Baked Seafood Salad
From Seafood cookery from Carteret County kitchens, 1900
Serves 8.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 30. The excerpt below is the record exactly as published.
BAKED SEAFOOD SALAD 1 green pepper, chopped 1 small onion, chopped 1 cup celery, finely cut 1 pound can crabmeat 1 cup shrimp 1 cup mayonnaise Y%) teaspoon salt 1/16 teaspoon pepper 1/16 teaspoon Worcestershire 1 cup buttered bread crumbs Mix green pepper, onion, and celery. Flake crabmeat and cut shrimp in small pieces. Kix crabmeat, shrimp, and chopped vegetables. Add may- onnaise, seasonings, and Worcestershire sauce. Place in baking dish (greased), cover with buttered crumbs, and bake in a moderate oven (350 degrees) until browned, about 30 minutes. Serves 8. Mary Morris Atlantic Club 89 SHRIMP-CRAB SALAD 1 cup shrimp 2 tablespoons diced pickles % cup crab meat 1 teaspoon minced onion % cup diced celery salt 2 cup lettuce hearts pepper Chill thoroughly and combine ingredients with enough mayonnaise to moisten. Serve on crisp lettuce leaves with a garnish of tomato sections or lemon wedges. Serves 6 or more. Mrs. Monroe Willis Gloucester Club SEAFOOD SUPREME 2 pound raw scallops (1 cup) 1 teaspoon paprika 1/4 cup butter or margarine % teaspoon Worcestershire sauce, 3% tablespoons flour or sherry to taste 1/4 teaspoon salt
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