Seafood Salad Tartlets recipe

Ingredients

1

can (6.5 oz) lump crabmeat, drained

1

jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)

1/4

cup chive-and-onion cream cheese spread (from 8-oz container)

2

tablespoons mayonnaise or salad dressing

2

tablespoons chopped red onion

1/2

teaspoon seafood seasoning

2

packages (2.1 oz each) frozen mini fillo dough shells (30 shells)

30

tiny shrimp (from 4-oz can), rinsed, patted dry Fresh parsley sprigs

Directions

• In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.

• Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.

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Tarragon-Seafood Salad recipe

Ingredients

3

cups uncooked farfalle (bow-tie) pasta (6 ounces)

4

ounces snow (Chinese) pea pods, cut in half

2

tablespoons olive or vegetable oil

1

tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves

1/2

teaspoon salt

1/4

teaspoon white pepper

2

garlic cloves, finely chopped

3/4

pound imitation seafood sticks, cut into 1/2-inch pieces

Directions

Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.

Gently toss pasta, pea pods and remaining ingredients.

Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

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