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SEAFOOD SALAD

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2 lb. cooked seafood (shrimp,
crawfish, crabmeat, tuna or
mixture of several of
these)
1/2 c. French dressing
1 1/2 Tbsp. finely grated
onions
1/2 c. finely grated green
peppers
1/2 c. finely grated celery
1 tsp. salt
1 tsp. pepper
1 tsp. Tabasco
1 tsp. Worcestershire sauce
1 c. mayonnaise
2 hard-boiled eggs, cooled and
chopped

In a large bowl combine seafood with dressing, onions,
green peppers, celery, salt, pepper, Tabasco and Worcestershire
sauce. Mix well and let marinate for 30 minutes in refrigera-
tor. Fold in mayonnaise and chopped hard-boiled eggs. Best
made one day in advance.

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