Recipe
- ¾ pound backfin crabmeat
- 1 ½ pounds small shrimp, peeled
- ¼ cup chopped green pepper
- ¼ cup grated onion
- 1 cup chopped celery
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground white pepper
- lettuce leaves
Boil shrimp in salted or seasoned water until pink, about 3 to 4 minutes. Drain shrimp.
Carefully remove any shell or cartilage from crabmeat. Combine green pepper, onion and celery in medium bowl. Add crabmeat and shrimp. In a small bowl, combine mayonnaise, Worcestershire, salt and pepper. Add to crab-shrimp mixture. Mix thoroughly but gently to avoid breaking up crabmeat. Chill for several hours. Serve on lettuce leaves.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Crab and shrimp are both Crustaceans, which are part of the Phylum Arthropoda. Arthropoda have jointed appendages and will molt their exoskeleton. The Arthropoda also includes the barnacles, insects, spiders, scorpions, centipedes and millipedes.
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