More Appetizers

How about some more great apps - good for summer apps!

Crab Salad in Crisp Wonton Cups 

 

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed  (if frozen)
2 tsp. canola oil
1/4 tsp. salt

For the dressing:
1 tsp. lime zest
2 Tbl. fresh lime juice
1/4 tsp. salt
1/8 tsp. black pepper 

1/2 tsp. dried red pepper flakes
1/2 tsp. Old Bay Seasoning

2 Tbl. olive oil

For the salad:
1/2 lb. crabmeat (I have used imitation with good results, but obviously real crab is better)

1 stalk celery, finely diced
1/2 C. finely diced mango
1/4 C. thinly sliced scallions
2 Tbl. chopped cilantro leaves

 

Preheat oven to 375°.   Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup. shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Shrimp Pizza Dip  

Disappears fast!

1 (8 oz.) Cream cheese, softened

1 bottle Chili Sauce

1/2 – 3/4 lb. Baby salad shrimp

1/2 Green pepper, diced

1/2 Red bell pepper, diced

1 bunch Green onion, chopped

6-8 Fresh mushrooms, sliced thin

Mozzarella, shredded

1 small can Black olives, sliced

Tortilla chips

 Spread cream cheese over the bottom of a large round pan (or pizza pan).  Pour entire bottle of chili sauce over cream cheese.  Layer remaining ingredients  (or your choice of veggies), except chips, in order listed.  Serve with chips.

Italian Chopped Salad in Shells

1 (16 oz.) pkg. jumbo pasta shells

4 C.  chopped romaine lettuce 

1/2 C.  chopped fresh basil  

1 C.  chopped cooked chicken 

1 C.  chopped tomato 

3/4 C.  chopped cucumber 

3 oz. Italian hard salami, chopped

1/3 C.  vinaigrette dressing 

Cook pasta shells as directed on the package.  Drain and cool.  Place remaining ingredients except vinaigrette in a medium bowl.  Pour vinaigrette over the salad, toss to coat.  Stuff the shells with the salad.  Cover and refrigerate 2 hours before serving.