SEAFOOD

Here is Joe B's recipe for the Cajun Shrimp Fettucini dish:

CAJUN SHRIMP FETTUCINI:

2 T butter
1 lb of shrimp (uncooked, deveined & peeled)
2 T of minced shallots
1T of minced garlic
1 T Worcestershire sauce
1 T hot sauce
2 cups heavy cream
1/2 cup parmesan/romano cheese
1/4 cup chopped green onions
1 lb fettuccini
1 1/2 T of cajun spice

melt butter in large sauce pan
sauté shrimp and Cajun spice for 3 mins
add shallots, garlic, and sauté for another 1 min
add Worcestershire, hot sauce, and heavy cream
bring to a boil, then reduce to simmer for 8 to 10 mins or until sauce
thickens
pour over cooked fettuccini * in large mixing bowl and toss.  Fold in cheese and
green onions.  Salt and pepper to taste

*For Fettuccini- bring qt of water to boil in a pot and add fettuccini.
  Cook to your liking and strain.

Serves 4-6

See below for EZ's New England Crabcakes:

CRAB CAKES

1 lb crab meat (lump crab or a mixture of lump and other)
1/2 of a medium sized onion
3 minced garlic cloves
1 large tablespoon Mayonnaise
1 tablespoon Dijon mustard
1 lemon
1 cup fresh basil
1 cup bread crumbs
1 egg white
1 teaspoon salt
1 teaspoon pepper

Mix all ingredients in a large bowl, using only 3/4 of the lemon
Form 8-10 crab cakes
Cook on medium-high heat until crispy on the outside, roughly 8-10 minutes, flipping halfway through
When finished cooking, sprinkle with remaining lemon juice and garnish with freshly chopped basil.

PRODUCERS NOTE: Serve with your favorite sauce. I like these with tarter sauce or cocktail sauce. I think they would also taste good with a dill sauce.  

When I made these, I made them into 10 mini crab cakes. I used three  6 oz cans of crab meat, (the popular size that canned tuna fish comes in)  One was lump crab and the other two were Bumblebee regular crab meat. No one seemed to notice the absence of all lump crab meat or else they were too polite to say!