Lemon, Dill and Old Bay Crab Spread (for all your Summer Entertaining)


If you don’t have a go-to summer recipe to serve your guests or bring to an afternoon pool party or evening barbeque, look no further. This Lemon, Dill and Old Bay Crab Dip is going to be the “it” recipe this summer! And the best thing about this recipe is that it is so easy to make.

I’m a firm believer in adapting recipes to fit your tastes and lifestyles. So feel free to add or enhance however you see fit… although I think it’s quite perfect as it is.


  • 16 ounces crab meat, lump or claw.
    Fresh is always better but Chicken of the Sea makes a good canned version.

  • 16 ounces light cream cheese (room temperature)

  • Zest of 1 lemon, juice from 1 1/2

  • 6 scallions, trimmed and finely chopped

  • 1 bunch of finely chopped dill, about 2 tablespoons

  • 2 Tablespoons of Dijon Mustard

  • 2 + Teaspoons of Old Bay (this is to taste)



Place the crab meat in a medium sized bowl and add the cream cheese, lemon zest and lemon and start to mix it all together so that the ingredients are evenly blended. Add the scallions, dill, Dijon and Old Bay and work them into the mixture.

When all the ingredients have been well incorporated transfer them from the mixing bowl to the one you plan on serving from. Prior to serving, if you’d like, add some dill or lemon zest to the top.

These can be served with crackers, toasted baguette rounds, or anything you prefer.

Add a dollop to a chilled soup such as watercress, gazpacho or vichyssoise.

Use leftovers within 3 days of serving.


A few easy ways to use up those hard boiled Easter Eggs

hard boiled eggs

For those of you who celebrate, I hope you all had a very Happy Easter. I hope you found all the hidden eggs and that you allowed yourself a piece of chocolate or two. I do love a good hard boiled egg, but if you’re like me, you can only eat so many. Below, I have rounded up a few delicious and healthy recipes to inspire you to not waste those leftovers.


Deviled eggs seem the obvious first choice. The basic recipe is simple.
Per dozen:

  • 1/3 - 1/4 cup of mayonnaise (you can use regular, light, or olive oil varieties)

  • 1 tablespoon+ of Dijon mustard

  • 1/2 teaspoon paprika plus more for sprinkling

  • Sea salt and freshly ground black pepper to taste

  1. Peel and slice the eggs in half lengthwise. and remove the yolks.

  2. Place yolks in a medium sized bowl.

  3. Add the mustard, mayonnaise, salt, pepper and paprika

  4. Using a small whisk beat until smooth

  5. Clean the egg whites if needed and arrange on a large plate or serving platter

  6. Fit a piping bag with a tip wide enough to allow the egg mixture to pass through easily, any shape that you desire. If you don’t have a pastry bag, a plastic ziplock type will work perfectly.

  7. Place the bag into a glass and fold the opening of the bag down around the glass and scoop in the egg mixture. Scoop in the egg filling.

  8. Pipe the filling in to the eggs and sprinkle with paprika, herbs or other topping.

  9. It is preferable to fill the eggs just prior to serving.

For more deviled egg ideas hop on over to BuzzFeed.

how to use up those easter eggs… Egg Salad Image Courtesy The New York Times

how to use up those easter eggs… Egg Salad
Image Courtesy The New York Times

Egg Salad

Recipe adapted from Williams-Sonoma

8 large eggs

  • 1/4 to 1/2 cup mayonnaise, plus more for the bread (I prefer less mayo)

  • 2 small stalks celery, finely chopped

  • 2 small green onions, white and green parts, finely chopped

  • 1 Tbs. minced fresh flat-leaf parsley

  • 1 tsp. Dijon mustard

  • Kosher salt and freshly ground pepper

  • 8 slices good-quality white bread

  • 4 leaves butter lettuce

    1. hard-boil the eggs, place them in a large saucepan and fully immerse them in water so that they are fully covered. Bring just to a boil over high heat then turn the heat to low for 15 minutes.

    2. Drain the eggs, then transfer to a bowl of ice water and let cool completely.  (I suggest placing in the refrigerator for at least 30 minutes.

    3. In a large bowl, mix together the 1/4 - 1/2 cup mayonnaise, the celery, green onions, parsley and mustard. Peel the eggs and chop finely. Add to the mayonnaise mixture and mix gently. Season with salt and pepper. 


