pot. Season with 1/2 tsp garlic powder and a dash

of salt and pepper. Add vinegar and mix. Pour into

double gallon zip-lock and put into cooler for 24

hours. Serve as spread over hot skillet

garlic toast.

CAMP BLACKENED CATFISH

catfish fillets

1/2 sticks margarine

tsp lemon pepper

tsp thyme

tsp basil1 tsp each garlic & onion powder

tsp salt

FRESH STUFFED CRABS

/2 tsp red pepper

lemons, cut into wedges

tbs Worcestershire sauce

tsp Tobasco sauce

12 fresh crabs

1/4 cups olive oil

1/2 green pepper, chopped

2 onion, chopped

1/2 tsp red pepper

4 stalks celery, chopped

1 pkg Pepperidge Farm Dressing

parsley flakes

cloves garlic, minced

In small pot, melt one stick margarine over low heat

and add dry ingredients. Remove from heat and let

cool slightly. Dip each fillet in mixture, coating well.

Place fish in gallon zip-lock and pour in remaining

margarine mixture. Double bag and put in cooler for

hour. Pre heat large skillet over medium heat.

1 tsp Kitchen Bouquet

Melt rest of margarine in skillet, pour in

Worcestershire sauce and Tobasco. Grill fillets 3

minutes per side. Pour first margarine mixture into

small pot, heat and serve as dip for fish.

Boil crabs in black pepper seasoned water around

30 minutes. Cool. Pry crabs open with a knife.

Remove all white meat and a little crab fat. Set

aside. Scrub shells in clean water. Drop in boiling

water with a pinch of baking soda fro about 20

minutes. Cool shells before adding stuffing. Sauté

onion, green pepper, garlic, and celery in olive oil for

about 5 minutes. Add crab meat and brown. Add a

little margarine, crab fat, and water to moisten. Add

red pepper, salt, and Kitchen Bouquet. Cover and

simmer 30 minutes. Mix with dry dressing and stuff

shells. Top with Italian bread crumbs. Bake in a

Dutch oven at 350 for 20 minutes.

RAINBOW SEVICHE

-3 lbs trout fillets

cups lime juice

green pepper, cubed

hot pepper, chopped

garlic clove, minced

cup stuffed green olives, chopped

tbs white vinegar

tbs lemon juice

tbs olive oil

/2 tsp salt

tomatoes, diced just before serving

DEVILED CRABS

1 cup fresh parsley, chopped fine

green pepper, chopped

Flake fish and soak in lime juice in double zip-lock

for 24 hours. In separate double zip-lock, mix all

ingredients except tomatoes. Put in cooler. Drain

fish and combine all ingredients together just before

2 cups celery, chopped

4 green onions, chopped

1/8 tsp basil

1/8 tsp marjoram

serving. Serve on your favorite crackers.

1/4 tsp Tobasco sauce

/8 tsp red pepper

tsp salt

/2 lb margarine

lbs crab meat

1/2 cups Italian bread crumbs

hard boiled eggs, finely grated

MONTAUK SPRING SEVICHE

medium trout, skinned and filleted

/2 red pepper, sliced

/2 green pepper, sliced

large onion, sliced

garlic cloves, diced

limes

half and half

Sauté all ingredients except crab meat, eggs, and

bread crumbs in margarine. Cook until onions are

clear and celery is crunchy. Pour into medium pot

and add crab meat. Mix well. Add bread crumbs

and eggs. Mix well. Add enough half and half to

moisten. Place a pie plate upside down in Dutch

oven. Put pot on pie plate and bake at 350 for 420-

/4 cups white vinegar

garlic powder

pepper

Chop the trout fillets into 1in square pieces.

Combine the fish, red pepper, green pepper, onion,

garlic cloves, and the juice of the limes in a medium

5 minutes. Serve as spread over garlic skillet toast.

The Geezer Cookbook

-- 57 -- Dwayne Pritchett