Mango Salsa

Ingredients: 

1 ripe Mango

1 Cup Pineapple (optional)

2 Roma tomatoes

1/4 Cup Fresh Basil fine chopped

1/4 Cup chopped Yellow Onion

1 Ripe Avocado

3 Table spoons seasoned Rice Vinegar

2 Table spoon olive oil

Chili pepper flake to taste

Garlic salt to taste

Lemon pepper to taste

Paprika to taste

How to:

Chop and mix all ingredients in bowl. Add seasoning to taste and tel chill 30 minutes prior to servicing. Go great with and they of chicken. Enjoy, your feed back is welcomed 

Garlic Butter Crab Legs

Garlic Butter Crab Legs

Ingredients:

2 to 3 Pounds King or Snow Crab Legs

3 Sticks Sweet Cream Salted Butter

6 Cups Water

2 Table Spoons Lemon Juice

1 Table Spoon Dry Parsley

1/2 Teaspoon Celery Salt

1 Cup Whipping Cream

1 Tablespoon Garlic Power

1 Teaspoon Lemon Pepper

1/8 Cup Hot Sauce

½ Teaspoon Dried Red Chili Pepper Flakes

1 Tablespoon Seasoning Salt

2 Tablespoons Chicken Broth Powder

How to:

Put all ingredients into large pot and let simmer for 30 minutes.  After sauce has simmered for 30 minutes turn heat up and bring to a boil.  Once sauce starts to boil add the crab legs and let cook in sauce for 15 minutes. 

When serving place in large bowl with the Sauce for dipping.  Add your side and ready for dinner. 

Grilled Guacamole & Grilled Shrimp Cocktail

Grilled Guacamole & Grilled Shrimp Cocktail

Ingredients:

3 Ripe Avocado’s

1 Roma Tomato diced

¼ White Onion diced

¼ Cup Chopped Cilantro

1 Teaspoon Lemon Juice

1 Table Spoon Sour Cream

Paprika

Black Pepper

Garlic Power

¼ Stick Butter (only needed if pan searing the shrimp)

Salt

2 Tablespoons Olive Oil

½ Stick

¼ Head of a small cabbage

Chopped Roasted Red Peppers

How To:

You can use your bar-b-Que pit or indoor grill.  Cut avocado in half and remove pit (seed).  Brush each one with olive oil then place on grill sink side up for 15 minutes. 

Season shrimp with garlic powder, salt & black pepper.  If cooking on grill just place shrimp on grill.  Cook on both sides till pink.  If pan searing melt butter and place shrimp and pan and cook till pink.

Remove avocado from sink and give light mash.  Then add onion, cilantro, tomatoes, lemon juice, sour cream and season to taste. 

Chop cabbage and roasted red pepper for garnish.  Place cabbage in bottom of dish and roasted pepper for top garnish. 

Now you are ready to put your dish together. 

Soft Shell Crab Club

Soft Shell Crab Club

Ingredients:

10 Soft Shell Crabs

5 Croissants

1 Pack Apple Wood Smoked Bacon (add as much as you like)

5 Slice Cheese Cheddar (whatever you like best)

Roma Tomato slices

Butter Lettuces

1 Cup Mayo (Kraft Real Mayo)

1 Teaspoon Curse Mustard

2 Tablespoon Sweet Chilli Sauce

1 Egg

1 Cup Milk

1 ½ Cup Flour

¼ Cup Corn Meal

Lemon Pepper

Paprika

Garlic Salt

Frying Oil

How To:

In a Small bowl mix mayo, mustard & chilli sauce together.  Place in ice box to chill till needed.  Mix egg and milk together in bowl.  Next mix flour & corn meal with lemon pepper, paprika & garlic salt.  (Season to your taste) In small skillet heat your oil to fry your crab.  Cook your bacon on low heat till golden brown.  Wash your crab and then dip in milk mixture then into flour mixture.  Now into hot oil for frying.  Cook till golden brown on each side. 

Once bacon and crab are done you can build your club.  You can add onion or avocado if you like.  With the croissant roll it is lite and great summer snack.  Enjoy.