If Tom Brady and the Patriots are your team of choice, serve up these New England apps on Sunday for the big game!
HOT CLAM CHOWDER DIP
1 (10 ounce) can condensed good quality New England clam Chowder
1 (8 ounce) package cream cheese, softened
¼ cup finely diced onion
1 tablespoon worcestershire sauce
1 teaspoon garlic salt or powder
1 cup shredded sharp cheddar
Put all ingredients, except cheddar cheese, into a blender or food processor and blend until smooth. Pour mixture into well-buttered small casserole dish. Bake at 350 degrees for 15 minutes. Top dip with the cheddar cheese. Bake an additional 15 minutes, until bubbly and hot, and cheese is melted. Serve with crackers or fresh cubed French bread.
MINI CRAB CAKES
1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste
Garlic-Chive Sauce (see recipe below)
Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.) Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each). Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce.
3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.