Preparation Time: about 10 minutes
Serves: 4 sandwiches

Amount Ingredient
-------- -------------------
1/4 C (1/2 dL) Mayonnaise (non fat works great)
1 can Albacore Tuna (6 1/2oz ~185ml)
1/2 tsp Curry Powder
1/4 tsp Garlic Salt
dash Red Chili Powder
1 T Lemon Juice
1 Apple, cored and chopped
1/2 C (1dL) Celery, chopped finely
1/4 C (30g) Raisins (can use dried Cranberries)
1 Green Onion, chopped
8 slices Whole wheat or Raisin Bread

Mix together all the ingredients (except the bread) until well blended. Toast the bread and spread 1/4 portion of the tuna mixture on 4 of the slices of bread. Close the sandwich with the top slice. You can add lettuce or cabbage if you like.

Preparation Time: 20 minutes
Cooking Time: about 1 hour
Serves: 8

Amount Ingredient
-------- -------------------------
2 C (1/2L) Dry White Wine
1 Bay leaf
1 med Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster, (1 1/2 to 2 pounds 675g-900g)
12 med Shrimp, in shell
24 Mussels, well scrubbed
12 Sea Scallops
4 C (1L) Heavy cream
1 C (2dL) Milk
1 tsp Dried Thyme
1 tsp Minced Fresh Parsley
1/4 tsp Dried Rosemary
1 C (2dL) Fresh Spinach, well rinsed and chopped
1/2 C (1dL) Grated Carrot
to taste Salt
to taste Freshly ground black pepper
1/2 tsp Fresh lemon juice

Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool.

Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.

Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

Preparation Time: 15 minutes
Cooking Time: 12 to 15 minutes

Amount Ingredient
-------- -----------------------------
1 lb (450g) Crab Meat, finely chopped
1/2 c (1dL) Canned Water Chestnuts, finely chopped
1 c (2dL) Bread Crumbs (seasoned work well)
1/2 tsp White Pepper
1/2 tsp Dried Mustard
1 T Fresh Parsley, finely minced
2 Green Onions, finely chopped
1/2 tsp Fresh Ginger, finely minced
4 Egg Whites
2 T Soy Sauce
2 T Sesame Oil
Preheat oven to 400 F (205C)

Mix together all the ingredients, except 1/2 cup of bread crumbs, until well blended. Form into 1 inch (2.5cm) balls and roll in the remaining 1/2 cup bread crumbs.

Place on a lightly oiled baking sheet. Bake for 12-15 minutes or until crab balls are crisp and golden brown. Serve with honey mustard dip or your favorite other dip

Preparation Time: 5 minutes
Cooking Time: about 10 minutes
Serves: 4

Amount Ingredient
-------- -----------------------------
4 6 oz (180g) Swordfish steaks
1 clove Garlic, crushed
1/2 tsp Fresh dill, chopped
2 tsp Fresh Oregano, chopped (1/2 tsp dry)
4 Limes, juice of
to taste Salt
1/4 tsp Paprika, or to taste
Heat grill, broiler or grill pan. Rub swordfish steaks with garlic. Then lightly rub half of the dill, oregano and salt into the swordfish steaks.

Grill or broil 4-5 minutes. Turn and brush with lime juice. Season with remaining dill, oregano, and salt. Grill or broil another 4-5 minutes or until fish is opaque throughout, and flakes slightly. Sprinkle steaks with paprika and serve with a wedge of lime.

Preparation Time: 10 minutes
Cooking Time: cook in a crockpot for 8 to 10 hours
Serves: 6

Amount Ingredient
-------- -----------------------------
2 C (4dL) Smoked Ham, Diced
1 lb (450g) Uncooked Shrimp, shelled and deveined
2 med Onions, coarsely chopped
2 stalks Celery, sliced
1/2 Green Bell pepper, chopped
1 (28 oz 7dL) can Whole Tomatoes
1/4 C (1/2 dL) Tomato paste
3 cloves Garlic, minced
1 T minced Parsley
1 T Fresh Thyme leaves (1 tsp if dried)
2 T Olive Oil
few dashes Hot Pepper Sauce
few dashes Worcestershire Sauce
1 C (210g) Uncooked long Grain converted rice

In a crockpot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, wostershire and rice.

Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Preparation Time: about 15 minutes
Cooking Time: < 10 minutes

Amount Ingredient
-------- -----------------------------
1 1/2 tsp Old Bay seasoning
2 T Baking mix
1 T Dried Parsley
2 T Mayonnaise
1 T Prepared Mustard
1 Egg, beaten
1/4 tsp Worcestershire sauce
1 lb (450g) Lump Backfin Crabmeat or imitation crab
Oil for deep frying

Mix together Old Bay seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.

Heat about 1 inch (1/2cm) oil in a large, heavy bottomed skillet. Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Preparation Time: 15 minutes
Cooking Time: 20 minutes (to cook pasta and saute shrimp)
Serves: 4

Amount Ingredient
-------- -----------------------------
2 oz (60g) Fresh basil leaves (about 2 bunches)
10 oz (285g) Butter, softened (2-1/2 cubes)
1 tsp Garlic, minced
1/4 tsp Salt
1/8 tsp Black pepper
3 T Grated parmesan cheese plus additional for garnish
1 T Grated romano cheese
1 lb (450g) Fresh Linguine or angel hair pasta
1 lb (450g) Medium shrimp, shelled and deveined

Wash and dry basil leaves. Remove the leaves from the stems and discard the stems. Place basil in food processor and process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter until whipped. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix until incorporated.

Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute just until done, about 2 to 3 minutes.

Serve shrimp and basil butter over hot cooked pasta. Top with freshly grated parmesan cheese.

Preparation Time: 20 minutes for chopping veggies and cleaning shrimp
Cooking Time: 5 minutes after shrimp are added
Serves: 6

Amount Ingredient
-------- -----------------------------
1 lb (450g) Fresh Shrimp, medium size, shelled and deveined
1 med Finely Chopped onion
1 Chopped Green bell pepper
1/2 C (120g) Finely chopped celery
2 cloves Garlic, minced
3 T Butter or margarine
2 T Cornstarch
16 oz (4 dL) Canned Stewed Tomatoes
8 oz (2 dL) Canned Tomato Sauce
1 T Worcestershire sauce
1 tsp Chili powder (or more to taste)
Dash Tabasco Sauce (or more to taste)

In a saucepan (2 quart or 2L), melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Serves: makes 4 grilled open face sandwiches

Amount Ingredient
-------- ----------------------------- 4 4oz (~450g) Albacore Tuna steaks (ok you can use canned tuna but it is not quite as yummy, you can use less Tuna if you like)
2 T Olive Oil
4 1oz (~120g) Slices of Cheddar or Monterey Jack Cheese - do not use American cheese
1 can Green Chilies, whole
1 T Cilantro, fresh and chopped
4 T Green Salsa (pick your favorite)
4 slices Bread, use your favorite with a hearty crust like French bread

Cook tuna in a pan with 1 T olive oil in your oven at 425F (220C) for about 10 minutes until done. If you use canned (dolphin safe) tuna go straight to the broiling step.

Turn your oven on to broil and set the 4 slices of bread onto a cookie sheet. Lightly brush the bread with the remaining 1 T of olive oil. On top of the bread add a tuna steak, a whole green chili, a slice a cheese and put under the broiler until the cheese is melted, about 1 or 2 minutes.

Watch carefully so that the bread does not burn. To serve top a tablespoon of green salsa and a sprinkle of Cilantro; cut each open face sandwich with a slight diagonal cut.

Amount Ingredient
-------- -----------------------------
1 Tin (425g) Tuna SpringWater
1 Handful Frozen seafood marinara mix (prawns -thats shrimp for you yanks, baby octopus, mussels etc) or subsitute with fresh seafood - you don't need much so its not expensive! (CatScratch thinks that handful is man-sized)
1 Tin Whole peeled tomatoes - don't drain it
1 pkg Penne or spriral or ribbon or shell pasta - or whatever you have but not spagettihi or fettechene or similar
1 tsp Garlic out of a bottle!
Optional Olives - Sometimes we thow in some olives
12 oz Grated Cheese....make sure it's not fancy smelly (300-400g) stuff, as with the seafood it might be a bit stinky all together

