Archive for the ‘Seafood’ Category

Seafood Spread/Dip

1 can cream of mushroom soup
1 envelope unflavored gelatine
1 cup Miracle Whip salad dressing
1 (8 ounce) brick cream cheese
1/2 cup celery, chopped in small bits
1/4 cup grated Spanish onion
1 (7 ounce) can shrimp, drained
1 (7 ounce) can crab meat, drained, bones removed

Heat the soup and gelatine in a large microwave-safe bowl on medium heat for 3 to 5 minutes, stirring after each minute so the gelatine can melt and the soup will be smoother.

Stir in the remaining ingredients. Blend mixture briefly with electric mixer until all ingredients are incorporated.

Spray a copper mold with nonstick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight.

To serve, Unmold the dip onto a platter, surround your creation with crackers, raw veggies, or light tasting chips of some sort – white or blue corn nacho chips, shrimp chips, etc.).

Louisiana Seafood Dip

1 (6 3/4 ounce) can albacore tuna
1 envelope Good Seasons Italian dressing
1 (8 ounce) carton sour cream
1/2 teaspoon Worcestershire sauce
Dash of cayenne

Mix all. Chill and serve with chips or crackers. Tastes like crab dip.

Seafood Mousse

1 can cream of mushroom soup
1 cup mayonnaise
6 ounces cream cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1 tablespoon grated onion
1 1/4 pounds cooked, cleaned shrimp, finely chopped
1 (6 1/2 ounce) can crabmeat
3 envelopes unflavored gelatine
1 cup cold water
Red food coloring

Cook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-cup mold and chill until firm.

NOTE: For a zippier taste, add several drops Tabasco? sauce and increase seasoned salt.

Hidden Valley Seafood Dip

Mix 1 ounce packet Original Ranch Dip Mix with 1 pint sour cream. Add 3/4 cup of desired seafood (clams, crabmeat or shrimp). Stir in 1/2 cup chopped water chestnuts and/or 2 tablespoons minced scallions.