Creamy Summer Crab Dip

1 tablespoon lemon juice
1 cup chopped green onions
1 pound imitation crabmeat, chopped

Beat together the cream cheese, mayonnaise, sour cream, and lemon juice
in a large bowl until smooth. Stir in the green onions and crabmeat.
Chill for 30 minutes before serving. 30 servings.

Potato Salmon Patties

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned
dry bread crumbs, dry potato flakes, onion, garlic, dill weed,
celery salt, salt, and pepper. Form the mixture into 2 inch
balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat.
In batches, cook patties about 5 minutes on each side,
until lightly browned. Yields: 5 servings.

Shrimp and Mushroom Linguini
with Creamy Cheese Herb Sauce

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

1. Bring a large pot of lightly salted water to a boil. Add
linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over
medium-high heat. Add mushrooms; cook and stir until tender.
Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic.
Stir in the cream cheese, breaking it up with a spoon as it melts.
Stir in the parsley and basil. Simmer for 5 minutes. Mix in
boiling water until sauce is smooth. Stir in cooked shrimp and
mushrooms, and heat through.
4. Toss linguini with shrimp sauce; serve. Yields: 4 servings.