Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Friday, May 26, 2023

Sensational Seafood Salad


One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.


1 - 1.5 lb. Imitation Crab
¼ C. mayonnaise
¼ C. sour cream
Salt & Pepper to taste
¼ t. dried dill
¼ t. lemon juice


  1. Remove crab from package and separate flakes
  2. Chop and shred the crab in a medium bowl.
  3. Add all other ingredients and mix well.
  4. Refrigerate 2-3 hours or overnight to blend flavors.
  5. Serve and enjoy!

Monday, May 22, 2023

Crab Rangoon


8 oz. crab meat, (Imitation crab meat is fine)
8 oz. cream cheese
1 large clove garlic , minced
1/4 t. Worcestershire sauce
12 wonton wrappers
1 large egg , beaten
deep frying oil


  1. Chop up the crabmeat in small pieces.
  2. Mix well with the cream cheese, garlic and Worcestershire sauce.
  3. Add 1 teaspoon of filling to the center of the wonton.
  4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star.
  5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

Tuesday, May 16, 2023

Fried Shrimp Balls


1 lb. shelled and deveined shrimp, defrost
1 egg white, lightly beaten
1 t. salt or fish sauce
1 t. sugar
1 T. corn starch
1/2 t. sesame oil
1 T. oil or some pork fat
3 dashes white pepper powder
8 pieces spring roll wrapper (8-inch square)


  1. In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
  2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. 
  3. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
  4. The spring roll strips will stick to the shrimp ball.
  5. Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
  6. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. 
  7. Drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.



4 C. flour
3/4 t. dry yeast
500 ml water
1 lb. ground pork
1 lb. Chinese cabbage minced
1 carrot minced
2-3 green onion stalks chopped
1 egg
1-2 t. ground ginger
1 t. olive oil
1/2 t. chicken bouillon powder
1 t. oyster sauce
2-3 t. cooking wine
salt and pepper


  1. Mix flour with yeast in a mixing bowl.
  2. Add water and knead until a solid dough ball forms. If it gets too sticky, add more flour. If it’s too dry, add more water.
  3. Let the dough rise for about 2 hours.
  4. Cook half of the ground pork in a pan, and mix it with the raw pork.
  5. Mix the pork with the remaining ingredients.
  6. Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the “windmill technique”.
  7. Cut the dough rope into 1/2 inch pieces. Roll each piece out into a wrapper.
  8. Spoon 1/2 tablespoon of filling into the center of wrapper. Then carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top. 
  9. Bring a pot of water to a boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.

Sunday, July 19, 2020

Hot Crab Dip

6 oz. room temperature cream cheese
1/3 C. mayonnaise
1 t. lemon juice
1 t. garlic powder
1 t. onion powder
1/2 t. Old Bay Seasoning
2 T. pickled jalapeno, finely diced
1 t. mustard
2 C. Monterey Jack cheese
8 oz. lump crab meat

  1. Preheat oven to 375 degrees F.
  2. Mix together cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, Old Bay Seasoning, jalapenos, mustard and cheese in a bowl.
  3. Stir in crab meat, then place into an oven safe baking dish.
  4. Bake for 25 minutes or until golden brown along the edges.
  5. Serve immediately with tortilla chops, crackers, or vegetables.

Sunday, June 28, 2020

Grilled Shrimp Poppers with Chorizo & Bacon

12 extra-large jalapeno peppers, grilled or roasted
4 strips thick-cut bacon
1 small sweet onion, diced
2 cloves garlic, minced
1 C. Mexican chorizo
1 C. previously grilled or sautéed shrimp, chopped
1 C. cheese
salt and pepper to taste

  1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm.  Set aside to cool.
  2. Cook the bacon at medium/low heat until crispy.
  3. In the same pan, add the onions and garlic. 
  4. Season lightly with salt and pepper and cook for 6 to 7 minutes.
  5. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks.   If there is too much grease in the pan, drain on a plate lined with paper towels.
  6. Slice the jalapenos in half, lengthwise and remove the seeds and veins.
  7. In a bowl, combine the chorizo mixture, bacon, shrimp, and shredded cheese.
  8. Fill all jalapenos.
  9. Chill the stuffed peppers for 30 minutes.
  10. Preheat oven to 400 degrees.
  11. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
  12. Garnish with your favorite salsa.

