3 Appetizer Recipes – Crab Dip Recipe

Elvis Elvis

The Greek philosopher Socrates believed that hunger is the best appetizer. That is true – if hunger and dinner arrive in the right sequence. When they do not, then a good introduction awakens the slumbering appetite, and something good to drink may help make the difference between having eaten and having eaten well. That is why, from ancient times, appetizer recipes for some special extras have been cherished. (from the book – La Bonne Cuisine – cooking New Orleans style)

Many visitors to New Orleans often get the wrong impression of New Orleans Cuisine, that it is rich, French, difficult to make and expensive. However, many favorite dishes are distinctively local, simple, and frugal. These dishes are designed to use leftovers and whatever is available. Some of these dishes are even better warmed-up than when first cooked. Many of these dishes can be varied almost endlessly. In most good New Orleans kitchens, food is never thrown away. Their aim is to make something good out of everything they have. Indeed, learning to do that is what created New Orleans cooking.

Crab Dip Recipe

Crab Meat Mornay

1 small bunch of green onions, chopped
1/3 cup chopped parsley
1/2 cup butter, melted
2 tablespoons flour
1 pint half-and-half cream
1/2 pound Swiss cheese, grated
1 tablespoon sherry
Red pepper to taste
Salt to taste
1 pound white crab meat
served with your favorite chips or crackers
(my personal preference – Frito-lay corn-chip Scoops)

3 Appetizer Recipes   Crab Dip Recipe

In a heavy pot, saute’ the green onion and parsley in the butter. Blend in the flour first, a little at a time, then blend in the cream, and cheese, stirring, until the cheese is melted. Add the sherry, pepper, and salt and gently fold in the crab meat. Serve hot in a chafing dish with your favorite crackers or chips.

Shrimp Balls

2 cups boiled shrimp
1 cup grated onion
1 cup green pepper
1 stalk celery and leaves
1 clove garlic
1/2 cup seasoned bread crumbs
1 beaten egg

Grind all ingredients together. Roll into small balls by hand. Deep fry in hot oil. Serve with tartar sauce or cocktail sauce.

NOTE: (for a more healthier version you can bake instead of frying. Bake in oven at 350 degrees for 20 to 25 minutes)

Pecan Cheese Ball

8 ounce cream cheese, softened
2 ounce blue cheese, crumbled
4 ounce shredded extra sharp
chedder cheese
1 1/2 teaspoon Worcestershire (optional)
1/2 teaspoon red pepper
1/4 teaspoon salt
1’4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup finely chopped pecans, divided
Combine all ingredients except 1/4 cup pecans. Mix well. Shape into a ball and coat with remaining pecans. Best if made a day in advance.