MARITIME 



MORSELS 



something a little different, pile your salad 

 atop sliced rounds of raw yellow squash, 

 zucchini or cucumbers or over chilled, 

 cooked asparagus spears. 



With such a showy presentation, you 

 can offer seafood salads to guests at 

 luncheons, parties and picnics. If served 

 outdoors, be sure salads are consumed 

 quickly and not left on tables in the heat 

 to spoil. 



Seafood salads can be food for the 

 family too. Since they're usually made 

 ahead of time, they offer a quick, easy way 

 to put a meal on the table in minutes. 



Flaked Fish and 

 Macaroni Salacl 



• 1 1/2 cups flaked fish 



• 4 ounces macaroni 



• 1/2 cup chopped celery 



• 1/4 cup chopped onion 



• 3 tablespoons finely chopped 

 green pepper 



• 1 8.5-ounce can green peas, drained 



• 1 small jar chopped pimento, drained 



• 1 hard-boiled egg, chopped (optional) 



• 1/2 cup reduced-calorie mayonnaise 



• 1/4 teaspoon salt 



• 1/2 teaspoon celery seed 



• 1/4 teaspoon freshly ground 

 black pepper 



• lettuce leaves 



• paprika 



• 16 to 20 cherry tomatoes 



Cook macaroni according to package 

 directions. Drain. Rinse with cold water. 

 Separate any pieces that stick together. 

 Meanwhile, chop celery, onion and green 

 pepper. 



In a large bowl, combine macaroni, 

 celery, onion and green pepper. Stir in peas 

 and pimento. Add fish. Mix gently but 

 thoroughly. 



Place mayonnaise in a measuring 

 cup. Stir in salt, celery seed and black 

 pepper. Add to fish mixture and mix well. 

 Chill thoroughly. Arrange on lettuce 

 leaves. Sprinkle with paprika. Garnish with 

 cherry tomatoes. Serves 8 to 10. 



Seafood-Stuffed 

 /Vvocados 



• 1/2 pound backfin crabmeat 



• 1/2 pound cooked small shrimp, 

 peeled and deveined 



• 3 tablespoons reduced-calorie 

 mayonnaise 



• 3 tablespoons light sour cream 



• 1/4 teaspoon salt 



• 1/4 teaspoon freshly ground 

 white pepper 



• 3 avocados, chilled 



• paprika 



Carefully remove any shell from 

 crabmeat. In medium bowl, combine 

 crabmeat and shrimp. Add mayonnaise, 

 sour cream, salt and pepper. Mix gently but 

 thoroughly. Chill for several hours. 



When ready to serve, cut avocados in 

 half lengthwise. Remove the pit but do not 

 peel. Mound centers with salad. Sprinkle 

 with paprika. Serves 6. 



• 1 1/2 pounds small shrimp 



• 1 1/2 cups water 



• 1/2 teaspoon chopped garlic 



• 1/2 teaspoon celery seeds 



• 1/4 teaspoon cayenne pepper 



• 1/2 cup chopped celery 



• 1/2 cup reduced-calorie mayonnaise 



• 1/4 teaspoon freshly ground 

 white pepper 



• 4 teaspoons chopped fresh dill weed 



• lettuce leaves 



• lemon wedges 



Bring water, garlic, celery seeds and 

 cayenne to boil in medium saucepan. 

 Reduce heat and simmer for 10 minutes. 

 Bring back to boil and add shrimp. When 

 liquid returns to boil, stir and cook until 

 shrimp are pink, about 2 to 3 minutes. 

 Drain in a colander. 



Place shrimp in a medium bowl. Add 

 celery, mayonnaise, pepper and dill; mix 

 thoroughly. Chill well. Serve on lettuce 

 with lemon wedges. Serves 6. 



Fr^jjjjsh 



• 2 cups cooked, flaked fish 



• 1 12 cup chopped celery 



• 1 8.5-ounce can green peas, drained 



• 2 tablespoons chopped sweet pickle 



• 2 tablespoons chopped onion 



• 2 hard-boiled eggs, diced 



• 1/2 cup reduced-calorie mayonnaise 



• 1/2 teaspoon salt 



• 1/4 teaspoon freshly ground 

 black pepper 



• 1 teaspoon fresh lemon juice 



• 6 tomatoes 



Combine fish, celery, peas, pickle, 

 onion, eggs, mayonnaise, salt, pepper and 

 lemon juice in a medium bowl. Toss 

 lightly until well mixed. Chill for several 

 hours or overnight. Cut tomatoes into 

 eighths without cutting through and pull 

 open. Pack salad into each tomato. 

 Serves 6. 



• 1 pound lump or backfin crabmeat 



• 1 1/2 cups chopped celery 



• 1 I A cup chopped onion 



• 2 tablespoons finely chopped 

 green pepper 



• 1/3 cup finely chopped fresh parsley 



• 4 teaspoons fresh lemon juice 



• 1/2 cup reduced-calorie mayonnaise 



Carefully remove any shell from 

 crabmeat. In a medium bowl, combine 

 celery, onion, green pepper and parsley. 

 Add crabmeat. Stir in lemon juice and 

 mayonnaise. Mix gently but well. Avoid 

 breaking up crabmeat. Chill for several 

 hours. Serves 6. □ 



I recipes were dewloped by Joyce 

 Taylor and the Carteret Count}' Nutrition 

 Leaders at the North Carolina State 

 University Seafood Laboratory in 

 Morehead City. 



A 



COASTWATCH 33 



