Summer Seafood Salads:
Cool Meal For Hot Days
Seafood salads arc incredibly
versatile, showing up at lunch
and dinner, as a first or main
course, chilled or hot, simple or fan
cy, light or substantial.
Seafood salads are generally easy
to prepare, but also lend themselves
to more time-consuming congealed
and molded presentations.
The N.C. State University Sea
food Lab at Morehead City offers
these tips for handling seafood: buy
fresh, quality products, keep well
chilled, marinate in refrigerator only,
handle gently, do not overcook,
serve immediately.
The lab, a cooperative program of
the Cooperative Extension Service
and UNC Sea Grant College Pro
gram Advisory Services, provided
the first four recipes; the fourth
came from a popular cookbook by
the Moore Memorial Hospital Aux
iliary.
Whether a combination or spe
cialty salad, you'll find any of these
a popular addition to your summer
menu.
Shrimp-Crab-Tomato
Salad
1 'A C. cooked shrimp
1 C. cooked crabmeat
14 C. thin French dressing
1 C. chopped celery
1 medium tomato, peeied and
chopped
3 hard-cooked eggs, chopped
Salt and white pepper to taste
lA C. mayonnaise
2 T. lemon juice
Lettuce
Shell, devein and cut shrimp into
pieces. Pour / cup French dressing
over shrimp and refrigerate until
ready to use. Pour remaining dress
ing over crabmeat and refrigerate.
Just before serving time, combine all
other ingredients with shrimp and
crabmeat. Mix mayonnaise and
lemon juice and toss with salad mix
ture. Serve on lettuce with additional
tomato wedges and slices of hard
cooked egg. Serves 6 to 8.
Spring Crab Salad
1 lb. backfin crab meat
2 pineapples, cut in half length
wise, center scooped out
1 C. chopped pineapple
A C. choppcd fresh parsley
V* C. choppcd walnuts
1 medium apple, sliced 1/4-inch,
then halved (optional)
2 T. fresh lemon juice (optional)
Lettuce leaves
Celery Seed Dressing
V* c. cider vinegar
A C. salad oil
7>A T. confectioner's sugar
V* t. salt
lA L paprika
/ C. choppcd onion
V ! C. choppcd pineapple
A T. celery seed
In medium bowl, combine crab
meat, pineapple, parsley and walnuts
and toss gently. Cover apples with
lemon juice. Line pineapple halves
with lettuce. Mound one-fourth crab
mixture on each lettuce bed.
Arrange apple slices around crab
mixture. Refrigerate until ready to
serve.
To make dressing, combine all in
gredients in blender and liquefy.
Serve chilled in separate bowl.
Serves 6.
Tossed Seafood Salad
V* C. cooked shrimp
V* C. cooked crabmcat
4 T. salad oil
2 T. lemon juice
Saii. ami pepper iO LasiC
1 1. grated onion
Pinch of dry mustard
A C. sour cream
A C. sliced stuffed olives
2 small tomatoes, chopped
3 C. shredded lettuce, well drain
ed
Combine salad oil, lemon juice,
salt, pepper, onion, mustard and sour
cream in small bowl; beat well.
Combine remaining ingredients in a
salad bowl. Add sour cream mixture
and toss to mix well. Serve immedi
ately. If allowed to stand, lettuce
will become wilted and salad will
contain excess liquid. Serves 6.
Scallop Saffron Salad
3 C. cooked scallops, cut into
small pieces
1 C. cooked, cubed potatoes
1 C. cooked green peas
1 C. mayonnaise
2 T. lime juice
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'A L powdered saffron, mixed with
1 T. water
'A l salt
% L pepper
Dash hot pepper sauce
2 T. minced onion
1 t. prepared mustard
VA C. salad greens, cut up
Ripe olives and tomatoes
Fresh parsley, chopped
Combine scallops, potatoes and
peas; chill. Mix mayonnaise and
lime juice and stir in saffron mix
ture. Add salt, pepper, hot sauce,
onion and mustard, and mix well.
Toss greens, scallops, potatoes and
peas lightly with the dressing. Chill
well. Garnish with olives, tomatoes
and parsley. Serve with hot French
bread. Serves 6 to 8.
Shrimp Salad Mousse
1 can condensed tomato soup
3 3-ounce packages cream cheese
(or lower calorie neufchatel)
2 T. gelatin
XA C. cold water
1 C. mayonnaise
2 cans shrimp, drained and sprin
kled with 1 T. lemon juice, or equiv
alent in fresh, cookcd, chopped
shrimp
VAC. chopped celcry, onions and
green peppers
Bring soup to boil in saucepan.
Add cream cheese and beat until
smooth. Dissolve gelatin in 'A cup
cold water and add to tomato soup
mixture. Cool; beat again. Add may
onnaise, shrimp and vegetables.
Pour into oiled mold and chill. Serve
on lettuce. You may substitute one
7/4-ounce can of tuna for the shrimp.
Serves 6 to 8. -A Cookbook of
Pinehurst Courses
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