Directions. 1. Mix all ingredients except crab meat

1. Mix all ingredients except crab meat

2. Add crab and toss lightly

3. Chill for at least 1 hour, put into a frying pan and dust with flour.

4. Sauté in clarified butter over medium heat until golden brown on each side. Serve hot.

CAESAR SALAD

Serves 4

Ingredients

1 clove of garlic, crushed

2 heads Romaine lettuce

Freshly ground pepper

½ cup grated Parmesan cheese

2 eggs

½ cup olive oil

½ tsp salt

1 tbsp lemon juice

Garlic Croutons:

4 slices or 2 cups of stale white or French bread, cut into cubes

3 tbsp olive oil or salad oil

2 garlic cloves, crushed

Trim crusts from bead. Cut into 1 cm cubes. In a large skillet, brown garlic in oil over medium heat. Add bread cubes and toss until light brown. Stir occasionally. Remove with slotted spoon. Cool.

Directions

1 Mix garlic with oil and let stand overnight. Drain and set aside.

2 Clean and trim Romaine. Wash and break into bite – sized pieces.

3 Grind on plenty of fresh black pepper. Add salt and ½ cup olive oil. Toss well to coat Romaine.

4 Place shelled eggs in centre of salad.

5 Add lemon juice and toss until salad greens are coated with a creamy dressing.

6 Toss with Parmesan cheese and croutons. Serve at once.

WONDERFUL SEAFOOD PIE. Server 6 to 8. Ingredients.

1 pkg. ( 180 g ) frozen crabmeat or shrimp, thawed and drained/ or 1 can tuna, drained.

1 cup shredded American cheese

1 pkg. ( 90 g ) cream cheese, cut into 1 cm cubes

1 jar ( 60 g ) chopped pimento, drained ( optional )

1/4 cup green onions, sliced

2 cups milk

1 cup baking mix

4 eggs

1/4 tsp salt

Dash of nutmeg

Directions.

1.Heat the oven to 220 C.

2. Grease 25 cm pie plate. Mix crabmeat, cheese, onions and pimento in plate.

3. Beat remaining ingredients until smooth-15 sec in blender on high or 1 min with hand beater. Pour into plate.

4. Bake until knife inserted between centre and edge comes out clean, 35 to 40 min. Cool 5 min.

CHEESE CAKES.

Serves 12

Ingredients.

3 eggs

260 g part-skim Ricotta cheese

3/4 cup ( 12 tbsp ) cream cheese

11 tbsp sugar

1/4 cup cornstarch

1 tsp baking powder

1 tsp vanilla

1/4 tsp grated lemon peel

1 tsp lemon juice

3/4 cup sliced strawberries

Mint spring or edible flowers ( optional )

Directions.

1. Preheat the oven to 180 C
2. Using an electric mixer with large bowl, combine eggs, Ricotta, cream cheese and sugar. Beat until smooth.
3. Stir together cornstarch and baking powder. Add to cheese mixture along with vanilla, lemon peel and lemon juice.
4. Pour into 20-23 cm non-stick spring form.
5. Bake 55 min, or until firm.
6. Let cool, then refrigerate. Decorate top with strawberries.
7. Garnish with mint or flowers is desired.