Bruce the Chef

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

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.
    

Makes 4 servings.

1 (1.5-pound) salmon fillet

    2 oranges
    1 teaspoon red wine vinegar
    1/4 cup sliced green onions
    1 teaspoon cracked black pepper
    1 (6 to 7-ounce) package herbed rice
    1/4 cup dry white wine
 

1. Preheat broiler.
      
2. Cut salmon fillets into
       4 equal portions; season to taste with salt. Peel and remove
       pith from oranges; slice crosswise into ¼-inch rounds.
      
3. Broil fillets, 4 to 6
       inches from heat, allowing 10 minutes per inch of thickness,
       measured at the thickest part. Remove fillets just before they
       are cooked through. Sprinkle with vinegar. Arrange orange rounds
       on top, and sprinkle with green onions and cracked pepper. Broil
       1 minute longer.
      
4. Meanwhile, prepare herbed
       rice according to package directions, replacing ¼ cup
       of water with the wine. Serve with mixed greens sprinkled with
       seasoned rice vinegar, if desired.
    

Makes 4 servings.

Shrimp is always a hit
  at gatherings; you’ll be showered with rave reviews.

20 strips of bacon
    2 bunches basil
    40 medium shrimp, peeled (tails on) and deveined
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    4 lemons, cut into wedges
 

1. Preheat broiler.
      
2. Cut bacon strips in half
       widthwise. On a large cutting board lay bacon strips flat. Place
       a basil leaf in the middle of each piece of bacon. Place a shrimp
       on top of the basil with the tail at a right angle to the bacon
       strip. Wrap the bacon around the shrimp and place seam side down
       on a broiling pan; secure with toothpick if desired. Sprinkle
       with salt and pepper.
      
3. Broil, 4 to 5 inches from
       the heat for 3 minutes. Turn over and broil another 3 minutes,
       or until the shrimp are pink and curled and the bacon is crisp.
       Squeeze lemon juice over cooked shrimp just before serving.
    

Makes 20.