Crab Cake Salad

Ingredients:

1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 light cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 tablespoon worsteshire
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
Butter leaf lettuce,
Fresh mozzarella balls
Cherry tomatoes
1/2 lemon
Olive oil
Champaign vinaigrette
Directions:
Add shallot, garlic and red pepper to pan with olive oil and cook for on medium heat in pan until garlic is golden.

Mix all remaining ingredients into large bowl and add shallot, garlic and red onion. Note do not add oil from the pan.

Mix well then create small patties to fry in pan. Add vegetable oil to pan about a half an inch thick. Cook patties till golden brown on both sides.

Dressing:
Mix ½ lemon juice with a tablespoon of spicy Dijon mustard with 1 teaspoon of olive oil and a splash of Champaign vinaigrette

Halibut Fish Sticks w/chive-caper Tartar Sauce

Tartar sauce ingredients:

1/2cup light mayonnaise
2 1/2 tablespoons chopped fresh chives
2 tablespoons finally chopped dill pickles
2 tablespoons green onion
2 teaspoons Worcestershire sauce
1 teaspoons hot sauce
1 lemon
1 teaspoon Dijon mustard

Mix all ingredients together and chill

Halibut fish sticks ingredients:
Wild Halibut
Panko crumbs
2 tablespoons chives
1/4 cup vegetable oil]
1 egg

Directions:
Slice halibut into strips
Whisk egg with salt and pepper
Dip fish strips into egg
Lather with panko crumbs and chives
Fry fish sticks on high

Baked Artichokes

2 large artichokes, rinsed and trimmed
1/2 cup white wine
1 lemon, juiced
1 teaspoon olive oil
3/4 cup mayonnaise (light)
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Tabasco sauce (to taste)

Directions:
Boil artichokes for 10 minutes
Slice artichokes in halves and clean out the heart
Bake in pan at 400 degrees glazed with white wine, garlic salt, and olive oil for 8 minutes

Mix remaining ingredients together and chill

Tuscon Black Bean Salsa

3 tablespoons corn oil
1 1/4 cups fresh corn kernels or frozen, thawed
1 16-ounce can black beans, rinsed, drained
1 15-ounce can Great Northern white beans, drained
1 cup chopped red bell pepper
3/4 cup chopped red onion
2 tablespoons fresh lime juice
3 large garlic cloves, pressed
1 large jalapeño chili, seeded, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon cholula
1 tablespoon chili powder
1 1/2 teaspoons ground cumin