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Shrimp Bruschetta

Crab Cakes

Spinach Strudel

Shrimp Bruschetta

1 baguette from Panara Bread
Olive Oil
1 small bag Cooked Small Shrimp
¼ cup Sweet Chili Sauce (if too thick dilute with white wine)
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
3 Roman Tomatoes Diced
Mozzarella
Balsamic Glaze

1. Dice cooked shrimp and mix with Sweet Chili Sauce, Oyster Sauce, and Soy Sauce, if desired add more Sweet Chili Sauce. Set aside in refrigerator for about 3 to 4 hours.
2. Dice tomatoes, shred mozzarella
3. Cut baguette into approximately 25 slices
4. Lay baguette onto a cookie sheet with about 5 or 6 drops of olive oil on each one. Then top bread with shrimp mixture, then mozzarella and diced tomatoes.
5. Bake in a 350 degree oven for 7 to 10 minutes or as crispy as you would like.
6. Put on serving platter, and glaze the top with Balsamic Glaze. You can purchase Balsamic Glaze at Biggs or make your own by reducing Balsamic Vinegar by two thirds and let it cool (be prepared to have your kitchen smell).

Crab Cakes

1 can of crab meat one pound (preferably special crab meat or claw crab meat - domestic in origin - approximately $10 to $15 per can) check your grocery store, fish department
1 egg
2 tbsp mayonnaise
½ fresh lemon juice
1 tbsp breadcrumbs (put aside extra to dust crab cakes at a later time)
¼ tsp Old Bay Seasoning
¼ tsp Worcestershire Sauce
1 tbsp Cilantro - fresh chopped
1 tbsp Basil - fresh chopped
½ Red Pepper - diced
½ Stick of sweet butter Salt and Pepper to taste

1. Mix together in a bowl: egg, mayonnaise, lemon juice, breadcrumbs, Old Bay Seasoning & Worcestershire Sauce
2. Sauté: butter, red pepper, basil, cilantro for about 2 minutes. Just to Incorporate flavors, not to cook.
3. Take your sauté mixture and add to your bowl in step one.
4. Roll into little ½ ounce balls (or as big as you would like)
5. Dust balls with breadcrumbs and shape into thick pancakes.
6. Lightly pan fry on both sides.
7. When cooked, put on cookie sheet and chill till the time of your party.
8. Pop in a 350 degree oven for about 20 minutes.
9. Put on a serving platter with your desired sauce.

Spinach Strudel

1- sheet of wax paper
½ - box phyllo dough
1 - box frozen diced spinach, defrosted, hand squeezed and drained
½ - cup of diced sweet onions
¼ - cup of olive oil
4 - ounces of Feta cheese
1 - stick of butter, melted
½ - tsp black pepper
1 - egg

Spinach Mixture

1. sauté onions in olive oil.
2. mix spinach, Feta cheese, black pepper & egg together in a bowl.
3. add the sauté onions to the spinach mixture.
4. separate spinach mixture into 4 equal portions.

Phyllo Dough

1. lay down a piece of wax paper, (approximately 12 x 18 inches)
2. brush melted butter over wax paper.
3. peel one piece of phyllo dough at a time - lay on wax paper & butter top
4. lay another piece of phyllo dough on top and repeat this 6 times brushing butter on top of each piece of phyllo dough.
5. mound one portion of spinach mixture long ways onto your prepared phyllo dough. Roll up.
6. once rolled brush with butter again, lay on cookie sheet
7. repeat above for remaining spinach portions.
8. bake in a 425 degree oven for approximately 20 minutes or until golden brown.
9. let product cool for at least 5 minutes, then slice into one inch slices serve.