Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, seafood cheese ball. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Unwrap the ball and roll in chopped parsley. Place cheese ball on a decorative plate. Drizzle cocktail sauce over the top. Serve surrounded by your favorite crackers.
Seafood Cheese Ball is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Seafood Cheese Ball is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook seafood cheese ball using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Seafood Cheese Ball:
- Take 1 packages imitation crab meat (flake style)
- Make ready 2 blocks cream cheese
- Make ready 1 Old Bay seasoning to taste
- Prepare 1 garlic powder to taste
This cheese ball featuring the sharp flavors of Gorgonzola and white wine is very popular with my Italian family. You can substitute chopped parsley or mixed herbs for the paprika. I love me a good cheese ball. Mmmmm I think it's the perfect party food to munch on.
Instructions to make Seafood Cheese Ball:
- Set cream cheese out to soften
- Add Old Bay, and garlic to cream cheese and mix well
- Flake imitation crab meat and fold into cream cheese
- Form into a ball and refrigerate for at least a hr.
- Serve with your favorite crackers or chips.
I love me a good cheese ball. Mmmmm I think it's the perfect party food to munch on. Chew on This: Is the world ready for a spicy, seafood-flavored Utz is spicing up the plain old cheese ball with zesty Chesapeake Bay seasoning for a summertime. Creamy, dreamy, and cheesy, this centerpiece of a cheese tray or standalone snack with crackers Now it's your turn. The cheese ball may be retro, but there's a reason that cheese balls have a.
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