Sea Room Spread Recipes

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SALMON PARTY SPREAD

We're proud to serve our delicious Alaskan salmon to guests. Set out some crackers, and this slightly smoky spread will be gone in no time! -Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 10



Salmon Party Spread image

Steps:

  • In a bowl, combine the first eight ingredients; stir until well blended. Cover and chill for up to 24 hours. Transfer to a serving bowl; if desired, sprinkle with pecans or parsley. Serve with crackers.

Nutrition Facts : Calories 71 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

1 package (8 ounces) cream cheese, softened
1 can (7-1/2 ounces) pink salmon, drained, flaked and cartilage removed
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 teaspoon lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon liquid smoke, optional
Finely chopped pecans or additional parsley
Crackers

SEA BUTTER PARTY SPREAD

This is a favorite of my family and friends. I take it to work, church, any special occasion. Very easy to make, Great taste. Hope you enjoy

Provided by Beverly Dunlap @Buttonsandbowes

Categories     Cheese Appetizers

Number Of Ingredients 6



Sea Butter Party Spread image

Steps:

  • Mix all ingredients together well. Adjust salt to taste.
  • Form into ball or place in covered dish. Refrigerate till ready to serve. Serve on snack crackers or Celery stalks.
  • Best if refrigerated over night to blend flavors.

1 package(s) imatation crab or lobster cut in 1/2 inch pieces and flaked
8-10 medium pre cooked shrimp chopped
1/2 small 0nion fine chopped
8 ounce(s) cream cheese at room temperature
8 ounce(s) margerine at room temperature
1 dash(es) salt or to taste

SEA ROOM SPREAD

This recipe came from a locally owned restaurant in Melbourne, Florida called the Sea Room. The restaurant is no longer there, but some recipes are still around. This was a little snack that was brought to your table as you waited for your meal. This has always been a family favorite during the holidays.

Provided by Douglas Poe

Categories     Spreads

Time 10m

Yield 2 Cups

Number Of Ingredients 3



Sea Room Spread image

Steps:

  • Combine all ingredients chill and serve with captain wafer crackers.

8 ounces softened cream cheese
12 ounces tuna (drained)
1 teaspoon liquid smoke (or to taste)

THE BEST SMOKED SALMON SPREAD

The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.

Provided by Jay

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 10

Number Of Ingredients 9



The Best Smoked Salmon Spread image

Steps:

  • Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g

1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

SEA FOAM SALAD

A light Jell-O salad, great for summer barbecues or with Christmas dinner!

Provided by CORGI23

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 3h

Yield 6

Number Of Ingredients 5



Sea Foam Salad image

Steps:

  • In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
  • In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
  • In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
  • Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Nutrition Facts : Calories 372.5 calories, Carbohydrate 40 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 16.4 g, Sodium 191.2 mg, Sugar 34.6 g

2 (15 ounce) cans pear halves
1 (3 ounce) package lime flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed

HOT SEAFOOD SPREAD

This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. "Bake it in a hollowed-out pumpernickel or white round bread loaf," she suggests. "Serve it with bread cubes, pita bread or assorted raw veggies." TIP: "I often used canned crab," Linda notes.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 4 cups.

Number Of Ingredients 11



Hot Seafood Spread image

Steps:

  • In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. , Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes.

Nutrition Facts : Calories 168 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 304mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 cup mayonnaise
1 can (4 ounces) tiny shrimp, rinsed and drained
3/4 cup imitation crabmeat, chopped
1/2 cup chopped green onions
1/4 cup grated Parmesan cheese
2 teaspoons dill weed
2 teaspoons minced fresh parsley
1 round loaf (1-1/2 pounds) unsliced bread
Assorted fresh vegetables

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