Throwing a Big Party Sunday? Try These Recipes

If her recipes are any indication, it sure looks like Carnegie Platt resident Tracey Boylston has one heck of a party planned for Sunday when the Ravens take on the San Francisco 49ers in Super Bowl XLVII.

In a nod to host city New Orleans, Boylston has a menu planned that has quite a Cajun flair.

She plans to serve several "N’awlins" style dishes, including a couple of traditional Baltimore dishes kicked up a bit for the occasion.

Boylston shared the following recipes—some original and others from the sources noted—with her fellow Patch readers and Ravens fans:

Baltimore Maryland Crab Dip – N’awlins Style

Taken from cajundelights.blogspot.com

Ingredients:

1 lb. Maryland lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) packages cream cheese, softened
1/2 pint sour cream
4 tbs.mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste
Purple food dye to get the party started!

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese. Place in a buttered 2 1/2 qt. casserole dish and bake at 350 degrees for 25 to 30 minutes or until bubbly. Serve with crusty slices of French (quarter) bread.

Maryland Mini Slider Crabcakes

(This recipe is a combination of the Old Bay Recipe and Boylston's own recipe)

Ingredients:

2 eggs

3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat
1/2 teaspoon dry mustard

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 2-ounce servings and bake for 11 minutes.

Serve on Martin's Potato Rolls / Sliders

N’awlins Crawdad and Baltimore Shrimp Salad Sliders

(Tracey Boylston original recipe)

1 cup crawfish, cooked and peeled
1 cup crawfish, cooked and peeled
4 to 5 cups chopped lettuce
2 tablespoons Thousand Island dressing
1 tablespoon mayonnaise
1/4 cup each finely chopped green onion and green bell pepper
1/2 cup chopped celery
1 teaspoon sweet pickle relish
1 tablespoon creamy garlic dressing
1 teaspoon salt, or to taste
Dash of red pepper

Use well-chilled ingredients. Combine all together and toss. Serve on Martin's Potato Rolls / Sliders with lettuce

Mini Muffulettas

Southern Living Recipe: http://www.myrecipes.com/recipe/mini-muffulettas-50400000115359/

Ingredients:

2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half

Serve on Martin's Potato Rolls / Sliders or Marty's Seeded Rolls

RavenSlaw

(an original recipe)

Ingredients:

1 head purple cabbage, shredded
1/2 cup chopped purple onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
2 tbs. red wine vinegar
2 tbs. fresh lemon juice
1 tsp. sugar
1/2 cup to 3/4 cup mayonnaise (Hellmans is best)
1 tsp. yellow mustard
1 tsp. horseradish
1 tbs. Cajun seasoning
Salt to taste

Shred the cabbage in food processor. Place shredded cabbage, chopped onion and peppers in large bowl, and mix well. In separate bowl, combine the remaining ingredients and blend with a wire whisk. Add to cabbage mixture and toss to coat. Chill.

Maryland Steamed Shrimp with New Orleans Louis Sauce

http://www.myrecipes.com/recipe/louis-sauce-10000000428280/

Steam your shrimp or defrost cooked and peeled shrimp

Louis Sauce:

1 (12-ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated onion
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Greek seasoning
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
lemon zest for garnish

Stir together first 10 ingredients. Cover and chill until ready to serve. Garnish with lemon zest before serving.

Do you have football party recipes you'd like to share? Send them to marge.neal@patch. com or add them in the comments section below.

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