowls with garlic bread for dipping in the sauce, and cut up veggies, like carrot sticks, celery, etc.

As told to me from Judy W. Thanks for the great recipe!!!!!

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2-3 Albicor Tuna loins
2 Tbls coriander seed
1 Tbls sea salt (kosher will do)
1 Tbls fresh cracked pepper

Preheat oven to 350 F.
lightly toast coriander seed in pan then grind up and mix with salt and pepper to make a dry rub. Cover tuna loin with dry rub. Heat 1 Tbls of oil in pan over med-high heat. Cook 2 min on each side ( a tuna loin may have 3 sides). Finish in oven on a cookie sheet for 5-15min. The tuna can be raw in the middle, this is ok, 5 min will do. But if you like you fish thoroughly cooked, put it in for 15 min and check in fattest part of loin to make sure it is cooked.

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1. whole fresh catfish.
2. 1/2 clove of garlic crushed.
3. 4 tblspns butter.
4. salt and pepper to taste
5. Cayenne pepper to taste.

After cleaning your fish. I wrap it in foil. I add the ingredients listed above, I close up the foil around the fish. I let it cook for 15 to 20 minutes or until the skin peals off the fish, and the meat is white and flaky. Cooking time will vary depending upon the size of your fish and how your BBQ cooks.

I usually cook several fish at a time using this method. Catfish over ten pounds tend to get mushy, so I normally try to keep my fish under 10lbs. Sometimes that is not what you catch. I would use a different receipt if it is larger than 10lbs. (like deep frying.)

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2 Bass Fillets (Like I said, I use Large Mouth or Striper but any bass fillets should work.)
Lemon Pepper to taste.

Take the two Fillets and add lemon pepper liberally.
broil until meat is white and flaky.
Serve.

This is a very easy dish to make. I saw no bass receipts on the site so I added a very easy one. Some times the simplest dishes are the best.

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Enough spaghetti noodles to serve 4
2 cloves minced garlic
2 tbsp olive oil
2 tbsp sesame oil
2 green onions, chopped
2 cups chopped broccoli
2 cups bok choy, chopped
1 cup sliced mushrooms
1 pound bay scallops

Boil water and cook noodles al dente. Saute onions and garlic in oils, add scallops and cook until semi-translucent. Add broccoli and other veggies and cook until tender but not mushy. Add drained and blotted noodles into pan, and toss until mixed and flavors mingle. Serve hot with salt and pepper to taste.

We also like to add shrimp, asparagas, peapods, and whatever sounds good at the moment. We like spaghetti noodles, but you could also use whatever you like. Feel free to innovate and delete as you see fit. Enjoy!

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