Ingredients:

Alaska Crab Clusters:
24 Whole Alaska Dungeness Crab, thawed, cleaned and halved
1/4 cup sea salt
1/2 cup coriander seeds
1/4 cup cayenne pepper
1/4 cup crushed red pepper flakes
2 tablespoons peppercorns

Roasted Pepper Aioli:
1 1/2 cups fresh lemon juice
1/2 cup garlic, coarsely chopped
4 large eggs
1 1/2 quarts vegetable oil
6 cups roasted bell peppers, coarsely chopped
1 cup (2-oz.) chopped parsley
1 teaspoon salt
1/2 teaspoon cayenne pepper

Verde Dip:
20 medium avocados
1/4 cup ground cumin
1/4 cup fresh lime juice
1 1/2 cups hot pepper sauce

Dill Dip:
3 quarts plain low-fat yogurt
3 cups chopped fresh dill
1 1/2 cups chopped green onions
3/4 cup creamy horseradish
2 tablespoons white vinegar
1 1/2 teaspoons white pepper

Methods:

1. For Alaska Crab Clusters: In a stockpot, combine salt, coriander seeds, cayenne, red pepper flakes, peppercorns, bay leaves and enough water to cover clusters. Bring to boil and cook for 5 minutes or until heated through.

2. For Aioli: Combine lemon juice and garlic in bowl of food processor pulse untilminced. Blend in whole eggs and yolks with motor running, drizzle in oil until blended and thick. Blend in roasted peppers, parsley, salt and cayenne pepper. Cover and refrigerate.

3. For Verde Dip: In clean processor, blend avocado until smooth. Add sour cream, cumin, lime juice and hot pepper sauce. Blend until smooth. Cover and refrigerate.

4. For Dill Dip: In food processor, blend yogurt,dill, green onions, horseradish, vinegar and white pepper. Cover and refrigerate until serving.

5. Serve 2 crab clusters per person with 1/2 cup of each of the 3 dips.

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Ingredients:

3 to 4 pounds King, Snow or Dungeness crab legs, cooked
2 tablespoons olive oil

Butter Sauce:
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dill weed
1/8 teaspoon white pepper

Red Sauce:
1/2 cup bottled chili sauce
1 teaspoon prepared horseradish
1 teaspoon rice vinegar

Verde Sauce:
1 medium avacado, peeled, pitted and mashed
1/3 cup low-fat sour cream
2 teaspoons cumin
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce

Methods:

1. Fill a large sauté or fry pan with water to ½-inch depth add crab legs and bring to a boil. Reduce heat, cover and simmer for 4 minutes.Drain and serve with your choice of dipping sauces.
2. To assemble dipping sauces, combine ingredients for desired sauce in a small bowl and blend well.

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Ingredients:

16 oz. bag of egg noodles, cooked and drained
1 can cream of mushroom soup
1 can cheddar cheese soup
1 small can tuna, undrained
1 cup shredded cheddar cheese
1 cup crushed potato chips

Methods:

Mix first 4 ingredients over medium heat until melted and soups are smooth.Pour into casserole dish. Sprinkle with cheese and chips. Bake in 350°F oven for 25-30 minutes.

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Ingredients:

1 (6 oz) can water-packed solid white albacore tuna, drained and crumbled
2 cups cooked elbow macaroni
1 medium carrot, scraped and grated
1 cup chopped orange
2 medium stalks celery, sliced
2 scallions, sliced
2 tbsp lemon juice
1/2 cup nonfat plain yogurt
1/4 tsp ground black pepper
8 large lettuce leaves

Methods:

Combine all ingredients except lettuce.Toss gently and chill for 1 hour.Arrange lettuce on individual plates, top with salad, and serve.

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Ingredients:

1 tablespoon oil
1 cup diced green pepper
I cup diced onion
1 can (16 oz.) whole, peeled diced tomatoes, not drained
1 can (15.5 oz.) red kidney beans, not drained
1 cup water
1 package (1.6 oz.) chili seasoning
1 can (12 oz.) STARKEST TUNA, drained
1 1/2 cups brown rice, uncooked

Methods:

1.In a large skillet, heat oil over medium heat add pepper and onion and cook, stirring often until softened (3-5 minutes).

2.Stir in tomatoes, beans, water, chili seasoning and tuna mix well and bring mixture to a boil.

3.Stir in rice return to boil. Reduce heat to low cover skillet and simmer 5 minutes.Remove from heat let stand, covered, 5 minutes.

4.Fluff with fork ladle into serving bowls.

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