Crab and Cream Cheese
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- 1 pkg of imitation crab meat(shredded)
- 1 pkg of cream cheese(softened)
- 2-3 TBSP grated onion
- 1 tsp Cajun seasoning mix
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- Shredd crab meat into smaller stripe size pieces until there are no chunks left.
- Mix this in with cream cheese. Add seasonings and mix well.
- Cover and refrigerate over night. This allows the seasoningg to blend in. Serve with club soup crackers.
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Bean Dip
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- 1/2 cup soy powder
- 3 eggs
- 1/2 cup water
- 1/4 teaspoon salt
- cooking oil
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- Soak the beans in salted water overnight.
- 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.
- Mix in the garlic and sage. Season with salt to taste. Serve cold.
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Bedeviled Eggs
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- 8 hard-boiled eggs, peeled
- 1/4 cup tartar sauce
- 1 tablespoon spicy brown mustard
- 1 1/4 teaspoons Tabasco
- Paprika
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- Cut eggs in half lengthwise. Scoop out yolks; place in small bowl
- Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper.
- Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)
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