Basic Shellfish Salad
|Cooked shelled deveined shrimp/Cooked lobster / crab meat / scallops||1 Pound, diced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice/French dressing||2 Tablespoon|
|Cayenne pepper||1 Pinch|
|Anchovy paste||1⁄2 Teaspoon|
|Minced chives||1 Tablespoon|
|Diced celery||1⁄2 Cup (8 tbs), chilled|
|Diced cucumber||1⁄2 Cup (8 tbs), chilled|
Mix all but last 2 ingredients, cover, and chill 2-3 hours.
Add celery and cucumber, mix well, and taste for salt if anchovy paste is not used.
Serve mounded in lettuce cups, hollowed-out tomatoes, halved avocados, or in the center of a tomato aspic or jellied vegetable salad ring.