    4. Spread 4 of the bread slices with equal amounts of the egg salad, then top each with a lettuce leaf. Spread mayonnaise on the remaining 4 bread slices, and place, mayonnaise side down, on each sandwich. Cut in half and serve. Makes 4 sandwiches. 

    5. Variation: Add chopped fresh herbs, such as tarragon, chervil or chives, to the egg salad. For easy appetizers, and in lieu of bread, spoon the egg salad into Belgian endive leaves, or for a lunchtime salad, mound it onto a bed of lettuce. (I happen to love Old Bay seasoning sprinkled liberally over mine.)

And then there’s Eli Zabar’s recipe from the New York Times….

Hard boiled egg avocado toast. Image via Camille Styles

Hard boiled egg avocado toast. Image via Camille Styles

Avocado Toast with Sliced Egg

I was rather late to the whole Avocado Toast thing. I thought it was going to be a flash-in-the-pan trend and clearly it’s proven to have staying power. The beautiful thing about the Avocado Toast phenomena is that it’s so easy to do to at home and you can add so many different toppings. I prefer my avocado mashed over sliced - When I do this I add fresh lemon or lime juice, salt, pepper, red pepper flakes and a dash of hot sauce. I prefer toast to bread - lightly toasted, not too crunchy. Hard boiled eggs are the perfect add-on! Make it more decadent with a slice of smoked salmon or top it off with some caviar for good measure! You can pretty much add anything you want to top off your avocado egg toasts!

Hard boiled egg and potato salad. Image via Spotebi

Hard boiled egg and potato salad. Image via Spotebi

Egg and Potato Salad

This veggie-loaded Egg and Potato salad isn’t your grandmother’s mayo-laden egg and potato salad and because of that it makes the list as a healthy option . Packed with all sorts of veggies and a lemon Dijon vinaigrette, this is hearty enough to stand alone as a meal, of makes the perfect pre-meal starter. Head on over to Spotebi for the recipe.

Gribiche - Image via Bon Appetit

Gribiche - Image via Bon Appetit


The French use hard boiled eggs in their dressings all the time. The the cooked egg yolks serve as an emulsifier. This style of dressing is called Gribiche. Recipe, below, adapted from Bon Appetit.

  • 3 egg yolks, hard boiled, coarsely chopped

  • ⅓ cup olive oil

  • 2 tablespoons white wine vinegar

  • 1 tablespoon chopped drained capers

  • 1 tablespoon whole grain mustard (Dijon can be substituted)

  • Kosher salt, freshly ground pepper

  • 2 tablespoons chopped herbs (such as tarragon and parsley)

Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.

Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Gribiche is great on all sorts of salads, cooked asparagus, artichokes, potato salads, etc…

Hard boiled egg and asparagus salad. Image via Skinny Taste

Hard boiled egg and asparagus salad. Image via Skinny Taste

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Recipe and Image via Skinny Taste

Asparagus, Egg and Bacon Salad with Dijon Vinaigrette is the perfect easy Spring salad made with just a few simple ingredients – asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette.


  • 1 large hard boiled egg, peeled and sliced

  • 1 2/3 cups chopped asparagus

  • 2 slices cooked and crumbled center cut bacon (check labels for Whole30)

  • 1/2 tsp Dijon mustard (check label for Whole30)

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon red wine vinegar

  • pinch salt and pepper, to taste


  1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

  2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

  3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Salade Niçoise. Image via The View from Great Island

Salade Niçoise. Image via The View from Great Island

Salade Niçoise

I adore a good Salade Niçoise. In fact, I adore even a not so great one! Although there are variations, as seen in the image above, the traditional versions consist of:
Bibb or butter lettuce
Green beans
Boiled potatoes
Hard Boiled eggs
Tinned tuna fish (preferably a high quality packed in olive oil)
Niçoise olives

But you will see many variations such as the one above. You’ll see them served with a piece of salmon, seared tuna, feta, navy beans, radishes, carrots and cucumbers for example. Now I am not going argue about the right and wrong ingredients and the right or wrong way to make it. If you have the ingredients listed above you’re in good shape.
1 small head of crisp lettuce, your choice, rinsed, dried, and chopped

