Three Easy Recipes to Compliment Cocktails

These easy-to-make recipes pair perfectly with cocktails. They can be served alone or with crackers, pitas and crudités. They feature Salads of the Sea and Santa Barbara Dips brands.

Easy Corn and Jalapeno Krab Cakes
(Serves 8)

8 1/2oz corn bread mix of choice
1/2 cup Salads of the Sea Jalapeno Krab Dip
1/2 cup corn
2 eggs, beaten
1/4 cup diced red pepper
1/8 cup chopped cilantro
Optional: ½ lb lump crab meat
Olive oil to saute

Toss all ingredients together and place in refrigerator to rest for 15 minutes. Heat 1/2 inch olive in a large skillet. Carefully scoop level tablespoons of the Krab mixture into the hot oil. Saute for one to two minutes, or until browned, and carefully turn the cake. Cook opposite side for one to two minutes and remove from pan, placing on warmed serving platter. Garnish with grilled corn, red pepper, cilantro and melted butter. Cakes can be cooked ahead and warmed in oven at 375 degrees for five minutes, then topped with melted butter.

Parma Pizza
(Serves 8)

8 store-made pitas
10 oz Santa Barbara Bay Parmesano’s 100% Natural Dip—choose your favorite flavor
2 cups total chopped mixed vegetables, including:

•    Asparagus

•    Artichoke hearts

•    Red, orange or yellow peppers

•    Olives

•    Other favorite vegetables

1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place pita on a cookie sheet and spread a thin layer of Parmesano’s dip on each pita. Sprinkle 1/4 cup assorted chopped vegetables per pita. Top with grated Parmesan cheese, then bake at 350 degrees for three to five minutes, allowing cheese to melt. Remove from oven and cut into quarters to serve.

Cajun Smoked Salmon Palmers
(Serves 8 to 10)

1 package (2 sheets) frozen puff pastry, thawed 1 day in refrigerator
1 cup Salads of the Sea Cajun Smoked Salmon Spread
1/4cup red onion, finely chopped
1/8 cup chopped capers

Line cookie sheet with parchment paper. Open pastry sheets and spread with Cajun Smoked Salmon Spread. Sprinkle with onions and capers. Fold or roll puff pastry to desired shape. Chill folded pastry for at least one hour, preferably overnight. Preheat oven to 400 degrees. Slice folded pastry and place on cookie sheet cut side down. Bake for five minutes and allow to cool.

Edited by Patricia D. Sherman

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