Recipe: More Mardi Gras recipes for CMS

Louisiana Crab Dip with Crudites

1 8-ounce package cream cheese, softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons chopped parsley
1 tablespoon coarse ground mustard
2 teaspoons TABASCO brand Pepper Sauce
1 cup lump crabmeat
1 bunch baby carrots
1 bunch celery, cut into sticks
1 bunch asparagus spears, blanched
2 bunches endive
2 red/green bell peppers, cored and cut into strips

In medium bowl, blend cream cheese, sour cream, horseradish, parsley, mustard and TABASCO brand Pepper Sauce until well mixed. Stir in crabmeat.

On large platter, arrange carrots, celery, asparagus, endive and peppers. Serve with crab dip.

Makes about 2 cups dip.
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Crawfish Pie

1 10-ounce package frozen puff pastry shells, thawed
1/2 cup butter (1 stick)
1 1/2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 garlic cloves, minced
1 teaspoon salt, or to taste
1 teaspoon TABASCO brand Pepper Sauce
2 pounds shelled crawfish tails (about 6 to 7 pounds in
the shell) or 2 pounds small shrimp, peeled and deveined

Juice of 1/2 lemon
1/2 tecup chopped fresh parsley
1/2 cup chopped green onions, green part only


Preheat oven to 400 F. On lightly floured surface roll each puff pastry shell into a 7-inch round. Place on cookie sheet. Bake 15 minutes or until shells are golden.
Meanwhile, in a Dutch oven or large heavy pot over medium heat, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt and TABASCO brand Pepper Sauce; cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the crawfish tails or shrimp, lemon juice and parsley. Cook 10 to 15 minutes longer. Just before serving, stir in chopped green onions.

To serve, place cooked patty shells on platter; spoon some crawfish mixture into each shell.

Makes 6 servings.
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Parmesan Cheese Scones

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon dried oregano, crumbled
1/4 teaspoon salt
4 tablespoons butter, chilled and cut into pieces
1/2 cup milk
2 large eggs, lightly beaten
3/4t easpoon TABASCO brand Pepper Sauce
3/4 cup finely chopped onion

Preheat oven to 400 F. In large bowl or food processor, mix flour, cheese, baking powder, oregano and salt. Cut in butter, using pastry blender, two knives, or pulses of food processor, until mixture resembles coarse crumbs. Transfer mixture to large bowl, if blended in food processor.

In small bowl, stir together milk, eggs and TABASCO Sauce. Make well in center of dry ingredients and add milk mixture, stirring to combine. Mix in onion. The dough will be sticky.

Lightly butter baking sheet. With lightly floured hands, pat dough into 9-inch circle in center of baking sheet. Cut circle into 8 wedges. Bake scones 20 to 25 minutes, or until lightly browned.

Makes 8 scones.

Nutritional information per serving: 238 Calories, 9 g protein, 27 g carbohydrate, 10 g fat, 77 mg cholesterol, 393 mg sodium
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Cheesy Shrimp Canapes
Makes: 20

10 slices white bread
2 Tablespoons butter
1/2 teaspoon thyme leaves
6 ounces cooked shrimp, cleaned and chopped
1/2 cup shredded Swiss Cheese
1/3 cup mayonnaise
1/2 cup fresh bread crumbs
1/4 teaspoon salt, or to taste
Dill weed

Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve scraps for crumbs). In small saucepan, melt butter and add thyme. Brush bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes.