Best Buzzard Claws With Swamp Dip Recipes

Buzzard Claws With Swamp Dip image

Provided by southern chef in lo

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

nonstick cooking spray
8 chicken drumsticks, frozen for 30 minutes
1 egg, beaten
1/2 cup milk
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups coarse fresh breadcrumbs
1 cup shredded parmesan cheese
32 slivered almonds (to garnish)
1/3 cup reduced-fat mayonnaise
1/3 cup well-drained medium to hot salsa

Steps:

Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.

Nutrition Facts : Calories 307.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 102.2, Sodium 634.9, Carbohydrate 17.6, Fiber 1.2, Sugar 2.2, Protein 23.1

Black Bean Swamp Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

3 poblano chile peppers
1 15-ounce can black beans, drained and rinsed
1/2 cup fresh cilantro
1/2 cup chopped scallions
3 tablespoons fresh lime juice (from 2 limes)
Kosher salt
1/4 teaspoon ground cumin
Blue corn tortilla chips, for serving

Steps:

Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

~ Top Notch Crab Claw Dip or Spread ~ image

Provided by Cassie *

Time 5m

Number Of Ingredients 6

6 - 8 oz crab claw meat - i used a pouch that you find in the meat section of most markets
8 oz softened, cream cheese
3 Tbsp good mayonnaise - such as hellmann's
1/4 tsp lemon/ pepper spice
1/8 tsp old bay seasoning
1/2 tsp garlic paste

Steps:

1. Pick through crab claw meat and remove any shell or pieces of cartilage.
2. In a medium bowl, add all of the ingredients and mix with a hand held mixer until everything is blended well. For a chunkier dip, whip all of the ingredients, except for the crab and fold it in last. Cover and chill until ready to serve.Sprinkle with a little paprika for garnish if you so desire. Serve with assorted crackers.
3. Enjoy! It's so good!