Crab Dip

In our family Dana is famous for her appetizers. They are all amazing! This one happens to be a favorite of mine. I'm so glad she made it when we were visiting Washington!

 crab meat (fresh is best, but they were all out at the store)1 container artichoke diploaf of rustic breadParmesan cheese 

Mix crab meat and artichoke dip.

 

Slice bread into bite-size pieces.

Sprinkle Parmesan cheese on top of dip. Serve with bread.

Enjoy!

Our appetizer spread: crab dip -- shrimp cocktail -- macaroni balls

Shrimp Cocktail

This is one of the appetizers I make for almost every family/friend gathering that no one seems to tire of. My tips are to start with a good quality frozen shrimp- I typically get Trader Joe's or Whole Foods jumbo (cooked) shrimp & defrost it in the fridge 24 to 36 hours before serving. I also found that using cream horseradish in the cocktail sauce is better than shredded horseradish. I don't really measure the ingredients, so you can customize the sauce to suit your taste (adding more horseradish for a spicier sauce or adding more ketchup for a milder sauce.)


Ingredients:

2 Lbs. frozen jumbo (cooked) Shrimp
About 1/2 cup ketchup
About 3 Tbsp. cream horseradish
a splash of worcestershire sauce
a splash of lemon juice



Defrost shrimp in fridge 24 to 36 hours prior to serving. Empty shrimp in a colander over the sink, then lay shrimp onto a layer of paper towels and cover with another layer of paper towels and pat down until excess water is absorbed. In a small bowl, add ketchup, horseradish, worcestershire sauce & lemon juice and mix thoroughly. Place shrimp & cocktail sauce on a serving plate. (For a fancier presentation, I like to serve on a bed of lettuce.)