CRAB SEAFOOD SALAD

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make!

Crab seafood salad is a delicious and refreshing dish that features a combination of crab meat, seafood, vegetables, and a creamy dressing. It’s perfect for a light and satisfying meal, especially during warm weather. Here’s a simple recipe to make a crab seafood salad:

Ingredients:

For the Salad:

1 pound lump crab meat (fresh or canned)

1/2 pound cooked shrimp, peeled and deveined

1/2 pound cooked lobster meat, chopped (optional)

1 cup diced celery

1/2 cup diced red bell pepper

1/2 cup diced cucumber

2 green onions, chopped

1/4 cup chopped fresh parsley

1/4 cup fresh dill, chopped (optional)

Salt and black pepper to taste

Lemon wedges for garnish (optional)

For the Dressing:

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)

Salt and black pepper to taste

Instructions:

In a large mixing bowl, combine the lump crab meat, cooked shrimp, and chopped lobster meat (if using).

Add the diced celery, red bell pepper, cucumber, green onions, chopped parsley, and fresh dill (if using).

Gently toss the salad ingredients together, being careful not to break up the crab meat too much.

In a separate bowl, prepare the dressing. Whisk together the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and black pepper.

Pour the dressing over the seafood and vegetable mixture.

Gently fold the dressing into the salad until everything is well coated.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.

Cover the bowl and refrigerate the crab seafood salad for at least 30 minutes to allow the flavors to meld.

Before serving, garnish with additional chopped fresh dill and lemon wedges if desired.

Serve your crab seafood salad chilled and enjoy!

Hawaiian Banana Bread

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Ingredients:

1/2 cup of softened butter

1 cup of sugar

2 large eggs

1 very ripe banana, mashed

1 cup of crushed pineapple (don’t drain it!)

2 cups of flour

1 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1/4 cup of shredded coconut

Instructions:

Preheat your oven to 350 degrees.

In a big bowl, cream together your butter and sugar with a mixer until it’s nice and fluffy. Then, add your eggs one at a time and beat it all together.

Stir in your mashed banana and crushed pineapple.

In a separate medium-sized bowl, sift together your flour, baking powder, baking soda, and salt. Then, add it to your wet ingredients.

Stir in your shredded coconut flakes.

Pour your mixture into a greased loaf pan (9×5). Pop it in the oven and bake for 60 minutes or until a toothpick inserted comes out clean.

And there ya have it, enjoy your delicious homemade banana pineapple bread!

Enjoy!!

One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is a super flavorful, quick and easy ground beef recipe! Your whole family will love this tasty casserole full of beef, rice, corn, and tons of taco flavor!

Ingredients:

1 Pound Ground Beef

1 Small Onion

salt to taste

black pepper to taste

2 tbsp Taco Seasoning

1 tsp Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

Directions:

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary. Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa. Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender. Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Serve and Enjoy!!

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle is a delicious dessert featuring layers of angel food cake, fluffy sweetened cream cheese, and fresh strawberries in a sweet strawberry glaze. It’s easy to throw together and perfect for your next summer dinner party.

Ingredients:

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) sour cream

1/2 cup cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)

1/4 cup butter, melted

Directions:

In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, combine crackers and butter.

In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

Enjoy!

Creamy Lemon Squares

Ingredients:

for crust

4 tablespoons (half stick) unsalted butter, melted and cooled, plus more for frying

2/3 c almond flour or ground nuts (whichever you prefer)

1 cup (4 ounces) graham cracker crumbs

1/4 cup sugar

1 t grated lemon peel

to fill

2 egg yolks

1 can sweetened condensed milk

1/2 c fresh lemon juice (about 5 medium lemons)

2 tablespoons fresh lemon juice (about 1 medium lemon)

Instructions:

Preheat oven to 350 degrees. Greased 8-inch square baking dish with butter.) Lined bottom with parchment paper, leave a 2-inch overhang on sides.

To making crust:

Whisking the almond flour/ground nuts, Graham-cracker crumbs, the sugar, and the husks.

Mixing butter. Lay the mixture on the bottom and sides 1 inch up from the prepared pan. Bake until slightly browned, 8 to 12 minutes. Cold crust, 30 minutes.

To making filling:

In bowl, whisk the egg yolks with condensed milk. Adding lemon juice also lemon juice. Whisk to smooth. Pour filling into the cool crust. Carefully spread to edges.

Baking until fully cooked, for 15 minutes. cool in the pan on the rack; Then refrigerate for at least an hour before serving.

Using a lid of parchment paper, lift it out of the pan, then transfer it to a cutting board. With a serrated knife, cut into 16 squares, wipe knife with a damp kitchen towel between each cut.

Enjoy !

Ingredients

Russet potatoes: 3 pounds (medium)

Mayonnaise: 1 cup

Yellow mustard: 1/4 cup

Apple cider vinegar: 2 teaspoons

Sugar: 2 teaspoons

Onion powder: 1/2 teaspoon

Sweet pickle relish: 1/4 cup

Celery: 1 stalk, chopped

Sweet onion: 1/2, chopped

Hard boiled eggs: 4 (3 chopped and 1 sliced)

Paprika

Directions

1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water.

2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well.

3. Once drained, permit cooled and then peel and discard the skins.

4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.

5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.

6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.

7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.

Enjoy!

Creamy, tangy, and a chunk spicy, it is certainly considered one among my favourite methods to show candy corn in summer.

Ingredients :

4 ears fresh corn, peel

Extra virgin olive oil for greasing

1½ tablespoons mayonnaise

1 clove minced garlic

Peel and juice of 1 lemon

cup chopped green onion

1/3 C crumbled cheese cotija

½ cup chopped coriander finely

½ teaspoon smoked paprika or chili powder

1 warm pepper, diced*

Half a teaspoon sea salt

Directions

Heat the grill over medium to excessive heat.Brush corn with olive oil also roast on every side for 2 min We removed the broth from the grill.Mix mayonnaise, garlic, lemon zest and juice in a bowl. Cut the corn kernels into slices and add them to the bowl with the green onions.Stirring well, then adding cheese, cilantro, smoked pepper, jalapeno & salt.Season and eat immediately or refrigerate until tender.