Whitneys Seafood Salad Recipes

Steps:

• Boil raw shrimp about 5 minutes until red.
• Cut into pieces (optional) and place in glass bowl in the refrigerator.
• Dice green pepper and place in large glass bowl.
• Slice celery ribs and place in the bowl.
• Add diced onion to the bowl.
• Next, grab the Hellmans and add pepper and seafood seasoning then mix.
• Break up remaining meats into the bowl, along with shrimp from the fridge. Taste and add season to suit!

Steps:

• Preheat oven to 350°F.
• Flake crab meat, removing bits of membrane.
• Combine crab meat, shrimp, green pepper, onion, celery and mayonnaise.
• Add salt, pepper and Worcestershire sauce.
• Place in individual; shells or in shallow baking dish like a pie plate.
• Top with bread crumbs, dot with butter.
• Bake for 30 minutes.
• Sprinkle with paprika and serve with lemon wedges.

Steps:

• Cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender. Drain and allow to cool.
• In large bowl combine mayonnaise, garam masala, paprika, chilli and green onions. Toss in the cauliflower and shrimp (prawns) and stir until coated.
• Chill until ready to serve.
• Serve on a bed of torn lettuce leaves with cilantro (coriander) leaves sprinkled over the top if desired.

Steps:

• 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.