@nirobadhikary01: কই রে দুষ্টুর দল🥹 MUA:- @Arpita's Makeover #devi #nirob #cuple

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Monday 05 October 2026 14:22:24 GMT

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Sadiya.easmin🍂 :

ও আপু গো আমারো সেম অবস্থা, বড় মেয়ের ১৮ মাস,ছোট মেয়ের ১৭ দিন,🥲

2026-10-05 14:28:41

7

👑Tashrif's Mom👑 :

দিদি ফাস্ট কমেন্ট

2026-10-05 14:25:19

2

mdhabiburrahman 1212 :

wow so nice 😊😊

2026-10-05 14:25:43

1

Aysha Akter Orpita :

একদম ঠিক কথা গো

2026-10-05 15:49:50

2

Madhobi rani :

দিদি আপনার এ ভিডিও দেখা পরআমি ২ য় বাচ্চা নেয়া কেনসেল করে দিলাম😄😄😄

2026-10-05 16:25:08

1

Nirjana das :

দারুন হইছে বিডিওটা দিদিভাই

2026-10-05 15:23:13

1

abdullah king :

right

2026-10-05 17:02:23

0

My two star👬🌠💗 :

সেম বোন আমার অবস্থা[Starstruck]

2026-10-05 18:02:21

0

Sajeda🦋 :

আমার ও🥺🥺🥺

2026-10-05 17:47:25

0

রূপকথার রাজকুমারী :

একদম ঠিক বলছেন আপু

2026-10-05 16:41:30

0

sathi biswas :

খুব সুন্দর হয়েছে ভিডিওটা

2026-10-05 15:07:02

0

Md:Salman Sadik :

আহারে কষ্ট গো 😄

2026-10-05 16:40:06

0

Jorna Akter :

আমার অবস্থা এমন

2026-10-05 15:36:28

0

SR.Rotondas :

tomar ovinoy gulo onk valo lage amar

2026-10-05 15:28:19

0

🥀Ridoy vangar golpo🥹 :

meye 23 mas hole chele hoise apu same obosta . coto tar theke boro ta beshe birakto kore

2026-10-05 16:16:06

0

ব্লাক রোজ 🖤🥀 :

তাই নাকি

2026-10-05 14:29:54

1

Ariful Islam :

🥰👌

2026-10-05 15:36:33

0

mdhabiburrahman 1212 :

Nice😊

2026-10-05 14:26:13

1

Soha :

amarto boro Meyer boyos 4 year r suto Meyer 11 month tao Amar ei rokom obosta😂

2026-10-05 17:24:35

0

MD♥️Abu taha Adnan 💝 :

🥰ছেলে বয়স ২ বছর ♥️মেয়ের বয়স দুই মাস,♥️অনেক অনেক কষ্ট হয়,, তবুও আলহামদুলিল্লাহ ❤️🎀 মাতৃত্বের সুখ তো পেয়েছি,,।

2026-10-05 14:53:56

1

AX SIYAM :

😁😁😁

2026-10-05 14:27:46

2

༆❦ᴀᴋ᭄towsin❦࿐ :

[Innocent][Innocent][Innocent]

2026-10-05 14:30:31

1

Sinthiya akter :

🥰🥰🥰

2026-10-05 17:47:54

0

🍁 Saida Tabasum🍁 :

🤣🤣🤣

2026-10-05 17:58:33

0

🍁B+ :

