Crab Dip

Ingredients:
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tbsp lemon juice
chives
parsley
garlic salt
pepper
1/2 tsp Worcestershire sauce
6 oz can crabmeat, drained

Directions:
In blender, blend cream cheese, mayo, lemon juice, chives, parsley, garlic salt, pepper and Worcestershire sauce. Turn into a bowl, and mix in the crab by hand. Can garnish with sliced almonds, red pepper, paprika, or parsley.

Can also top with:
1/4 cup ketchup
1 tsp lemon juice
pepper

Serve with crackers. Also good warm.

Smoked Fish Spread

Ingredients:
1 8 oz. cream cheese, softened
1/2 tsp. garlic salt
1 tsp. parsley
1/2 tsp. chives
dash cayenne pepper
1/4 tsp. lemon pepper
1 1/2 cup flaked & boned smoked fish

Directions:
Blend by hand. Serve with crackers.

Ginger Glazed Salmon

Ingredients:
1 tbsp. brown sugar
1 tsp. dijon mustard
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. cayenne pepper or crushed red pepper flakes
1 salmon fillet (about 1 1/2 pounds)

Directions:
Preheat broiler to high. In a bowl, combine sugar, mustard, soy sauce, ginger and pepper. Coat a broiler-proof pan with non-stick cooking spray. Arrange salmon fillet in pan and make shallow cuts diagonally across the salmon. Brush with sugar mixture. Broil 6 inches from heat for about 10 minutes, or until fish flakes easily with a fork.

Note: can also grill

Salmon Ball

Ingredients:
15 oz can salmon, bones/skin off
chives
1 tbsp lemon juice
8 oz cream cheese
chopped pecans
chopped parsley

Directions:
Mix salmon with chives, lemon juice, salt & pepper. Fold in cream cheese. Cover and chill for several hours or day ahead. Form into ball, and roll in pecans and parsley. Serve with crackers. Can substitute tuna for salmon.

Optional: Can add 1 tsp. horseradish.