2 large potatoes
1 Tbsp olive oil
1 cloves garlic, finely minced
1/2 green bell pepper, finely minced
1/2 red bell pepper, finely minced
1 small onion, minced
1/2 tsp ground thyme
1/2 tsp coarsely ground black pepper
cayenne or chili powder to taste

Preheat the oven to 425 degrees.

Peel and cut potatoes into 1 inch cubes. In a large bowl or plastic bag mix the potatoes and remaining ingredients together. Add a little extra oil if it seems too “dry”.

Place mixture onto a very shallow baking pan or cookie sheet. Cook for about an hour and flip the mixture every 15 minutes so that most sides are golden and crispy.

Serves Two

12 jumbo shrimp; unpeeled
1 /2 cup water
1 can beer
2 teaspoons celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Place everything except the shrimp into a medium saucepan and bring to a boil. Add shrimp and cover for about 5 minutes or until done.

Serve on the table with lemon wedges and/or melted butter.

Serves Two

1/2 cup mayonnaise
1 1/2 tablespoons green onions; finely chopped
1 1/2 tablespoons celery; finely chopped
2 teaspoons flat-leaf or Italian parsley; finely chopped
2 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/4 teaspoon garlic; minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Mix all of the ingredients well and chill before serving.

1 lb. lump crab meat
1 yellow onion; finely chopped
1 red bell pepper; finely chopped
2 celery stalks; finely chopped
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon garlic power
1 teaspoon salt
1 cup mayonnaise
1/2 tablespoon hot sauce
1 1/2 cups dried fine bread crumbs
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1/2 cup vegetable oil
Olive oil

In a small bowl mix together salt, cayenne, black pepper, and garlic powder.

Heat a splash of olive oil in a skillet and saute the onion, celery, and red pepper until soft. Set aside on a platter to cool.

Add mayonnaise, hot sauce, and thyme into a large bowl and whisk until smooth. Add the cooled vegetables along with 1/2 cup of bread crumbs and mix well.

Add crab meat to mixture and gently fold together. Set aside

In a shallow bowl add flour and half of the salt seasoning mixture. Toss until well blended.

In another shallow bowl add the remaing cup of bread crumbs as well as the remaing season salt. Mix well.

In another shallow bowl whisk together the egg and milk.

Take the crab meat mixture and form small hamburger like patties. Take each patty and drench them in the flour mixture, then the egg mixture, and finally cover them well with the breadcrumb mixture.

In a large deep skillet heat up the vegetable oil to medium high heat. Gently fry the patties for about 4 minutes on each side or until golden. Set aside on some paper towls to drain any excess oil.

Serves 2 - 4