Neptune Dip Recipes

Steps:

• Place the steaks between sheets of plastic wrap.
• Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• Sprinkle with salt and pepper.
• Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• Roll the steaks up to encase the filling.
• Roll the steaks in cornstarch, coating heavily.
• Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• Remove the steaks from pan and keep them warm.
• Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• Stir in the flour and add the wine.
• Heat to boiling, stirring up the browning.
• Add the cream and boil, stirring, until the sauce is thickened and smooth.
• Add the steaks to the pan and simmer for 5 minutes longer.
• Serve garnished with chopped parsley.

Steps:

• Combine all 8 ingredients.
• Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
• Bake at 375ºF for 15 minutes or until slightly browned.

Steps:

• Place all ingredients except milk into a large bowl and mix well to blend.
• Refrigerate. When ready to serve, place dip in a serving dish and enjoy!

Steps:

• Place cream cheese in a medium saucepan. Stir until smooth. Stir in soup, sour cream, paprika, and garlic powder. Over medium-low heat, cook until heated. Stir in crab meat, shrimp, 3 tablespoons green onions, and sherry. Stirring occasionally, cook until heated through (do not boil).Transfer to a chafing dish. Garnish with additional green onions and serve with chips or crackers.To Microwave: Place cream cheese in a 1-quart microwavable dish. Microwave, uncovered, at 100% power (700 watts) 30 seconds or until softened. Stir in soup, sour cream, sherry, paprika, and garlic powder until smooth. Stir in crab meat, shrimp, and green onions. If making ahead, cover and chill up to 2 hours.To serve, cover dish with waxed paper and microwave at 50% power (350 watts) 5 to 6 minutes until heated through (do not boil), stirring every 2 minutes. Stir, then transfer to a chafing dish. Garnish and serve as above.

Steps:

• Place butter in a small microwave-safe bowl and microwave on high for 20 seconds or until melted. Add onions; cover and cook 1 minute longer., Stir in the cheeses, ketchup, mustard and pepper. Cover and cook on high for 1 minute; stir. Cook 45 seconds longer. Stir in beef. , Place sauerkraut in a microwave-safe 1-qt. dish; top with beef mixture. Cover and microwave on high for 2-3 minutes or until heated through. Serve with crackers.

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Steps:

• Preheat oven to 400°F.
• Combine together cream cheese, crabmeat, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce and hot pepper sauce in a bowl. Season to taste and stir in bread crumbs.
• Remove the stems from mushrooms and cut thin slices from the rounded side of the cap, to make sure it stands securely. Fill each cap with 1 to 2 tsp of the crab mixture.
• Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle ¼ cup of butter mixture over each dish of mushrooms.
• Bake for 12 to 15 minutes or until caps are cooked.