• 8 hard cooked eggs
• 1/4 cup of real mayonnaise
• 1 tablespoon of chopped green onion
• 2 tablespoons of Dijon mustard
• 1/4 teaspoon of salt
• 1/4 teaspoon of red pepper
• 1 tablespoon of mango chutney
• 3 tablespoons of real mayonnaise
• 1/2 teaspoon of curry powder
• 1/2 cup cooked crab meat

Instructions:

1. Boil the eggs until hard-boiled then slice in half lengthwise and remove the yokes. Place the yokes in a small pan and add 1/4 cup of mayonnaise, green onion, mustard, 1/8 teaspoon of salt, and 1/8 teaspoon of red pepper. Then whip until smooth. Spoon this mixture back into the egg whites.
2. Cut up the chutney and combine with 3 tablespoons of mayo, curry powder, 1/8 teaspoon salt, and 18 teaspoon red pepper. Gentle stir in the crab meat. Top each egg with a spoonful of the crab mixture.

3. Cover and chill for up to 2 hours.

• 1 package refrigerated crescent rolls
• 1 9 1/4 oz can tuna, drained and flaked
• 1/2 cup chopped celery
• 1/4 cup green goddess salad dressing
• 2 cups chopped lettuce
• 2 medium tomatoes, sliced
• 4 slices American cheese (cut in half diagonally)

Unroll dough and separate into 8 triangles. Place in a greased 9 inch pie plate, pressing edges together to form a pie shell. Bake, uncovered, at 350 degrees for 10 minutes.

Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell. Sprinkle with chopped lettuce; arrange tomato slices atop. Bake, uncoverd, 10 minutes longer. Top with cheese halves; bake 10 minutes more. Makes 6 servings.

• 1/2 cup of buttter
• 1/2 cup of flour
• 2 tablespoons of parsley (chopped)
• 2 cups of whipping cream
• 1 cup of dry white wine
• 2 1/2 teaspoons of salt
• 1/2 cup of Swiss Cheese (shredded)
• 2 tablespoons lemon juice
• 2 pounds of shrimp (cooked, peeled, and deveined)
• 1 pound lump crabmeat
• 1/2 teasppon black pepper
• 1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees. Combine butter and flour in a sauce pan over medium heat and cook 5 minutes. Stir in whipping cream and parsley, making sure to mix well. Stir in wine, salt, peper, and cayenne pepper, continue to stir. Add cheese and stir. Remove from heat; add lemon juice and let mixture cool. Combine crabmeat and shrimp in bowl to make seafood mixture. Spray a 3 quart casserole dish with cooking spray. Place a layer of the seafood in the bottom of the casserole dish, spread half of the cheese mixture over the seafood; then repeat layers. Bake for 30 to 40 minutes on 450 degrees. If necessary turn on the broiler for the last few minutes to brown.

• 2 cups spaghetti, broken
• 1 can (7oz) tuna, drained and flaked
• 1 can (10 1/2 oz cream of mushroom or chicken soup
• 1/4 cup milk
• 4 oz. cheese, shredded (1 cup American or Cheddar)
• 1/2 cup crushed potato chips
• Paprika

Cook spaghetti according to package directions. Mix drained spaghetti with tuna and set aside. Combine soup, milk and cheese in a 1 1/2 qt. casserole dish. Bake in microwave about 4 minutes, until cheese is melted. Stirring every minute. Add tuna mixture and mix well. Sprinkle with crushed chips and paprika. Bake at 350 degrees till top is crusty and casserole is heated throughout. (Approximately 20 minutes) Yield: 4 servings.

• 3 lb Shrimp peeled and deveined
• 3 tbs Grey Poupon Country Mustard
• 1/2 stick butter melted
• 3 minced cloves garlic
• 2 1/2 tbs Olive Oil
• Fresh Basil (remove stems)
• 1 1/2 squeezed lemon

Salt and Pepper (white preferred)

Melt 1/2 stick butter in medium size bowl. Add olive oil. Squeeze lemon juice into mix. Add grey poupon mustard, add minced fresh basil. Add minced cloves of garlic, add salt and pepper. Whip mixture and marinate cleaned shrimp for 1 hour. Place marinated shrimp on skewers and grill until shrimp is pink and done. If you use the pizza pan you have to turn them when the one side turns pink.

In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, mustard, parsley, salt, and pepper to taste. If using, add the basil or dill. Using a rubber spatula, gently mix the lobster with the dressing until just combined. Refrigerate for at least 1 or up to 24 hours. When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add 2 hot dog rolls and toast them on their flat sides, about 30 seconds per side. Repeat with the remaining butter and rolls. Split the rolls open and fill with the lobster mixture and serve.

• 3/4 cup spicy brown mustard (such as Gulden’s)
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon dry mustard
• 3/4 cup vegetable oil
• 3/4 cup drained capers
• 1/2 cup chopped fresh dill
• Ground black pepper
• Butter lettuce leaves
• 4 pounds assorted smoked fish (such as trout, whitefish and salmon)
• Lemon wedges
• Dill sprigs
• 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved

Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)

Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.
Serves 30

Source: http://www.epicurious.com/recipes/recipe_views/views/102631