Are you looking for an appetizer to impress your family and friends? These two meatless appetizers — Crab Meat Salad and Smoked Salmon Bruschetta — are sure to be crowd favorites! Not only are they tasty and visually appealing, but they’re also easy to make. Plus, if you’re someone who practices Catholicism, these recipes meet the requirement of eating no meat on Fridays during Lent or other religious holidays.
 Charlotte Linde |
Imitation Crab Meat Salad
Growing up, I spent summers in Ocean City, Maryland, and Chesapeake Bay. The nights of picking and eating Maryland Blue Crabs are some of my favorite memories. This crab salad — with its punch of Old Bay seasoning — brings all of that right back to me, even now that I'm living far from the ocean in Cedar Rapids, Iowa.
A perfect combination of creamy and crunchy, this crab salad is perfect on a cracker and always a hit at any party. I also like it on a salad for a yummy lunch.
Serves 4-6
Ingredients:
- 1 8 oz. package imitation crab meat, chopped
- 1/2 cup mayonnaise
- 3 stalks of celery finely chopped
- 3 scallions chopped
- 1 Tbsp. Old Bay Seasoning
- Crackers
Directions:
Mix all ingredients in a bowl and serve with crackers or over salad.
 Charlotte Linde |
Smoked Salmon Bruschetta
This bruschetta can be served as a meal with a side salad or at a party for apps. Your guests will be impressed by these upscale-looking bites, but won't realize how easy they are to make. They are a perfect salty, savory bite that goes great with any glass of wine.
Serves 4-6
Ingredients:
- French baguette
- Olive oil
- Cream cheese
- Capers
- Chopped red onion
- 3 oz package of smoked salmon
Directions:
- Preheat oven to 350 degrees.
- Slice your baguette on a bias about one inch thick. Place on a baking sheet and drizzle lightly with olive oil. Put in oven until lightly toasted, about 10 minutes.
- Spread cream cheese on each slice of toasted bread and sprinkle them all with chopped onion and capers.
- Divide smoked salmon and evenly top each piece. Place on a platter and top with any remaining chopped onion and capers.
Charlotte Linde is the publisher of Macaroni KID EATS and Macaroni KID Cedar Rapids.
