You can vary the taste by the amount of horseradish and/or Tabasco. We like to have it 'Clear-the-Sinus' Hot!
Author: Peggy Sue Ross
This is a dish that was introduced to America by African slaves.
Author: Dee Tourville
I am a great shrimp lover - with so few ingredients, I just had to try!
Author: Rose M. Helle
You'll score extra points when you serve this cheese ball at your next party or tailgate. The addition of crab and horseradish really enhances the flavor. And we just love the blend of cheeses. Yummy!
Author: Sheri Zarnick
Love these, I used to own a little bar and grill, and my salmon patties were a huge hit with the customers.The older guys were absolutely nostalgic for them. They are something that is unavailable in restaurants...
Author: Pamela Ricer
NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.
Author: Mikekey *
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen cranberries can be used. No need...
Author: Mikekey *
This appetizer is very user friendly and can be modified by using Cajun shrimp dip and chopped shrimp or smoked salmon dip and pieces of smoked salmon
Author: Mary Ellen Taylor
These Coquilles St Jacques dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!
Author: Francine Lizotte
This is the best tasting open fased crab melts ever..Can cut smaller for appetizers and top each piece with a slice of black olive.
Author: Pat Duran
Author: Jennifer J
I come from Long Island, New York where clams are a staple in most kitchens. This is a great appetizer to serve, and so easy to make. I first had it a friend's pool party, and with 10 of us it was gone...
Author: Gail Charbonneau
Everyone always goes on and on about how delicious these shrimp are!
Author: Sue MacDonald
Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary...
Author: Beth Renzetti
I had tried some crab dip from our local deli grocery and I decided to make it from scratch, everyone who trys it loves it and wants the recipe.
Author: Barb Margotta Johnston
I've been making this one for years and people go absolutely nuts for it!
Author: Patricia Kutchins
Very refreshing and pairs well with Mimosas or a Crisp Chenin Blanc
Author: Sheri Raleigh-Yearby
Ceviche is a popular appetizer (or light snack) in Central America. It can be portioned into individual servings, or it can be served in a large bowl and presented as an appetizer to share with friends....
Author: Vickie Parks
This recipes comes from Southern Living's Five Star Recipe Collection Cookbook. This is a good warm dip that is made in the microwave. I guarantee you won't have any leftovers!
Author: Nancy Lopez
The original recipe came from Bayona Restaurant in New Orleans and was published in a recipe column in our newspaper. After reading it I decided that I would change it so it was fewer steps/less trouble....
Author: Sheila Jones
These tasty little morsels always disappear quickly. You can us other fillings, too, such as ham or crab meat.Source: unknkown
Author: Lynnda Cloutier
The simplicity of this recipe belies its' good taste, especially if you like a spark of heat in your food! Easy and tasty. Perfect as a starter or first course. From Fannie Farmer's cookbook.
Author: Martha Price
A deliciously rich-tasting crab dip for your favorite gathering. Feel free to use the "low fat" version on the sour cream, mayo and cream cheese. Recipe is from Food Network Magazine.
Author: Daily Inspiration S
My Way! means, the shrimp are wild caught, they are peeled, deveined, and the tails are removed! That's how I like 'em! I think the shrimp have better texture, and more flavor when you cook them yourself....
Author: Debbie Sue
This Kraft recipe was prepared by one of our members at the December, 2012, meeting.
Author: Club Recipes
If you need an elegant first course, this is it.
Author: Lynnda Cloutier
To me nothing says the holidays like appetizers, we serve them, and bring them to holiday parties. This appetizer was born out of my way to use shrimp. We live here in Fl right on the ocean and have friends...
Author: Jane Whittaker
I got this from a dear friend of mine that is always entertaining...It is delicious!!!!!
Author: Melissa Cohn
Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit The Christmas Season.
Author: Vicki Butts (lazyme)
I created this recipe through trial and error, pulling together ingredients from several different recipes. I prefer the flavor of the imitation crab.
Author: Elsie Perrett
I like being able to make things at home rather than paying for expensive take-out, and crab rangoons are easier to make than they look. Price wise, a take-out order for 8 is about $5 where I live. Buying...
Author: Stephanie Krone
Easy, simple, make-ahead appetizer. From the Seattle Times newspaper.
Author: Vicki Butts (lazyme)
I'm allergic to shrimp so i have adapted one of my favorite recipes to accommodate my allergy! This was a huge hit at the family 4th gathering. Gone in 15 minutes!
Author: Cynthia Holbert
I LOVE sushi, but it gets too expensive to eat out at my favorite sushi place as much as I love to have it, so I started searching for recipes online and tutorials and this is my favorite method. California...
Author: Alicia .
This recipe is really simple and perfect for any occasion. Especially for College Game Days in the fall or backyard BBQ's.I usually double the recipe.
Author: JULIE PICKARD
This is one of the many seafood dishes I make for Christmas Eve. It is my mom's recipe which, like all of her wonderful recipes, has been passed on to me. Preparing these is a family affair. My three boys...
Author: Joanne Bellezza-Loughlin
I also use this as a filling for canapes and sandwiches. I usually mold it in a fish shaped mold and then sprinkle with chopped pecans and parsley mix and serve with Club Crackers.
Author: Marsha Gardner
This is a welcomed appetizer or main meal to serve ~ few ingredients which brings out the flavors of the oysters ~ and quick to make ! The picture is of an Oyster Grant in Wellfleet, MA ~
Author: Carol Junkins
A very elegant appetizer for a light lunch dish.Source: Unknown
Author: Lynnda Cloutier
This dip is very pretty, dotted with bits of red pepper. you'll probably find all the ingredients in your pantry. Water biscuits, toasted brioche or endive spears would make great dippers.
Author: Lynnda Cloutier
use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.Source unknown
Author: Lynnda Cloutier
Each year When I visit my family on the Golf of Mexico. They alway welcome me with "Ceviche de Camaron" fresh caught from the golf. Here in the Midwest it is hard to find fresh shrimp. I make my ceviche...
Author: Maria Rundquist