Chef Jim's Crab-Stuffed Green Peppers
serves 4-6

4 large green peppers or 6 medium peppers with tops cut off.
1 lb. canned or fresh crabmeat (picked)
2 eggs - beaten
1 medium chopped onion
2 stalks celery - chopped
1/4 stick of butter
2 tablespoons cream cheese
4 slices cooked bacon, crumbled
1 cup breadcrumbs
1 tablespoon Old Bay seasoning
Preheat oven to 350 degrees
Place green peppers in water in pot to cover, bring to a boil for 5 minutes.
Combine crabmeat and eggs in mixing bowl with cream cheese and bacon, set aside.
In frying pan, saute onion, and celery in butter. Mix in with crabmeat mixture. Add breadcrumbs and Old Bay.
Stuff peppers.
Place stuffed peppers upright in baking dish. Bake 30 minutes.
Transfer peppers to serving platter.
Heat up your favorite tomato sauce, or gravy, pour on top and enjoy!!

The Royal Flush Crab Soup, by Chef Jim of The Royal Flush
Serves 6-8

6 cups beef broth or cubes
1 large onion, chopped
1 8oz. can tomatoes, drained and chopped, or puree
1/2 cup frozen peas, thawed
1 cup corn
1/2 cup green beans, cut into pieces
2 tablespoons Old Bay
1 pound crabmeat or claws and pieces if whole crab
1 8 oz. can of tomato paste

Mix together, heat for 25 minutes and enjoy!

Jim's Special Fish Sauce
3 heaping tablespoons mayo
1 tablespoon parsley
1 tsp. garlic powder
the juice of 2 limes
Mix all together and enjoy with your favorite fish.
Jim recommends a white, flaky fish. Enjoy!!!!!