REC: Snappy Seafood Spread

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made this at lunchtime and am just now starting to nibble on it. It's
pretty damned tasty. I don't know where this recipe came from but it's on
a computer print out recipe card. I suspect it came from one of the
recipe
sites. My modifications are to the side.

Snappy Seafood Spread

4 ounces of light cream cheese (I used 4 oz. of regular)
1/2 cup of light mayonnaise (I used Hellman's regular mayo)
2 tablespoons of finely chopped red onion
1 tablespoon of chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon garlic pepper (I just used powdered garlic powder)
1/4 pound shredded imitation crab, OR 1 cup chopped salmon, shrimp,
or other seafood. (I used Wakefield's frozen crab... the real thing)

NOTE: I also added a couple of shakes of crushed red pepper and a couple
or
three drops of hot sauce which the original recipe did not call for.

In medium bowl with electric mixer beat cream cheese, mayo, onion,
parsley,
horseradis, garlic pepper, and any additions you added to the recipe,
until
well combined. Fold in seafood. Cover and refrigerate at least one hour
before serving. Serve with veggie dippers and crackers (I'm smearing it
on
plain Melba rounds).

Makes about 1 1/2 cups.

Michael

I've had this made with green onions (using some of the tops) and itsy-bitsy
pieces of green bell pepper, too.
Thanks for shaaaaaaaaaaarrrrrrring.
Dee Dee

"Dee Randall" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I've had this made with green onions (using some of the tops) and
itsy-bitsy pieces of green bell pepper, too.
Thanks for shaaaaaaaaaaarrrrrrring.
Dee Dee

Hmmm... I'm not sure I'd care for green bell pepper and green onions with
crabmeat. I dunno. Was it good?

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Michael 'Dog3' Lonergan said:

"Dee Randall" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I've had this made with green onions (using some of the tops) and
itsy-bitsy pieces of green bell pepper, too.
Thanks for shaaaaaaaaaaarrrrrrring.
Dee Dee

Hmmm... I'm not sure I'd care for green bell pepper and green onions with
crabmeat. I dunno. Was it good?

Will Sheldon I wonder yell at you because the receipt mixes cheese AND
seafood...???

;---)

Sounds divoone actually, I'll make it for my next "do"....

--
Best
Greg

Michael \'Dog3\' Lonergan said:

I made this at lunchtime and am just now starting to nibble on it. It's
pretty damned tasty. I don't know where this recipe came from but it's on
a computer print out recipe card. I suspect it came from one of the recipe
sites. My modifications are to the side.

Snappy Seafood Spread

4 ounces of light cream cheese (I used 4 oz. of regular)
1/2 cup of light mayonnaise (I used Hellman's regular mayo)
2 tablespoons of finely chopped red onion
1 tablespoon of chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon garlic pepper (I just used powdered garlic powder)
1/4 pound shredded imitation crab, OR 1 cup chopped salmon, shrimp,
or other seafood. (I used Wakefield's frozen crab... the real thing)

NOTE: I also added a couple of shakes of crushed red pepper and a couple or
three drops of hot sauce which the original recipe did not call for.

In medium bowl with electric mixer beat cream cheese, mayo, onion, parsley,
horseradis, garlic pepper, and any additions you added to the recipe, until
well combined. Fold in seafood. Cover and refrigerate at least one hour
before serving. Serve with veggie dippers and crackers (I'm smearing it on
plain Melba rounds).

Makes about 1 1/2 cups.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Well, of course it was good, you replaced all the imitation and "lite"
items in the recipe with the proper "real" items.

Pete C.

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I've had this made with green onions (using some of the tops) and
itsy-bitsy pieces of green bell pepper, too.
Thanks for shaaaaaaaaaaarrrrrrring.
Dee Dee

Hmmm... I'm not sure I'd care for green bell pepper and green onions with
crabmeat. I dunno. Was it good?

Michael

Quite good. I thought that was the standard way one served this type of
crab meat.
Dee Dee

Gregory Morrow said:

Quoted message said:

Hmmm... I'm not sure I'd care for green bell pepper and green onions with
crabmeat. I dunno. Was it good?

Will Sheldon I wonder yell at you because the receipt mixes cheese AND
seafood...???

;---)

LOL
The Gospel of Sheldon says no cheese and no mushrooms with seafood. Maybe
someone should tell him about Coquilles St.Jacques, which has cheese and
mushrooms.
Hamburgers were more popular in the navy kitchens.

