1966 crab or salmon turnovers, crackers and dip recipe | TV Guide Magazine, Cleveland

 Here's a double-duty recipe using foods from faraway Alaska. Prepare half of the recipe for a hot hors d'oeuvre and the other half for crackers and a cold dip. Two versions should keep the guests happy without extra work for the cook.


Makes 20 turnovers, 48 crackers and about 3 cups dip

3 packages pie-crust mix

1⁄2 cup grated Parmesan cheese

1 can (4 oz.) pimiento, drained and chopped

1⁄2 cup chopped scallions or onions

4 hard-cooked eggs, chopped

2 packages (6 oz. each) frozen King crab meat, chopped

(For alternate recipe, use a 1-lb. can red salmon, drained

and flaked, in place of the crab meat.)

2 tbsp. lemon juice

1 tbsp. Worcestershire sauce Salt to taste

1 egg, beaten with 2 tbsp. water 2 cups (1 pt.) sour cream

Prepare pie crust according to package directions, adding Parmesan cheese to flour before adding liquid. Combine pimiento, scallions, chopped eggs, King crab, lemon juice and Worcestershire sauce. Mix, add salt to taste.

For turnovers: Roll out 2/3 of the pie crust on a lightly floured surface into an oblong 16 x 20 inches. Cut dough into 20 4-inch squares. Brush squares lightly with water. Put a tablespoon of the crab mixture on each square. Fold dough over filling, shaping a triangle, and press edges together with the tines of a fork. Prick top to allow steam to escape. Place on ungreased cookie sheets and brush tops with beaten egg. Bake in preheated hot oven (400° F.) for 12 to 15 minutes, or until golden brown. Serve hot.

For crackers and dip: Add sour cream to filling remaining from turnovers. Stir well, pour into serving bowl and chill until ready to serve. Roll out remaining pie crust on a lightly floured surface to an oblong 12 x 16 inches. Cut dough with a cookie cutter into 48 2-inch rounds. Put rounds on ungreased cookie sheet. Prick top with a fork and brush with beaten egg. Bake in a preheated hot oven (400°F.) for 5 to 6 minutes, or until crackers are lightly browned.

-Helen Feingold, Food Consultant; photo by Midori