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Seafood Appetizers for the Baby Shower

Contributed by: Anika Logan

The baby shower is fast approaching and you've chosen your main course but you find yourself at a loss as to what to serve your guests for appetizers? No problem! If your guests enjoy seafood (and have no allergies) consider a variety of appetizers from the sea to whet appetites and tempt taste buds.

Here is some of my favorite family recipes handed down through the generations. They include smoked salmon with cucumber dip, sushi poppers, creamy clam dip for vegetables and hot crab dip. Enjoy!

Smoked Salmon with Cucumber Dip

  • 2 medium cucumbers
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1/8 tsp pepper
  • 3 tbsp cider vinegar
  • 1/2 lb. smoked salmon
  • 1 1/2 tbsp finely cut chives
  • pumpernickel bread
  • 3/4 tsp fresh or dried dill

Wash and peel cucumbers. Slice thin. Combine sour cream, vinegar, chives, dill, salt and pepper. Pour over cucumbers and mix. Cover and chill for 2-3 hours.

Slice salmon paper-thin and then place on thin rounds of buttered pumpernickel bread. Serve cucumber mixture in a bowl as a dip to which guests can help themselves and spread on top of salmon.

Sushi Poppers

  • 1 cup freshly cooked short grain rice
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp toasted sesame seeds or
  • black sesame seeds (optional)
  • assorted diced fillings: smoked salmon, mango,
  • cucumber, tuna, wasabi peas, shrimp, wasabi paste

In large shallow dish, spread rice. Sprinkle with seasoned rice vinegar and sesame seeds. Using wooden spoon, toss gently to combine (do not stir or rice will clump). Keep rice covered with a damp cloth if not using immediately.

Using wet fingers, place rounded teaspoon of rice in the palm of your hand. Make an indentation in the centre and place desired filling inside. Dip fingers into water and pack rice firmly around filling to make a small ball. Repeat process with remaining rice. Sprinkle with toasted sesame seeds or dot of wasabi, if desired. Cover with plastic wrap and keep at room temperature until ready to serve. Makes 30 pieces.

Creamy Clam Dip for Vegetables

  • 1 7-1/2 oz. can baby clams (drained)
  • 1/3 cup clam juice
  • 1/4 tsp salt
  • 1 tbsp green onions or chives, chopped
  • 6 drops tabasco sauce

Mix the above ingredients together until well blended. Place in a serving bowl on a tray with a variety of vegetables.

Hot Crab Dip

  • 1 large pkg cream cheese
  • 7 pkgs frozen king crab
  • 1 medium onion
  • 1 tsp worcestershire sauce
  • 1/2 cup margarine
  • dash of garlic powder and red pepper to taste

Set cream cheese out to soften. Melt margarine in a saucepan and add onion and cream cheese. Stir over low heat until mixture is consistent. Add THAWED packages of crab (drained). Then add worcestershire sauce and sprinkle garlic powder and red pepper to taste. Serve warm with seasoned crackers or raw vegetables. This dip may be made in advance and warmed for serving.

Another tasty treat to serve alongside your appetizers is cottage cheese with pineapple pieces mixed in. The pineapple jazzes up the flavor of the cheese and gives it that added something. If fresh pineapple is too expensive, canned pineapple will do just fine.

Anika Logan is a Canadian based freelance writer who enjoys cooking and entertaining almost as much as she enjoys writing. Food is only one of her writing specialities. Visit her site to learn more about her work, http://www.anikalogan.ownsthis.com/writingwings.html or mail to: anikalogan@canada.com


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