Hot Seafood Salad Recipe
Ingredients
| 1-1/2 cups medium shell macaroni | ||
| Lobster meat | 1/2 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 3/4 Cup (16 tbs), coarsely chopped | |
| Onions | 3/4 Cup (16 tbs), finley chopped | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Button mushrooms | 1/4 Pound | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 tsp grated lemon rind | ||
| Dry mustard | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Salt | To Taste | |
Directions
In pot of boiling salted water, cook macaroni until barely tender; rinse and drain well. (There should be about 2 cups/500 mL.)
If using canned seafood, rinse thoroughly in cold water and drain.
In large bowl, combine macaroni, seafood, cheese, celery, green pepper, onions, parsley, mushrooms and almonds.
In mixing bowl, stir together mayonnaise, sherry, lemon juice, lemon rind, mustard, and salt and pepper to taste.
Blend gently but thoroughly into seafood mixture.
Pour mixture into greased 8-cup (2 L) casserole.
Combine crumbs and melted butter and spread evenly over casserole.
Bake, uncovered, in 350°F (180°C) oven for 30 to 35 minutes or until heated through.
If using canned seafood, rinse thoroughly in cold water and drain.
In large bowl, combine macaroni, seafood, cheese, celery, green pepper, onions, parsley, mushrooms and almonds.
In mixing bowl, stir together mayonnaise, sherry, lemon juice, lemon rind, mustard, and salt and pepper to taste.
Blend gently but thoroughly into seafood mixture.
Pour mixture into greased 8-cup (2 L) casserole.
Combine crumbs and melted butter and spread evenly over casserole.
Bake, uncovered, in 350°F (180°C) oven for 30 to 35 minutes or until heated through.
Chef
