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INGREDIENTS

• 8 ounces cream cheese
• 12 ounces sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1 (10ounce)cancrabmeat

DIRECTIONS

1. bring cream cheese to room temperature.
2. in mixing bowl beat cream cheese on med speed.
3. slowly add sour cream (if you add to fast it tends to turn out lumpy).
4. add rest of ingredients (more or less to taste).
5. chill for at least an hour.

INGREDIENTS

• 2 lbs fresh crabmeat
• 2 cups mayonnaise
• 1/8 cupOld Bay Seasoning
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 cups panko(Japanese-style)
• 2 tablespoonswhole grain mustard
• 2 tablespoons worcestershire sauce
• 1 tablespoon lemon juice
• 3 tablespoons chopped green onions, include some tops
• 3 tablespoons diced red bell peppers

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
3. Gently fold in the crabmeat.
4. Form 12 cakes.
5. Place on a foil-covered cookie sheet.
6. Bake for 6 minutes or until golden.

INGREDIENTS

• 1/2 lb cream cheese
• 1/4 ketchup
• 1 tablespoon horseradish
• 1/2 tablespoon worcestershire sauce
• 1/4 teaspoonhot sauce
• 1/4 cup chopped green onions
• 1 (6ounce)cancrabmeat
• 1 (4ounce)can baby shrimp
• 24 medium shrimp, for garnish
• chives, for garnish
• 4 sheets phyllo pastry
• 1/4 cup melted butter

DIRECTIONS

1. Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
2. Cut into 24 equal squares.
3. Place each square into ungreased mini muffin cups.
4. Bake at 350 5-7 minute until brown.
5. Beat cream cheese with electric beaters, until creamy.
6. Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
7. Add onion,crab, and shrimp.
8. Stir to mix trough.
9. Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.

INGREDIENTS

• 1 (8ounce)package cream cheese
• 3 green onions, chopped very fine
• 1/4 cupseasoned bread crumbs , crushed fine
• 1 cupimitation crabmeat , chopped fine
• 24 large shrimp, peeled,deveined and cooked.
• salt(I omit)
• pepper(I omit)
• 24square wonton wrappers
• 1 cup mozzarella cheese, shredded
• cooking spray

DIRECTIONS

1. Mix cream cheese, green onion, bread crumbs and crab meat together.
2. Add salt and pepper to taste.
3. (I omit this).
4. Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
5. The edges will stick out.
6. Add a small teaspoonful of cream cheese mixture into each cup.
7. Top with 1 shrimp, and a small pinch of shredded cheese.
8. Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.

INGREDIENTS

• 1 (10 3/4ounce)cancream of shrimp soup
• 1 (10 3/4ounce)cancream of mushroom soup
• 2 cups water(I usually use shrimp stock)
• 3/4 cup margarine
• 1/2 cup coarsely chopped bell peppers
• 2 cups diced carrots
• 1/4 cup finely chopped white onions
• 1 stalk celery, coarsely chopped
• 1 cup green peas
• 1/2 cup button mushrooms
• 1/4 teaspoon garlic powder
• 3 tablespoons sherry wine
• 1/2 teaspoon dry mustard
• salt and pepper
• 1 lb chopped medium shrimp
• 1 lb flaked crabmeat

DIRECTIONS

1. Set your burner on medium.
2. Take a large skillet and put in the 2 cans of soup and the 2 cups of water, stirring until mixture becomes smooth.
3. Then add the margarine, cover the pan,and allow to simmer for about 10 minutes.
4. Add everything else except the shrimp and crabmeat, and spend about 5 minutes stirring the soup over a medium fire.
5. Cover the skillet, reduce the heat back to simmer and let the base cook for 30 minutes.
6. Finally, add the chopped raw shrimp and crabmeat and stir them in well.
7. Re-cover the skillet and let the bisque simmer for about 10 more minutes or until the shrimp turn pink and tender.
8. A green salad and of course, french bread make this a great fall meal.