October is Seafood Month so I’ve gathered together a few of my favorite seafood spreads that can be used for great tea sandwiches as well as quick appetizers with crackers. Enjoy!
LEMON-PECAN SHRIMP SPREAD
In a food processor, combine 2c cooked shrimp, 1/2c pecans and 1/2c chopped celery. Pulse a few times until pieces are small enough for a spread. Add 2tsp lemon zest, 2 chopped green onions, 1/4tsp lemon pepper and 1/4c mayonnaise.
PARTY CRAB SPREAD
Cream together 8 ounces softened cream cheese and 2 ounces grated cheddar cheese. Add 1 Tbs herb seasoning, 1 tsp Worcestershire sauce, a dash of salt & pepper and a 6 ounce package of frozen crabmeat, thawed and drained.
HERBED SALMON SPREAD
Combine 1-8oz cream cheese, 1 can drained salmon and 1Tbs Herbes de Provence and then chill at least 3 hours to blend flavors.
Plus a favorite canapé great for tea-time too!
SHRIMP BUTTER CANAPES
Cut out bread triangles, brush with melted butter & bake at 400 degrees for 10 mins. Combine 1/2c butter, 4oz cream cheese, 1Tbs chopped onion, 1/2tsp salt and 1tsp dill in food processor until well mixed. Add 1/2lb cooked chopped shrimp. Spread on toasted triangles and sprinkle with paprika.
“Above all, love each other deeply,
because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9