Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
Fill each shell with salad mixture.
Sprinkle with Old Bay Seasoning as a garnish if you wish.
se.
To make the seafood salad, place the lobster, shrimp, and
Cook and drain macaroni.
Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing.
Makes 4 to 6 servings.
Heat oven to 350 degrees.
Whisk eggs and water in shallow dish until blended.
Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
Repeat to make a total of 24 crusts.
Bake 25 minutes. Cool.
Fill cracker cups with chilled seafood salad , or other favorite salad.
*Seafood Salad is available at most supermarket deli counters.
Mix all ingredients.
Cover and chill at least 2 hours.
Serve alone or on toasted English muffins.
May add cooked macaroni and extra mayonnaise for Macaroni Seafood Salad.
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
e going to cook the seafood in.
Next, make the
Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl.
Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes.
Rinse with cold water to stop the cooking.
Toss together the pasta and marinate mixture.
Add mayonnaise, lemon juice and Parmesan cheese.
Toss salad; sprinkle more cheese on top.
Enjoy!
Dissolve gelatine in cold water, then add boiling water and salt.
Add seafood, celery and olives; mix well.
Add salad dressing and mayonnaise; blend thoroughly.
Chill until firm and serve on bed of endive or crisp lettuce.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.
Cut seafood pieces in half.
Chop up celery also; rip up the leaves.
Add those to the salad.
Cut up onion real fine.
Cook eggs, then mash them; add to salad.
Mix all ingredients together. Now add Miracle Whip.
Sprinkle with pepper.
Best served cold. Serve with crackers.
Sprinkle gelatin on cold water in saucepan.
Place over low heat, stirring constantly until gelatin is dissolved.
Remove from heat.
Stir in salt, lemon juice and Tabasco.
Cool.
Gradually stir in mayonnaise until blended.
Mix in remaining ingredients. Turn into 3 cup mold or 6 individual molds.
Cover with foil and chill until firm.
Unmold on salad greens.
It is easier to unmold if molds are sprayed with Pam before filling.
Serves 6.
Chill tuna and shrimp.
Add celery and olives.
Blend together and add salad dressing, lemon juice and curry powder.
Toss together rice, French dressing and parsley.
Spoon onto serving platter; top with seafood mixture.
Cook egg noodles according to package directions; drain. Rinse with cold water; drain.
Set aside.
Combine sour cream and next 3 ingredients, mixing well.
Combine noodles, sour cream mixture, seafood mix and next 6 ingredients, mixing well.
Chill 8 hours.
Arrange on lettuce-lined plates.
Garnish, if desired. Garnish: tomato wedges, parsley sprigs.
Cook macaroni until done; drain.
Wash well with cold water. Add crabmeat (shells removed).
Add tuna and shrimp.
Chop imitation crabmeat into bite size pieces and add to mixture.
Add onion, relish and green pepper.
Stir thoroughly.
Add salt, pepper, sugar and seafood seasoning.
Refrigerate covered.
Add mayonnaise 1/2 to 1 hour prior to serving.
Mix well.
Serve on lettuce on shaped seafood dishes.
Serves 20 people.
Dissolve Jell-O in hot water; add cold water.
Put in refrigerator tray.
Let set until firm on edge.
Put in large bowl; whip until fluffy.
Add seafood, celery, olives and onion. Set until firm in a mold.
Dressing:.
Combine all ingredients in a blender until smooth.
Salad and Seafood:.
Saute seafood in olive oil unti the fish is almost cooked through.
Add the dressing to finish cooking.
Make a bed with the greens and veggies and add seafood (I usually flake the fish while cooking) and the sauce it's cooked with on top of salad.
Cool elbow macaroni as directed on package; drain, rinse with cold water and hold aside.
Blanch broccoli in boiling water for 5 minutes, drain and rinse with cold water.
Combine elbow macaroni, broccoli, green and red peppers, olives and tuna fish.
Add Italian dressing and toss gently, but well.
Makes 13 1/2 cups or 8 servings.
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.