Recipes
MICK'S GOURMET SOUPS, SAUCES, DIPS AND MORE...
MICK’S POPULAR DIP RECIPE
Ingredients:
1 can MICK’S CREAM OF CRAB
16 oz. Cream cheese
8-16 oz. of crabmeat, optional
1 medium onion diced, optional
1 tsp. Old Bay Seasoning
1 tsp. Worcestershire sauce
4 oz. margarine or butter
Directions:
1.) In medium saucepan, saute onion with Worcestershire sauce, Old Bay Seasoning and margarine or butter.
2.) Blend cream cheese into above mixture until smooth.
3.) On low heat, gently pour in can of MICK’S CONDENSED SOUP/SAUCE (undiluted) until hot.
4.) Finally, add choice of crabmeat, or shrimp until warm. Garnish with paprika, parsley or shredded cheddar cheese, as desired.
(serves 12 to 15 people.)
* May be served hot or cold. If serving cold, refrigerate for 1 hour.
CRAB PIZZA
Ingredients:
1 can MICK'S CREAM OF CRAB SOUP
16 oz Cream Cheese
2 cups Kraft Mozzarella & Cheddar Pizza Cheese
6 Mama Mary's Thin & Crispy Gourmet Pizza Crusts, or your choice
1. Blend Cream of Crab soup and cream cheese until smooth
2. Spread mixture over pizza crusts.
3. Top with Cheese
4. Top with additional crab, shrimp, scallops if desired
5. Bake on 350 for 8 minutes or until cheese is melted and bubbly
Freeze extra pizzas for another time, Enjoy!
BAKED FILLET OF FISH
Ingredients:
1 can MICK’S CREAM OF CRAB, SHRIMP, LOBSTER OR SCALLOP
15 oz. of half n’ half
2 lbs. fillet of Flounder (OR FILLET OF YOUR CHOICE)
Directions:
1.) Preheat oven to 350 degrees.
2.) In large baking pan, apply some sort of nonstick margarine (a spray or melted margarine) on bottom of pan (i.e., PAM).
3.) Put fillet of fish in baking pan about 1” apart.
4.) Apply small amount of melted or spray margarine on each piece of fillet.
5.) Cover with aluminum foil. Bake for 20 minutes.
6.) Prepare MICK’S CREAM OF CRAB SOUP/SAUCE according to directions.
7.) Drain juices from pan and spoon MICK’S CREAM OF SOUP/SAUCE over each fillet.
8.) Sprinkle paprika (if desired) on each fillet.
9.) Replace aluminum foil. Bake another 10 minutes. Remaining sauce may be served over rice, pasta or potato.
(Serves 4-5 people)
BAKED STUFFED POTATO
Ingredients:
6 large baking potatoes (baked)
1 can MICK’S CREAM OF CRAB or LOBSTER BISQUE
15 oz. half n’ half
6 oz. margarine or butter
15 oz. petite broccoli flowerets (Optional)
8 oz. shredded cheddar cheese
Directions:
1.) Bake or microwave baking potatoes. Cut large circle out on top of each potato, removing insides while hot. Mash each potato using 1 teaspoon of butter and replace it back into skin.
2.) Prepare MICK’S SOUP/SAUCE as directed (using half n’ half), until thick. Keep on warm heat.
3.) Cook broccoli according to direction; Place desired amount on top of each potato, and cover with MICK’S SOUP/SAUCE.
4.) Top with cheddar cheese.
5.) Place in microwave or oven, on low heat, just long enough to melt cheese.
(serves 6)
(Note: For variation, the Dip Recipe may also be used over the fish).
CHICKEN AND RICE LUNCH OR DINNER
Ingredients:
2 boneless chicken breast halves
1 can MICK’S CREAM OF CRAB or LOBSTER BISQUE
15 oz. of half n’ half
1 tbsp. Vegetable oil
1 (4-ounce ) can mushroom stems and pieces, drained
12 oz. frozen broccoli flowerets
1-1/2 cups cooked rice
1 tbsp. Dry sherry (optional)
Directions:
1.) Heat oil in skillet.
2.) Add chicken and cook until browned. Remove chicken and any grease.
3.) Prepare MICK’S CREAM SOUP/SAUCE, using half n’ half as directed
4.) Stir in rice, mushrooms and broccoli. Top with chicken. Sprinkle with paprika.
5.) Cover and cook over low heat 5 minutes or until done.
(serves 4)
CRAB SPAGHETTI CASSEROLE
Ingredients:
1 lb. of crab meat, 1-1/2 lbs. of cooked spaghetti
1 can MICK’S CREAM OF CRAB SOUP/SAUCE
15 oz. half n’ half
1/2 lb. of grated sharp American cheese
Directions:
1.) Preheat oven to 350 degrees.
2.) Cook spaghetti.
3.) Heat soup according to directions, adding crab meat.
4.) Mix all together, and put into a greased casserole dish.
5.) Bake in 350 degree oven approximately 10 minutes or until hot.
6.) Sprinkle grated cheese immediately upon removing from oven and serve.
(Serves 6)
LOBSTER OR CRAB BENEDICT
Ingredients:
6 eggs
1 can MICK’S CREAM OF LOBSTER OR CREAM OF CRAB
15 oz. of half n’ half
1 lb. of lobster or crab meat (OPTIONAL)
6 english muffins, split, and toasted
Directions:
1.) Add water to half-fill the skillet; bring to boiling.
2.) Reduce heat to maintain a simmer.
3.) Break 1 egg into a small dish. Carefully slide egg into water, holding lip of dish as close to water as possible. Repeat with remaining eggs so that each has an equal amount of space.
4.) Simmer, uncovered 5 minutes or until eggs are just soft-cooked. Remove with slotted spoon.
5.) Place eggs in a large pan of warm water to keep warm while preparing MICK’S CREAM OF LOBSTER OR CRAB SOUP/ SAUCE, according to directions.
To serve, top each english muffin with lobster or crab meat and an egg; spoon on sauce. Garnish with parsley or sprinkle lightly with paprika, if desired.
(Serves 6)
LOBSTER or CRAB NEWBURG
Ingredients:
1 lb. of crabmeat or lobster
1-1/2 lb. of cooked rice or pasta
1 can of MICK’S CREAM OF CRAB or LOBSTER SOUP/SAUCE
15 oz. of half n’ half
Directions:
1.) Cook rice.
2.) Heat soup/sauce according to directions.
3.) Add crabmeat or lobster to soup/sauce during heating process.
4.) Serve immediately over hot cooked rice or pasta.
(Serves 4-5)
MARYLAND VEGETABLE CRAB SOUP
Ingredients:
1 can MICK’S CONDENSED CREAM OF CRAB SOUP/SAUCE , (DO NOT ADD ANY MILK PRODUCT)
4 oz. spicy V8 Juice
15 oz. canned mixed vegetables (not drained)
1 dash Worcestershire sauce
1 dash tobasco sauce
1 medium potatoes (diced in small pieces)
1/2 lb. crabmeat (optional)
Directions:
1.) Combine all ingredients in large saucepan or medium size soup pot.
2.) Cook on medium heat until potatoes are tender. Thin with approximately 3 ounces of water, if needed.
(Serves 4)
MICK’S HOT DIP N’ DINNER
(Follow directions for the Dip Recipe and pour it hot over rice or pasta, OR pour it over fillet of fish for the last 10 minutes of cooking).