Alexa - I just looked on FN and see it got mostly good reviews so maybe it was just me. And now you've got me thinking about seafood dip. I've not made this but it but it's another simple one that sounds pretty good. Opposite of TRO's, this one doesn't call for shrimp but I'm sure it would be good added. Crab Dip Legal Sea Foods Cookbook 8 oz whipped cream cheese with chives 2T heavy cream 3T minced Berumda or sweet onion (optional) 2t bottled horseradish 1/2-1 t Old Bay 3T sharp cheddar 1 pound fresh lump crabmeat, undrained, picked over Preheat oven to 400 deg. In a large mixing bowl blend cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar. Stir in crab meat and its juices. Place in a medium ovenproof dish, like a 9 inch pie plate, and bake until bubbly, 10-12 minutes. Serve immediately. FOAS's note: As I typed this up I remembered that you despise Old Bay. Tough - I already typed it!

Oh my goodness Brad - those pans of crab dip are making me drool! Any chance you could ship one to me in British Columbia? I love crab and we can catch them here on then west coast of B.C. Here's a recipe you might like - I make them and freeze them and then just a few minutes in the oven and they're ready to go! 6 English muffins, cut in half (Thomson work best) 1 stick butter 1 jar Old English cheese spread 1 1/2 tbsp. mayonnaise 1/2 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. pepper 1 (6 oz.) pkg. crabmeat, thawed & drained of imitation crab Combine butter (softened), cheese spread and mayonnaise. Add garlic powder, salt and pepper and crab meat. Spread mixture on muffin halves and cut each half into fourths. Place on cookie sheet and freeze. When frozen place in plastic bag, keep frozen until needed. Bake at 350 degrees for 15 minutes. This recipe may be made in advance and frozen.

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

This dressing is delicious, with or without the pink grapefruit... but I love it this way: SHRIMP SALAD WITH PINK GRAPEFRUIT Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg Pink Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayenne pepper 1 t Paprika (Spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt SharonCb