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Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled

1/4 cup mayo

1 tsp. vinegar

1 tsp. yellow mustard

1 tsp. Halladay's Lobster Bisque Seasoning

Couple ounces of small shrimp, crab or lobster

Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

SIMILAR RECIPES

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled

1 tsp. Dijon mustard

1/2 cup mayo

1 tsp. Halladay's Horseradish Seasoning

1 tsp. vinegar

Smoked salmon

Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

6 eggs hard boiled, and peeled

¼ cup mayonnaise

1 tsp white vinegar

2 tsp yellow mustard

½ teaspoon salt

Freshly ground black pepper

1 ½ Tbsp Halladay’s Everything Bagel Seasoning

Slice eggs in half and remove yolks to a bowl. Set aside whites.
Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with Everything Bagel Seasoning. Chill in refrigerator until ready to serve, up to one day in advance.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 cup sour cream

1 egg, lightly beaten

2/3 cup Parmesan cheese, grated and divided

1 Tbsp. Halladay's Lobster Bisque seasoning

1 tsp. lemon zest

2 tsp. lemon juice

Salt and pepper, to taste

1 cup Panko crumbs

6 Tbsp. butter, melted


Preheat oven to 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

Seafood Chowder

Seafood Chowder

1 (8 oz.) bottle clam juice

1 lb. scallops

1 lb. small shrimp

1/2 lb. cooked lobster meat

8 Tbsp. (1 stick) salted butter

1/2 cup all-purpose flour

1 package Halladay's Lobster Bisque Seasoning

4 cups heavy cream

1 tsp. red paprika

1 cup dry sherry

Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.