May 2006

Current Cooking

Seafood Salad

6 tablespoons butter

3 stalks celery, chopped

6 stalks green onions, chopped

12-16 ounces medium salad shrimp (already cooked)

16 ounces imitation crabmeat

1 cup mayonnaise

1 teaspoon curry seasoning

2 teaspoons lemon juice

In a large skillet, melt butter and sauté celery until almost tender.  Add green onions and sauté together for about 2 minutes. In a large bowl, combine the mayonnaise, curry and lemon juice. Add the shrimp and crabmeat and the sautéed vegetables. Combine and refrigerate for 6 to 8 hours.

Can be served in a pita bread, rolled in a flour tortilla or crepe, over noodles, over rice or over a bed of salad greens. Great warm or cold.

-Submitted by Daniel and Karen Bott, Stone Mountain, who receive a $25 credit on their WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

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