Fried Shrimp

This is my favorite seafood dish!

Squeeze some lemon juice & seasoning over fresh peeled & deveined shrimp in a bowl.

In 30 minutes dredge the shrimp in seasoned flour. Wait another 30 minutes.

Dip shrimp in beaten egg & dredge in cracker meal.

Fry in hot oil until golden brown about 4 minutes.

Drain on paper towel & serve with cocktail or tartar sauce.

Tasty Tuna Casserole

This is one of my favorite casseroles.

Just mix a can of drained tuna with cream of celery soup.

Add a little milk and chopped water chestnuts (my favorite part).

Mix in some cooked macaroni noodles (or any noodles you like to use) &

a little shredded cheddar cheese and season.

Put in a casserole dish (or ramekins) and top with a mixture of panko bread crumbs & shredded cheddar cheese.

Bake at 350 degrees for about 20 minutes. That’s tasty Tuna.


Quick Salmon Patties

The ULTIMATE good-for-you food.

In a bowl combine:

2 -6-oz cans of salmon, boned, skinned & drained

2 egg whites

dash or two of Worcestershire sauce

1/3 cup of finely chopped onion

salt & pepper

5 crackers, crushed.

Shape into six patties.

In a skillet cook patties in 2 tbsp olive oil over medium heat 2 minutes on each side.

Good for you!

Crab Legs

This is my Husband’s FAVORITE meal!

The great thing is that he couldn’t pick anything EASIER.

Just boil a large pot of water and add seasonings. My favorite is Old Bay.

You can cook crab legs frozen or thawed.

Just throw them in the boiling water.

If they are thawed you cook them for 2 minutes. Frozen, cook for 4 minutes.

Do not overcook them and they will come out of the shell perfectly.

Serve with lemon and melted butter.

Spread newspapers on the table and it will feel like a party.

Personal Pasta

Everyone loves Pasta.

My favorite is Dreamfields brand. It’s low glycemic and high fiber.

I also love whole wheat pasta.

You can use any shape you like. My family likes Angel Hair. It takes just a few minutes to cook. I like anything that makes cooking easier.

My son is a picky eater so pasta is a great way to “sneak” in things(veggies).

I take the pasta as soon as I have drained it and add butter and toss.

I add salt and pepper and parmesan cheese. This is the basic dish.

You can jazz it up with crumbled cooked bacon,

steamed peas,

chopped pepperoni,

sauteed onion, celery and garlic,

sauteed spinach or broc,

blackened chicken or steak,

artichoke hearts,


and/or whatever you want or have that needs to be eaten. I top mine with lots of red pepper flakes.

Your own Personal Pasta everytime.

Crockpot Pesto Fish

I love to cook fish in the crockpot.

The secret is to put your favorite fish in on low (if you have more time) or high (if you have less time) and cook for about an hour, then drain the juices that have accumulated and season it.

I then cover the fish with my favorite pesto sauce. I use the kind in the jar (you can find it in the grocery store near the pasta sauce). Feel free to make your own.

Cook until the fish is done and top it with some butter and you are ready to eat. I love to keep my food on the warm setting of the crockpot until I’m ready to serve it.

This is great over pasta or rice. Sprinkle with parmesan cheese and your good to go.



Charleston Crab Cakes

These Crab Cakes are PERFECT.

Just the right amount of breading!

Gently mix the following and shape into patties:

1 lb crabmeat

2 beaten eggs

About 1/4 cup of chopped onion

1/2 cup finely crushed cracker crumbs

3 tblsp mayonnaise

1 tblsp mustard

Seasonings of your choice (I would use salt and pepper and a little Old Bay)

Saute in butter or olive oil until brown and serve immediately. I serve with cocktail sauce. Crab is my favorite seafood and these are the best!


Frogmore Stew-Only 5 ingredients

This is the original name but more and more people and restaurants are calling this “Lowcountry Seafood Boil”.
Whatever you call it be prepared to eat the simpliest most delicious and healthest seafood dish ever!
Boil a large pot of water and add Old Bay seasoning (or any seasoning you like). put in potatoe cubes, sausage and corn on the cob (cut in half).
When your ready to eat, throw in the shrimp (and/or crablegs) for a couple of minutes.
They will turn pink and float to the top.
Drain and serve on plates or newspapers spread across the table. Serve with cocktail sauce and bread of your choice.
You’ll feel like your by the water in Charleston.