APPETIZER SALAD

Shrimp and Crab Appetizer

Salad
INGREDIENTS
 ⅓ cup prepared white crab meat canned crab meat is
fine, and if you prefer to use a mix of white and
brown crab meat that is fine too.
 16 to 20 medium to large cooked shrimp, thawed if
frozen or about a half to three-quarters of a cup of
little cooked shrimp, thawed if frozen
 2 tablespoons finely chopped red pepper
 2 tablespoons finely chopped celery
 4 spring onions or scallions, finely chopped or use
fresh or dried chives if they are not available.
 1 avocado, peeled, finely diced and lightly crushed If
avocado is not available you can use a little more
mayonnaise.
 ⅛ teaspoon celery salt
 freshly ground black pepper to taste
 1½ teaspoons lemon juice
 1 to 3 tablespoons of your favorite mayonnaise
optional

INSTRUCTIONS
1. Mix the crab and shrimp together in a bowl with the red pepper, celery and spring onions.
2. Add the avocado and stir to mix through.
3. Stir in the lemon juice.
4. Sprinkle with the celery salt and black pepper.
5. Gradually add the mayonnaise, if using, a bit at a time, until the mixture just clings together.
6. Spoon into pretty bowls and serve. I like to make sure there is a shrimp or two on the very top of the salad, it makes it look pretty. Or use as a
sandwich filling or to top crackers or melba toast as hors d'oeuvres.
7. Garnish with paprika or chopped, fresh parsley.
8. (To prepare ahead of time, prepare to the end of step 4, cover and keep in the fridge until ready to serve. Portion out and garnish just before
serving. Best served on the day it is made.)

ACCOMPANIMENT SALAD

Roasted Mushroom
INGREDIENTS
Salad
1-pound white button mushrooms, halved or
quartered
1 tablespoon olive oil
1 teaspoon lemon juice
¾ cup finely chopped red bell pepper
½ cup fresh basil or mint leaves, torn
¼ cup pine nuts, toasted
4 leaves Boston lettuce

Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar or lemon juice
1 large garlic clove, crushed
Salt, to taste

INSTRUCTIONS
 Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet
and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine
nuts.
 Whisk together dressing ingredients; toss into mushroom mixture.
 Place lettuce on 4 salad plates and spoon mushroom mixture on top.