If you want to serve shrimp as an appetizer, but don’t want to spend a fortune, try this shrimp dip as an alternative. It uses just one 4.5 oz can of shrimp, so you still get shrimp taste without shrimp expense.

One 8 oz package of cream cheese
1/2 Cup Miracle Whip
1/3 Cup chopped green onions
One 4.5 oz can shrimp (drained)
1/8 tsp garlic salt

Mix first 3 ingredients until creamy.  Add rest of the ingredients and stir well.  Serve with crackers or small toasted garlic rounds.

Loaf of French or Italian bread
2 large tomatoes (you can actually use any type of tomatoes)
butter
garlic powder
extra virgin olive oil
salt
fresh oregano (you can substitute dried)
1 cup shredded mozarella cheese

Heat oven to 350 degrees.  Split loaf down the middle and butter each side.  Sprinkle with garlic powder.  Lay tomatoes in an even layer over the bread.  Drizzle with olive oil (I like to use an oil mister).  Sprinkle with salt, followed by the oregano.  Sprinkle the cheese evenly over the top.  Bake 10 minutes or until cheese has melted.  Turn oven to broil and broil until cheese begins to brown.

This easy recipe, courtesy of Old London, is great for ringing in the New Year.

1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon seafood seasoning (such as Old Bay)
1 pound blue crabmeat or Dungeness crabmeat
2 cups Old London Bread Crumbs Classic
1 box Melba Toast Sourdough
Remoulade, tarter sauce or your favorite dipping sauce.
Lemon slices (for garnish)

1. Whisk together mayonnaise, green onions, egg yolks, lemon juice, mustard, and Old Bay. Gently stir in crabmeat.

2. Place Melba Toast Sourdough on cookie sheet, and form 2 heaping teaspoons crab mixture onto each Toast. Gently coat moist crab mixture with bread crumbs.

3. Chill, covered, at least 1 hour.

4. Preheat oven to 400°F.

5. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.

6. Transfer with a spatula to a platter and garnish with lemon and serve with your favorite sauce.

These wafers are great as a base for your favorite party appetizers and dips, or you can just eat them “as-is” for a snack.

1 cup flour
1/4 cup cold butter
3 oz blue cheese, chilled
4 Tbsp cold milk
sesame seeds

Place flour in a medium bowl. Cut butter and cheese into small pieces and add to flour. Use a pastry blender or two knives to cut butter and cheese into the flour until the mixture looks like cornmeal. Form dough into a 1 1/4″ diameter cylinder. Wrap in plastic wrap and freeze for two hours.

Remove from freezer and preheat oven to 400 degrees. Cut 1/8″ slices from the dough and place on ungreased baking sheet. Sprinkle with sesame seeds and press lightly so they adhere to dough. Bake 5-6 minutes or until just beginning to brown. Store in a sealed container.

This crab dip recipe only uses one 6 1/2 ounce can of crab meat, so it’s a great way to “stretch” an extravagant food into a perfect party appetizer. Recipes makes 3 cups of dip, which should serve 10-12 people.

1/2 cup mayonnaise
1 1/2 cups sour cream
One 6 1/2 ounce can of crab meat, drained and flaked
1 Tbsp capers
2 Tbsp onion, grated
2 Tbsp lemon juice
Salt & Pepper to taste

Combine all ingredients and chill for a minimum of two hours. Serve with crackers or toasted bread rounds.