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Prince George's Suite Magazine is an award-winning lifestyle publication that publishes six times per year. It's mission is to tell the story of Prince George's County and it's residents, to shed light on the best and brightest in the country and to offer positive lifestyle options to those who live, work and play in the region.   

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Holiday Crab On Deck

Holiday Crab On Deck

Add A Crab Appetizer To Spice Up A Thanksgiving Meal

Thanksgiving is the time for sharing family and food. A traditional dinner is everyone’s favorite but sometimes a twist on a dish will start a new conversation. Below is a ceviche appetizer that includes crab meat. Could be the start of a new holiday tradition 

[Ceviche is a dish of Latin American origin in which raw scallops or other seafoods (crab meat in our respect to this recipe) are cooked in the citrus juice. The juices cause the fish to firm up and become opaque much in the same way that heat does. However, we totally recommend using your already cooked crab meat or canned crab meat for this recipe.]

crab ceviche all recipies.jpg

Ingredients:

  • 1 Pound-Crab Meat-lump, if at all possible 

  • 1 1/2-Cups-Fresh Cilantro-chopped 

  • 1/2- Medium sized-White Onion-chopped 

  • 2-Tomatoes-diced 

  • 1-Cucumber-diced 

  • 3-Limes 

  • 3-Serrano Peppers-chopped 

  • 1 Tablespoon-Ketchup 

  • 1/2 Cup-V8 Juice 

  • Salt-to taste 


Directions:

In a large bowl, blend the crab meat, gently, without breaking it up excessively. Add the juice of two limes, the onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt to taste.

Combine the ketchup, V-8 juice and the juice of the third lime. Add more salt if necessary.
Serve with crisp tortilla chips.

Spruce up the party with this crab ceviche recipe in a margarita glass, add a wedge of lime and cucumber!

 Source: crab-o-licious.com

                                                                                                                                                          

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