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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 350°F. 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.

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Crab Rangoon Dip

1 (8 oz.) bar cream cheese, softened

1/4 cup sour cream

1/2 mayo

3 Tbsps. Halladay's Garlic Chive Seasoning

1/4 parmesan cheese, grated

2 (6 oz.) cans crab meat, drained

1 cup mozzarella, shredded

Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.

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Strawberry Cheesecake Egg Rolls

1 Package egg roll wrappers

8 oz cream cheese, softened

1 package Halladay's Strawberry Cheesecake Mix

6 large strawberries, hulled and chopped

melted butter or cooking spray

whipped cream

powdered sugar

Preheat air fryer to 360°F. Add cream cheese, Halladay's Strawberry Cheesecake mix, and chopped strawberries to a bowl; mix to combine. Put 2 heaping Tbsp of the mixture onto each egg roll wrapper. Wet the edges of the wrapper with a bit of water; roll and seal. Brush lightly with butter or give a light spray of cooking oil.

Place in the air fryer and cook for about 7 minutes; flip and cook an additional 3 minutes, until golden brown. Top with some whipped cream and powdered sugar before serving.

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Veggie Cream Cheese Cheeseball

1/2 cup carrots, shredded

1/2 cup scallions, chopped

1 (8 oz.) bar cream cheese, softened

2 Tbsp. Halladay's Farm Market Vegetable Seasoning

Combine cream cheese and seasoning. Fold in ¼ cup of carrots and ¼ cup of scallions. Form into a ball; chill for at least 2 hours. Roll in remaining carrots and scallions just before serving.

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Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip

2-3 peaches, peeled and sliced

other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

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