  • 3 Tbsp fresh tarragon leaves

  • 3 Tbsp fresh dill, chopped

  • 1 cup white beans, either navy or cannellini, drained and rinsed

  • 1 Persian cucumber, thinly sliced

  • handful baby carrots, raw

  • 1 cup baby purple potatoes, cooked and halved

  • 1 cup yellow cherry tomatoes, halved

  • about 6 baby radishes

  • handful green beans, preferably French, lightly steamed

  • 2-3 hard cooked eggs, halved

  • 1/3 cup Bird Beak peppers

  • 1/3 cup black olives, your choice, I used oil cured

  • 1-2 cans Genova Albacore Tuna in olive oil

  • 2 Tbsp capers


  • 1/2 cup extra virgin olive oil

  • juice of 1 large lemon

  • 1 Tbsp Dijon mustard

  • Sea salt and freshly cracked black pepper to taste

(Or you could use the Gribiche dressing mentioned above)


  1. Whisk together the dressing ingredients and season with salt and pepper to taste. Add more lemon juice if you like.

  2. Put the lettuce in a wide shallow salad bowl or platter and arrange the tarragon leaves over the lettuce.

  3. Toss the beans with a little of the dressing, and some of the fresh dill. Pile the beans into a heap on the edge of the salad, leaving the center free for the tuna.

  4. Arrange the cucumber slices and carrots in little piles next to the beans.

  5. Toss the potatoes with a little of the dressing and dill, and add them to the salad. Arrange the tomatoes, radishes, green beans, eggs, peppers, and olives in a similar manner all around the edge of the platter.

  6. Put the tuna in the center of the salad and top with the capers. Scatter the fresh dill over all.

Spinach Salad, Image by Brown Eyed Baker

Spinach Salad, Image by Brown Eyed Baker

Warm Spinach Salad

And a Warm Spinach Salad is never a bad idea! The Image and the recipe hail from Brown Eyed Baker. Head on over to her blog for the recipe.


Lowfat, Low carb Cauliflower & Parmesan soup

creamed cauliflower soup

A couple of weeks ago I had the most amazing cauliflower soup. It was rich, creamy and so wonderfully decadent. A couple of weeks ago I was also full throttle into holiday eating and let’s just say I wasn’t feeling very comfortable in my own skin. I adore soup. I could eat it morning, noon and night. It’s filling, satisfying and comforting. The other day I had a hankering for the cauliflower soup but I wanted to eliminate the fat and calories. I didn’t want to add cream, corn starch, potato or any other thickening agent. I was pretty sure I could get a really thick soup by cooking down the cauliflower and pureeing it with an immersion blender. The end result, although quite different was delicious and indeed satisfying.

(Pardon the photo above taken with my phone and in terrible lighting. I wanted to give you a sense of how thick the soup is. )

1 head of cauliflower cut into florets or two bags of frozen florets. (I used Trader Joe’s grilled cauliflower pieces)
1 container of mirepoix - carrot/onion/celery that can be found in the grocery store with the produce or 3/4 cup of each finely chopped.
2 bay leaves, fresh if possible
1 32 oz carton of chicken broth
1/2 - 1 cup of grated Parmesan
Nutmeg, pepper and sea salt to taste
1 -2 tbs olive oil

cauliflower parm soup

In a large pan add the olive oil and mirepoix and cook until soft and onions become translucent.
Toss in the cauliflower pieces, a little bit of salt and pepper and about half of the chicken stock and let simmer on medium low for about 20-30 minutes until the vegetables are all soft to the touch and the liquid has been absorbed.
Remove from heat.
Add the remaining chicken broth and Parmesan and puree with an immersion blender and until smooth. (If you don’t have an immersion blender you can do this in a food processor or blender.
Puree until desired consistency.
Add the nutmeg, salt and pepper to taste. Serve warm.

The Very Best Eggnog Pound Cake

I first posted this recipe nearly a decade ago and every year around this time the recipe circulates around social media. It really is worthy of sharing and baking. This eggnog pound cake is rich, decadent and like no other. And it really is so easy to make.

The best ever eggnog pound cake

The best ever eggnog pound cake


stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in  the vanilla and the rum, 
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes (in bundt pan).
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side or freshly made whipped cream.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.

The best ever eggnog pound cake

The best ever eggnog pound cake

I slice the bottom off so that the cake lies flat after I remove it from the pan.
Below, a little powdered sugar dresses up the cake to give it a festive flair.

Eggnog Pound Cake via The Entertaining House

Eggnog Pound Cake via The Entertaining House

Eggnog Pound Cake - The Entertaining House

Eggnog Pound Cake - The Entertaining House