R & D Seafood

Recipes
Finfish Recipes | Seafood Appetizers | Grilled Seafood Recipes | Shellfish Recipes | Seafood Soups and Bisques

Low Country Shrimp Spread

3 lbs. shrimp, Cooked, peeled & deveined	½ to ¾ cup mayonnaise
2 Tbsp. minced onion	2 Tbsp. minced celery
2 Tbsp. Worcestershire sauce	2 Tbsp. lemon juice
1 tsp. salt	1/8 tsp. ground red pepper

In a blender or food processor, chop shrimp. Blend in mayonnaise to moisten. Stir in onion, celery, Worcestershire sauce, lemon juice, salt and red pepper. Transfer to a serving bowl. Cover and refrigerate for 2 or more hours to blend flavors. Makes 14 servings.

Spinach & Crab Dip

2 (10 oz.) packages frozen, chopped spinach	1 cup non-fat sour cream
1 cup non-fat mayonnaise	1 Tbsp. dried onion soup mix
4 oz. flaked crabmeat

Thaw and pat the spinach dry. Stir together spinach with remaining ingredients. Cover and refrigerate for at least one hour before serving with wedges of French bread or crackers. Serves 4.

Simple Seafood Spread

½ lb. crabmeat	garlic powder, to taste
2 tsp. lemon juice	1 (8 oz.) bottle cocktail sauce
2 Tsp. Worcestershire sauce	8 oz. cream cheese

Bring the cheese to room temperature. Finely chop the crabmeat and mix together with the remaining ingredients, except the cocktail sauce. Place the mixture in a shallow dish and cover with the cocktail sauce. Serve with crackers.

Clams Crostini (Little Pizzas)

1 cup ripe tomato, seeded & chopped	1 Tbsp. olive oil
¾ cup chopped clams	½ tsp. oregano
4 Tbsp. Feta cheese, crumbled	½ tsp. granulated garlic
16 black olives	16 slices French bread, 1" thick

Combine all the ingredients except bread in a small bowl. Toss well. Lightly toast the slices of bread and arrange them on a sheet pan. Divide the clam mixture evenly over the bread slices. Bake in a preheated 375° F. oven for 15 minutes or until the cheese is melted and bubbly. Makes 16 hors d'oeuvre crostini.

Appetizer Crabbies

1 stick margarine	dash of onion salt
1 jar Old English Cheese Spread	7-oz. crabmeat, shredded
½ tsp. mayonnaise	8 English muffins, split
½ tsp. garlic powder

Allow the butter and cheese to soften to room temperature. Mix together with the mayonnaise, garlic and onion salt. Add the crab and spread onto English muffins. Place them in the freezer for 10 to 15 minutes, and then cut them into quarters. Keep frozen until ready to use, then place on a cookie sheet and broil until bubbly and crisp. Makes 64 appetizers.

Crab-Stuffed Mushrooms

24 large mushrooms	2 tsp. dried basil
2 tsp. olive oil	8 oz. crabmeat, lightly chopped
2 cloves garlic, minced	2 Tbsp. grated Parmesan cheese
1 pkg. (10 oz.) frozen chopped spinach, drained

Preheat the oven to 400º. Remove stems from mushrooms. Heat the oil in a large non-stick skillet over medium-high heat. Add garlic; cook 1 minute or until tender. Stir in spinach and basil; cook one minute. Stir in crabmeat; remove from heat. Place mushrooms, rounded sides down, on a 15-inch by 10-inch by 1-inch jellyroll pan. Spoon spinach mixture into caps; sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until heated through. Serve immediately.