For the Salad
1 lb cooked seafood (shrimp, craIngredients:

For the Peach Layer:

4 cups fresh peaches, sliced (about

5-6 medium peaches)

1/2 cup granulated sugar

1 teaspoon cinnamon

For the Batter:

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1/2 cup unsalted butter, melted

For the Topping:

1 cup granulated sugar

1 tablespoon cornstarch

1 cup boiling water

1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Prepare the Peach Layer: In a bowl, toss the sliced peaches with 1/2 cup sugar and cinnamon.

Spread the peach mixture evenly in the bottom of the prepared baking dish.

Prepare the Batter: In another bowl, mix together the flour, 1 cup sugar, baking powder, and salt.

Stir in the milk and melted butter until just combined.

Pour the batter over the peaches in the baking dish, spreading evenly.

Prepare the Topping: In a small bowl, mix 1 cup sugar with the cornstarch. Sprinkle this mixture evenly over the batter.

Carefully pour the boiling water over the top, and then drizzle with vanilla extract. Do not stir.

Bake for 45-50 minutes, or until the pudding is set and golden brown on top.

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal per serving | Servings: 8 servings, lobster, or a mix), chopped

½ cup celery, finely diced

¼ cup red onion, finely diced

½ cup cucumber, diced

2 tbsp fresh dill or parsley, chopped

1 lemon, zest + juice

For the Dressing
½ cup mayonnaise (or Greek yogurt for lighter option)

2 tbsp sour cream

1 tbsp Dijon mustard

1 tsp Old Bay seasoning (or paprika + pinch of cayenne)

Salt & pepper to taste

For Serving
Butter lettuce, croissants, or crackers

Lemon wedges

‍ Step-by-Step Instructions

1. Prep the Seafood
If using raw shrimp, boil in salted water with 1 bay leaf + lemon slice for 2-3 mins, then chill.

2. Make the Dressing
Whisk together mayo, sour cream, Dijon, Old Bay, lemon zest/juice, salt & pepper.

3. Combine Everything
Gently fold seafood, celery, onion, cucumber, and herbs into the dressing.

4. Chill & Serve
Refrigerate 30 mins for flavors to meld.

Serve on lettuce, in sandwiches, or with crackers.

Pro Tips
✅ Use high-quality seafood – Fresh or frozen works, but avoid canned crab if possible.

✅ Add crunch – Toss in diced bell pepper or jicama.
✅ Make it ahead – Tastes even better the next day!