Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAppetizers - Seafood - Peninsula Crab Dabs
Famous Authors (View All Authors)
Appetizers - Seafood -  Peninsula Crab Dabs Post by :wsmann Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3278

Click below to download : Appetizers - Seafood - Peninsula Crab Dabs (Format : PDF)

Appetizers - Seafood - Peninsula Crab Dabs

1 pound jumbo lump crab meat
1/3 cup fine soft bread crumbs
2 tablespoons dry sherry
1 teaspoon chopped chives
1 teaspoon dry mustard
1/4 teaspoon salt
10 slices bacon, cut in thirds
4 tablespoons mayonnaise

Remove cartilage from crab meat. Combine all ingredients except bacon. Mix thoroughly. Chill for 30 minutes.

Portion crab mixture with a tablespoon. Shape into small rolls. Wrap bacon around crab rolls and secure with a toothpick. Place crab rolls on a broiler pan. Broil about 4 inches from source of heat for 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer.

Makes 30 hors d'oeuvres.
If you like this book please share to your friends :

Appetizers - Seafood -  Pickled Shrimp Appetizers - Seafood - Pickled Shrimp

Appetizers - Seafood -  Pickled Shrimp
From the Houston Junior League Cookbook 1-1/4 cups salad oil 3/4 cup white vinegar 1-1/2 teaspoons salt 2-1/2 teaspoons celery seed 2-1/2 tablespoons capers, with juice 1 clove garlic, crushed 2 pounds cooked, shelled shrimp 3 medium onions, thinly sliced Several bay leaves Several whole cloves Make a marinade sauce by mixing together the first 6 ingredients, chill. In a shallow refrigerator dish arrange shrimp and onions in layers, sprinkling broken bay leaves and cloves throughout. Pour the marinade sauce over all. Cover and refrigerate for 24 hours, turning shrimp occasionally. Will keep for several weeks in the refrigerator.

Appetizers - Seafood -  Orange Thai Shrimp Appetizers - Seafood - Orange Thai Shrimp

Appetizers - Seafood -  Orange Thai Shrimp
1 lb. large shrimp, cooked, peeled, deveined Sections of 3 oranges, seeded, cut into bite-sized pieces 10 mint leaves, coarsley chopped 4 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. dried red chili flakes Juice of 1 lime 1/2 tsp. fish sauce Peel of 1 orange, cut into thin strips Combine the shrimp and oranges in a bowl and mix well. Stir in the mint, garlic, salt and red chili flakes. Add the lime juice, fish sauce and orange peel and mix well. Marinate, covered in the refrigerator for 1 hour or longer, stirring occasionally. Spoon onto a glass platter or