#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

#1498 - Garlic Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4.5oz can tiny baby shrimp (rinsed and drained)
1/8 tsp. garlic salt
1/2 cup Miracle Whip salad dressing
1/3 cup grated onions
good quality crackers

In a mixer add softened cream cheese and Miracle Whip--beat. Add grated onions and garlic salt--beat. Remove bowl from mixer--add rinsed/drained baby shrimp--stir. Refrigerate until cold. Serve with good quality crackers.

#1173 - Italian Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup (more or less if you choose) good quality shrimp cocktail sauce
1/2lb. to 3/4lb. fully cooked baby shrimp (the kind you see in salads)-thawed
1 large tomato
1 small tub fresh grated Parmesan cheese
good quality crackers

Spread the softened cream cheese on to a dinner plate. Spread 1/2 of the shrimp cocktail sauce around the edge of the cream cheese on the plate. In a bowl, add the other 1/2 of the shrimp cocktail sauce and the baby shrimp--stir lightly just until mixed. Spread the shrimp mixture on top of the cream cheese mixture--refrigerate until ready to serve. Just before serving, dice the tomato and sprinkle the diced tomato all over the top of the cream cheese and shrimp mixture. Sprinkle the freshly grated Parmesan cheese over the top of the diced tomato. Serve with good quality crackers.

#1087 - Shrimp Cocktail Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup mayo
1 cup good quality cocktail sauce
2 cups shredded mozzarella cheese
10oz. of baby shrimp (FULLY COOKED)
2 green onions (chopped into very small pieces--you can add more or less to your taste)
1 tomato (chopped into bite sized pieces)
fresh ground pepper (optional)

If shrimp is frozen, dump shrimp into a bowl and add warm water. Keep draining the water and adding more warm water until the shrimp are at room temperature--drain and set aside. If you use shrimp from a can, drain and rinse well--set aside. In a bowl add softened cream cheese, sour cream and mayo--stir until well mixed--you can use a mixer if you want it really smooth. Spread cream cheese mixture evenly on to a dinner plate. Use a spoon to gently spread the cocktail sauce on top of the cream cheese layer. Sprinkle the chopped tomatoes on top of cocktail sauce layer (grind a little pepper on top of tomatoes if you wish). Sprinkle chopped green onions on top of the tomato layer. Sprinkle shrimp on top of the green onions layer. Sprinkle shredded mozzarella cheese on top of the shrimp layer. Carefully cover the plate with Saran Wrap and refrigerate until cold. Serve with good quality crackers.

#853 - Seafood Salad Croissant Sandwiches

(by Shirley McNevich)

1/2 lb. pre-cooked lump crab meat (OR imitation crab meat)
1 cup pre-cooked baby shrimp
1 cup diced celery
1/2 cup Hellmann's mayo
1/4 cup diced green onion
1 TBSP lemon juice
3 hard boiled eggs (peeled, washed and chopped)
Croissants

Flake the crab meat into a bowl. Add the shrimp, celery, mayo, green onion, lemon juice and chopped eggs--stir until mixed. Refrigerate at least a few hours, then serve with lettuce on croissants or bagels. If you use real crab meat, don't keep it too long or it will spoil.