Shrimp Boat at Sunrise, Tybee Island, Georgia, USA
Shrimp Boat at Sunrise...
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Wells, Joanne
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 logo and white wine

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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Three Seafood Dips



 SeaBear Smokehouse

"And do as adversaries do in law;
strive mightily, but eat and drink as friends."

~ William Shakespeare, The Taming of the Shrew

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 Variety of Seafood
Variety of Seafood
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Sokol, Howard
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 Stonewall Kitchen, LLC

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Seafood Sign at Night, Cape Breton, Nova Scotia, Canada
Seafood Sign at Night, Cape Breton, Nova Scotia, Canada
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Bibikow, Walter
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La Belle Cuisine


Gigi’s Hot Crabmeat or Shrimp Dip

1/2 cup (1 stick) butter
1 bunch green onions, chopped
1 clove garlic, minced
1/2 cup chopped fresh parsley leaves
2 tablespoons flour
1 pint (2 cups) half-and-half
1/2 pound good-quality Swiss cheese, grated
2 tablespoons Sherry
A few dashes Tabasco sauce
Salt and white pepper to taste
1 pound fresh lump crabmeat, rinsed
and picked over
(or 3 cans, rinsed and drained)
1 pound well-seasoned cooked shrimp
(approximately 1 1/2 pounds uncooked)

In a large skillet, melt the butter. In it, sauté the green onions, parsley
and garlic. Add the flour and cook, stirring, about 2-3 minutes, being
careful not to brown the roux. Stir in the half-and-half, Swiss cheese,
Sherry, and Tabasco. Season with salt and white pepper. Add the crab-
meat or shrimp and stir to combine. (A combination of crabmeat and
shrimp works well, too.) Serve in chafing dish with assorted cocktail
breads, melba toast and/or crackers.


Gigi's Cocktail Lobster Dip

1 large ripe avocado
1/2 cup sour cream
2 tablespoons horseradish
2 teaspoons grated onion
1/4 teaspoon garlic powder
1 teaspoon seasoned salt
Juice of 1/2 lime
1/4 teaspoon hot pepper sauce, such as Tabasco
Chilled bite-size pieces of cooked lobster
(or other seafood of your choice)

Peel the avocado and mash. You should have about 1 1/2 cups avocado. Combine with the sour cream, horseradish, grated onion, garlic powder,
salt, lime juice and hot pepper sauce. Blend well and chill. Serve as a dip
for chilled bite-size pieces of lobster. (Other cooked seafood can be substituted, or use a combination of cooked seafood.) This will make
about 2 cups.


 Chunky Clam and Bacon Dip with Pita Toasts
Gourmet June 1997

1/4 pound bacon (about 8 slices), chopped
Two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
Accompaniment: Pita Toasts or potato chips.

In a skillet cook bacon over moderate heat, stirring, until golden and
crisp and transfer with a slotted spoon to paper towels to drain.
In a large sieve set over a bowl drain clams, reserving clam juice, and
in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and
chilled, covered. Bring dip to room temperature before serving. Makes
2 cups. (For a more colorful presentation of this down-home dip,
reserve some bacon, bell pepper, scallions, and basil for garnish.)
Serve dip with pita toasts or chips.

Featured Archive Recipes:
Baked Crab, Brie and Artichoke Dip
Cajun Crab Dip
Louisiana Lump Crab and Artichoke Dip
My Favorite Shrimp Dip

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