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1 lb. crab meat 1 egg 2 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 2 tablespoons mayonnaise 1 teaspoon lemon juice 1 tablespoon mustard 1 tablespoon melted butter 1 teaspoon parsley flakes 1 teaspoon Old Bay 1/2 cup breadcrumbs In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375° F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165° F....

2 cups soy sauce 1/4 water 4 tablespoons chopped fresh ginger 1/2 cup chopped scallions 2 garlic cloves, chopped pinch of red pepper flakes 2 teaspoons ground black pepper lemon juice olive oil Thoroughly combine all ingredients except for the olive oil. Marinate tuna fillets or steaks in the sauce for 3 hours, turning every hour. Brush tuna with olive oil and cook under broiler for 3-5 minutes per side, depending on the thickness of the steaks....

1 meaty ham bone or 1 large ham hock* 6 cups water 1 1/2 cups dried lentils 2 cups sliced carrots, about 3 to 4 medium carrots 1 cup chopped celery 1 cup chopped onion 2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon pepper 1 bay leaf In a stock pot, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender....

1 1/2 - 2 1/2 pound pork shoulder roast* cider vinegar (DON’T use white vinegar) water beer (optional) 1 large onion (optional) 1/4 cup ketchup light brown sugar (optional) kosher salt ground pepper crushed red pepper Texas Pete or Tabasco Place roast in a large roasting pan or dutch oven. Add cider vinegar and water so that the pork is almost fully covered. The ratio of vinegar to water is up to you and the more vinegar you use, the tangier the barbeque will be....

6 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons ground oregano 1 tablespoon sweet basil 2 tablespoons crushed parsley 1 teaspoon powdered rosemary 1 teaspoon paprika 1 teaspoon black pepper