Appetizer Recipes Please?

I am going to a wine and appetizer party Saturday. Everyone brings their favorite bottle of wine and an appetizer to go with and we all share... I love dry white wine, so what is a good appetizer recipe that goes? I was thinking maybe something with seafood - possibly crab?? Please share your favorite recipes with me.


ThanksAppetizer Recipes Please?
KILLER CRAB BREAD





1 loaf French bread


1 cube butter, soft


1 c. mayonnaise


2 c. grated Cheddar cheese


Sm. bunch green onions, chopped


1/4 c. parsley, chopped


As much garlic as you like, but never less than 2 lg. cloves


1 can crab meat (6 oz.), washed, drained and patted dry





Cut the bread lengthwise and spread the butter evenly on both halves. Mix the mayonnaise, cheese, onions, parsley, garlic and crab together, then spread them evenly over the butter. Cover with foil, folded high above the surface of the bread so as not to touch the mixture.


Bake at 375 for half an hour. Take off the foil and put the bread back in the oven for another 15 minutes or until nicely brown and lethal.





Bread goes well with wine.Appetizer Recipes Please?
IT WOULD BE :


U %26amp; ME AND A NICE BOTTLE OF VERY LITE WHITE OR RED WINE ON THE BEACH IN CANDLE LIGHT AS I KISS UR VERY SOFT LIPS
Crab Tartlets


INGREDIENTS


3 (2.1 ounce) packages frozen miniature phyllo tart shells


1/2 cup shredded Swiss cheese


2 eggs


1/3 cup mayonnaise


1/4 cup half-and-half cream


1 green onion, finely chopped


1/4 teaspoon salt


1/4 teaspoon ground mustard


1/8 teaspoon pepper


1 (6 ounce) can crabmeat - drained, flaked and cartilage removed


DIRECTIONS


Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.


Makes 22 servings











Crab Triangles


INGREDIENTS


1 (16 ounce) package phyllo dough (14 inches x 9 inches)


1 (8 ounce) package cream cheese, softened


2 teaspoons milk


1/2 teaspoon prepared horseradish


1/4 teaspoon salt


1/4 teaspoon pepper


1 (6 ounce) can crabmeat - drained, flaked and cartilage removed


1 cup cooked small shrimp


2 green onions, finely chopped


1 tablespoon finely chopped almonds


1/2 cup butter, melted


DIRECTIONS


Remove one wrapped phyllo roll from package and thaw according to package directions. Return remaining wrapped phyllo roll to freezer. Meanwhile, in a bowl, combine the cream cheese, milk, horseradish, salt and pepper. Add the crab, shrimp, onions and almonds; stir gently to coat.


Lightly brush one sheet of phyllo with butter. Layer with two more sheets of phyllo, brushing each sheet with butter. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Cut the layered sheets lengthwise into 2-in. strips. Cut each strip widthwise in half.


Place a heaping teaspoonful of filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining ingredients.


Place triangles on ungreased baking sheets. Bake at 400 degrees F for 14-16 minutes or until golden brown. Cool on a wire rack.


Makes 30 servings
Try this, it is one of the best dips I have ever had





Artichoke and Roasted Red Pepper Dip





http://allrecipes.com/Recipe/Artichoke-a鈥?/a>
Smoked Salmon Canapes





Ingredients:





1/2 lb. smoked salmon, thinly sliced


8 slices pumpernickel bread, firm


Softened unsalted butter


1 Tbs. lemon juice


Capers


Shredded lemon zest





Preparation:





Spread bread with butter and cut out shapes with cookie cutters, 1-3/4 to 2-1/2 inches. Cut identical shapes from salmon. Lay over bread to fit; sprinkle with lemon and garnish with capers and a few shreds of zest. Or dab on sour cream, top with fennel leaves.





Serves: 20 to 36
------------------Coconut Shrimp Recipe


Prep Time: 20 minutes


Cook Time: 10 minutes


Yield: 1 serving


5 large shrimp


3 tablespoons flour


1/2 egg


3 tablespoons beer


Salt and pepper


Sugar


1/2 cup shredded coconut


1 cup frying oil





Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.








---------------------Bacon Wrapped Asparagus Bundles


Difficulty: Easy


Prep Time: 8 minutes


Cook Time: 10 minutes


Yield: 4 servings





*These bundles can be easily prepared on outdoor grill or in a hot oven.*


1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips


Extra-virgin olive oil, for drizzling


A few grinds black pepper


4 slices center cut bacon or pancetta


Chopped chives or scallions, optional garnish





Preheat oven, if using, to 400 degrees F.


Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.





To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.





For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.





-----------------Garlicky Holy Guacamole! Recipe


Difficulty: Easy


Prep Time: 10 minutes


Yield: 4 servings


2 ripe small Hass avocados


1 lemon, juiced


1 large clove garlic, minced


1 jalapeno, seeded and finely chopped


1 small plum tomato, seeded and finely chopped


1/2 small yellow skinned onion, finely chopped


1 teaspoon coarse salt


Blue corn tortilla chips, for dipping





Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.





----------------------Curry Chicken Appetizers Recipe


Yield: 4 servings





3 to 4 teaspoons mayonnaise


1 teaspoon curry powder


4 chicken thighs, cooked and meat removed from bone


5 slices white bread


Salt and pepper





Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper





----------------Baked Chicken Wings (';Bat Wings';)


With a packet of chicken drummettes and a few basic ingredients, you can create a fast-food favorite at home!





2 pounds chicken drummettes (24)


2 tablespoons honey


2 tablespoons ketchup


1 tablespoon red pepper sauce


1 tablespoon Worcestershire sauce


Paprika


2/3 cup ranch dressing








1. Heat oven to 350潞F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove skin from chicken.


2. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.


3. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing.





----------------Mini-Quiches





Ingredients:


8 oz Cottage cheese-small curd


1/4 c Sour cream


4 oz Shredded sharp cheddar cheese


1/2 c Bisquick


1/4 c Melted butter


3 Eggs





Preheat oven to 350 degrees. Mix all ingredients with


Electric mixer. Grease mini-muffin tins or use Teflon ones.


Fill 3/4 full. Bake for 15-20 minutes or until brown.


Hints: Add onion, bacon, mushrooms,etc. May be frozen.


Reheat at 300 degrees or microwave for 3 minutes on high.


Note: These are great! Be sure to add cooked bacon and


Some diced onion. This recipe only makes about


1 1/2 Dozen so be sure to at least double!





-----------------Spiced Pulled Beef





This requires overnight refrigeration which allows the flavors to marry. Don't be fooled by the ingredients list, this is pretty spicy, adjust to your tastes.





Ingredients


3 pounds boneless beef chuck roast, cut into 1 inch cubes


2 tablespoons olive oil


3 cloves garlic, minced


3 tablespoons chili powder


2 teaspoons ground cumin


3 tablespoons flour


1 tablespoon dried oregano


28 ounces beef stock [2 14 ounce containers], divided


1 teaspoon coarse salt, or to taste


1/4 teaspoon freshly ground black pepper, or to taste


sour cream, for serving


lime wedges, for serving





Method


Heat the oil in a large skillet over medium high heat. Saut茅 the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.





In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.





Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart.





Cool, cover and refrigerate overnight.





To serve, heat over low heat or start in a cold crock pot and heat until hot.





Serve with sour cream, lime wedges and tortilla chips.





------------------------Sweet %26amp; sour meatballs (perfect for crockpot)








1 1/2 cups chili sauce


1 cup grape jelly


1 to 3 teaspoons Dijon mustard


1 pound ground beef


1 egg


3 tablespoons bread crumbs (I use italian but you can use plain)


1/2 teaspoon salt





PREPARATION:


Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cover and cook on high. Combine remaining meatball ingredients and mix thoroughly. Shape into about 30 meatballs.





Bake for 15-20 minutes at 400 degrees Add to sauce and cook on low for 5 to 7 hours.
Shrimp Dip





8oz cream cheese


8oz cooked, peeled and chopped shrimp


6 drops Tabasco sauce, or to taste


1 tsp horseradish


1/2 tsp chili powder


2 TBS mild taco sauce





Mix well. Make a day in advance for best results.
Spread cream cheese on a plate, pour a bottle of cocktail or chili sauce over it and put either diced crab meat or a drained can or two of salad shrimp on top of that, serve with your choice of crackers.
I think a hot crab dip would do well...especially with a dry white..with an oak/buttery finish......





8 oz cream cheese


8oz of mayo


4 oz 1/2c of sour cream


lemon


parsley


pepper


little bit of garlic


paprika


1/2 c parmigiana


1lb of lump crab meat....no shells





mix well and bake until bubbly in hollowed out round loaf of bread....