Tag: Seafood Appetizers

Ingredients:

2 envelope unflavored gelatin 1/z cup water
1 (15’/zoz.) can red salmon 1 cup mayonnaise 2 This vinegar
2 This catsup dash cayenne dash pepper
15 pimiento stuffed olives, sliced
2 chopped hard-cooked eggs
2 This sweet pickle relish
1 cup whipped cream whipped lettuce
len halves, optional paprika optional panley

Instructions:

Combine gelatin and water in small pan. Place over medium heat until gel dissolved, stir constantly. Set aside. Drain salmon, remove skin and bones. Flake, add mayo, vinegar, catsup, cayenne and pepper. Mix. Stir in olives, eggs, relish and gelatin. Fold in cream. Spoon in greased 5 1/2 cup mold. Chill overnight. Unmold onto lettuce. Garnish with lemon slices dipped in paprika and topped with parsley sprigs.

Notes:

I made this many times with a fish mold and decorated it after un-molding with parsley and olives.

Servings Yield:

Ingredients:

12 cherry tomatoes
1 (7112-oz.) can red salmon, drained and flaked 1/., cup mayonnaise
1 Tbsp. finely chopped celery
Tbsp. finely chopped onion salt to taste Accent to taste
paprika or parsley flakes

Instructions:

Cuta slice from top of each tomato; scoop out pulp, leaving shells intact. Invert tomatoes to drain. Reserve pulp for soups orsauces. Combm salmon mayo celery, onio salt, and Accent; blend well. , , .th ‘k y· Id Spoon mixture into tomato shells; chill. Sprinkle w1 papn a. 1e _s I dozen.

Notes:

This wasa requested recipe at the Deli, especially at Christ-mas parties. 31

Servings Yield:

serve pulp for soups orsauces

Ingredients:

4 packages unflavored gelatin
½ c. cold water
2 cans undiluted tomato soup 2 (8-oz.) packages cream cheese 2 small minced onions
Dash of Tabasco Sauce
1 grated green pepper
1 c. celery, rmely grated 2 cans crab
1 c. shredded shrimp 2 c. mayonnaise Dash of Worcestershire

Instructions:

Heat soup to boiling, remove from heat Add cream cheese. Return to boil. Add gelatin that has been soaked in ½ cup cold water. Stir over low heat until dissolved. Remove from heat. Add remaining ingredients. Pour into oiled fish mold. Makes about 8 cups. This will serve about 50 for cocktails and 12-15 for a luncheon.

Notes:

I have used this recipe so many times I have lost count. What a great way to celebrate a party and making it ahead of time for your convenience. Made in a fish mold with cucumbers as scales to decorate and ripe olives for the eyes, surrounded with parsley makes it nearly look too good to eat. 34 111688-08 Pr0c-vi. s a ‘I s ChM,u.rpPasteurj, CUpbUtt·er or rn 7.ecl 1/ iup regular WithI , argarine . ls toasted our eectnc mixer be sesame 5eeds butter, and flour, 1’urnacthteoegether. until smooth and and shape int I se mixture on creamy the roll the log i: 12″ long. Sprinkle ix:,;ehlightly flure;: s, Bake 3750 10-12, minutews.n sesame seeds, th

Servings Yield:

Makes about 8 cups

Ingredients:

1 (8-DZ,) cream cheese, l lb. sbrimP, fresh if pllmble, softened chopped cup onion, chopped t bottle (1cup) cornmen:ial o (optional) home made red cocklail
/z ,up green pepper, diced sauce ( optional)her the cream cheese, onion and green pepper.Spadm
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this appetizer because of the ease of preparation and it is always such a hit

Instructions:

Notes:

Servings Yield:

Ingredients:

t (8-oz.) package softened cream cheese 1 (6-oz.) can flaked crab meat
2 Tbsp. finely chopped onion 1 Tbsp. milk
‘h tsp. creamy horseradish
salt and pepper to taste Worcestershire sauce, a dash
‘h cup sliced toasted almonds
oven to 375. Combine all ingn:dients except almonds

Instructions:

Phe:til well blended Pile into a pie plale orany shallow ov_: d1: mix u “th almonds Place in oven for IS minull:S- Serve hot w1 th Top w1 abl. or with crackers. If rushed for time, serve w1 – crisp raw veget es out heating.

Notes:

Servings Yield:

Serve hot w1 th Top w1 abl

Ingredients:

1 (7-oz.) can crabmeat 1/-1tsp. garlic salt 1/1cup butter or margarine ¼ tsp. seasoned salt softened 1½ tsp. mayonnaise
1 (5-oz.) jar sharp pasteurized 1 (12-oz.) package English p cheese spread muffins

Instructions:

Combine first 6 ingredients, blending well. Chill. Split muffins in half; spread with cheese mixture. Cut each muffin half into quarters. Yields 4 dozen.

Notes:

Servings Yield:

Yields 4 dozen

Ingredients:

1 (20-count) package small party rolls
1 (16-oz.) can white crabmeat,

Instructions:

drained 1112 c. shredded Cheddar cheese 1 tsp. lemon ju.ice 1/, c. chopped ripe olives ;,. c. mayonnaise 2 chopped green onions 1111tsp. pepper Parsley sprigs Scoop out center of each roll with a melon baller. Set rolls aside. Combine crab and next ingredients, stirring well. Spoon about 2 tea-spoons crab mixture into each roll. Bake at 325° for JO minutes or until cheese melts. Garnish with parsley. Yields 40 appetizers. (This can be made a day ahead, covered and refrigerated.)

Notes:

These were prepared for many of the wedding receptions that wecatered, but could easily bedone forasimple back yard party as well.

Servings Yield:

Yields 40 appetizers

Ingredients:

112 lb. sea scallops or fresh fish, sliced
112 lb. large shrimp, chopped 11., c. fresh squeezed lime juic.e 2 This. olive oil
2 This. orange juice
11.?c. red onion, chopped 1/.ac. cilantro, chopped 1 chopped fresh jalapeño 1 chopped tomato
salt and pepper to mte tostada chips

Instructions:

Marinate first 5 ingredients blended together. n refrigerdator fho.r It 4 hours Mix in remam m g mgred.tents and serve with tost.a a c 1ps 11 scoopm g. Also see my recipe for Ceviche under soup sec.tion. .

Notes:

Here isa great Mexican , ap!X:tizer coldto servesetatbowlsyour onholidayoftop pauic party this weekend .To ke:pt!t::very’hour or as needed. Wha or rotate bowls of_d1ps ro brin s–thanks to Carl Stolhandsky for p great memories this recipe g , Deli My son Scott also loves this panng1t and being part of Charlotte s .

Servings Yield:

serve with tost