The title “seafood unfold” too modestly describes this completely versatile little recipe.
I picked it up in 1985 from fellow backyard membership buddy and member Marty Booker, who introduced it to our annual Backyard Membership assembly banquet. I assumed it was fantastic and served it not too long ago to pals who stored coming again for extra.
You’ll be able to serve it sizzling or chilly as both a dip or unfold. For an expansion, I serve this chilly with pretty plain crackers. For a dip, I heat it within the oven or microwave, and serve it with crudites or crostini, pita or potato chips.
Cream cheese types the bottom, into which you combine the seafood, splash in a wee little bit of soy sauce, then adorn the highest with cocktail sauce — which a few of you might know is actually ketchup with floor horseradish added.
In actual fact, the seafood half may be canned or contemporary crab meat, lobster, clams, tiny shrimp, tuna or salmon. It merely must be flaked or chopped into small items in order that it may be stirred into the cream cheese. In case you lack cream cheese, you’ll be able to substitute ricotta with a bit mayonnaise stirred into it, a gentle goat cheese, or cottage cheese crushed with a bit cream or bitter cream blended in to clean it out.
You could have a favourite cocktail sauce to make use of. After I don’t, I take advantage of ketchup and add ready horseradish to style.
Which means to make an appetizer immediately, all it is advisable to hold readily available is canned or frozen seafood, a bundle of cream cheese, and a jar of cocktail sauce or a bottle of ketchup and a bit jar of horseradish. In case you at all times have soy sauce readily available, good for you. You’ll be able to truly go away it out and this can style good anyway.
In case you serve this chilly, mound the cream cheese and seafood combine on a serving plate, then unfold the cocktail sauce on high, and garnish if you want with a bit parsley, capers or chopped chives. To serve it heat, stir all of the substances collectively and warmth it till it’s free and bubbly.
There was a modicum of leftover unfold from a current batch. For breakfast, I gathered up an enormous handful of spinach that I softened in a frypan in olive oil. I dropped a number of blobs of unfold right here and there after which added an egg on high. I coated the pan, and cooked all of it till the unfold softened and the egg yolk was runny however the white agency. Was that ever good.
Seafood Unfold
Makes about one and a half cups of unfold.
1 small can (about 6 ounces) crabmeat
8 ounces of cream cheese, softened
1 teaspoon soy sauce
½ cup cocktail sauce (or ½ cup of ketchup plus 4 tablespoons of ready horseradish)
Parsley, capers, or chopped chives for garnish
Combine collectively the seafood and cream and mound on a plate.
Refrigerate.
Unfold the cocktail sauce (or, alternatively, the ketchup and horseradish blended collectively) excessive of the cream cheese and seafood combine.
Garnish along with your selection of herbs or capers.
