CRAB CHEESE CROSTINI

INGREDIENTS:
* 1 (250 - 270 g) baguette loft
* 1 pkg (227 g) immitation crab, chopped
*1/2 tsp grated lemon rind
* 1 tbsp lemon juice
*1/4 cup light sour cream
* 2 tbsp each chopped chives/ green onion and parsley
* salt and pepper to taste
* 1 pkg (250 g) Lactantia spreadable Mediterenian salsa cream cheese (I use Philladelphia chive & onion)


DIRECTIONS:
1. Cut baguette into 1/2 inch thick slices. Place on layer baking sheet. Bake in preheated oven at 425 F (220 C) 5-7 minutes or until lightly brown and crisp. Cool.

2. Combine crab, lemon rind and juice, sour cream, chives and parsley. Add salt and pepper to taste.

4. Spread each bread slices with heaping teaspoon of cream cheese. Top with crab mixture.
Makes about 30 appetizer.

Deviled Eggs

INGREDIENTS

* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste
* 1 dash hot pepper sauce
* 1 tbsp Dijon mustard
* paprika, for garnish

DIRECTIONS

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt, hot pepper sauce and mustard.
3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Spring Rolls

INGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
(optional)
1 (4 ounce) can shrimp,
drained

2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
cornstarch
egg roll wrappers
vegetable oil for frying

DIRECTIONS:
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.