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Recipe Detail Page
Warm Seafood Ricotta Spread
Holiday 2014
Greet your guests with this luxurious warm spread loaded with seafood surrounded by bread and cucumber slices to start the festivities off right. If you’re serving a big group, you can divide the spread into two dishes to set in different areas of the room to spread out the crowd. You can often find cooked lobster, crab and shrimp in the freezer section of the supermarket or at your fish monger—they are a big time-saver. Be sure to drain the seafood well after thawing. You’ll need about 4 oz (125 g) frozen of each to get the 3 oz (90 g) after thawing and draining. If you prefer, you can use just one or two varieties of seafood instead of all three.
Makes 2 cups (500 mL)
3 oz (90 g) drained, thawed frozen cooked lobster
3 oz (90 g) drained, thawed frozen cooked crab meat
3 oz (90 g) drained, thawed frozen cooked shrimp
1 cup (250 mL) ricotta cheese
½ cup (125 mL) whipped salad dressing or mayonnaise
2 tsp (10 mL) grainy or Dijon mustard
1 tsp (5 mL) chopped fresh dill or tarragon
Salt and freshly ground pepper
Baguette and cucumber slices
1 Chop lobster, crab and shrimp, removing any shell or cartilage. Combine ricotta, salad dressing, mustard and dill. Season to taste with salt and pepper, keeping in mind the seafood is salty. Stir in lobster, crab and shrimp. Spread into a 2-cup (500-mL) ovenproof serving dish. (The spread can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes.)
2 Preheat oven to 375°F (190°C).
3 Bake spread for about 30 minutes or until golden, bubbling and hot in the centre. Let stand for 5 minutes. Arrange on a heatproof board or platter with baguette and cucumber slices for spreading.
Makes 2 cups (500 mL)