Michael \'Dog3\' Lonergan said:

I made this at lunchtime and am just now starting to nibble on it. It's
pretty damned tasty. I don't know where this recipe came from but it's on
a computer print out recipe card. I suspect it came from one of the recipe
sites. My modifications are to the side.

Snappy Seafood Spread

4 ounces of light cream cheese (I used 4 oz. of regular)
1/2 cup of light mayonnaise (I used Hellman's regular mayo)
2 tablespoons of finely chopped red onion
1 tablespoon of chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon garlic pepper (I just used powdered garlic powder)
1/4 pound shredded imitation crab, OR 1 cup chopped salmon, shrimp,
or other seafood. (I used Wakefield's frozen crab... the real thing)

NOTE: I also added a couple of shakes of crushed red pepper and a couple or
three drops of hot sauce which the original recipe did not call for.

In medium bowl with electric mixer beat cream cheese, mayo, onion, parsley,
horseradis, garlic pepper, and any additions you added to the recipe, until
well combined. Fold in seafood. Cover and refrigerate at least one hour
before serving. Serve with veggie dippers and crackers (I'm smearing it on
plain Melba rounds).

That sounds a lot like the crab dip that my sister in law makes. I know it has
cream cheese, a bit of horseradish, green onion and some cayenne. She heats it in
the oven and serves it with Trisquits.

"Michael "Dog3" Lonergan" > "Dee Randall" posted

Quoted message said:

Quoted message said:

I've had this made with green onions (using some of the tops) and
itsy-bitsy pieces of green bell pepper, too.
Thanks for shaaaaaaaaaaarrrrrrring.
Dee Dee

Hmmm... I'm not sure I'd care for green bell pepper and green onions with
crabmeat. I dunno. Was it good?

Michael

I use finely chopped green pepper when making crab cakes, Michael - it's
fine. I'm not sure about the green onions, though, mainly because I've
never tried it. Thanks for the recipe!

Dora

"Pete C." <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Well, of course it was good, you replaced all the imitation and "lite"
items in the recipe with the proper "real" items.

Pete C.

I've never tried the lite mayo. The lite or "free" cream cheese is okay in
some recipes but I refuse to eat lite mayo. I'm not real big on the
imitation crab. I *think* is whitefish with stuff added to it. I'm sure
the imitation crab is just fine in the recipe as would the other seafood
mentioned. I just like the real thing 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

"Gregory Morrow" <[email hidden]> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

Will Sheldon I wonder yell at you because the receipt mixes cheese AND
seafood...???

;---)

Sounds divoone actually, I'll make it for my next "do"....

Sheldon can yell until he's blue in the face 😉 Doesn't bother me a bit.
You might make a batch beforehand and then make note of the variations you
want to make. Next time I make it I'm going to go for a cajun flavor.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Michael \'Dog3\' Lonergan said:

"Pete C." <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Well, of course it was good, you replaced all the imitation and "lite"
items in the recipe with the proper "real" items.

Pete C.

I've never tried the lite mayo. The lite or "free" cream cheese is okay in
some recipes but I refuse to eat lite mayo. I'm not real big on the
imitation crab. I *think* is whitefish with stuff added to it. I'm sure
the imitation crab is just fine in the recipe as would the other seafood
mentioned. I just like the real thing 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

The imitation crab (and other similar products) are mostly Pollack I
think. Certainly nothing wrong with them for the generic seafood salad
stuff, but not a good thing for dips and spreads.

One program I saw, probably on Discovery or History chan. seemed to
indicate that many of these products were actually processed on the boat
that was catching the fish which is pretty impressive. They also did
filleting and flash freezing on board.

Pete C.

"Pete C." <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

The imitation crab (and other similar products) are mostly Pollack I
think. Certainly nothing wrong with them for the generic seafood salad
stuff, but not a good thing for dips and spreads.

One program I saw, probably on Discovery or History chan. seemed to
indicate that many of these products were actually processed on the
boat that was catching the fish which is pretty impressive. They also
did filleting and flash freezing on board.

Pete C.

I don't know why I thought the imitation crab was whitefish. Anyway, I'll
have to see if I can find the programs on the Discovery or History
channels. I don't watch them nearly enough and sometimes they are very
informative.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin