Easy Crab & Artichoke Dip - Fish Food

1 package (8 ounce) cream cheese

2 tubs (7 ounce each) crab dip

1 Tablespoon minced onion

1 small jar marinated artichoke hearts, chopped

1 cup Parmesan cheese, grated

Bread or cracker crumbs mixed with shredded cheese (of your choice)

Preheat oven to 350 F. Mix cream cheese, minced onion, artichoke hearts and Parmesan with crab dip. Place in greased casserole dish and bake about 25 minutes or until bubbly. Serve with crackers or bread pieces.

Salmon Toast - Fish Food

1 package (8 ounce) cream cheese

1 Tablespoon minced onion

¼ cup ranch dressing

Small slices of cook salmon

1 loaf baguette bread, sliced

Fresh dill weed, broken into small pieces (optional)

Mix cream cheese, minced onion and ranch dressing. Spread mixture on toasted baguette slices or crackers. Top with salmon and garnish with dill.

Citrus Marinated Shrimp - Fish Food

1 cup orange juice

1 cup fresh lemon juice

¾ cup ketchup

⅓ cup vodka (or flavored vinegar)

¼ teaspoon hot pepper sauce

¼ cup olive oil

3 lbs cooked, peeled large shrimp

1 small red onion, minced (about 1 ¾ cups)

1 cup finely chopped fresh cilantro

Combine juices, ketchup, vodka, and hot pepper sauce in large bowl. Whisk in oil and add shrimp, onion, and cilantro. Mix well. Marinate for three to six hours, if not longer, drain before serving.

To serve, in plastic shot glasses, spoon small amount of guacamole in bottom of glass, then fill to the top with shrimp mixture. Serve with small spoons or with small tortillas and make individual fish tacos!

Party Crab Puffs - Fish Food

1 cup water

½ cup butter, cubed

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs

4 hard-boiled eggs, finely chopped

1 can (6 ounces) lump crab meat, drained

4 ounce cream cheese, softened

¼ cup mayonnaise

2 Tablespoons finely chopped onion

2 Tablespoons prepared horseradish, drained

Minced fresh parsley (optional)

Preheat oven to 400 degrees. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls, 2 inches apart onto greased baking sheets.

Bake 18-22 minutes or until golden brown. Remove to a wire rack and immediately split puffs open. Remove tops and set aside. Discard soft dough from inside. Cook puffs.

In a large bowl, combine hard-boiled eggs, crab meat, cream cheese, mayonnaise, onion, and horseradish. Spoon 1 teaspoon filling into each puff, garnish with parsley and replace tops of puffs.

One Pot Tuna Noodle Dish - Fish Food

8 ounces pasta

1 can (5 ounce) tuna, drained

1 can (10 ounce) cream of mushroom soup

1 (4 ounce) package Velveeta cheese sauce

½ cup milk

In a medium sized pot, cook pasta according to package directions. Drain pasta and return to pot. Add remaining ingredients, heat over medium heat until heater and well mixed, serve immediately.

Louis Kemp’s Crab Delights Rangoon Dip - Fish Food

1 package (8 ounce) cream cheese, softened

⅓ cup mayonnaise

⅓ cup sour cream

1 package (8 ounce) Louis Kemp Crab Delights, Flake Style coarsely chopped

1 cup shredded mozzarella

½ cup shredded Parmesan cheese

4 scallions, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha chili sauce

½ teaspoon salt

½ teaspoon freshly ground pepper

Preheat oven to 425 F. Spray a 9 inch round baking dish with cooking spray. In a large bowl, mix together cream cheese, mayonnaise, crab delights, half of the mozzarella and half of the Parmesan cheeses, scallions, Worcestershire, sriracha and pepper.

Spread in the prepared baking dish and sprinkle the remaining cheeses evenly across the top. Bake 20-25 minutes or until bubbling and golden brown on the top.

http://www.louiskemp.com/recipes/appetizers/buffalo-crab-delights-dip/

Serving Tip

Serve with deep fried won ton taco shells, tortilla chips, or pita slices.

Coconut Panko Fish & Shrimp - Fish Food

1 lb shrimp, peeled and deveined

1-2 filet white fish, such as tilapia or cod

2 eggs, beaten

Salt & pepper to taste

½ cup coconut Panko (possibly more)

Preheat oven to 350 F. Whisk together salt, pepper and egg. Dip fish and shrimp in egg mixture, then coat fish and shrimp in coconut Panko. Lay fish and shrimp on lined or greased baking sheet. Bake until fish is cooked and edges are brown; about 10-12 minutes.

Baking Tip

If you do not have coconut Panko, finely grate coconut and mix it with any bread crumbs.