Tempura dipping sauce

1/4 cup chopped fresh ginger
1/4 cup sliced green onion
1/4 cup chopped carrot
1 cup soy sauce
3/4 cup water
1/3 cup cooking sherry
1 tsp. sugar

place all ingredients in sauce pan and bring to a boil.
simmer 15 minutes
remove from heat, cool and strain

Avocado Sauce

Smooth and creamy sauce, can be used for all sorts of dishes and as a dip.

2 avocado, peeled and chopped
1 tbsp. shallot, chopped
1 pint chicken stock
3/4 tbsp. dill
2 dashes Tabasco
cup white wine
cup heavy cream

place all ingredients in sauce pan and bring to a boil.
Simmer and reduce by 1/2
use immersion blender and puree till smooth and creamy

Tuna Salad

Why?  Because everyone needs a good tuna salad recipe.
Key, keep it simple.

1 can tuna, well drained
1/4 cup minced celery
1/4 cup minced green onion
1/4 cup mayo
1 tsp. white pepper
1 tsp. lemon juice
1 tbsp. pickle relish (optional)

Mix all ingredients well and refrigerate.
The pickle relish is an Eastern Shore of Maryland addition.

Spicy Hot Crab Dip

This recipe is downsized from the authentic restaurant menu item.
Serve hot with crackers, pita chips or toasted baguettes.
Can also be served over tortilla chips or on grilled chicken.

1 lb. cream cheese
1/4 cup nacho cheese

1/4 cup shallots
1/4 cup green onions
1/4 cup pickled jalapenos
1/4 cup salsa
1 Italian plum tomato, chopped
1 tbsp. horseradish
2 tbsp. lemon juice
2 tsp. garlic
1/2 cup dry sherry
1 tbsp. Old Bay

1 lb. crab meat, picked for shells

warm up cream cheese and nacho cheese in microwave.
In food processor, pulse chop remaining ingredients, except crab meat.

place chopped and blended ingredients in stock pot.  bring to boil and simmer 5 minutes.
add cream cheese and nacho cheese, mix well.

take off heat and fold in picked crab meat.

Cajun Spice, Maryland Style

make your own Cajun spice.

1 cup white pepper
1/4 cup cayenne pepper
1 cup black pepper
1 cup paprika
3/4 cup old bay
1/2 cup oregano
1/4 cup fennel seed
1/4 cup onion powder
1/4 cup garlic powder

Mix well and store in an airtight container

Shrimp Salad

Classic dish spiced up with Old Bay seasoning.  Serve hot or cold as a sandwich or over salad greens.

1 lb. cooked shrimp, dusted with Old Bay
1/4 cup diced celery
1/4 cup diced bell pepper (any color)
1/2 cup diced green onion
2 hard boiled eggs, grated
juice 1 lemon
1/3 cup mayo
1 tsp. celery salt
1 tsp. white pepper
1 tbsp. Old Bay

Combine all ingredients, mix well and refrigerate.

Shrimp, Crab and Corn Chowder

This chowder is light and fresh.  Great flavor with tomatoes, herbs and a creamy finish.  Perfect for hot days when you normally wouldn't want soup.

1 lg. onion, chopped

3 stalks celery, chopped

2 cans diced tomatoes, drained

1 qt. plus 1 cup chicken stock

2 tsp. basil

2 tsp. tarragon

2 tsp. black pepper

2 potatoes, diced

4 cups frozen corn

1 pint heavy cream

1 lb. salad shrimp

1/2 lb. lump crab

Place first seven ingredients in a stock pot.  Bring to a boil.  Simmer 45 minutes.

Add potatoes and frozen corn.  Cook until potatoes are done.

Add cooked shrimp, crab and cream.