USE THIS RECIPE WITH ANY FISH

IN ALUMINUM FOIL FOR ON THE GRILL OR IN A BAKING DISH IN OVEN, SLICE AN ONION...PLACE FISH FILETS OVER ONION. COVER FISH WITH A THIN COATING OF MAYONNAISE. POUR SALSA OVER THE FISH AND TOP WITH GRATED CHEDDAR, MOZZARELLA, OR PROVOLONE CHEESE.

PLACE ON A HOT GRILL AND TURN ONCE..BAKE IN OVEN UNTIL READY.

Like crabcakes???? Here's a recipe recently put to paper. My mom, Vivian Weisenburg, spent many hours feeding family and friends these tasty cakes!We love 'em.-Kathy

VIVIAN'S FAMOUS CRABCAKES

1 LB. LUMP CRABMEAT              DASH SALT              PLAIN BREADCRUMBS

1 CUP MILK                                       RED PEPPER(SPICE)

4 t. BUTTER                                       1/2 ONION, GRATED FINE

6-7 T. FLOUR                                    3-4 BEATEN EGGS

In a large saucepan, medium heat, melt butter and gradually add milk and flour. Make sure no lumps. Keep stirring at medium heat until thick and mixture comes away from the pan. Remove from heat. Add crabmeat, red pepper, salt and grated onion. Cover pan and place in refridgerator overnight.

Shape into cakes, put on a cookie sheet covered with waxed paper and then place in the freezer to firm. Then dip in breadcrumbs, then the beaten eggs, then dip in more breadcrumbs. Deep fry at 375 degrees until golden brown, not burnt. ENJOY!