Chop the seafood legs into small pieces.
Soften cream cheese. Add to seafood.
Combine with all other ingredients Serve with crackers.
Microwave cream cheese 2 minutes.
Add rest of ingredients, except seafood.
Mix well.
Add seafood and microwave 4 to 5 minutes.
Serve hot with crackers.
Mix all ingredients together.
Serve as a dip with Fritos corn chips.
Put cream cheese on a serving dish.
Pile shrimp or crab on top.
Pour on seafood sauce.
Serve with a variety of crackers.
Drain seafood and mix with cocktail sauce and horseradish. Pour over cream cheese and serve with crackers.
Chop seafood. Cream remaining ingredients. Combine everything and mix well. Chill at least 2 hours. Serve with assorted crackers, chips or veggies.
Knead softened cream cheese with shrimp or crab and form into a ball.
Top with seafood sauce.
Serve with Ritz or butter crisp crackers.
Preheat oven to 350 degrees. Place cream cheese in a medium sized mixing bowl. Saute onions in butter until softened. Add onions, seafood, wine and Swiss cheese to cream cheese.
Stir until combined. Spread into a greased 2 quart baking dish and top with Cheddar cheese. Bake for 25-30 minutes until bubbly and golden brown.
Mix Dip mix with sour cream.
Add chopped shrimp (can sub cooked crab meat or minced canned clams).
Stir in water chestnuts and minced green onion.
br>Meanwhile, for the harissa dip, blend or process all ingredients
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
Mix together first four ingredients. Fill the bottom of a pie plate or fluted dish with this mixture. Spread cocktail sauce on top. Cover the layer of cocktail sauce with flaked crab meat or seafood chunks. Garnish with parsley. Allow to refrigerate overnight for best flavor!
t difficult to eat the dip). We like to eat the
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.
In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
Sprinkle with parsley and serve with garlic bread.
ream cheese is softened and easy to stir.
Stir in
In a microwave-safe bowl, combine the cornstarch and the broth until smooth.
Add cream cheese.
Cover and microwave on high for 45 seconds, then stir.
Microwave 45-75 seconds longer or until smooth and slightly thickened.
Stir in the crab, cream, parsley and Worcestershire sauce.
Cover and microwave on high for 45 seconds, then stir.
Add cheddar cheese and heat 45-60 seconds longer.
Stir until the cheese is melted.
Sprinkle with seafood seasoning if desired.
Serve with crackers and vegetables.
Heat oven to 400\u00b0.
Pick over crab meat, removing shells; set aside.
Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
Serve with crackers.