Cooking With Shaz3 ounces cream cheese
1/2 cup mayonnaise
6 ounces crab meat
1/4 cup onions, minced
1 tablespoon lemon juice
1/8 teaspoon Tabasco pepper sauce
Combine all ingredients, spread in oven safe dish.
Bake at 350 degrees for 30 minutes.
Serve with crackers, pita chips, etc.
16 Servings
6 hard boiled eggs, peeled
1/4 cup salad dressing, or mayonnaise
1 teaspoon white vinegar, or pickle juice
1 teaspoon mustard
1/2 teaspoon salt
dash Worcestershire sauce
dash fresh ground black pepper
dash paprika, for garnish, (optional)
Slice eggs in half lengthwise. Place yolks in a bowl, mash with a fork. Add other ingredients. Stir until smooth. Refill egg whites. To make them look special, use a star tip and frosting bag. Sprinkle with paprika if desired.
**To hard boil eggs:
Place eggs in bottom of a saucepan and cover with water. Place on burner of stove and heat until just boiling. Turn heat off and cover pan with lid. Set timer for 20 minutes. Do not lift lid until the timer goes off. Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains. Place in fridge for one hour. After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes. They should now shell easily.
12 Servings
8 hotdogs, slit lengthwise
1 package crescent rolls
4 slices American cheese, cut in half
Insert strips of cheese into each hot dog slit.
Wrap 1 crescent triangle around each hotdog.
Bake in 375 oven on ungreased cookie sheet, 12 – 15 minutes.
8 Servings
1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine
Stir together all ingredients. Place in serving bowl. Chill overnight. Serve with crackers.
24 Servings
8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce
Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings. Shape into a ball on serving dish. Make a depression in the top of the ball and pour cocktail sauce into the depression. Serve with crackers.
12 Servings
1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt
Mustard and sweet & sour sauce:
1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup
1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying
To Make Filling:
Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.
To Assemble:
Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper away from you, forming 2 overlapping triangles. Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.
To Cook:
Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels. Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.
Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.
48 Servings
2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick
Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes.
Serve dip with unsalted or very lightly salted corn chips.
Makes 3 Servings
Old Bay® seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun finger food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po’boy.
FOR CRAB CAKES:
3/4 cup panko bread crumbs
Vegetable oil, for frying
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
2 tablespoons mayonnaise, Best Foods®
1 egg
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning, Old Bay®
1/4 teaspoon celery salt
FOR SAUCE:
2/3 cup tartar sauce,
2 tablespoons Dijon mustard, Grey Poupon®
1/2 teaspoon seafood seasoning, Old Bay®
For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)
In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 11/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.
When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.
For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.
Tip: Panko is coarsely ground, Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.
8 Servings
1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio
Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.
12 Servings
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Yield: 40 appetizers.