🥰🥰🥰

2026-10-05 14:28:29

1

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🦀🌽 Maryland-Style Crab Cakes with Summer Corn Succotash & Lemon Remoulade Golden and crispy on the outside, tender and packed with sweet crab meat on the inside—these Maryland-style crab cakes are the kind of dinner that feels special without being complicated. Served over buttery corn succotash with a creamy lemon remoulade, every bite is fresh, savory, slightly tangy, and full of classic American coastal flavor. INGREDIENTS For the Crab Cakes: • 1 lb lump crab meat, carefully picked over for shells • ½ cup panko breadcrumbs • 1 large egg • ¼ cup mayonnaise • 1 tbsp Dijon mustard • 1 tbsp Worcestershire sauce • 1 tsp Old Bay seasoning • 1 tsp fresh lemon juice • 2 tbsp finely chopped parsley • 2 green onions, finely sliced • ¼ tsp black pepper • 2 tbsp butter • 1 tbsp olive oil For the Corn Succotash: • 2 cups fresh or frozen sweet corn • 1 cup lima beans, cooked • 1 red bell pepper, diced • ½ small red onion, diced • 2 tbsp butter • 1 garlic clove, minced • ½ tsp smoked paprika • 1 tbsp fresh lemon juice • Salt and black pepper to taste • 2 tbsp chopped fresh parsley For the Lemon Remoulade: • ½ cup mayonnaise • 1 tbsp Dijon mustard • 1 tbsp fresh lemon juice • 1 tsp hot sauce • 1 tsp Worcestershire sauce • 1 tbsp finely chopped pickles • ½ tsp Old Bay seasoning • 1 small garlic clove, finely grated For Serving: • Fresh lemon wedges • Fresh parsley • Sliced green onions INSTRUCTIONS 1. Gently pat the crab meat dry with paper towels. 2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, green onions, and black pepper. 3. Add the crab meat and panko breadcrumbs. 4. Fold everything together very gently so the large pieces of crab remain intact. 5. Shape the mixture into 6 thick crab cakes. 6. Place them in the refrigerator for 30 minutes. This helps them stay together while cooking. 7. Meanwhile, prepare the lemon remoulade by mixing mayonnaise, Dijon, lemon juice, hot sauce, Worcestershire sauce, chopped pickles, Old Bay, and garlic. 8. Refrigerate the sauce until serving. 9. For the succotash, melt butter in a large skillet over medium-high heat. 10. Add the corn, lima beans, bell pepper, and red onion. 11. Cook for 5–7 minutes until the corn develops a few golden charred spots and the vegetables are tender. 12. Add the garlic and smoked paprika and cook for another 30 seconds. 13. Finish with lemon juice, parsley, salt, and black pepper. Keep warm. 14. Heat butter and olive oil in a clean skillet over medium heat. 15. Carefully add the chilled crab cakes. 16. Cook for approximately 3–4 minutes per side until deeply golden and crisp. 17. Avoid pressing down on the crab cakes while cooking. 18. Spoon the warm corn succotash onto each plate. 19. Place one or two golden crab cakes on top. 20. Add a generous spoonful or drizzle of lemon remoulade. 21. Finish with fresh parsley, sliced green onions, and a lemon wedge. Serve immediately while the crab cakes are hot and crispy. Prep Time: 20 minutes Chill Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour 10 minutes Servings: 4–6 #CrabCakes #MarylandCrabCakes #SeafoodDinner #AmericanRecipes #DinnerIdeas

🦀🌽 Maryland-Style Crab Cakes with Summer Corn Succotash & Lemon Remoulade Golden and crispy on the outside, tender and packed with sweet crab meat on the inside—these Maryland-style crab cakes are the kind of dinner that feels special without being complicated. Served over buttery corn succotash with a creamy lemon remoulade, every bite is fresh, savory, slightly tangy, and full of classic American coastal flavor. INGREDIENTS For the Crab Cakes: • 1 lb lump crab meat, carefully picked over for shells • ½ cup panko breadcrumbs • 1 large egg • ¼ cup mayonnaise • 1 tbsp Dijon mustard • 1 tbsp Worcestershire sauce • 1 tsp Old Bay seasoning • 1 tsp fresh lemon juice • 2 tbsp finely chopped parsley • 2 green onions, finely sliced • ¼ tsp black pepper • 2 tbsp butter • 1 tbsp olive oil For the Corn Succotash: • 2 cups fresh or frozen sweet corn • 1 cup lima beans, cooked • 1 red bell pepper, diced • ½ small red onion, diced • 2 tbsp butter • 1 garlic clove, minced • ½ tsp smoked paprika • 1 tbsp fresh lemon juice • Salt and black pepper to taste • 2 tbsp chopped fresh parsley For the Lemon Remoulade: • ½ cup mayonnaise • 1 tbsp Dijon mustard • 1 tbsp fresh lemon juice • 1 tsp hot sauce • 1 tsp Worcestershire sauce • 1 tbsp finely chopped pickles • ½ tsp Old Bay seasoning • 1 small garlic clove, finely grated For Serving: • Fresh lemon wedges • Fresh parsley • Sliced green onions INSTRUCTIONS 1. Gently pat the crab meat dry with paper towels. 2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, green onions, and black pepper. 3. Add the crab meat and panko breadcrumbs. 4. Fold everything together very gently so the large pieces of crab remain intact. 5. Shape the mixture into 6 thick crab cakes. 6. Place them in the refrigerator for 30 minutes. This helps them stay together while cooking. 7. Meanwhile, prepare the lemon remoulade by mixing mayonnaise, Dijon, lemon juice, hot sauce, Worcestershire sauce, chopped pickles, Old Bay, and garlic. 8. Refrigerate the sauce until serving. 9. For the succotash, melt butter in a large skillet over medium-high heat. 10. Add the corn, lima beans, bell pepper, and red onion. 11. Cook for 5–7 minutes until the corn develops a few golden charred spots and the vegetables are tender. 12. Add the garlic and smoked paprika and cook for another 30 seconds. 13. Finish with lemon juice, parsley, salt, and black pepper. Keep warm. 14. Heat butter and olive oil in a clean skillet over medium heat. 15. Carefully add the chilled crab cakes. 16. Cook for approximately 3–4 minutes per side until deeply golden and crisp. 17. Avoid pressing down on the crab cakes while cooking. 18. Spoon the warm corn succotash onto each plate. 19. Place one or two golden crab cakes on top. 20. Add a generous spoonful or drizzle of lemon remoulade. 21. Finish with fresh parsley, sliced green onions, and a lemon wedge. Serve immediately while the crab cakes are hot and crispy. Prep Time: 20 minutes Chill Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour 10 minutes Servings: 4–6 #CrabCakes #MarylandCrabCakes #SeafoodDinner #AmericanRecipes #DinnerIdeas

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