Category Archives: Fish, Shrimp, Tuna

 I was supposed to post this recipe forever ago and kept forgetting but here it is:


  • 1 lb. crab meat, fresh or canned
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 6 T. butter
  • 1 quart half and half
  • salt, pepper, and Old Bay seasoning to taste
  • 1 to 2 T. cornstarch

Combine all ingredients in a large pot. Heat and serve.

Note: I used 1 T. of cornstarch and the soup did get pretty thick. I also think the next time I try to make this I will use a can of cream of potato soup and 1 can cream of celery soup or just add potatoes. It is very creamy by itself.

❤ Kristen Neely


Easy Crab Bisque


  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 can cream of broccoli soup
  • 2 cans lump crab meat
  • 33 oz. half and half (light)
  • 1 tbs. Old Bay seasoning
  • 1/4-1/2 cup dry sherry wine (optional)
  • 1 dash of tobasco sauce


  • Mix all ingredients together and cook on low for at least two hours.

*Note: this is the recipe as we received it. We have made it with just two cans of cream of celery soup because we couldn’t find cream of broccoli as well. And I think that the next time we make it we will add another can of cream of potato soup. We have also used can crab and shrimp just for something a little different. And we also used fat free half and half and it still tasted great. Quick, easy, and yummy! ❤ Kristen Neely

Mahi Mahi Tacos

1 grilled filet of Mahi Mahi seasoned with salt and pepper, cut into cubes or slices
Flour tortillas (soft taco size)
shredded cabbage
diced tomato
diced avocado
shredded cheese

Creamy Cilantro Sauce: (I always throw in the ingredients without measuring so I don’t have specific meaurements. I would just add a little of everything and then add more if needed)

1/2 cup plain or greek yogurt
lime juice
garlic powder
onion powder
dried cilantro
a splash of milk to make it a little thinner
a teaspoon mayo

❤ Natalie Anger

Pasta Fresca

Sauté Instructions:

In a very hot sauté pan, add:
2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked farfalle (bow-tie pasta)
1/4  cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper

Sear noodles, stirring occasionally until steaming hot

1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)

Toss to combine, serve with freshly shaved parmesan cheese

(for 15 servings)

1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

*You can add shrimp or chicken.  I usually boil the chicken for a bit and then cook in a skillet with some olive oil and seasonings until browned, then add it to everything else. ❤ Anna Burud

Quick Crab Stew

Serves 5-6

2 T butter
1 small onion, finely chopped
1 can cream of celery soup
1 can cream of potato soup
1 soup can of milk (2% or 1%)
1 soup can of half and half
16 ounces claw crab meat, shells picked out
¼ cup sherry
Salt and pepper

In a large sauce pan, melt the butter over medium low heat.  Add the onions and sauté 10-15 minutes until they are just beginning to turn brown.

Add the soups, milk, and half and half and stir well.  Add the crab and bring to a boil.

As soon as the soup begins to boil, add the sherry.  Stir and remove from the heat.  Salt and pepper to taste.

Adapted from: Paula Deen on ❤ Kelli Higgins

Broiled Tilapia Parmesan


  • 1/4 cup and 2 tablespoons Parmesan cheese
  • 3 tablespoons butter, softened
  • 2 tablespoons and 3/4 teaspoon mayonnaise
  • 1 tablespoon and 1-1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 1-1/2 pounds tilapia fillets
  • * I also added a bit of garlic powder and paprika
  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese,  butter, mayonnaise and lemon juice. Season with dried basil, pepper,  onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared  pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the  fillets over and broil for a couple more minutes. Remove the fillets  from the oven and cover them with the Parmesan cheese mixture on the top  side. Broil for 2 more minutes or until the topping is browned and fish  flakes easily with a fork. Be careful not to over cook the fish.

❤ Anna Burud

Mediterranean Tuna Salad

*4 cans tuna, drained
*1/2-1 whole bell pepper, chopped (red or yellow is best)
*1 small can (or jar) artichokes, diced
*1/2 purple onion, chopped
*3 garlic cloves, minced
*3/4 cup Kalamata olives, chopped (I’m using green olives tonite)
*3 Tbsp. lemon juice
*1 cup mayo
*1 tsp. dried oregano
*1/2 tsp. basil
*1/4 cup chopped fresh italian flat leaf parsley

Combine all together in a bowl and refrigerate ’til ready to serve. It’s really yummy on rustic italian rolls or bread or on foccacia bread! 🙂

Christina Kirtley