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.
