Joes Crab Shack Crab Dip

Ingredients

2 oz Cream Cheese (softened)
4 tsp. Diced Yellow Onion
1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)

 

Methods/steps

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.

 

This appetizer will serve two to three or makes a great light lunch with a crisp salad.

 

Dump Salsa

Makes 2-3 cups

 

This tasty salsa is easy to make because you dump everything into your food proccessor.

 

1 large can diced tomatoes

1 can of Rotel tomatoes (your favorite variety)

1/4 onion

1-2 cloves garlic  

1/4 bunch of fresh cilantro

1 Tbls ground cumin

1 Tbls ground corriander

1 Tbls sugar

1 Tbls lemon juice

salt to taste

Add jalapeno's if you like it spicier.

 

Methods/steps

Pour all ingredients into food processor.  Pulse for about 1 min or until all ingredients are uniform. Serve with tortilla chips.

Shrimp & Snow Pea Pod w/Current Dip

36 large Shrimp - cooked, devined, thawed if frozen

36 Pea Pods - washed, drained, trimmed

1- 8oz jar red current jelly

Scant 1/4 C dijon mustard

1.  Wash shrimp and drain well

2.  Trim pea pods, blanch 1 minute in boiling salted water.  Drain and transfer to ice bath.

3.  Combine dijon mustard and current jelly with wire whisk, blend well.  Do not refrigerate to keep dip thin.

4.  Wrap each shrimp with 1 pea pod, overlapping pod ends and securing with toothpick or appetizer pick.

5.  Arrange on serving platter with dip in the center. 

Spinach Cheese Bundles

(Makes about 24 bundles, depending)

1-6-1/2 oz Allouez garlic & herb cheese spread

½ C chopped fresh spinach

¼ tsp pepper

1-17-1/2 oz pkg frozen puff pastry – thawed

1 can tiny shrimp – cleaned, rinsed, crumbled

Preheat oven to 400° F (very important or puff pastry will be doughy). 

1. Combine cheese, spinach, pepper, shrimp in small bowl, mix well.
2. Roll out one sheet of puff pastry on floured surface into 12 inch square. 
3. Cut into 16 (3”) squares.
4. Place about 1 tsp cheese-shrimp mix in center of each square. 
5. Brush edges w/water.  Bring edges up over filling and seal edges together.
6. Place bundles 2” apart on a baking sheet. 
7. Bake about 13 minutes or until golden brown. 
8. Repeat w/remaining pastry & cheese/shrimp mixture. 

Smoked Salmon Spread

7 oz  baked salmon - just til done - remove all bones, skin, etc.

1/2 tsp liquid smoke (see tips below)

2 TBS capers

1-8oz cream cheese at room temp

1/2 C sour cream

1/4 tsp black peper

1/4 tsp kosher salt

1 TBS lemon juice

Cracker variety for serving

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

1.  Break salmon into tiny bits in a metal/glass bowl and add liquid smoke.

2.  Toss salmon and thoroughly incorporate.  Let sit 10 minutes 

3.  Combine cream cheese and sour cream in mixing bowl and blend until smooth.

4.  Combine cream cheese mix with lemon juice, salt, pepper, mix well.

5.  Fold in capers & smoked salmon

6.  Transfer to glass serving bowl, cover and refrigerate at least 3 hrs and overnight is better.

7.  Arrange crackers on serving tray and place Salmon spread in center.

Tip:  Liquid smoke is very powerful taste - little amounts go a very long way.  It will permanently stain and "fragrance" plastic bowls.  Use metal or glass bowls only. 

 Crab and Shrimp Spread

1 cup mayo

1 lg. cream cheese (8 oz.), softened

1- 6 oz. can crab meat, flaked

1 -6 oz. can shrimp, crushed

4 scallions, chopped

1 cup shredded cheddar cheese

1 tsp Old Bay seasoning

Assorted crackers & seasoned toast bites

Mix mayo and cream cheese together with mixer.  Drain seafood. 

Mix all ingredients together.  Chill overnight. 

Beer Dip – a Wisconsin Tradition

8oz cream cheese

1 C real mayo (the lite/ff stuff won’t work)

1 C shredded cheddar cheese

1 pkg dry ranch dressing mix

¾ C beer (your favorite)

Mix until smooth.  Fabulous with pretzels.