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Seafood Filling

Mexican.Chef's picture
  Canned sardines in oil/2 cans, 4 1/2 ounce each shrimp / 1 can, 7 1/2 ounce crab meat 7 1⁄2 Ounce (2 Cans, 3 3/4 Ounce Each)
  Hard cooked eggs 2 , chopped
  Sliced green onion 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Cayenne To Taste

Drain the canned sardines, shrimp, or crab.
Remove and discard any bones or cartilage; chop the seafood.
Combine with eggs, green onion, mayonnaise, and lemon juice.
Season to taste with cayenne and salt.

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