Category Archives: Appetizers

Crabmeat Mousse

Makes 25 Servings

1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2cup mayonnaise
2 tablespoons finely snipped fresh chives or 1/2 teaspoon dried
2 tablespoons finely chopped fresh dill
1 tablespoon minced onion
1 tablespoon fresh lemon juice
Dash of Tabasco sauce
1/4 teaspoon paprika
1 teaspoon salt
2 cups flaked lump crabmeat, picked for shells
1 cup heavy cream, whipped
Fresh dill sprigs for garnish
Bremner wafers

Soften the gelatin in the cold water in a large mixing bowl for 3 minutes. Whisk in
the boiling water until the gelatin dissolves. Cool to room temperature. Stir in
mayonnaise, chives, dill, onions, juice, Tabasco, paprika and salt. Whisk until well
blended. Fold in crabmeat and whipped cream. Pour mixture into a well-greased
5 cup mold and refrigerate overnight. Unmold onto a platter, garnish with dill
sprigs and serve with Bremner wafers.

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Tidewater Cold Crab Spread

Makes 3 1/2 cups

3 (8-ounce) packages cream cheese, softened
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
5 tablespoons mayonnaise
3 small green onions, white parts minced
1 (12-ounce) bottle chili sauce
1 pound fresh crabmeat
Chopped parsley for garnish
Assorted crackers

Cream together cream cheese, Worcestershire sauce, juice, mayonnaise and onions.
Spread over bottom of 13x9x2 inch baking dish. Pour on chili sauce and top with
crabmeat. Sprinkle with parsley and serve with crackers.

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John’s Island Crab Dip

Makes 4 cups

1 pound backfin crabmeat, well drained
2 teaspoons horseradish
1/3 cup small capers, drained
¾ teaspoon lemon zest
Dash of Tabasco sauce
2 cups mayonnaise
¾ cup shredded sharp Cheddar cheese
Assorted crackers

Combine crabmeat, horseradish, capers, zest, Tabasco and mayonnaise. Spread
mixture into a greased 1 quart casserole dish. Sprinkle cheese on top. Bake at 350
degrees until bubbly. Serve hot with crackers.

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