Mardi Gras Bunko

I have been playing Bunko for about 3 years now. The group has gone through quite a few changes with some people dropping out due to other commitments, and new ones joining us. We take turns hosting the group of 12 women throughout the year. I took January and after a bit of searching for a fun theme, came up with Mardi Gras since it began on January 6th. I went out and got some coordinating tableclothes for the card tables and the food table. I also found some cool Mardi Gras masks to set around with the beads that are just required.

Everyone contributed something to the feast - we always eat and drink prior to playing. It gives us a chance to catch up from the past month and enjoy ourselves a bit before "rolling the dice". One of our Bunko Babes (that's a name that we came up with back in the beginning and it just stuck), had a source for a King Cake! The whole menu was:

Shrimp Bisque
Shrimp Etoufee
Spicy Crab Stuffed Mushrooms
Texas Crab Grass (me)
Spicy Shrimp Dip (me)
Ranch Dip w/veggies
King Cake
Croissant Bread Pudding with Bourbon Sauce
Mini Bourban Pecan Pies
And quite an asortment of beers and wine

Everything was delicious and really completed the theme so well. I was thrilled at the response to the theme and how everyone managed to find something to make/bring that was really perfect. We had a blast (as always) and it was a great evening of fun and friends.

Texas Crab Grass
Source: Mom-in-Law


1/2 cup butter (I cut this to 1/4 cup and it worked just fine)
1/2 medium onion, finely chopped
1 package frozen chopped spinach, cooked and drained
7 ounces crab meat (can't find 7 oz cans anymore, used 6 oz and it worked perfectly)
3/4 cup parmesan cheese (used little less than 1/2 cup)

Slowly melt butter in a heavy saucepan. Add onion and saute until soft. Add spinach to onion mixture . Add crab meat and cheese. Transfer to a chafing dish and serve with crackers.

Spicy Shrimp Dip
Source: Me

1 (8 oz) 1/3 less fat cream cheese (if you don't care for cream cheese, you can add additional sour cream in it's place)
1 (4 oz) can baby shrimp
1 cup sour cream
2 1/2 teaspoons Emeril's Bayou Blast seasoning
1 bunch scallions chopped

Mix together all ingredients. Let chill for at least 1 hour (longer will allow the seasonings to really "sink in").


Cate said…
Sounds like a great spread!
Patsyk said…
It was! There was quite a bit of food leftover, but we all sampled a bit of everything.

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