Baked Shrimp Toast
From Deep South Parties: How to Survive the Southern Cocktail Hour without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie, Hyperion

1 quart water
1 teaspoon crab boil
1 teaspoon salt
1-1/2 cups small shrimp, approximately 10 ounces)
1 eight-ounce package cream cheese
1 tablespoon onion, finely minced
1/2 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic, minced
1/4 cup Parmesan cheese, freshly grated
1 teaspoon Creole mustard
2 tablespoons green onions, finely chopped
1 teaspoon hot sauce
1/4 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper
1 small loaf French bread, cut into 1-1/2 inch rounds

1. In a saucepan, bring the water, crab boil and salt to a boil. Cook the shrimp thoroughly, drain and cool. When shrimp has cooled, rough chop into small pieces.

2. Combine all the remaining ingredients except the French bread. Add shrimp.

3. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When completely frozen, transfer to an airtight plastic bag.

4. To cook: Preheat oven to 350F. Remove from freezer. Place on baking sheet and cook 15 minutes.