Today’s post is the next in our series of Blog With Friends themed collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about his partnership is that it's not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. Mine always includes a recipe.
This month's theme is Party Season.
I made Shrimp and Crab Puffs.
Shrimp and Crab Puffs
When it comes to celebrations, especially when I'm the host, there are a few things that are important to me. First, making sure that I do enough prep work ahead of time that I can join in the party. Second, I want people to eat and drink comfortably. If I can't set up enough table seating for a sit down dinner, or don't want that kind of a party, I want to serve foods people can pop in their mouths in one or two bites. Since I dislike trying to walk around balancing a plate, or trying to sit in a chair with one balanced on my lap, I don't serve foods you'd need a fork and knife for. My favorite is to set the food up in a central place, label each serving plate so guests know what's there, then let everyone grab single serving foods through the night (and I can mostly just add to the table now and then but spend most of the time joining in the fun).
So, for today's post I've come up with a new individual sized appetizer inspired (loosely) by a favorite dinner, shrimp scampi. I deliberately developed the recipe to be easy to make, utilizing refrigerator biscuits and canned baby shrimp and crabmeat. I do cook and bake from scratch quite a bit (like all of the homemade cookies I make and pass out over the holiday season), but I also take short cuts where I can and this time of year I do.
Start with gathering the ingredients:
Prepare the filling:
Separate each biscuit into thirds (I had butter flavored biscuits so that's what I used, but the buttermilk ones will work well too):
Place the filling into the center of all of the biscuit pieces:
Form a ball with the filling in the center. Brush the tops with the butter spread and they're ready for the oven:
Bake for 15 minutes, and they're done:
Note: to get a puffed up top, bake with the seam facing up, to get a more rounded top, bake with the seam down.
As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!
Before you go, there's more Party Season fun to check out:
Tamara of Part-time Working Hockey Mom shares how to make Hot Chocolate Bombs.
P.J. of A 'lil HooHaa shares Party Season.
No matter how you spend it, happy party season,
Shrimp and Crab Puffs
©www.BakingInATornado.com
Printable RecipeIngredients:
1 can (4 oz) baby shrimp
1 can (6 oz) crabmeat
2 TBSP sour cream (I use light)
3 TBSP shredded cheddar cheese (I use reduced fat)
1 can (8 count) refrigerator biscuits
3 tsp melted garlic and herb butter spread (can substitute 3 tsp melted butter with 1/8 tsp garlic powder)
Directions:
*Grease the wells of mini muffin tins (you'll need 24). Preheat oven to 350 degrees.
*Drain the shrimp and crabmeat. Place on a paper towel and pat gently.
*Mix together the shrimp, crabmeat, sour cream and cheddar.
*Open the can of biscuits and, pulling apart the layers, divide each biscuit into thirds.
*Place about a tablespoon shrimp and crab mixture into the center of each biscuit third.
*Form each biscuit into a ball, making sure that the filling is inside and there are no tears in the biscuits. Place into the muffin tin wells.
*Using a pastry brush, brush the tops of each ball with the melted butter spread, then bake for 15 minutes. Serve warm.
Shrimp and I don't get along, but other than that it sounds like a great and easy recipe. Maybe two cans of crabmeat? Crabmeat and something else?
ReplyDeleteTwo cans of crabmeat would work just fine.
DeleteOh, I MUST try this! I'll be using my own 'Best Cheese Biscuit' recipe and frozen crabmeat, but I'll let you know how they go! Husby with love them!
ReplyDeleteYes, that sounds great. Let me know.
DeleteTim might like these but not me
ReplyDeleteHope you make them for Tim.
DeleteI'm not a party animal and throwing one stresses me, even if it is just a few people. So, this year, I am truly not that sorry that we aren't supposed to be throwing parties. Next year? Maybe with the crab; husband loves shrimp as much as I don't. But we both like crab. Alana ramblinwitham.blogspot.com
ReplyDeleteWishing you a happy and safe holiday season.
DeleteWhat a nice appetizer this is. It would work great to keep the grazers out of the kitchen while cooking a big meal, too.
ReplyDeleteHA, what a great way to look at the use of appetizers.
DeleteThat sounds like a delicious and easy to make addition to a buffet.
ReplyDeleteAnd my guess is this year the season is less stressful, and we're sad about it. Hope you'll still get to enjoy yourself!
I packed all of our holiday celebrations into the month that my son was here. And he did like these Shrimp and Crab Puffs.
DeleteNow THAT is a recipe even I can do! (And will...)
ReplyDeleteThat's great. Let me know what you think.
DeleteWith a very few modifications, they turned out really good, though I ended up with almost 2 rounds worth of puffs- which, of course, is a good thing!
DeleteGlad to hear you enjoyed them!
Delete