Hot Seafood Salad
|Medium shell macaroni||1 1⁄2 Cup (24 tbs)|
|Cooked seafood||2 1⁄2 Cup (40 tbs) (crab meat, lobster, shrimp, scallops or mixture)|
|Coarsely grated swiss cheese||6 Ounce, grated (175 gram, 1 1/2 cup)|
|Chopped celery||1 Cup (16 tbs)|
|Coarsely chopped green pepper||3⁄4 Cup (12 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh button mushrooms||1⁄4 Pound|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon, melted|
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.