50+ Friends Club Cookbook -- Appetizers and Snacks -- Seafood Spread

Return to
Cookbook Index | Chapter Index

Seafood Spread

From the Kitchen of: Pepper

1	8 oz. pkg	Cream cheese
1	stick plus 2 tbsp	Butter
1	lb.	Raw shrimp, peeled and deveined
1	lg	Onion, chopped
1/2		Green pepper, chopped
3	ribs	Celery, chopped
1	10 3/4 oz. can	Cream of celery or mushroom soup
1 1/2	tsp	Garlic salt
		Tony Cachere's creole seasoning to taste
1	tsp	Hot pepper sauce (Tabasco or La. hot Sauce)
1/8	tsp	Cayenne pepper
1	pt	Lump crabmeat
2	C	Cooked rice
1	C	Grated cheddar cheese
4 - 6		Saltine crackers, crushed

In a small saucepan, melt cream cheese and 1 stick butter. Set aside.
In a large skillet, melt the remaining 2 tablespoons butter and saute' shrimp, onion, bell pepper, and celery. Add cream cheese mixture to shrimp and vegetables. Then add soup and seasonings, mixing well. Gently stir in crabmeat and cracker crumbs.
Bake at 350 degrees for 20-30 minutes until heated thoroughly. Serves 8
Serve with hot french that has been buttered, sprinkled with garlic powder and dill weeds.