Firstly cook the pasta in boiling water....add a tablespoon of good quality virgin olive oil (if you don't have good quality virgin olive oil...don't put any in at all) to the boiling water and salt (if you like). You'll need a good sized deep round baking dish (if you use a big shallow rectangle dish, this is fine, but you may need more cheese to cover it all)

Put the cooked and drained pasta in the dish first, then mix through ALL of the other ingrediants except the cheese (doesn't matter if the seafood mix is still frozen). Put a good layer of cheese on top completely covering the other ingredients and about 1-2cm (+1/2 inch) thick. Baked it in a moderate oven 350F (180 C) for 30-40 minutes or until the cheese is golden brown.

Scallops with a Mustard, Cream Sauce and Cilantro

Preparation Time: 5 minutes
Cooking Time: 12 minutes (aprox)
Serves: 4

Amount Ingredient
----------- -----------------------------
1/2 C (~118ml) Chicken broth
1/3 C (~80ml) Heavy Cream
1 tsp Dijon mustard
1 1/4 lbs (560g) Sea Scallops
2 T All-purpose Flour
1 T Olive Oil
2 T Finely Chopped Cilantro
Salt & Pepper To Taste

In a small bowl whisk the broth, cream and mustard and set aside. Dry the scallops in a paper towel. If they are large cut them in half. Spread flour on a piece of wax paper and roll the scallops in the flour to lightly coat. In a large heavy pan heat the oil over medium heat then add the scallops in a single layer and cook without turning for 3 minutes or until golden brown. Turn and cook an additional 3 minutes or until cooked through.

Transfer scallops to a plate. Add cream mixture to the pan. Turn the heat to high and cook while stirring to remove any brown bits from the bottom until the cream is lightly thickened. [about 2 to 3 minutes] Return the scallops to the pan and sprinkle with the cilantro and seasoning. Heat through the scallops without too much further cooking and serve.

Preparation Time: 10 minutes
Cooking Time: about 15 minutes
Serves: unknown

Amount Ingredient
-------- -----------------------------
2 lg clove Garlic peeled and pressed
1 1/2 C(~345ml) Extra Virgin Olive oil (yes it's a lot of oil)
1 lg Leek finely chopped
1 Red Pepper finely chopped
~2 lb (900g) Fresh Shelled Shrimp
1 Bay Leaf
Dash Allspice
1/4 C Frozen Peas
to taste Salt, Black and Red pepper flakes
pinch Saffron (optional)

Butterfly the raw shrimp and remove the black vein. Rinse and dry the shrimp. Put oil a deep pan with garlic, leek, red bell pepper, peas and spices. Saute until the leeks and peppers begin to brown and excess water boils out of the pan.

Add dry shrimp and treat them as if you are deep frying them in the vegetables and oil---they are not breaded so they won't brown very much. Serve it with oil in a wide shallow bowl per person. Serve with long grain rice or French bread slices for dipping in the flavored oil.

Steamed Mussels

Preparation Time: 15 minutes
Cooking Time: minutes 3-5 minutes for mussels
Serves: 2

Amount Ingredient
-------- -----------------------------
2 lb (900g) Fresh Mussels, scrubbed and debearded
1/4 C (125ml) Chopped Shallots, finely
1/3 C (60ml) Fresh Basil, julienned
2 T Fresh Tarragon Leaves
2 T Fresh Chives, chopped
2 T Fresh Parsley, chopped
2 T Wine Vinegar
2 T Balsamic Vinegar
1/2 tsp Salt
to taste Ground Black Pepper
3/4 C (150ml) Olive oil
1/4 C (60ml) Roasted Red Bell Peppers, peeled and sliced
~1C (250ml) Water

In a small bowl, combine the shallots, basil, tarragon, chives, parsley, vinegar, oil, salt and black pepper. Set aside. Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam. Stir the mussels once or twice, until the shells open, 3-5 minutes. Drain the mussels and discard any that have not opened. Place the mussels in a large serving bowl. Scatter the peppers evenly over top of the mussels. Pour the herb mixture directly over the mussels and peppers. Enjoy immediately.

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