I am looking for small crochet patterns for sea shells or star fish or just about any small sea creature that I that I could crochet or knit as accesories for a 4 1/2 inch doll. Also a crochet or knit mermaid pattern for a 4 1/2 inch doll. Any patterns would be greatly appreciated I have been searching for quite a ages and cant seem to find anything except a mermaid pattern for barbie. Thank you very much.......email me at: mel_bc@hotmail.com ........mel

Jane, Moe loves sole. I should cook it more often for him. What is usually available in the fish stores here is the Petrale sole. Sweet and delicate. I don't mind that it is a flat, thin fish. It cooks quickly and can be breaded or just served with a lemon butter or a light sauce. Here are a few ways that I've cooked it. Crab Stuffed Sole ================= 4 fillets of sole 1/2 pound Dungeness Crab Meat 1 tablespoon butter 2 shallots chopped fine 1 clove garlic chopped fine 1 teaspoon Dijon mustard 1 tablespoon fresh chopped dill 1 egg white (beat lightly) 1/8 to 1/4 cup fine bread crumbs Salt and pepper Sauce 1 clove garlic minced 2 shallots choppedd 2 tablespoons butter 1/2 pound mushrooms (Crimini, Shiitake) 1/8 cup white wine/or chicken broth Squeeze of lemon Pinch salt 1/8 cup cream OPTIONS: Add some small shrimp. . In 1 tablespoon butter saute shallots until tender and add garlic and saute for another minute. In a bowl add the crab meat, mustard, the shallot and garlic mixture, dill, and breadcrumbs. Add the beaten egg white and mix well. Season with salt and pepper. Lay fillet flat and top with crabmeat mixture, roll up and secure with a toothpick. Sit the rolls up in a shallow buttered oven proof dish. Dot each fillet with a small pat of butter. Bake at 375 degrees for 15 minutes. Remove to serving dishes. Sauce In a sauté pan melt the butter and sauté the mushrooms until tender. Add the chopped Shallots and the garlic. When shallots are tender, add the wine or broth and simmer for a couple of minutes. Add the lemon juice and the cream. Reduce slightly and season with salt and pepper. Place Fish on plate and top with some of the mushroom mixture. >>>>>>>>>>>>>>>>>>> Dipped in seasoned flour and browned in butter and oil. >>>>>>>>>>>>>>>>>>> Beurre Blanc ============ 1 small shallot 1/4 cup white white 1/4 cup chicken broth juice from half lemon 1/2 cup butter Add the minced shallots to the white wine, chicken broth and lemon juice and simmer until reduced to about 1 tablespoon. Strain out the shallots and return to the pot. Add the butter one tablespoon at a time stirring to incorporate the butter into the sauce. Keep adding one tablespoon at a time. Be careful to not let the sauce get too hot or the butter will separate.

Here is a picture of the Korean fish sauce that I have. The ingredients are shrimp, salt, water, and MSG. It is gray, cloudy, and thick, and I only just opened it. I bought it in Korea Town because I wanted to make kimchi but haven't gotten around to it yet. I also have the Korean chili that I've been using for other dishes. The other fish sauce I have is Roland Brand Fish Sauce (Nam Pla) made in Thailand. A 6.76oz. (200mL) bottle cost $1.98 at Bay Cities Deli in Santa Monica. The ingredients are anchovies, salt, sugar, and water. The label is also marked "No MSG". This is the brand that I use most of the time, but I think I will look for the Squid brand and Three Crabs, although I really don't like for it to be too sweet. After reading Fish Sauce Emergency, I decided to skip the Squid brand and buy Three Crabs at Surfas. Lars

I know you're asking for crab cakes, but here's a wonderful crab stuffed mushroom recipe that I made for an appetizer on New Years Eve. Becky * Exported from MasterCook * Crab Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 medium mushrooms (about 1 pound) 7 ounces crab meat 5 green onions with tops -- finely chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried savory ground black pepper 1/4 cup grated Parmesan cheese 1/3 cup mayonnaise grated Parmesan cheese paprika 1 Preheat the oven to 350 degrees F (175 degrees C). 2 In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use. 3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika. 4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6 servings Recipe by Wilma Scott, AllRecipes.com Wilma says: This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. - - - - - - - - - - - - - - - - - - - NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained.