Monday, May 23, 2016

Dilled Seafood Salad

This recipe comes from It caught my eye because I love seafood salad, and I was curious about using the sour cream in it, as well as the dill. I’ve never been a fan of dill, and now I must admit...I’ve never used it in my cooking! Oh the shame I feel now! ;-) But I did use it and liked it, then went on to create a simple soup recipe using it, which will be forthcoming in the near future.

The changes I made: I didn’t add the hard boiled egg (my kids wouldn’t have touched it if I had), the scallions, or the salt. I actually don’t use much salt in my cooking anyway. I used slightly more imitation crab meat, doubled the celery, and I halved the dill. Not because I’m not a fan, but because I wanted to see how it looked before I added the other teaspoon of it, and it looked plenty dilly. ;-)

So, let’s get cooking!

Chop up the imitation crab meat and the shrimp, and dice the celery. These are all great food prep tasks for the kids; even a four year old can use a butter knife and do the shrimp. :-)

Put it all in a bowl and add the rest of the ingredients. Again, another great way to get the kids involved in cooking with you, and teach them about measuring and mixing.

Stir thoroughly, and serve! I made subs out of it with lettuce, but I also ate some rolled up in a nice green lettuce leaf.

Enjoy! ~TMMF

My lovely assistant Megan :-)

Dilled Seafood Salad

8 oz shrimp
8 oz imitation crab meat
½ c celery (diced)
¼ c mayonnaise
3 Tbl sour cream
1 tsp dill

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