Warm Crab Dip

We went out last week for one of my parents birthday.  We went to Joe’s Crab Shack.  Of course by the time we got there were were H U N G R Y :)! We ordered our meals and decided at the last minute to get crab dip.  It was soooo good!

Of course I started guessing ingredients.  My mom and I just knew this would be good to have around the house when we have the munchies!

This is really quick and easy and very tasty.  BUT you know I added something or changed something…I added a clove of garlic, doubled the cheese, and the next time I make it I am going to use fresh crab vs. canned… Check it out – it is really good.

Click here for the full recipe!


Pineapple Salsa Salmon

I made this dish last week for my parents and they loved it.  It came from a market here in Atlanta – Publix.  Each week they make the dishes and hand out samples to try and of course all the ingredients necessary are nearby.  I love Salmon and this is definitely a nice twist. This is easy and pretty quick – Total time 25 minutes, 4 servings. I also fixed asparagus as the vegetable.  This would be a cute dish to fix for a special date!



Sesame oil

Sea Salt & Pepper

Creole seasoning

1/2 of fresh lemon

Process:  Clean and cut the ends of the asparagus – at least 1/4 off the end..it’s usually chewy when cooked.  In a non-stick pan that fits the full size of the asparagus, turn to med-high heat.  When it is hot add 2 tablespoons of sesame oil.  Add the asparagus, season,  and let cook a few minutes;  turn them over.  When you turn them over reduce the heat, season, squeeze the lemon juice, and cover.  Cook for about 5 minutes and turn it off leaving them covered.

Salmon – Ingredients

4 salmon fillets (skin removed; 1 1/2 lb

1/2 lb fresh pineapple chunks

1 cup refrigerated fresh salsa

2 tsp prepared horseradish

2 cups instant rice

1 T honey mustard

2 tsp cornstarch

1/2 tsp lemon pepper seasoning

Cooking spray or Olive Oil


Chop pineapple  into small chunks

Check fish for bones (wash hands)

Process:  Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside, cook rice following package instructions.  Preheat large saute pan on medium-high for about 2-3 minutes.  Coat with cooking spray, or pour about 2 T of olive oil into hot pan.  Place fish in pan; cook 3 minutes.

Turn fish over and add salsa mixture.  Cover and reduce heat to medium; cook 5-7 minutes or until 145oF (or flesh separates easily). Serve fish and sauce over rice.  Yummy

To get other recipes from Publix visit here

My Newest Fish Creation

Well I’m back…at least I think!  This new year for me is in transition…So far it has been off to a great start and I am looking forward to the future with my bright lights on! I was shocked when I looked back to see how long it had been since I posted on this blog..not good, but then again, my business is growing and I am very busy..that’s the good part!!

I have not been cooking as much as a result – BUT I have tried a few new dishes and thought I would share one that I really like.  The first time I made this, it just came to me to try it because I had opened two cans of crab meat thinking they were tuna!  I just saw bumble bee and opened the cans.  I had to figure something to do with this crab meat before it got old and I just had this as a vision in my mind.  It’s quick, easy and probably a little healthy too…It takes about 30 minutes to prepare and about 45 mins to bake.

Stuffed (kinda) Tilapia


3 pieces of Tilapia fish (thawed)

1 can crab meat

1 package crab cake mix by Old Bay

1 T mayonnaise

1 package of hollandaise sauce


Bread crumbs

2 T each of bell pepper, celery, onion

2 tsp fresh garlic

salt, freshly ground pepper, creole seasoning

Preheat your oven to about 375 degrees.  Wash the fish, season very lightly and place in a baking dish.  Spray the dish with Pam or whatever non-stick spray you have.  Use a dish that is big enough to lay all three pieces out flat, comfortably, preferably a glass dish, a metal dish will work too!  I just love baking in ceramic or glass!

Cut up the bell pepper, celery, onion, and garlic.  Prepare the crab cake mixture according to directions on the package and add the bell pepper, celery, onion, and garlic. (If you know me, you know I always have to add a lil somethin’ else)

Take your crab cake mixture and put even amounts on top of each piece of fish, keeping the mixture together like a ball on top of the fish.  Sprinkle bread crumbs on top of the crab cake mixture.  Bake for about 30-45 mins uncovered.  Be careful not to over cook (I did this the second time)…You want the crab mixture to be done.

While the fish is baking, make the hollandaise sauce from the package (that’s where the butter comes in)…OR here is a good recipe that I found that is pretty good and not to difficult!  When the fish is ready, poor the sauce over the fish prior to serving…yummmy!!!  I would serve this with a nice salad OR my spinach recipe.  Let me know how this comes out if you try it…I would love your comments…PLEASE!