It seems that it's time again to post some appetizer recipes. Thursday is the day I've scheduled to pass along some great recipes.This week is Yummy! (Good thing we don't have a calorie count! Whipping cream & half & half are delicious!)This is a re-write of a post from my original blog, but definitely worth taking a look at again in honor of Super Bowl Weekend.
I have to say that I LOVE appetizers. In fact sometimes, I would rather eat appetizers than a real meal. I have come to the realization that it is because you can just get so creative with them. Several types are usually required when entertaining. The ingredients are never boring, and spices are fun and well,"Sparky" and SPICY!!! It can be inspiring to create and design an appetizer platter. Food can be a fabulous part of the edible and memorable "decorations" for a party as well.
In honor of Super Bowl Sunday- I thought I would share a couple of Appetizer recipes that I have collected over the years. My Mom Sharon called me over the holidays and asked me to give her that Yummy Hot crab appetizer recipe that I made last year for them. I had to pause for a moment because I actually could not remember which one that she was talking about. But this gave me the chance to go through some of the great recipes and so when I made a copy of them for her, I thought that I would share them with you too. If you can't make them all for the game, then try to make at least one over the weekend. ENJOY!
NEW!
Instead of a Chili Recipe, I am posting my friend Claudia's Cream of Crab Bisque-Recipe. Now, if you decide to make this recipe for this weekend, make sure that you do not waste this golden "melt in your mouth" gourmet recipe serving this soup to those who do not appreciate seafood delicacies. It's way better than Campbell's but it's a bit pricey- just make sure to enjoy every drop!
Claudia's Cream of Crab Soup
2 Lbs Jumbo Lump Crabmeat (only break apart some of the meat)
1 Sweet Onion (chopped finely)
1 stick butter (butter only)
1 bottle Clam Juice
1 can (15oz) Chicken Stock
2 qts Half and Half
1 1/2 quart Heavy whipping cream
4 Tablespoons Old Bay seasoning
2 Tablespoons Cooking Sherry
1 Tablespoon Fresh Parsley
Flour
Milk
In a large pot melt 1/2 of stick of butter, add chopped onion, saute until translucent, salt and pepper to taste. Add clam juice and chicken stock to sauted onion, stir to get all of the browned butter mixed in with the clam juice and chicken stock. Turn heat to medium, add Half and Half, Heavy whipping cream and bring to a boil, make sure to cook this slow and stir constantly. While waiting for mixture to boil, make a thickening paste with flour and milk, "you are going to have to judge this according to how thick you want your soup to be" the thicker the better. Once at a boil, add Crabmeat, 1/2 stick butter, Old Bay seasoning, Sherry and Fresh Parsley. Stir in Flour and Milk mixture to thicken, make sure to stir constantly. This soup is best to make ahead of time so the Old Bay can work it's magic and it will thicken as it cools. You can add more or less Old Bay or Sherry, it's up to your taste buds!
Serve with crackers!
2 Lbs Jumbo Lump Crabmeat (only break apart some of the meat)
1 Sweet Onion (chopped finely)
1 stick butter (butter only)
1 bottle Clam Juice
1 can (15oz) Chicken Stock
2 qts Half and Half
1 1/2 quart Heavy whipping cream
4 Tablespoons Old Bay seasoning
2 Tablespoons Cooking Sherry
1 Tablespoon Fresh Parsley
Flour
Milk
In a large pot melt 1/2 of stick of butter, add chopped onion, saute until translucent, salt and pepper to taste. Add clam juice and chicken stock to sauted onion, stir to get all of the browned butter mixed in with the clam juice and chicken stock. Turn heat to medium, add Half and Half, Heavy whipping cream and bring to a boil, make sure to cook this slow and stir constantly. While waiting for mixture to boil, make a thickening paste with flour and milk, "you are going to have to judge this according to how thick you want your soup to be" the thicker the better. Once at a boil, add Crabmeat, 1/2 stick butter, Old Bay seasoning, Sherry and Fresh Parsley. Stir in Flour and Milk mixture to thicken, make sure to stir constantly. This soup is best to make ahead of time so the Old Bay can work it's magic and it will thicken as it cools. You can add more or less Old Bay or Sherry, it's up to your taste buds!
Serve with crackers!
PS -Claudia's Tip: Your have to go to Costc to purchase Phillips Jumbo Lump, it has the best flavor and makes the best soup, it's worth every penny and makes a big pot of soup that will go fast! Great for a party esp. Super Bowl!!
The next two recipes below are from one of my favorite little mini books printed by Oxmoor House for Southern Living called "Ultimate Book of Appetizers" The last one is a crab dip that you serve cold that was published first in Southern Living Magazine in April of 2004.
P.S. Our Willow House Food Mixes are perfect to keep handy for last minute guests!
We carry 3 different kinds of Specialty Dip Mixes:
Tuscan Roasted Garlic Dip Mix
Santa Fe Dip Mix
Parmesan Peppercorn Herb Dip Mixes.
Plus we offer these specialty drink mixes:
White Sangria Mix
Sangria Mix
Margarita Mixes
We also offer these Bread Mixes:
Lemon Blueberry Bread Mix and Rosemary Olive Bread Mix.
These are our Specialty Desserts:
Tiramisu Mix
Pound Cake Mix and
Cappuccino Mousse Mix.
Check them out on my web site in the Shop/Order section: http://Pamlau1.willowhouse.com Everything ships within 48 hours of our order.
Enjoy!
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