This
recipe comes from Recipes.com. 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