Ingredients

1. 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2. 1 cup seasoned bread crumbs, divided
3. 1 egg, lightly beaten
4. 1/4 cup finely chopped green onions
5. 1/4 cup finely chopped sweet red pepper
6. 1/4 cup reduced-fat mayonnaise
7. 1 tablespoon lemon juice
8. 1/2 teaspoon garlic powder
9. 1/8 teaspoon cayenne pepper
10. 1 tablespoon butter

Directions

1. In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.
3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

Ingredients:

1 lb. Fully cooked frozen  shrimp, thawed and patted dry

1 small lime

1 small garlic clove, crushed with press

1/2 c. fresh cilantro or parsley leaves, coarsely chopped

1 Tbsp. extra virgin olive oil

1 Tbsp. honey

1 can chunk  pineapple

1 small red onion (about 4 oz.), cut crosswise into 1/2-in.- thick slices

8-10 bamboo skewers

1/8 tsp. salt

Directions:

1. Place shrimp in  pie plate or shallow bowl. From lime, grate 1/2 tsp. peel and squeeze juice; transfer peel and juice to medium serving bowl. Stir in garlic, cilantro, oil and honey.  Stir  pineapple  into bowl with honey mixture. Stir 3 Tbsp. honey mixture into shrimp; set aside remaining honey mixture to use later. Cover shrimp and let stand 15 min., stirring occasionally.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat or preheat oven to broil  to grill indoors. Thread onion and pineapple  onto 1 or 2 skewers. Thread shrimp onto remaining skewers.

3. Place onion and pineapple on hot grill rack; cover and cook 5 min. Turn onion and pineapple and add shrimp skewers to grill; cover and cook 5-6 min. longer, turning shrimp skewers once, or until shrimp turns opaque throughout and reach an internal temp. of 145°F

If prepared in oven cook under broiler 4-6 in. from heat for 5-6 min. on each side.

4. Transfer pineapple and onions.  to bowl with reserved honey mixture. Remove shrimp from skewers and add to bowl; add salt and stir until well combined.

Ingredients:

4 swordfish fillets

1/3 c. oil

1 1/2 tsp. lemon juice

1/4 tsp. crushed red pepper

1/2 tsp. salt

1/4 c. parsley

2 tsp. minced garlic

Directions:

Grease 12 x 8 inch baking dish. Dry fish and sprinkle with salt. Arrange in baking dish. Mix oil, parsley, lemon juice, garlic and pepper. Spoon over fish. Bake, basting once or twice 12-15 minutes in 350 degree oven.

Ingredients

1. 1 pound canned crabmeat, drained, flaked and cartilage removed
2. 2 to 2-1/2 cups soft bread crumbs
3. 1 egg, beaten
4. 3/4 cup mayonnaise
5. 1/3 cup each chopped green pepper and onion
6. 1 tablespoon seafood seasoning
7. 1 tablespoon minced fresh parsley
8. 2 teaspoons lemon juice
9. 1 teaspoon Worcestershire sauce
10. 1 teaspoon prepared mustard
11. 1/4 teaspoon pepper
12. 2 to 4 tablespoons vegetable oil
13. Lemon slices, optional

Directions

1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.

Ingredients:

1  pound tilapia

1/4 cup skim milk

1/4 cup flour

Salt and freshly ground black pepper

2 teaspoons olive oil

1 tablespoon sliced or slivered almonds

3 tablespoons lemon juice

2 tablespoons freshly chopped parsley

For garnish: 4 slices lemon

Directions:

Rinse tilapia  and pat dry with a paper towel.

Dip into skim milk.

Season flour with salt and pepper to taste. Dip trout into flour making sure both sides are completely covered. Shake off any excess.

Heat olive oil in a non-stick skillet large enough to hold fish in one layer over medium-high heat. Saute fish for 2 minutes and turn.  Saute second side another 2 minutes. Remove to a plate.

Add almonds to the skillet and saute until slightly golden, about 1 minute. Sprinkle fish with lemon juice, almonds and parsley. Garnish plate with lemon slices.

Ingredients:

4 Tilapia Fillets  6-8 oz. each (Catfish, Sole or Flounder) are also options

2 Tbsp. Honey Mustard

1 C. Pecans

Directions:

Heat oven to 450 degrees.  Line a rimmed baking pan with nonstick foil.

Finely chop pecans . Spread on a sheet of wax paper.  Put honey mustard in small cup:  stir in 2 tsp. Water

Brush one side of fillets with mustard mixture, then press into chopped pecans.  Place on baking pan.

Bake 10-14 min. until pecans are lightly toasted and fish is just cooked through.