Brie baked in a light pastry with toasted pecans, apricot glaze and brown sugar. Served with fresh fruit and crackers.
Chef Tracey Hassett created this crab cake recipe starting with six ounces of jumbo lump crab blended with Parmesan, cheddar, and provolone cheeses. Served with remoulade sauce.
Six large mushroom caps, stuffed with jumbo lump crab meat and topped with melted Brie.
Four skewers of grilled marinated quail wrapped in bacon and a thin slice of jalapeño. Served with stuffed jalapeños, spicy ranch dressing and Dr. Pepper® barbeque sauce.
Six jumbo cold boiled shrimp served with cocktail sauce, lemon and horseradish.
Four large fried shrimp, battered and stuffed with Monterey Jack cheese and a slice of mild jalapeño. Served with a cilantro–tomatillo sauce.
A wonderful blend of spinach and artichoke with goat, provolone and Parmesan cheeses. Served with tortilla chips.
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