Seafood is an alternative to the traditional Easter ham


For a change of pace, serve a buffet brunch of seafood salads and savories for Easter. These recipes are from National Seafood Educators. For more free recipes write National Seafood Educators, Box 60006, Richmond Beach, Wash. 98160.

4-- "Seafood: A Collection of Heart-Healthy Recipes"

Seashell Salad

3 stalks fresh broccoli or one 10-ounce package frozen broccoli, thawed

8 ounces macaroni shells, uncooked

1/2 red onion, finely chopped

2 cloves garlic, minced

2 tablespoons lemon juice

2 teaspoons Italian seasoning

1 tablespoon olive oil

1/4 cup Parmesan cheese, grated

1/4 teaspoon pepper

12 ounces imitation crab

Wash broccoli and peel stems (if fresh); slice. Steam broccoli until tender-crisp. Cook macaroni shells according to package instructions until just tender; drain. In a medium bowl, combine onion, garlic, lemon juice, Italian seasoning, olive oil, Parmesan cheese and pepper.

Toss with cooked macaroni shells and broccoli. Chill. Add imitation crab just before serving; toss. Makes six to eight servings.

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