Dublin Lawyer (my version)

Dublin Lawyer
Serves 4

2 tablespoons butter
2 cans crab (or 8 ounces crab meat)
12 ounces cooked shrimp
1/4 cup whiskey
1 cup minced shallot (about 4 large)
1/4 cup half and half
1/4 plain Greek yogurt
Salt, pepper, and cayenne to taste

1. Melt the butter in a large (10") non-stick sauce pan.
2. Saute shallots until they become soft.
3. Add the cooked shrimp and crab meat. Stir together of medium-high heat.
4. Add whiskey. Turn heat in high, and CAREFULLY flame the dish.  (This burns off the alcohol and concentrates the flavors.
5. Stir in half and half and yogurt.  Stir until well mixed.
6. Season to taste.

Nutritional data:
Calories:        199
Fat:                8.3g
Sat fat:           4.7g
Chol:          127.8mg
Sodium:     703.7mg
Carbs:           8.1g
Fiber:                0g
Protein:        22.8g

Note: I don't have access to fresh crab. I used canned crab, which increased the sodium content. But the dish was still really tasty and a nice change of pace.  Also, traditionally is only uses crab, but I had shrimp on hand so I used that in addition to the crab.  It worked.

Carrots in Beer and Dill
Serves 4

1 pound bag of baby carrots
1 cup of beer
1 teaspoon butter
1 teaspoon dried dill

1. Cut the carrots in half the long way.
2. Place carrots in a non-stick saute pan over medium heat.
3. Add beer. Bring to a boil, cover and reduce heat.
4. Stir occasionally.
5. If the beer evaporates, add a little more. (It probably won't need more.)
6. Just before serving, add a teaspoon butter and dill.  Toss to coat and serve.

Nutritional data:
Calories:         61
Fat:                   1g
Sat fat:           0.6g
Chol:             2.5mg
Sodium:       32.5mg
Carbs:           8.1g
Fiber:            1.3g
Protein:         0.9g