BAKED LOBSTER DIP

2 (1-1/2 lb) Lobster tails
1/4 cup green pepper, diced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 (5 oz) can water chestnuts, drained
1/4 cup dry sherry
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Place Lobster tails in boiling, salted water to cover. Bring to boiling; reduce heat and simmer 13-15 minutes, until done. Pour water off and cool. Remove all meat and cut into small pieces.

In saucepan, cook green pepper in butter until tender. Blend in flour; add milk. Cook and stir until thickened and bubbly. Add water chestnuts, sherry, paprika, and salt.

Cook and stir two minutes more. Remove from heat. Stir in lobster. Place in casserole server and sprinkle with grated Parmesan cheese.

Bake in 375 degree oven for 15 minutes. Serve warm as a dip, with toasted bagel chips.

BEST PIZZA DIP EVER

Line an8x8-inch square pan with 8 ounces of cream cheese.

Second, layer with 8 ounces pizza sauce.

Lastly, layer with cheese (Mozzarella or Provolne).

Top with pepperoni slices. Bake in oven at 300 degrees until cheese is melted and dip is heated through. Serve with tortilla chips.

CRAB DIP

1 can crabmeat
8 oz. cream cheese
1-1/2 pints sour cream
Juice of 1/2 lemon
Salt, Pepper & Garlic Powder, to taste
Milk

Mix enough milk to all ingredients to make mixture creamy, but not too runny. Bake until bubbly at 350-degrees. Serve with crackers.

CRAB-LOBSTER CAKES

1/2 pound crab meat, picked over for shells
1/2 pound cooked lobster, chopped
1/4 cup fresh minced chives
1 Tablespoon fresh lemon juice
3 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
1 Tablespoon butter
2 garlic cloves, minced
1/4 teaspoon dried thyme

Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and stir and chill.

Melt the butter in a non-stick frying pan over moderate heat. Sauté the minced garlic until golden and fragrant. Remove the garlic, add thyme and 1/2 cup panko and cook, stirring, until crumbs are golden brown. Cool crumbs.

Divide lobster and crab mixture into 8 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on the top. Line a sheet pan with foil, transfer cakes to pan. Bake in the oven at 400 degrees until just heated through, about 15 minutes. Makes 8 crab-lobster cakes. Serve 2 lobster cakes with salsa, or a dollop of Tartar Sauce.

CRAB & LOBSTER STUFFED MUSHROOMS

3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarells cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned & chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)

Preheat oven to 375 degrees. Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.

In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

CRAB MELTAWAYS

1 pound fresh crab meat
1/2 pound butter, softened
1 jar Old English sharp cheese spread
2 tablespoons mayonnaise or Miracle Whip
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
English muffins

Mix together the butter and the cheese until blended. Add the salts and mayonnaise. Stir in the crab meat.

Cut each English muffin half into quarters.

Put a teaspoon of the crab mixture on each quarter.

Put the quarters under the broiler until light brown.

GOURMET LOBSTER DIP

16 oz. cream cheese
2 cups cooked lobster meat
2 tablespoons finely chopped onion
1 tablespoon horseradish
1 teaspoon worchestershire sauce
1/2 teaspoon hot pepper sauce (to taste)
1/4 cup chopped blanched almonds
1/4 cup sliced almonds (with skin)

Using food processor, lightly chop the blanched almonds. Using same processor, lightly chop onion.

Place onions in a large bowl and add the horseradish, worchestershire sauce and hot pepper sauce and mix together.

Add cream cheese and continue mixing together.

Cut/chop Maine lobster meat into small pieces (apporximately 1/4-1/2 inch in diameter).

Fold in lobster meat and chopped almonds with the cream cheese mixture. Top with the sliced almonds.

The dip may be served cold as is or may be served warm. To serve warm, place dip in an ovenproof dish and put in a 375 degree oven for 20-25 minutes until it starts to bubble. Remove from oven let it sit for 5-7 minutes. It's best served warm, not hot with crackers or crusty bread.

HOT CORN DIP

1 (11 oz) cans Mexican corn, drained
1 small can green chilies, drained
2 c. Monterey Jack cheese, grated
2/3 c. Parmesan cheese, grated
1 c. mayonnaise

Stir all ingredients together. Pour into a sprayed baking dish. Bake for 40 minutes at 350 degrees. Serve with tortilla chips.

HOT LOBSTER DIP

1 (8 oz) pkg. regular cream cheese, softened
1 (8 oz) pkg. low-fat cream cheese, softened
2 C. finely chopped cooked lobster meat
1/4 C. minced purple onions
3 cloves garlic, minced or pressed
3 tbsp. chopped fresh Italian parsley (plus extra for garnish)
1 tbsp. horseradish (fresh is best!)
1-2 tsp. Tabasco sauce
1-2 tsp. freshly squeezed lemon juice
1/4 C. chopped walnuts
Chili powder (for garnish)

In a large mixing bowl, combine the cream cheeses, lobster, onion, garlic, parsley, horseradish, Tabasco, lemon, and walnuts. Mix well.

