1 c Chicken broth
1 c Instant white rice, uncooked
2 Eggs
~12 oz Fresh Dungeness crab
1/4 c Grated Parmesan Cheese
1/4 c Butter or margarine

BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.

BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 patties. Let stand 5 minutes.

MELT butter in large skillet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.