Dee's Crabcakes

1 - 1 1/2 lbs of picked through fresh crab meat (boiled)

2 lg eggs beaten

1/4 c sour cream

1 pkg parmesan crusted shake n' bake mix

1 container of prediced salsa (tomatoes, peppers, onions)

1 tsp Worchestershire sauce

1/2 tsp dry mustard

1/2 tsp red pepper flakes

1/4 tsp garlic powder

1 tbsp creole seasoning

1-2 c bread crumbs

1 c monetary jack cheese, shredded

Mix all ingredients together add more or less bread crumbs depending on ability to form balls. Scoop and shape into balls while melting butter in skillet. Place balls of crab mixture in, press with back of spatula to flatten. Fry to golden brown on both sides. Repeat and continue till all mixture is done. Serve hot.

Cod a la French Country

4 (6oz) fresh or thawed cod fillets about 1/2" thick
8 tsp olive oil, divided

4 plum tomatoes, chopped

4 ripe olives, sliced

dash of dried thyme, crushed

1 tsp dried basil, crushed

1. Rinse fish; pat dry with paper towels. Season fillets with salt and pepper to taste.

2. In a large skillet eat 4 tsp oil. Add cod. Cook over med-high heat for 1 minute, turning once.

3. Sprinkle tomatoes, olives & thyme over cod., Reduce heat. Cover & cook for 2 minutes.

4. Drizzle with remaining 4 tsp olive oil & sprinkle with basil. Cook, covered 2-3 minutes more or until fish flakes with a fork.

Serves : 4

Baked Cod

6 cod fillets
4 c. hot milk (enough to barely cover the fish)
6 tsp butter

1. Preheat oven to 350 F.
2. Grease a shallow baking dish or a 9"x 13" pan. Arrange fillets, placing them close together in the dish or pan.
3. Pour enough hot milk over fish to barely cover fillets.
4. Top each fillet with a tsp of butter. Bake for 20 minutes or until fish flakes easily when tested with a fork.

Serves 4-6
Norwegian Dish