Cajun Shrimp Spread

1 pound cooked shrimp, peeled and de-veined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 bunch scallions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon Cajun seasoning
1/4 teaspoon black pepper

Combine all ingredients in food processor, pulse until mixture is creamy. Chill for at least one hour. Serve with crackers.

Crab Creole Dip

3/4 cup crabmeat
2 tablespoons minced onion
3 tablespoons chopped pimento
1 tablespoon lemon juice
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/4 teaspoon ground celery seed
1 cup dairy sour cream
1 jalapeno pepper

Remove cartilage (canned, frozen or fresh crab meat may be used). Combine in mixing bowl with onion, pimento, lemon juice, tomato paste, cayenne and celery seed. Fold in sour cream. Transfer to serving bowl.

Sausage Appetizer recipe

5 pounds smoked link sausage
1 (20 ounce) can crushed pineapple
1 pound brown sugar
1 tablespoon yellow mustard

Cook sausage in a heavy skillet, barely covering with water, on low heat and cook until all water is boiled away. Pour off all grease and cut sausage into small bite-size pieces. Heat pineapple, brown sugar and mustard until boiling. Stir well and pour over sausage. Serve with wooden picks, very hot, in a chafing dish.