SEAFOOD & FISH  

\DEVILED CRAB FROM POSEY'S SEAFOOD RESTAURANT
This recipe for the Wakulla County staple, deviled crab, comes from Posey's Restaurant in Panacea, Florida (our Southern neighboring town).  Our long time friend and former yard boy, our sort of second kid, Dax Courson's grandparents cook at Posey's and are also ardent Seminole Boosters.  They have a cooking bus which can frequently be found in the Golden Chief's' parking lot at Doak Campbell Stadium doing the tailgating thing.  When we feel the need to catch up on Dax, we mosey on down to Posey's and dish the dirt with Grandma, while dining on the thoroughly local delicacies.  This recipe is 75 years old.

INGREDIENTS

1 pint fresh crab meat
2 eggs, beaten
1/2 cup milk
1 stick butter
1 medium onion, chopped fine
1/2 cup catsup
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon celery salt
soda crackers, crushed

PROCEDURE

Mix first 9 ingredients together, adding enough crushed crackers until thick enough to hold together.  Make a mound of the mixture on a soda cracker and round off to cover cracker (or put the mixture mounded in a shell or a ramekin).  Bake at 350-375 degrees until light brown.

EASY GROUPER FINGERS

For all you Californians, Grouper is called Sea Bass out there.  Why? beats me.   Here in Florida, we eat plain ole grouper just about any way we can get it.  It is known locally as the fish that doesn't taste like fish.  It is meatier in texture, and has none of the "fishy" taste that non-fish eaters dislike.  This recipe has been served to avowed fish haters and they gobble it up.  Grouper is also great just broiled Greek style with some olive oil and oregano or served with salsa on top....don't get me started...for now we will concentrate on Grouper Fingers.

INGREDIENTS:

1 pound Grouper filets (fresh please)
1 regular size can of beer
1 cup "Buttermilk Pancake Mix"  (IMPORTANT: not the kind that says "complete mix")
Peanut Oil for frying

	Cut filets into "fingers" 1 inch wide and about 4-5 inches long  (I just avoid that section with the bones)
	Drop Fingers into a bowl of the beer (you can let this marinate in refrigerator so they absorb the beer for a few hours but if you do, be aware they will 'blow up' a bit)
	Roll the marinated fingers in dry pancake mix (or shake it in a zip lock bag if you prefer that method)
	Drop freshly coated fingers into preheated (375 degree) oil in a deep fryer or wok Cook 3-4 minutes until they float and darken to a honey golden brown
	Serve with the sauce below!

SPECIAL SAUCE FOR GROUPER FINGERS

NOTE: This is not tartar sauce, cause Denny just hates tartar sauce and he wouldn't eat it or touch it and this stuff he will gobble up by the gallon, so don't think it is tartar sauce but it is just the great sauce that goes with those terrific grouper fingers, ok?  (wink, wink)

1 cup Miracle Whip
1/4 cup sweet relish or dill relish if you prefer
1/2 Tablespoon "Bold & Spicy" Brown Mustard

Combine ingredients, mixing well.   Refrigerate until served. 
Yield: 1 cup

CRAB CAKES  Maryland Style

You must use fresh packed, lump Atlantic Blue Crab Meat!  The binder is meant to be
used very minimally, so that you just hold the crab barely together, not make crab-flecked dough balls (like deviled crab). Frying is preferably done in a cast iron skillet.

INGREDIENTS:

1 pound jumbo lump crabmeat (pick over carefully to remove shells/cartilage)
4 scallions, green part only, minced  (makes about 1/2 cup)
1 Tablespoon chopped fresh herb(s)  (Parsley, Basil, Dill, Cilantro, or combo)
1-1/2 teaspoons Old Bay Seasoning (aka Crab Boil in your supermarket's spice section)
2 Tablespoons fine dry breadcrumbs, unseasoned  (this amount depends on the moistness       of the crab and should be added 1 Tablespoon at a time, up to 1/4 cup MAXIMUM)
1/4 cup Hellmann's Mayonnaise (Hellmann's is the closest to home made)
1 large egg, beaten with a fork
salt and fresh ground white pepper

PROCEDURE:

Gently fold ingredients together, using a rubber spatula, being careful not to break up the lumps until it just clings together.   Divide into four portions and form into cakes 3" x 1-1/2".  Arrange on cookie sheet covered with wax paper, cover tightly with saran wrap and refrigerate at LEAST 30 minutes, or up to 24 hours.  Using 1/4 cup flour dredge patties and place into hot oil (4 Tablespoons vegetable oil in a cast iron pan) about 4-5 minutes per side.  

Serve hot, with or without sauce (below).  As a special treat you can make home made Hollandaise sauce for them. YUM!

CREAMY DIPPING SAUCE FOR CRAB CAKES

1/4 cup Mayonnaise
1/4 cup Sour Cream
2 teaspoons minced chipoltes (which are smoked jalepeno peppers)
1 small garlic clove, minced
1 teaspoon juice from small lime

Mix all ingredients and refrigerate for at least 30 minutes to blend flavors before serving.