I have filled deviled eggs with Crab or Shrimp Salad and used the yolks for something else.
My recipe for them both is virtually identical to the chicken salad above (except that I make it in a much smaller quantity and leave out the raisins, craisins, and nuts). I sometimes add some chopped black olives to my shrimp or crab salad too.
If I make too much of the Crab or Shrimp Salad I toast an English muffin and top it with the salad and a slice of cheddar cheese and melt the cheese under the broiler or in the microwave for my lunch.
They reminded me, I have a couple of dip recipes you might like. In fact certain types of dips might even work as fillings. So glad you mentioned yours!
| Baked Crab Dip |
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| 1 package (8 ounces) cream cheese, softened 2 cups (16 ounces) sour cream 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat 2 cups (8 ounces) shredded cheddar cheese |
4 green onions, thinly sliced 2 round loaves (1 pound each) unsliced sourdough or Italian bread Additional sliced green onions, optional Assorted crackers |
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In a mixing bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers. Yield: 5 cups. Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking. Serving size: 2 tablespoons Per serving: Calories: 100, Fat: 6g, Saturated Fat:4g, Cholesterol: 24mg, Sodium: 140mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 4g |
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| Feta Olive Dip |
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| 4 ounces reduced-fat cream cheese 1/2 cup crumbled feta cheese 1/2 cup reduced-fat sour cream 1/4 cup sliced ripe olives 2 garlic cloves, minced |
2 teaspoons dried oregano 1 teaspoon minced fresh parsley 1/4 teaspoon salt 1/4 to 1/2 teaspoon hot pepper sauce Baked pita chips |
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In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips. Yield: about 1-1/2 cups. Serving size: 2 tablespoons dip, calculated without pita chips Per serving: Calories: 56, Fat: 4g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 183mg, Carbohydrates: 2g, Dietary Fiber: 0g, Protein: 3g Diabetic Exchange: 1 fat. |
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For those who may not like raisins or grapes in their chicken salad (that would be me...LOL!) I offer the following version. I’ve been making this since I was a teenager, and have no idea where I got the recipe originally...which means I don’t actually have one; but you will get the idea.
Cooked chicken chopped to your preference.
Hard-boiled eggs, chopped
Green olives, sliced
Scallions, chopped
Fresh chives, if we have them around
Salt & Pepper
Optional paprika, dill, garlic powder, celery seed..whatever you like. I usually use all of them.
Mayo or Miracle Whip, and a little prepared mustard for dressing. I also sometimes add finely chopped red pepper or celery.
On a croissant with butter lettuce; or I sometimes serve it as an appetizer with crackers or piled into endive cups.