Creamy 

 crab Dip 



1 pound backfin crabmeat 

 12 ounces cream cheese, softened 

 1/2 cup light cream 

 4 teaspoons fresh lime juice 



3 teaspoons Worcestershire sauce 

 1 teaspoon pressed garlic 

 1/4 teaspoon Tabasco sauce 



4 teaspoons finely chopped 



fresh parsley 

 1/2 teaspoon freshly ground 



white pepper 

 paprika 



Blend cream and cream 

 cheese together. Add lime juice, 

 Worcestershire, garlic, Tabasco, 

 parsley and white pepper. Mix 

 thoroughly. Gently fold in crabmeat 

 Chill thoroughly. Place in a serving 

 bowl and sprinkle with paprika. 

 Serve with assorted vegetables. 

 Makes about 3 cups. 



Baked oysters 

 with bacon 



24 large unshucked oysters 

 6 slices reduced salt bacon 



1 cup fresh cracker crumbs 

 1/2 cup mayonnaise 



2 tablespoons chopped green onion, 



including tops 

 1 teaspoon fresh lemon juice 

 1 teaspoon Tabasco sauce 

 1/2 teaspoon Dijon mustard 

 1/2 cup freshly grated Parmesan cheese 

 rock salt 



Wash oysters thoroughly. Shuck, 

 reserving deep half of shells. Drain 

 oysters. 



Cut bacon slices into quarters. 

 Cook until limp, but not brown. In small 

 bowl, combine crumbs, mayonnaise, 

 onion, lemon juice, Tabasco and 

 mustard. 



Place deep layer of rock salt in 

 bottom of a large pan or baking dish. 

 Arrange reserved shells in rock salt, 

 being sure that they are level. Place one 

 oyster in each shell. Spread crumb 

 mixture over each. Top with a piece of 

 bacon, then sprinkle with cheese. Bake 

 at 400 F until bacon is crisp, about 8 to 

 10 minutes. Makes 24 appetizers. 



Smoked 

 fish Spread 



1 pound smoked fish 



1 pound cream cheese, softened 



2 tablespoons fresh lemon juice 



2 tablespoons finely chopped onion 

 1/4 cup chopped sweet pickles 

 1/2 cup finely chopped celery 

 4 tablespoons horseradish 

 1/2 teaspoon Tabasco sauce 

 1/4 cup chopped fresh parsley 

 3/4 cup light cream 



Flake fish. Blend together cream 

 cheese, lemon juice, onion, pickles, 

 celery, horseradish, Tabasco and 

 parsley. Add fish. Blend in cream. 

 Serve with crackers. Makes about 

 3 cups. 



HOT CRAB DIP 



1 pound backfin crabmeat 



8 ounces cream cheese, softened 



1 tablespoon milk 



2 tablespoons grated onion 



1 tablespoon fresh lemon juice 



1 teaspoon horseradish 



1/4 teaspoon freshly ground white 



pepper 

 paprika 



Mix cream cheese, milk, onion, 

 lemon juice, horseradish and pepper. 

 Gently fold in crabmeat. Place in 8- 

 inch pie dish. Sprinkle with paprika. 

 Bake at 350 F for 15 to 20 minutes or 

 until bubbly. Serve with assorted 

 crackers. 



CRABSTUFFED 

 TOMATOES 



1 cup backfin crabmeat 



1 pound cherry tomatoes 



2 tablespoons finely chopped green 



onion, including tops 

 1/4 cup mayonnaise 

 1 teaspoon fresh lemon juice 

 1/4 teaspoon salt 



1/4 teaspoon freshly ground white 

 pepper 



1/2 teaspoon Tabasco sauce 

 fresh parsley sprigs 



Wash, dry and hollow tomatoes. 

 Invert and drain on paper towels. Mix 

 together mayonnaise, onion and lemon 

 juice. Add salt, pepper and Tabasco. 

 Gently fold in crabmeat. Stuff tomatoes. 

 Chill thoroughly. Garnish serving dish 

 with parsley sprigs. Makes 25 to 30 

 appetizers. 



20 NOVEMBER/DECEMBER 1994 



