Mardi Gras Platter
1. Mini King Cakes:
2 cans of crescent rolls
filling:
8oz of creme cheese
1 cup brown sugar
1 tbsp ground cinnamon
1 cup chopped pecans
frosting:
1 cup powdered sugar
2 tsp vanilla
1/4 cup milk
Mix filling. Unroll crescents & fill. Bake @ 350 for 12-18 minutes. Then mix the frosting, smooth over cooled King Cakes & sprinkle for decoration.
2. Shrimp Butter: Cook & dice 8oz of shrimp with 1/2 cup onion, then blend with 16oz of cream cheese, 4-6 dashes of Tabasco, 2 tbls of horseradish, sprinkle of old bay, whip with mixer, place in mold & refrigerate.
3. Crab Spread: Bring 16oz of cream cheese to room temp so that it's moldable & lay it out, layer it with cocktail sauce now top with fresh lump crab meat.
4. Bacon Crest: Cut bacon slices in half, wrap around whole water chestnuts, hold together with toothpick & broil for 6 minutes.
Chrissi Moore, G.M.
Spot of Tea
251-433-9009
