Mushroom Spread

8 oz cream cheese
2 Tbsp mayonnaise
1 green onion, sliced
10 oz mushrooms, chopped finely
4 drops Tabasco
1/4 cup parsley, chopped
1/2 tsp garlic powder
dash Worcestershire
salt & pepper, to taste

  1. Combine all ingredients.
  2. Spread on crackers, toast rounds or use as a dip for crudites.


Shrimp Mold with Cucumber Sauce

Dorothy Mynard, a friend of my mother

8 oz cream cheese, softened
1 can tomato soup
2 Tbsp gelatin
1/2 cup cold water
1 cup mayonnaise
1 cup celery, diced
1 cup onion, diced
10 oz shrimp, peeled, deveined, cooked and chopped


1 large cucumber, diced
1 cup mayonnaise
2 Tbsp chili sauce

  1. Heat cream cheese with tomato soup in a double boiler until smooth.
  2. Dissolve gelatin in cold water.  Add to soup mixture. Cool.
  3. Fold in mayonnaise, celery, onion & shrimp.
  4. Pour into mold and refrigerate until set.
  5. Make dressing: mix all ingredients until well combined.
  6. Serve portions of shrimp mold with dressing ladled over the top.
  • This is a fairly simple, but elegant dish for brunch on a warm day.

Clam Stuffed Tomatoes

this is the filling I used for cherry tomatoes at my wedding reception

cherry tomatoes
1 part grated cheddar cheese
1 part minced clams
1/2 part minced onion
salt & pepper to taste

  1. Cut a small slice off the top cherry tomatoes & hollow out.
  2. Mix cheese, clams, & onion with enough mayonnaise to hold the mixture together.
  3. Salt & pepper to taste.
  4. Fill tomatoes with mixture.

Crab Cakes with Wasabi Caper Sauce

adapted from Gourmet Magazine March 2005

2/3  c mayonnaise
4 Tbsp capers, chopped finely
1-4 tsp wasabi paste, to taste

2 eggs
1 1/2  Tbsp mayonnaise
3/4  tsp Chinese hot mustard
2 Tbsp green onions, minced
1 tsp ginger, minced
1 lb crab meat
1 1/2  c  panko

oil for frying


  1. Mix 2/3  c mayo, capers & wasabi.  Chill until ready to use.
  2. Whisk eggs, 1 1/2  Tbsp mayo, & mustard.
  3. Stir in onions, ginger & 3/4  cup panko.
  4. Stir in crab meat.
  5. Divide into 8 parts & shape each into 1″ thick patty.  Coat with remaining panko.
  6. Chill in refrigerator for 1 hour or freezer for 15 minutes.
  7. Fry in 3/4″ deep hot oil until golden brown, turning once.  Drain & serve with sauce.
  • The original recipe included 1/2 red bell pepper, finely chopped – I omit this. You can add them if you like.  They also used leeks instead of green onions.
  • Trader Joe’s has a great canned crabmeat in the deli section – good price & nice chunks of meat.

Succulent Shrimp Salad

adapted from The Quarter of Six Cookbook

8 oz frozen cooked shrimp, thawed & drained
10 oz pkg frozen peas, thawed & drained
1 head lettuce, shredded (romaine works best)
¼ cup mayonnaise
½ Tbsp soy sauce
garlic powder to taste (I use about ½ tsp)
1 small can chow mein noodles


  1. Mix mayonnaise, soy sauce & garlic powder.
  2. Toss shrimp, peas & lettuce together.
  3. Pour dressing over & toss again.
  4. Top with chow mein noodles.
  • I think I’m going to try this with spinach or chard instead of the lettuce.