Appetizers
Want something special to serve you guest at your next party?
Try some of these appetizers. Your guest will be glad you did.
Appetizer Recipes
Hot Crab Dip
Stuffed Baby Portabella Mushrooms
Stuffed Tomallitos
Pesto Eggs With Shrimp
Red Caviar Dip
Hot Crab Dip
- 1/2 stick butter
- 1 medium onion, chopped
- 1/2 rib celery, chopped
- 1 lb crab meat
- 4 oz cream cheese
- 2 cups sour cream
- 4 oz cheddar cheese, grated
- 1/4 tsp dried oregano
- 1/4 tsp worcestershire
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 paprika
- 1/4 tsp curry powder
- 1/4 tsp dried marjoram
In a large skillet, melt butter and sauté onion and celery until the onion is transparent (about 4 - 6 minutes). Stir in the crabmeat. Keep warm. Place the cream cheese, sour cream, herbs, and spices in a blender or food processor and blend until just mixed. Add the cream cheese mixture and the cheddar cheese to the warm crabmeat mixture and cook over low heat until the cheddar cheese is melted. Bake in oven at 350 for 15 minutes. Serve with assorted crackers or thinly sliced sourdough bread. Makes about 4 cups.
Stuffed Baby Portabella Mushrooms
- 10 oz fresh baby portabella mushrooms or large button mushrooms
- 2 Tsp butter
- 1/2 cup red onion, finely chopped
- 1 cup frozen chopped broccoli, thawed and drained
- 1 package (5.2 oz) Boursin cheese with garlic and herbs
1 Tbsp roasted red bell pepper, chopped
Cook pasta according to package directions, omitting salt and fat. Rinse with cold water, drain. Cut off tough end of asparagus. Cut asparagus into 1 inch pieces. Cook asparagus covered in a small amount of boiling water for 2 minutes or until crisp tender. Drain. Combine yogurt, Italian dressing and garlic in a small bowl; stir well. Combine pasta, asparagus and dressing mixture in a large bowl; toss gently. Set aside.
Bring 1 1/2 quarts of water to a boil; add shrimp, and cook 3-5 minutes. Drain; rinse with cold water, and drain again. Add shrimp to pasta mixture. Stir in tomatoes, cucumber, carrot green onion, salt and pepper to taste. Cover and chill thoroughly.
Stuffed Tomatillos
20 tomatillo or cherry tomatoes
2/3 cup shredded cheddar cheese
1/2 cup whole corn6 2 green onions, thinly sliced1 tsp ground red chilies or chili powder
Cut thin slice from stem end of tomatillos. Remove pulp and seeds with melon
baller or spoon.
Mix cheddar cheese, corn, cream cheese, green onions and 1 tsp ground
red chilies. Fill tomatillos with cheese mixture. Sprinkle with ground red
chilies. Garnish with green slices. Cover and refrigerate at least 2
hours.
- 8 hard boiled eggs
- 1/4 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp salt
- dash of cayenne
- 1/2 cup cooked bay shrimp, chopped
- 1-2 tbsp pesto
- 16 whole cooked large shrimp
Cut eggs lengthwise in half. Carefully remove yolks and place in small
bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and
cayenne until fluffy. Stir in chopped shrimp. Carefully spoon yolk
mixture into egg white halves. (If making ahead cover and refrigerate up to 24
hours.) Just before serving , top each egg half with 1/4 tsp pesto. Top each
with whole shrimp.
1 jar (2 oz) red caviar 2 green onions, chopped1 Tbsp fresh parsley, chopped1 tsp lemon juicecrackers of your choice
Mix all ingredients except crackers, reserving 1/2 tsp of caviar and 1 tsp green onions. Cover and refrigerate at least 2 hours, but no longer than 48 hours. Garnish dip with remaining caviar and green onions. Serve with crackers.
 
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