Crab and Cream Cheese


  • 1 pkg of imitation crab meat(shredded)
  • 1 pkg of cream cheese(softened)
  • 2-3 TBSP grated onion
  • 1 tsp Cajun seasoning mix
  1. Shredd crab meat into smaller stripe size pieces until there are no chunks left.
  2. Mix this in with cream cheese. Add seasonings and mix well.
  3. Cover and refrigerate over night. This allows the seasoningg to blend in. Serve with club soup crackers.

Bean Dip


  • 1/2 cup soy powder
  • 3 eggs
  • 1/2 cup water
  • 1/4 teaspoon salt
  • cooking oil
  1. Soak the beans in salted water overnight.
  2. Rinse and add new water to cover. In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes. Drain the beans and mash them with the olive oil until you achieve a creamy texture.
  3. Mix in the garlic and sage. Season with salt to taste. Serve cold.

Bedeviled Eggs


  • 8 hard-boiled eggs, peeled
  • 1/4 cup tartar sauce
  • 1 tablespoon spicy brown mustard
  • 1 1/4 teaspoons Tabasco
  • Paprika
  1. Cut eggs in half lengthwise. Scoop out yolks; place in small bowl
  2. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper.
  3. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)
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