Crab Stuffed Halibut

4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon

Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.

Pecan Crusted Crab Cakes

1/3 cup pecans

 1 1/2" slice firm sour dough bread, torn into pieces

 2 tablespoons mayonnaise

 2 teaspoons lemon juice

 1 teaspoon Dijon mustard

 1 egg yolk

 8 ounces (1/2 pound) lump crab meat

 1 tablespoon minced chives

 1 1/2 tablespoons butter

  Place pecans and torn bread in a food processor. Pulse until pecans are finely chopped and bread is crumbly.

In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, so not to break up crab meat to much. Stir in just enough of pecan-bread crumbs to help bind the mixture but not to take away from the crab.

Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 3 inches in diameter. Dredge crab cakes in crumbs, pressing gently just to help mixture adhere.

In a medium skillet, melt butter over a medium-low heat. Add crab cakes for about 2-3 minutes , turn over once and cook second side about 2 minutes, until they are hot in center and nicely browned on both sides.

Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

 2 tablespoons lemon juice

 1 cup mayonnaise

 2 tablespoons orange juice

 1 tablespoon honey

 1 teaspoon grated orange peel

 1/2 teaspoon ground ginger

 1/4 teaspoon salt

 1/8 teaspoon ground nutmeg

 1 cup sliced celery

 1/3 cup chopped dates

 1/2 cup chopped pecans

 In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).

 Drain; toss with the lemon juice.

 In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.