The turkey is the star of any Thanksgiving buffet, but before you can get Tom the bird to the dinner table, you might consider offering the following appetizers to your holiday guests.
The pre-dinner eats are simple to make and can be served well in advance of your Thanksgiving feast, so as to not ruin anyone’s appetite.
CRAB AND SHRIMP STUFFED MUSHROOMS
Ingredients:
3 tablespoons butter
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup finely diced red pepper
2 tablespoons chicken broth
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
2 teaspoons lemon juice
1/2 teaspoon lemon zest
4 ounces lump crabmeat
6 to 8 shrimp, cooked and finely diced
6 ounces softened cream cheese
16 large stuffing mushrooms
1/2 cup grated Parmesan cheese
1/2 cup crushed garlic croutons
Directions:
Preheat oven to 375 degrees.
Clean mushrooms and remove stems.
Melt butter in a medium skillet over medium heat and saute onion, celery, and red pepper until soft. Add broth, seasonings, lemon juice and zest. Cook for a minute. Add crabmeat and shrimp or lobster. Mix in cream cheese.
Spoon a little mixture into mushrooms caps.
Sprinkle each mushroom with some cheese and then some croutons.
Bake 12 to 15 minutes or until cheese is lightly browned.
NUTTY CHEESE DIP
Ingredients:
5 ounces finely chopped Swiss cheese
2 green onions with tops, chopped fine
1 cup mayonnaise
1/2 cup finely chopped pecans
1/2 teaspoon salt
Directions:
Mix together all of the ingredients and serve with crackers.
EASY TACO DIP
Ingredients:
1 can refried beans
1 package taco seasoning
1 small container sour cream
1 jar of your favorite salsa
1 small package of shredded lettuce
1 small package of Mexican blend cheese
1 small jar of sliced black olives
1/2 cup of chopped scallions
Directions:
Season the refried beans with the taco seasoning and spread mixture into casserole dish. Next, layer the sour cream, salsa, lettuce, cheese, olives, and scallions.
Serve with tortilla chips.
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