CRABMEAT CASSEROLE

Makes 4 servings

• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 tablespoons fresh lemon juice
• Salt and cayenne to taste
• 1/2 pound regular lump crabmeat, picked over for shells and cartilage
• 1/2 pound claw meat
• 1/4 cup dried fine bread crumbs
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Sauté the green onions, celery, and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese.

Bake for 20 minutes or until bubbly and lightly brown on top.

COLD ROASTED FILLET OF BEEF

Makes 8 to 10 servings

• 1 fillet of beef (3 1/2 to 4 pounds), trimmed and tied (ask your butcher to do this for you), at room temperature
• Freshly ground black pepper to taste
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• Salt to taste

Preheat the oven to 500 degrees. Rub the meat with the black pepper, oil, and soy. Place the fillet in an oiled roasting pan and roast for 20 to 25 minutes, or until a meat thermometer registers 130 to 140 degrees for medium-rare, 145 to 150 degrees for medium. Remove from the oven and let cool. The fillet can be prepared up to two days in advance, then wrapped and stored in the refrigerator.

When ready to serve, slice the fillet crosswise into thin slices.