Crab and Lobster Salad
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I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people
Servings
2 people
Crab and Lobster Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Units:
Instructions
  1. Chop crabmeat and lobster meat into small dice (Mac├ędoine); sides measuring approximately ┬╝ inch (6mm). Add to medium size serving bowl. Add chopped celery and chopped cucumber also small dice. Lightly mix.
  2. Combine celery salt, white sugar, salt & pepper, seafood spice, dried parsley and paprika in small bowl or measure cup. Distribute over the seafood mix.
  3. Fold in mayonnaise a little at a time until desired consistency. Refrigerate for at least 15 minutes or until just prior to serving.
  4. NOTE: Mix in the mayonnaise a little at a time so you do not add too much mayo. You can purchase this seafood blend from Gullah Gourmet Inc. http://gullahgourmet.com. I received it in a special purchase package and have used it instead of Old Bay since.
  5. Easily substitute imitation crabmeat for fresh crabmeat.

Blueberry Muffins Like Mimi's Cafe
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Votes: 3
Rating: 3.67
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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool
Blueberry Muffins Like Mimi's Cafe
BigOven - Save recipe or add to grocery list
Yum
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool
Ingredients
Servings: Muffins
Units:
Instructions
  1. Preheat oven to 375 degrees. Prepare your muffin tins. 12 small cupcake tins with cupcake liners or 6 large cupcake tins with large liners. The liner should reach the top of the tin.
  2. Start by creaming together softened butter, sugar and vanilla with a hand mixer in a large bowl.
  3. Add 2 eggs and mix until well blended
  4. Combine flour, salt, and baking powder. Blend together and then add to the large bowl creamed mixture alternately with the milk. I use a 1/4 cup measure to add the flour and then pour in a bit of milk after the flour is blended in.
  5. Gently by hand fold in 1/2 cup blueberries. (2 1/2 cups is equivalent to 2 small packages of blueberries). After folding in the first 1/2 cup then gently fold in the remainder at approximately 1/2 cup at a time. Be gentle so that not to break the berries.
  6. Using a large serving spoon, scoop the the batter into 6 lined cupcakes filling to the top of each. I prefer the large tins so that it's more like Mimi's Cafe. If using the larger tins then bake for 35 minutes or until browned on top. If using the smaller tins reduce the oven bake time to 25 minutes. Check middle of muffin with a toothpick. When the toothpick comes out clean the cake part is done. Try not to pierce a blueberry.
  7. Let cool for 10-15 minutes to allow the berries to set.
Recipe Notes

My muffins were a little flat. When doing a Google it said to make sure your eggs and butter are at room temperature. Also not to let the batter sit too long before going in the oven. My eggs were straight from the fridge. Opps. Also, measuring by volume instead of weight will make the recipe off. I used volume so next time it's by weight for sure. The muffins are just beginning to rise in the oven here.