Tip:  Grill peppers and shrimp ahead of time, even a day ahead of time.

Thursday, July 31, 2014

Sweet Corn Tamale Cakes


  • 1 1/2 c. sweet corn, frozen
  • 1/2 c. butter, softened
  • 3 T. granulated sugar
  • 1/8 t. salt
  • 1/2 c. masa harina
  • 2 T. all-purpose flour


  • 1/4 c. sour cream
  • 1/2 avocados, chopped
  • 2 T. cilantro, fresh chopped


  1. Coarsely puree 1 cup of the frozen corn in a food processor.
  2. Combine pureed corn with softened butter, sugar and salt.
  3. Blend well with electric mixer until smooth.
  4. Add masa and flour and bled well.
  5. Mix in the remaining 1/2 cup of frozen corn by hand.
  6. Measure 1/2 cup portions and form into 3-inch patties.
  7. Arrange patties on a baking sheet and bake 25 to 30 minutes or until the cakes are browned on the bottom.
  8. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes, or until other side is browned.
  9. Arrange cakes on a plate and sever with garnish.

Monday, February 3, 2014

Parmesan Zucchini


  • 4 medium zucchini, cut in half
  • olive oil
  • 1/4 c. Parmesan cheese
  • 1 T. Rosemary (fresh)
  • 1 T. Thyme (fresh)

  1. Preheat oven to 350.
  2. Brush cut zucchini lightly with olive oil.
  3. Place zucchini on foil lined baking sheet.
  4. Mix Parmesan cheese, rosemary and thyme.
  5. Sprinkle cheese mixture on zucchini halves.
  6. Bake 15 minutes
  7. Broil 3-4 minutes, until cheese is golden brown.

Note:  If using dried herbs, use sparingly because the Rosemary can be overpowering.

Modification:  Try Mozzarella instead of Parmesan, and Italian Seasoning instead of Rosemary and Thyme.

Tuesday, January 14, 2014

Shrimp and Avocado Salad

This makes a nice appetizer or light lunch.


  • 1 lb jumbo cooked shrimp, peeled, deveined and diced
  • 1 medium tomato, diced 
  • 1 avocado, diced 
  • 1 jalapeno, seeds removed, diced fine 
  • 1/4 cup chopped red onion 
  • 2 limes, juice of 
  • 1 tsp olive oil 
  • 1 tbsp chopped cilantro 
  • salt and fresh pepper to taste 

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. 
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. 
  4. Combine all the ingredients together, add cilantro and gently toss. 
  5. Adjust salt and pepper to taste.

If you need to prepare this ahead of time, combine all ingredients except the avocado and cliantro.  Refrigerate.  Add the avocado and cliantro immediately prior to serving.

Wednesday, January 1, 2014

Cherry Tomatoes with Broccoli Filling

I served these at our Christmas Eve party and they were a very popular appetizer.

48 cherry or grape tomatoes (about 2 pints)  1 10-oz. package frozen chopped broccoli, thawed1/2 cup  reduced-fat mayonnaise1/2 cup  nonfat sour cream1/4 cup  grated Parmesan1/2 teaspoon  crushed red pepper  Salt and pepper


  1. Slice tops off tomatoes; reserve. 
  2. Use a small spoon or melon baller to scoop out pulp; discard pulp. 
  3. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill
  4. Squeeze as much moisture as possible from broccoli and pat dry with paper towels. 
  5. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. 
  6. Pulse a few times to thoroughly mix, but do not completely puree. 
  7. Season with salt and pepper. 
  8. Refrigerate until ready to serve.
  9. Spoon 1 tsp. filling into each tomato, mounding filling slightly. 
  10. Set tops on filling. 
  11. Serve chilled or at room temperature.

10 Servings

Saturday, April 6, 2013

Frank's RedHot Buffallo Chicken Dip

8 oz. pkg.cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (Blue Cheese Dressing Recipe)
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken breast

  1. Heat oven to 350°F.
  2. Place cream cheese into deep baking dish.
  3. Stir until smooth. 
  4. Mix in salad dressing, Frank's RedHot Sauce and cheese.
  5. Stir in chicken. 
  6. Bake 20 min. or until mixture is heated through; stir.
  7. Garnish as desired.
  8. Serve with crackers or vegetables.