Seafood salad for a crowd
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 50 | ||
| 4 | eaches | Loaves white bread, sliced |
| 1 | pounds | Soft butter or margarine |
| 3 | bunches | Green onions, chopped |
| 2 | eaches | Green peppers, cut in thin strips |
| 2 | eaches | Red peppers, cut in thin strips |
| 24 | eaches | Hard boiled eggs, chopped |
| 3½ | pounds | Fresh crab, shrimp or pollack |
| OR 128 grams canned crab or shrimp | ||
| 4 | cups | Mayonnaise |
| ¼ | cup | Lemon juice |
| 50-100 lettuce leaves | ||
| 50 | eaches | Lemon wedges |
Directions
Cut crust off bread slices, butter well then cube. Chopp eggs and vegetables (except lettuce). Combine the vegetables, bread and eggs in a plastic bag. Refrigerate overnight. Drain crab and mix with bread mixture, mayonnaise and lemon juice. Refrigerate for about 4 hours, then it can be served on lettuce leaves with lemon wedges.
Origin: Homestyle, Canadian Classics, Ladies of the Royal Purple.
Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-15-95