Oriental Canapes
Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot.
Crab And Avocado Cocktail
1 cup crab meat — cooked
2 jalapeno chiles — *
1/4 cup lime juice
2 tablespoons onion — chopped
1 clove garlic — finely chopped
pepper — dash of
lemon or lime wedges
2 avocados — peeled & chopped
1/4 cup tomato; chopped — 1 small
2 tablespoons olive or vegetable oil
2 tablespoons cilantro; fresh — snipped
3/4 teaspoon salt
1 1/2 cups lettuce — finely chopped
* Jalapeno Chiles should be seeded and finely chopped.
Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
Easy Crab Imperial
2 c Crab meat [flaked]
1 c Mayonnaise
4 Egg whites [stiffly beaten]
1/4 ts Salt
1/8 ts Pepper
1/2 Bread crumbs
1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper…
2) Pour into a greased baking dish, and sprinkle with the bread crumbs…
3) Bake in a 350o oven for for 45 min.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
SEAFOOD FANCIES
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers.