Deep South Dining

With many of Mississippi's waterways, there are plenty of bream, crappie, and other aquatic favorites to go around. Carol and Malcolm share about some of their favorites this time of year and how the fish fry or crawfish boil really needs to be a shared experience. Also, we hear from Robert St. John about his love for Mississippi seafood.  _____________________West Indies SaladYield: 4-6 servings1 lb Crabmeat, jumbo lump½ cup Red onion, chopped fine¼ cup Canola Oil¼ cup White Vinegar1 Tbl Parsley1 Tbl Hot Sauce2 tsp Worcestershire sauce1 tsp Salt½ tsp Black PepperGently combine all ingredients and refrigerate overnight. Serve on sliced tomatoes, a bed of lettuce or as an appetizer with crackers.From Deep South Staples by Robert St. John______________________SHRIMP SCAMPI Yield: 4 servings Time: 15 minutes2 tablespoons butter2 tablespoons extra-virgin olive oil4 garlic cloves, minced½ cup dry white wine or