Dans Gourmet Restoration

This is a favorite of Lynne and I  - always good.  Serve it with boiled baby reds ( or tri colors in this case) and home made slaw.... yum Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions) In a large stainless bowl: ·            ·          1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference) ·          4 cloves garlic minced ·          1 shallot minced ·          3/4 cup frozen tri color pepper strips, minced when frozen ·          2 tbs butter ·          (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat) ·          1/4 cup mayo ·          1 egg, beaten in a cup ·          2 tsp dill ·          3/4 cup parm cheese ·          3/4 cup bread crumbs ·          3 tbs old bay seasoning ·          1/2 tsp fresh ground black pepper ·          1/4 tsp ( to taste ) cayenne ·          3/4 tsp garlic powder ·          3/4 tsp c

Made this last night - super simple, and really tasty.  The salsa was a little sweet, a little spicy - and a fantastic compliment to the fish.  The fish is simply poached in a foil pouch on the grill, in coconut milk, with a little red curry paste in it, and a few extra pieces of fruit in there.  I just bought the pre peeled fruit in the produce section of my market. The coconut rice simply replaces half the water with coconut milk - perfect with Jasmine rice. Ingredients: 1 can coconut milk, stirred, and divided in half. 4 small Mahi Mahi fillets 2 cups mango chunks 2 cups pineapple chunks 1/2 sweet red pepper, diced 1/2 small onion, diced 2 tbs olive oil 1 tbs brown sugar 3 tbs white wine 1/4 tsp red pepper flakes ( to taste) 1 tsp red curry paste 1tsp fish sauce 1/4 cup sliced green onions, divided. Directions: For the fish: Lay two pieces of foil, about 18" long on the counter.  Lay fish fillets in center, season with salt and pepper.  Fold edges of the foil op to make a "