Crab Dip

1 Lb. of your favorite kind of crab meat*
1 Package Philly Cream cheese softened on the counter about 1 hour
1 Small red onion cut through the root so the onion stays together on the grill
1 Bunch of Scallions
1 Half of one bunch of parsley stems removed and chop as small as you can get it
3T Mayo
Juice of 2 Lemons
1T Worstershire Sauce
1t Salt
1t White Pepper
Tabasco sauce a little goes a long way

For the Grill

Take your two onions halves, the bunch of Scallions and lightly oil, salt and pepper them. The Scallions cook and burn very quickly. The red onion will take nice color and grill marks. After the onions are marked really well you can continue to cook to soften and add a bit of sweetness or you can pull them off the grill and retain some crunch.

After they cool cut both kinds of onions into a small dice or you can add to your food processor and gently pulse until they’re small. If you process too much you might end up with onion mush. Onion mush is not too good on the belly (if you know what I mean.)

After chopping the onions simply just put all the ingredients in a glass or plastic bowl to stir. -Acids from the lemon juice will add a lovely metallic taste to your food if you mix in an aluminum bowl. Stir until all the parsley looks like it’s made its way around the dip. That’s the best way to know it’s all come together. Serve with your favorite crackers, grilled baguette or maybe some crunchy breadsticks.

*Any nice and fresh crabmeat will smell of the sea or nothing at all. If it smells of ammonia or super fishy then it’s probably not good anymore. If using Jumbo Lump crabmeat (my favorite) then you should add the meat at the very end. You must very gently incorporate into the other ingredients. Lump has such a nice, fresh flavor but will break apart very easily. Adding some Lump meat at the very end will make for a beautiful presentation and really bring out the flavors in the dip.

Shopping List
1 Lb. of your favorite kind of crab meat
1 Package Philly Cream cheese
1 Small red onion
1 Bunch of Scallions
1 bunch of parsley
3T Mayo
2 Lemons
1T Worstershire Sauce
1t Salt
1t White Pepper
Tabasco sauce

Southwestern Tilapia Tacos with Grilled Pico de Gallo
Serves 4

4 Tilapia Fillets
12 White Corn or White Flour Tortillas
3 Large red tomatoes
1 Medium Red Onion
1 Jalapeño
1 Bunch Cilantro
Juice of two Limes
1 clove of Garlic smashed and chopped fine

Season the Tilapia generously with the Southwestern seasoning and lightly oil the fish. Make sure you season your grill plate with oil then grill the fish on the hottest spot of the plate. After a minute or two, be sure rotate the fish to get some good grill marks. *Tilapia is a very tender and light fish. After you get the second grill mark flip the fish and cook for maybe one more minute.

For the Pico de Gallo

- Slice the tomato into ½ inch slices. Lightly oil & season with salt and pepper. Adding the salt to the tomato instantly causes the tomato to leek its juices. Get it on the hot spot of the grill as soon as possible and only cook them enough to get some good grill marks. They will get soft very quickly.
- Slice the red onion in half through the root to keep it from falling apart on the grill. Lightly oil & season with salt and pepper. Grill on a hot spot to get nice grill marks.
- Lightly oil the Jalapeño and grill whole. Place the chili on the part of the grill with the highest flame. This will cause the pepper to blister and char making it easier to peel the skin off when it’s cooled enough to touch. Make sure the whole chili gets nice and charred.
- Large dice the tomatoes and onion when they are cool enough to handle. -Chop the cilantro as large or small as you would like.
- Add all the ingredients together in a glass, plastic or stainless steel bowl and mix until combined.
- Lightly grill the tortillas just as you turn the grill off. Then the tortillas will still be warm when you’re ready to sit and enjoy.

Southwestern Seasoning
4 T Cumin Powder
3 tsp. Dried Oregano
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Coriander Powder
1 tsp. Salt
1 tsp. White Pepper

Shopping List
4 Tilapia Fillets
12 White Corn or White Flour Tortillas
3 Large red tomatoes
1 Medium Red Onion
1 Jalapeño
1 Bunch Cilantro
Juice of two Limes
1 clove of Garlic