Scoop dip mixture out into a deep glass oven-proof dish. Cover and refrigerate at least two hours but no longer than eight.

Preheat the oven to 375 degrees.

Uncover and bake dip, uncovered, for 20 minutes, until hot and bubbly.

Sprinkle with chili powder and parsley before serving.

** If your cream cheese mixture looks too thick before baking, thin it out with a little milk as needed.

And if you don't lave lobster, give it a try with lump crab meat-- it's delicious that way, too!

JINGLE BELL SHRIMP

12 oz Cream Cheese, soft
1 cup chopped onion
1 cup chopped celery
1 (6 oz) can small shrimp, rinsed & drained
Paprika
Pimiento-stuffed olives
Assorted crackers

In a small bowl, beat in cream cheese until smooth. Stir in the onion, celery and shrimp. Spread onto a platter in the shape of a bell. Sprinkle with paprika.

Place one olive at base of bell for clapper. Cut remaining olives in half; outline the bell. Serve with crackers. Yield: 10-12 servings.

KING CRAB APPETIZERS

2 (12 oz) packages refrigerated biscuit dough
1 (8 oz) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Preheat oven to 375 degrees. Lightly grease 12 tartlet pans.

Divide rolls in half and press into the prepared tartlet pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.

Bake at 375 degrees for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

LEE'S HOT CRAB DIP

1/2 lb crabmeat
1 (8 oz) pkg. cream cheese, soft
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated, divided

Remove cartilage from crab meat.

In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth.

Add enough milk to make mixture creamy.

Stir in 2 tablespoons of the grated cheese.

Fold crab meat into cream cheese mixture.

Pour into greased 1-quart casserole.

Top with remaining cheese and paprika.

Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.

ONION DIP

2 c white onions
2 Tbsp olive oil (optional)
1 pinch kosher salt (optional)
16 oz container sour cream
8 oz neufchatel cheese
1 tsp kosher salt (necessary)
1/2 tsp white pepper
1/2 tsp garlic powder

Peel and cut to medium dice 1 or 2 onions, to fill two cups. Set Neufchatel Cheese out to soften. Choose your favorite onion, but it’s best with white.

Heat Olive oil in a large skillet over medium heat (if using a nonstick pan omit oil) Cook onion with a pinch of kosher salt until they get a very well-done golden brown, stirring constantly. The longer you take the better the results, high temperatures will burn the onion and scald the oil, so watch this closly. Let onion cool.

While the onion is cooling, place light sour cream and Neufchatel cheese in medium bowl and mix with electric beaters until mostly smooth. Add 1 teaspoon Kosher Salt and 1/2 teaspoon each of white pepper and garlic powder. Combine thoroughly.

When the browned onions are completely cooled, add them to sour cream and cheese mixture and combine completely with a spoon or spatula. Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better. Serve with your favorite dippers for onion dip.

SALSA

Place the following ingredients in a food processor:

1 (20 oz) can whole tomatoes
2 (10 oz) cans tomatoes with green chiles
1 c. diced onion
1 Jalapeno, seeded & choppped
1 close garlic, chopped
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. cumin
Juice of 1/2 lemon
1/2 c. cilantro, chopped

Pulse around 15 times. Chill a few hours to blend flavors.

SHRIMP COCKTAIL

If you are using frozen shrimp, the safest way to defrost them is in a bowl of ice water in the refrigerator. When ready to use, drain them in a collander under running cold water and use right away.

For the shrimp:

2 tablespoons Old Bay Seasoning
1 lemon, halved
1 teaspoon granulated garlic
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
24 extra large tail-on raw shrimp (more if using smaller shrimp)

For the cocktail sauce:

1/2 cup Heinz chili sauce
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon cilantro, chopped

To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.

Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.

Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.

SPICY COCKTAIL MEATBALLS

1 lb lean ground beef
2-1/2 T. bread crumbs
1 egg, well beaten
1 tsp salt
1 c. onion, finely chopped
1 c. green pepper, chopped
2 T. margarine, melted
1 can tomato soup
2 T. brown sugar
1 T. prepared mustard
1 T. white vinegar

In a large bowl, mix 1 lb ground beef, 2-1/2 T bread crumbs, 1 well-beaten egg, and 1 tsp salt. Shape into approximately 48 small meatballs. Place on a broiler pan (or baking pan); broil at 400 degrees until well-browned, turning once. Remove from the oven, and drain off any excess fat.

In a medium skillet, cook 1 cup chopped green onion and 1 cup chopped green pepper in 2 T melted butter, until tender. Stir in a can of tomato soup, 2 T brown sugar, 4 T Worcestershire sauce, 1 T prepared mustard, and 1 T white vinegar.

Place cooked meatballs in a slow cooker; pour sauce over them. Stir to coat the meatballs with the sauce mixture. Cook on High for about 2 hours, in order to blend the flavors.

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