Recipes for Super Bowl snacks

Serves 6 to 8.

Note: From "The Dooky Chase Cookbook," by Leah Chase.

• 1 lb. smoked ham, cubed

• 1/2 lb. chaurice (hot sausage), cut in pieces

• 1/2 lb. smoked sausage, cut in 1/2-in. slices

• 1 c. chopped onions

• 3 c. uncooked rice

• 1/2 tsp. paprika

• 1 tbsp. chopped parsley

• 1 tsp. ground thyme

• 1 tsp. chopped garlic

• 1/2 c. chopped green pepper

• 1 bay leaf

• 1 lb. shrimp, peeled and devined

• 4 c. boiling water

Directions

Place ham, sausages and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking.

Nutrition information per each of 8 servings:

Calories600Fat24 gSodium1900 mg

Carbohydrates60 gSaturated fat9 gCalcium67 mg

Protein33 gCholesterol130 mgDietary fiber1 g

Diabetic exchanges per serving: 4 bread/starch, 3 medium-fat meat, 2 fat.

Note: Plan ahead as these need to be chilled overnight before they are cooked. Panko bread crumbs are bigger and lighter than the traditional crumb, which can be substituted. From "750 Best Appetizers," by Judith Finlayson and Jordan Wagman. No time to make these yourself? Great ones are available at Costco (the Handy brand).

• 1 lb. lump crabmeat (fresh, canned or frozen, thawed and drained)

• 1/3 c. finely diced red bell pepper

• 1/3 c. finely diced red onion

• 2 tbsp. Dijon mustard

• 1 tbsp. Worcestershire sauce

• 1 tbsp. coarsely chopped fresh cilantro

• 1 tsp. hot pepper sauce

• 1/4 tsp. salt

• Freshly ground black pepper

• 1 1/2 c. panko bread crumbs (see Note)

• Caper Lemon Rémoulade sauce (see recipe)

Directions

Line a baking sheet with parchment paper.

In large bowl, combine crab, bell pepper, onion, mustard, lemon zest, Worcestershire sauce, cilantro, hot pepper sauce, salt and pepper to taste. Fold until all ingredients are evenly distributed. Break up crab as little as possible to assure large chunks of crab in the final cakes.

To cook the crab cakes: In large nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Place bread crumbs on plate and coat tops and bottoms of crab cakes in the crumbs.

In batches as necessary, fry the cakes, turning once, until golden brown and heated through, about 3 minutes per side. Transfer to platter and repeat until all cakes are cooked, adding more oil and adjusting heat as necessary between batches. Serve with Caper Lemon Rémoulade sauce, if desired.

Nutrition information per serving without sauce:

Calories57Fat3 gSodium190 mg

Carbohydrates4 gSaturated fat0 gCalcium31 mg

Diabetic exchanges per serving: 1 lean meat.

Makes 1/2 cup.

Note: Serve with fish or seafood. From "750 Best Appetizers," by Judith Finlayson and Jordan Wagman.

• 1/2 c. mayonnaise

• 1 tsp. minced drained capers

• 1 tsp. freshly squeezed lemon juice

• 1 tsp. minced dill pickles

Directions

In a bowl, combine mayonnaise, capers, lemon zest and juice, and pickles; mix well to combine. Serve immediately or cover and refrigerate for up to 3 days.

Nutrition information per 1 tablespoon:

Carbohydrates1 gSaturated fat2 gCalcium2 mg

Protein0 gCholesterol5 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.

Makes about 2 cups.

Note: Football parties often demand a dip. From "750 Best Appetizers," by Judith Finlayson and Jordan Wagman.

• 1 c. shredded Monterey Jack cheese

• 2 green onions, white part with a bit of green, minced

• 1/2 to 1 jalapeño pepper, minced

• 3 tbsp. full-fat sour cream

• 3 tbsp. mayonnaise

• 1 tbsp. finely chopped cilantro

• Salt and freshly ground pepper

Directions

Preheat oven to 400 degrees.

In a bowl, combine crab, cheese, onions, jalapeño to taste, sour cream, mayonnaise, lemon juice and cilantro. Season with salt and pepper. Transfer to a small ovenproof dish. Bake until bubbling and lightly browned, about 30 minutes. Serve with tortilla chips or sliced baguette.

Calories58Fat5 gSodium88 mg

Carbohydrates0 gSaturated fat2 gCalcium65 mg

Protein3 gCholesterol17 mgDietary fiber0 g

Diabetic exchanges per serving: ½ medium-fat meat, ½ fat.

Makes 16.

• 4 oz. semi-sweet chocolate baking bar

• 1/2 c. (1 stick) unsalted butter, cut into pieces

• 1 c. firmly packed light or dark brown sugar

• 1 tsp. vanilla extract

• 2 eggs

• 1/4 tsp. baking powder

• 3/8 tsp. salt (see Note)

• 1/2 c. semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees. Butter and flour an 8-inch square baking pan. Chop the chocolate bar into 1-inch pieces.

In a bowl, sift together flour, baking powder and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.

Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

Nutrition information per serving:

Calories200Fat10 gSaturated fat6 gSodium77 mg

Carbohydrates27 gCalcium26 mg