12 large jalapeno peppers

4 ounces Dungeness crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise

1/2 cup all purpose flour
3/4 cup beer

Corn oil (for deep frying)
All purpose flour
1/2 Hass avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise

PREPARATION:

Starting just below stem, cut chiles lengthwise in half, leaving stems attached. Seed chiles. Place chiles in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chiles with a paper towel.

Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with

salt and pepper. Fill chile cavities with crab mixture. Press chile halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.)

Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chiles on platter. Garnish with salsa.

Makes 12

3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces Dungeness crabmeat

4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

PREPARATION:

Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)

Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.

Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

4 servings

Serves 4-6
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped

PREPARATION:

• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes.

Garnish with cilantro.

1/4 cup margarine
1/4 cup celery, chopped
1/4 cup flour
6 to 10 drops hot pepper sauce
5 cups skim milk
16 ounces flaked imitation crab meat (3 1/2 cups)
1/4 cup scallions, sliced
Salt to taste

Directions:

1. Melt margarine in large saucepan. Add celery, cook 3 minutes.

2. Add flour and stir over low heat until frothy. Cook additional 3 minutes, stirring often.

3. Add hot pepper sauce. Gradually stir in milk. Increase heat and bring to a boil, then reduce heat to simmer. Allow to simmer and thicken 10 minutes.

4. Add crab meat and scallions. Taste with salt.

5. Serve immediately.

1 pound imitation crab meat, cut in bite size pieces
1 to 2 stalks celery, chopped fine
Mayonnaise to taste

Directions:

1. Combine all ingredients and serve on lettuce leaf or on a croissant for a great sandwich.

1 loaf white sandwich bread, sliced
2 cans crab, drained
1 can tiny shrimp
About 3 cups mayonnaise
4 hard-boiled eggs
1 small onion, chopped
1 cup celery, chopped

Directions:

1. Freeze the bread. This makes it easier to cut.

2. Butter the bread, trim off crusts and cube.

3. Add 4 hard boiled eggs and the onion; mix well and refrigerate overnight.

4. Four hours before serving, add the crab, shrimp and one cup chopped celery and enough mayonnaise to moisten. This makes a large salad. Would serve 10 to 12.

8 ounces shell macaroni
2 green onions
1/4 pound snow peas
2 ounces Cheddar cheese
3/4 pound imitation crab meat
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash red wine vinegar
1/4 teaspoon sugar
1 cup mayonnaise

Directions:

1. Cook the shell macaroni until tender. Drain, rinse and cool.

2. Chop the green onions and halve the snow peas. Grate the cheese and shred the crab meat.

3. Mix the onions, snow peas and cheese with the macaroni. Stir in the spices and mix well.

4. Add the mayonnaise and chill until serving time.

6 ounces fettucini
4 tablespoons margarine
2 cloves garlic, minced
1 cup milk
1/2 pound crab, flaked
1/4 cup parmesan cheese
Salt and pepper to taste

Directions:

1. Cook fettucini according to package.

2. In skillet, melt margarine and saute garlic. Add milk, crab and pepper. Heat until bubbling, about 3 minutes.

3. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini.

4. Serve immediately.

2 pounds crabmeat
1/3 green pepper, cut fine
3/4 red pimiento, chopped
1 teaspoon mustard
1/3 cup mayonnaise
1 egg
1/8 teaspoon pepper
1 teaspoon salt
Mayonnaise for topping

Directions:

1. Mix all ingredients except crab meat.

2. Add crab meat carefully in order not to break up lumps.

3. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika.

4. Bake at 350 degrees for 20 minutes.

* Pepperidge Farm White Sandwich Bread
* Hellmans Mayonnaise
* 1 egg, beaten
* 1/2 cup milk
* 1 tablespoon hot sauce, such as Crystals
* salt and pepper
* cracker meal *see Suzy’s note
* flour
* thinly sliced Red onions
* chopped lettuce

Preparation:

Generously spread mayonnaise on bread slices. Clean your crabs then soak in a mixture of beaten egg, milk and hot sauce. Sprinkle with salt and pepper.

After soaking coat them in cracker meal and flour mixture. About half and half of each. Deep fry them in hot deep oil (around 370°) until browned. Serve crabs on bread with lettuce and red onion slices.