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 ARLINGTON, Va., Nov. 17 ~PRNewswire~ -- During holiday get- togethers, who couldn't make a meal on appetizers -- scrumptious bite-size morsels packed with flavor designed to enliven taste buds? Traditional first courses such as Angels on Horseback, Oysters Rockefeller and Brandied Crab, are often devoured by guests who love to indulge themselves during this festive time of year. If you are looking for a holiday menu that's sure to impress partygoers, consider a brunch offering a variety of seafood favorites.
 It takes minimal effort to serve a platter of smoked salmon or trout arranged with toast points and condiments such as capers, onions, chopped egg and cucumber dill sauce. Spicy marinated shrimp served with avocado dip and cajun scallop kabobs are other tempting treats.
 Preparation is easy and crumb-topped clams or oysters say "holiday elegance." Instead of offering the typical dip and chips, try an assortment of crackers with "Lemon Dill Seafood Spread," a superb combination of "lite" cream cheese, crab meat or Surimi seafood, green onions, spices and lemon butter dill cooking sauce (found at your retail seafood counter). This spread will be so popular that some guests will ask for the recipe.
 To round out the brunch, offer guests a decadent dessert -- Chocolate Raspberry Truffle Loaf -- and be sure to provide a selection of alcoholic and non-alcoholic beverages.
 The National Fisheries Institute offers the following recipes:
 Cajun Scallop Kabobs
 1 pound sea scallops
 1~2 cup cajun-style barbecue sauce, divided
 1 green bell pepper
 1 red bell pepper
 1 jar (10 ounces) lightly spiced cocktail onions
 15-20 medium-size bamboo skewers
 Marinate scallops in 1~4 cup barbecue sauce for 30 minutes. Cut each pepper into 1~2-inch squares. Remove scallops from marinade. Arrange scallops and vegetables on skewers, alternating scallops, peppers, onions. (Kabobs may be covered and refrigerated up to four hours.)
 Crumb-Topped Clams or Oysters
 3 pounds steamer or littleneck clams or 2 dozen oysters
 in the shell, well scrubbed
 4 slices bacon, cooked and crumbled, save 2 tablespoons
 of fat
 1~3 cup finely chopped green onion
 1~3 cup finely chopped parsley
 2 tablespoons lemon juice
 1~2 teaspoon grated lemon peel
 1~8 teaspoon bottled hot pepper sauce
 1 cup rich cracker crumbs
 1~4 cup grated Parmesan cheese
 Clam Variation:
 Tap the clams and discard any that do not close. Bring 1~2 inch water to boil in large pot. Add clams, cover and steam just until shells pop open, about two minutes. Transfer to a rimmed baking sheet. Discard top shells. Loosen clams and replace in juices in bottom of shells.
 Saute green onion and parsley in bacon fat until soft, about one minute. Remove from heat and add lemon juice, peel and hot pepper sauce. Stir in cracker crumbs, Parmesan cheese and reserved bacon. With teaspoon, mound crumb mixture over clams, pressing gently. Bake at 400 degrees Fahrenheit about five minutes or until crumbs are golden brown. Makes about 36, 1 ounce clams.
 Oyster Variation:
 Shuck oysters. Arrange on baking sheet. Prepare crumb topping as above and spoon over oysters, pressing gently. Bake at 400 degrees Fahrenheit about eight minutes or until oysters are just cooked and crumbs are golden brown. Makes about two dozen appetizers.
 Smoked Salmon with Cucumber Dill Sauce
 1~4 cup mayonnaise
 1~4 cup plain yogurt
 1~4 cup lemon butter dill cooking sauce
 1~2 cup finely chopped, peeled and seeded cucumber
 2 tablespoons chopped fresh parsley
 2-1~3 - 3 pounds smoked whole salmon or other smoked fish
 Cucumber slices for garnish
 Toast points for garnish
 Combine mayonnaise, yogurt, cooking sauce, cucumber and parsley. Cover and chill until serving time. Place salmon on large platter garnished with cucumber slices and toast points. Serve sauce with chilled salmon. Makes about 20-24 appetizer servings.
 Lemon Dill Seafood Spread
 2 packages (8-ounces each) "Lite" cream cheese, softened
 1~2 cup lemon butter dill cooking sauce
 1~2 cup thinly sliced green onions
 1~2 teaspoon lemon pepper seasoning
 2 cups (1 pound) lobster meat, flaked crab meat or coarsely
 chopped Surimi seafood, thoroughly drained
 Combine cream cheese, cooking sauce, green onions and seasoning. Stir in seafood. Press mixture into 4-cup mold lined with plastic wrap or dampened cheesecloth. Cover and chill four hours or overnight. Unmold and garnish with fresh dill or green onions. Serve with crackers or melba toast. Makes 4 cups.
 Spicy Marinated Shrimp with Avocado Dip
 2-1~2 - 3 pounds large- or medium-size shrimp, peeled and
 Cajun style shrimp and crab seasoning
 1 cup cajun style barbecue sauce
 1~2 cup lemon juice, beer or lemon-flavored sparkling water
 2 containers (6 ounces each) frozen avocado dip, thawed
 Cook shrimp with shrimp and crab seasoning according to package directions; set aside. Combine barbecue sauce and lemon juice. Pour sauce over cooked shrimp. Cover and refrigerate several hours or overnight. Remove shrimp from marinade and serve with avocado dip, if desired, using cocktail picks. Makes about 50-75 marinated shrimp.
 -0- 11~17~92
 ~NOTE TO EDITORS: Black and white or color photograph available upon request.~
 ~CONTACT: Emily Holt, Allison Wheeler or Clare Vanderbeek of the National Fisheries Institute, 703-524-8881~

CO: National Fisheries Institute ST: Virginia IN: SU:

SM -- NYHFNS6 -- 1611 11~17~92 06:51 EST
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Date:Nov 17, 1992

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