CRAB RANGOON BITES
Grand-Prize Winner, first-place in Appetizers
June Lewis, Denton, Maryland
8 oz. cream cheese, room temperature
½ c. sour cream
¼ tsp. minced garlic (I use jar garlic)
Salt to taste
Old Bay to taste
1 tsp. Worcestershire sauce
2 green onions
1 lb. blue crabmeat
30 mini phyllo shells
Preheat oven to 350°F. Place cream cheese and sour cream in mixing bowl. Blend well. Add salt, garlic, Old Bay and Worcestershire sauce to mixture. Blend until smooth. Add chopped green onions (minus some for garnish on the top) and blend well. Gently fold crabmeat into mixture trying not to break it apart very much. Place phyllo shells into small muffin pan. Scoop mixture into each shell (about 1 Tbs. into each). Top with remaining green onion. Bake in oven for about 10 minutes or until lightly browned.
SOMERSET HARVEST CRAB SALAD
First-place winner in Soup and Salad division
Charlie Cunningham, Crisfield, Maryland
1 lb. Maryland blue crabmeat
2 c. fresh tomato, diced
1...