re: 2lbs of shrimp, quart of oysters and a pint of jumbo lump..

My Mom and I recently pulled this crab salad out of the vault again and it's really delicious. If not this, West Indies salad is also so good.

Asparagus and Crab Meat Salad

Prep Time: 15 mins
Total Time: 30 mins
Servings: 4

"From Bon Appetit, April, 1991."
Ingredients

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves

Directions

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be.
prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
Mix crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.


Look up Alton Brown's corn dog batter recipe. I've been using it on shrimp. Definitely dredge the shrimp in a little cornstarch first and then shake it off. DELICIOUS! My new addiction. Serve with whatever sauce you like. I use Ruffino's sauce recipe that they use on their shrimp corndogs. It's online.

Chargrill or fry those oysters.

You'll have a salad, vegetable which is the asparagus and some fine fried and chargrilled seafood. Your kids will get a kick out of the shrimp dogs.