Horseradish, green onion, lemon zest, toasted almond, crostini.
And dare I say it, a dash of Old Bay.

Yum! Thanks.

Nancy

I'll second the green onion, lemon zest (and maybe a few drops of juice) and crostini. I'll even dare second the Old Bay.

Around here old bay is required..mmm good on everything sweet corn with melted butter comes to mind.

I'm not on the East Coast and therefore am not familiar with Old Bay - I would use a mild Thai curry paste thinned with a bit of lemon juice or Thai fish sauce, a bit of cilantro or parsley, and add some cracker crumbs to it.

BTW, which "old bay" are they referring to? I would guess that it is Chesapeake or Massachusetts.

Lars

You could also use the filling to make crab puffs. I haven't used the imitation crabmeat but I don't know why it wouldn't work OK.

SWISS PUFFS - Makes about 4 dozen

1/2 cup milk
1/2 cup water
1/4 cup butter
1/4 tsp. salt
Pinch white pepper
Pinch ground nutmeg
1 cup flour
4 eggs, at room temperature
1 cup shredded Swiss cheese, divided

Preheat oven to 400.

Heat milk, water, butter, salt, pepper and nutmeg in 3-quart saucepan over medium-high heat until mixture boils. Remove pan from heat; add flour, mixing until smooth. Cook over medium heat, stirring constantly, until mixture leaves side of pan clean and forms a ball. Remove pan from heat.

Add eggs, 1 at a time, beating until smooth and shiny after each addition, Continue beating until mixture loses its gloaa, Stir in 3/4 cup of cheese.

Drop rounded teaspoonfuls of batter 1 inch apart onto 2 large baking sheets, either greased or covered with parchment paper. Sprinkle with remaining 1/4 cup of cheese.

Bake 30 to 35 minutes or until puffs are golden brown. Cool completely on wire racks. Before filling, cut tops off puffs: scoop out and discard moist dough in centers.

CRAB FILLING

2 cups cleaned crabmeat
1/4 cup chopped fresh parsley
1/4 cup mayonnaise
2 Tbs. finely minced onion
2 tsp. dry white wine
1 tsp. dry mustard
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. white pepper

Mix together all ingredients except crabmeat. Add crab and stir gently to blend.

Preheat oven to 375. Fill Swiss puffs with crab mixture. Place on UNGREASED baking sheets; bake 10 minutes or until heated through.

I read this and wondered what imitation celery was like...

Lars - It's a Chesapeake Bay area seasoning:

Celery Salt (Salt, Celery Seed), Spices (including Mustard, Red Pepper, Black Pepper, Bay [Laurel] Leaves, Cloves, Allspice [Pimento], Ginger, Mace, Cardamom, Cinnamon), and Paprika.

seagrass

Ruthanna, thanks. You just posted a solution for my Super Bowl appetizer quandry!

I agree on the Old Bay.

/tricia