Powered By
Hello all and Happy Spring! In the midst of our family Spring
cleaning push at home we uncovered a lot of my old baking
supplies (yep that 'closet') which has prompted my 12 yr old
'mini-Marzee'Ky's latest baking kick. I love that she is all
about it, however I end up doing all of the cleanup. Seems
like a worthwhile tradeoff since I can now watch her complete
an entire recipe all by herself that's just so rewarding.
I Can't wait to see her first lamb cake with the lamb cake
pan we found since Easter is almost here!

Her specialty seems to be muffins so if anyone has a yummy
favorite muffin recipe to try... especially blueberry please
send it my way!

Meantime, sending a savory shrimp & rice salad your way today
that takes advantage of a few great Spring vegetables as well
as some delicious flaked crab. Do you get confused by the
crabmeat choices out there? Take a look below for some


Email Me




1/4 pound asparagus spears
1/4 pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
1/4 cup minced parsley
1/2- 3/4 pounds crabmeat
Fresh chives, parsley and basil for garnish

In a small bowl, combine the dressing ingredients, whisk to
mix and taste for seasoning; set aside. Bring a small pan of
water to a boil. Trim the asparagus spears and cut them into
2-inch lengths. Trim the snow peas. When the water boils, add
the asparagus, return the water to a boil and cook for about
1 minute. Scoop out the asparagus with a slotted spoon and
submerge in a bowl of ice water. Repeat with the peas and
carrots, cooking each until just tender but still crunchy,
about 30 seconds for peas, 1 1/2 minutes for carrots. Drain
the cooled vegetables well and put them in a large bowl with
the rice, tomato, parsley and crab. Pour the dressing over
and stir gently to mix. Transfer to individual plates and
garnish with herb sprigs.

Yield: 4 Servings
Category: Side Dishes

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Lump are the largest pieces of meat from the body,
adjacent to the backfin. The most expensive form of
crabmeat. (also comes in cans)

Backfin is the white body meat including lump and
large flakes. Used for crab cakes and crab imperial.

Special are flakes of white body meat other than lump.
Good for crab cakes, soups, casseroles and dips.

Claw meat is brownish meat from the claws. Best for
soups and dips, its the least expensive type of

BTW: Imitation crab is exactly that... not crab at all
but sort of the ocean's version of a hot dog made from
other ground fish etc.

Top Viewed Issues