Mary Ann Banks
Blend tomatoes and cucumbers in a blender. Add V8 juice and some salsa; mix well. Season to taste. Chill and serve topped with sour cream or avocado slices.
12 large shrimp
1 lb. fresh jumbo lump crabmeat
1 tsp. fresh lemon juice
¼ tsp. Old Bay Seasoning
4 slices white bread, crust removed and cut to ½-inch cubes
1 Tbs. dried minced onion
3 Tbs. melted butter
1 Tbs. Grey Poupon Harvest coarse ground mustard
½ c. mayonnaise
1 Tbs. fresh chopped parsley
2 Tbs. chopped red bell pepper
Pinch of salt
Preheat oven to 475°F. Peel, devein and butterfly shrimp leaving the tail on; set aside. Combine crabmeat, lemon juice and Old Bay and toss together; set aside. In a separate bowl, combine mayo, egg, mustard, 1 Tbs. butter and salt. Gently toss bread cubes, onion, parsley and peppers into crabmeat. Gently mix mayo mixture into crab mixture. In a shallow baking d...
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