Sure, finger foods are fun. Dips and chips and cheeseballs (Yes. A cheeseball.) and homemade toast points and crab dip. But, after all that, we want dinner. Lobster and crab and chowder and drawn butter and rolls. So, here are some of the sources I’ve found for just those things.
Blue cheese and walnuts, toasted walnuts, are a classic combination and one which I really enjoy. In this recipe, I would use original cream cheese and add a few drops of Worcestershire sauce. Of course, you may adjust any way you need. Toasting the walnuts brings out the deeper flavors and also helps keep them crunchy in the mix. Cool them before you add them to the mixture.
Crab dip starts with a crab cake. If you plan to serve the dip warm with crackers, I would add a 1/4 cup more of the dressing to help it be more dip-able. Some chopped chives or dill on top after it is hot makes a nice presentation.
