Game Day Delights
Seafood Salad
Easy Crab Dip
Crab Dip Recipe:
2 8oz blocks of cream cheese
1 cup of mayonnaise
1 pound of crab meat (I use imitation crab)
1 16 oz heavy whipping cream
1 pint half and half ( may or may not use the whole thing
Onion powder
Garlic powder
Salt
Pepper
Old bay seasoning
Cajun seasoning
Worcestershire sauce
Hot sauce
Parmesan cheese (I/2 bag)
Pepper jack cheese (1/2 bag)
Soften the cream cheese to room temperature or until soft. Mix the cream cheese and mayonnaise together then add in all the seasonings. My mixture usually has a red tint to it when I'm done due to the old bay, Cajun seasoning, and hot sauce. I do all seasonings to taste maybe about 1-2 tablespoons of each. Add the seasonings
to your liking I usually find myself adding quite a bit of each so it has plenty of flavor. Next add in your heavy cream until the mixture is loosened up. Chop up your crab meat and start to mix it into the mixture as the mixture becomes thick add more of the heavy cream or if you have used all of it start adding your half and half. Once all of the crab meat has been added in add the cheese and mix well. I usually use the whole container of whipping cream and half and half. Pour the mixture into a greased baking dish and bake on 400 for 20-30 minutes or until bubbly and light brown on top. Serve with crackers or tortilla chips.
Thank you so much for watching this video! This is a delicious recipe and I hope you’ll try it. Please share this video with your friends and family. God bless!
#crab #crabdip #yummy #easyrecipe
Spicy Corn & Crab Puffs - Blast from the Past
Bobby and Paula are getting a feel for Fall by cookin’ up some Spicy Corn & Crab Puffs that are both delicious and fun for your taste buds!
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Ingredients
Peanut or vegetable oil, for frying
3/4 cup buttermilk
2 eggs
1 (8 -ounce) box self-rising corn muffin mix
1 pound lump or backfin crabmeat, well-drained and picked clean of shells
1 cup frozen corn kernels, thawed and drained
5 green onions, white and light green parts, trimmed and chopped
2 1/2 teaspoons hot sauce (recommended: Paula Deen's Hot Sauce)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1.) In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
2.) In a medium bowl, whisk together the buttermilk and eggs.
3.) Stir in the corn muffin mix.
4.) Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper.
*Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.
5.) Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes.
6.) Transfer to a paper towel-lined plate to drain.
7.) Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired.
8.) Serve immediately.
Recipe courtesy of
Mini Cranberry Crab Cakes
Mini Cranberry Crab Cakes are perfect appetizers for holidays with creamy flavorful crab filling in crunchy tart shells & topped with festive jewel-toned cranberry sauce. Recipe shared with permission granted by Laura Childs and Terrie Farley Moran, authors of CREPE FACTOR. For the full recipe please visit
Fat Man's Delight | Delish
Also known as Chocolate Lush, 3 Steps to Heaven, Mountain Momma and Robert Redford Cake, this treat has so many layers of flavor you'll be coming back for seconds—or thirds. Our recipe's inspired by Chocolate, Chocolate and More.
DIRECTIONS
1. Make the crust: In a large mixing bowl, combine flour, pecans, salt and butter. Press mixture into a greased 8”x8” square baking pan. Bake for 15 minutes at 325 degrees F. Remove and cool.
2. Make the cheesecake layer: In another mixing bowl, combine cream cheese and powdered sugar, beating with an electric mixer on low speed until fluffy, about 2 minutes. Fold in 1 1/2 c frozen whipped topping, then spread mixture in an even layer over the baked pecan crust.
3. In a third bowl, whisk pudding mix with milk, stirring until combined. Spread evenly over cheesecake filling. Top with a layer of remaining whipped topping and refrigerate for at least 2 hours.
4. Drizzle with chocolate syrup and sprinkles and serve.
INGREDIENTS
CRUST
1 c. all-purpose flour
2/3 c. chopped pecans
1/4 tsp. salt
1/2 c. melted butter
CHEESECAKE LAYER
1 package cream cheese, softened
2/3 c. powdered sugar
3 c. frozen whipped topping, divided
CHOCOLATE PUDDING LAYER
2 packages instant chocolate pudding mix (3.4 ounces each)
4 c. milk
Chocolate sauce, for drizzling
Chocolate sprinkles
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Serving my husband REALISTIC CAKE that looks like WINGS ???? #shorts