East Point Seafood - Online Seafood Store

Creamy Shrimp Spread
1 (8 oz.) pkg. cream cheese (softened)
1+ tbsp. ketchup
1 tbsp. mayonnaise
2 tsp. dried minced onions
1+ tsp. prepared mustard
dash garlic salt
1 can East Point Tiny Shrimp (drained)
french bread baguette (sliced)
In a small mixing bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least one hour. Serve with the baguette or do not drain the shrimp completely and serve as a dip with crackers.
Salmon Loaf
2 (6 to 7 oz.) cans Salmon
1/3 cup fine bread crumbs
1/2 tsp. dehydrated onion
1/2 tsp. parsley flakes
1/2 tsp. seasoning salt
dash pepper
2 eggs (separated)
Drain and flake the contents of 2 cans of Salmon. Add the bread crumbs, melted butter, dehydrated onion, parsley flakes, seasoning salt and pepper. Add beaten yolks of 2 eggs; mix gently. Beat egg whites, then fold into salmon mixture. Bake in a greased loaf pan at 350 degrees F. for 35 minutes. Serve hot with lemon or cream sauce, or cold with a tart mayonnaise.
Smoked Salmon Dip
2 (6 to 7 oz.) cans Smoked Salmon (flaked)
2 cups sour cream
1 tsp. horseradish
1 tsp. ranch dressing mix (dry)
1/8 cup minced onion
dash paprika for color
Mix all ingredients together and enjoy with crackers or as a celery stuffing.
Garlic Shrimp Dip
1 tsp. minced garlic
1 tbsp. ranch dressing mix (dry)
1/4 cup dried chopped onions
1-2 cans East Point Tiny Shrimp (drained & minced)
1 pint sour cream
dot of paprika for color (optional)
Mix all ingredients together, cool and enjoy. Serve with crackers or potato chips.

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