Shrimp-Crab Salad

Ingredients

• 1 cup shrimp
• 2 tablespoons diced pickles
• 1/2 cup crab meat
• 1/2 cup diced celery
• 2 cup lettuce hearts
• salt
• pepper

Method

1. 1

   Chill thoroughly and combine ingredients with enough mayonnaise to moisten.

2. 2

   Serve on crisp lettuce leaves with a garnish of tomato sections or lemon wedges.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 29. The excerpt below is the record exactly as published.

2/3 cup diced celery 2 envelopes plain gelatin % cup diced green pepper % cup cold water 1 can of shrimp, crabmeat or 1 large package cream cheese white tuna (washed) Y%) pint sour cream (| think shrimp and crabmeat makes % cup mayonnaise a op CUThay good combination.) Warm soup; add gelatin which has been dissolved in cold water. Beat cream cheese, sour cream, and mayonnaise together. Combine these mix- tures with celery, green pepper and shrimp, crab or tuna. Pour into 9°" square pan, individual molds, or large decorative mold. Refrigerate 6 to 8 hours. Betty Shel ske Sound View H. D. Club 88 SEAFOOD SOUTHERN 3/4 cup small scallops 2 tablespoons fat 2 eggs 1/4 cup tomato catsup 2 cups boiled rice % teaspoon celery salt 3/4 cup boiled shrimp 1 teaspoon curry powder 2 tablespoons diced onions Combine liquid from scallops with slightly beaten eggs. Add rice, scallops and shrimp. Brown onion slightly in fat and udd catsup, celery salt, and curry powder. Stir into rice mixture. Place in buttered shallow baking dish and bake in moderate oven at 350 degrees about 30 minutes or until firm. Serves 6. Helen Cribb Broad Creek H. D. Club SEAFOOD CASSEROLE 1 pound crabmeat 1 pound scallops 1 pound shrimp 6 hard boiled eggs, sliced 1 package frozen peas, cooked 1 large can mushrooms, cut up 1 large can pimiento, cut Y% to 2/3 cup sherry (if desired) Make cream sauce using liquid from scallops, shrimp, peas, and mush- rooms (with milk, if necessary). Three or four cups of sauce will be need- ed. Combine sauce, egg, peas, pimiento, mushrooms, and seafood. Pour into buttered baking dish. Cover with a generous sprinkling of buttered bread crumbs. Heat thoroughly in a moderate oven. Serve hot with a toss- ed salad and hot rolls with fresh fruit or an ice for dessert. This is an excellent dish to make beforehand and freeze. Beulah R. Van Sant Atlantic Club 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

Cook this with the app: pantry check, scaling, and the assistant.