CRAB CROSTINI

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16
slices

Preheat broiler.

Line a broiler pan with foil.

Blend all ingredients except bread.

Spread 1 tbsp. of the mixture on each bread slice.

Place the crostini on the broiler pan and broil 4
inches from the heat for 5-6 minutes until lightly browned.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp. With slotted spoon
remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.
Heat gently until dissolved, and set aside to cool.
Combine all other ingredients into gelatin mix, blending well.
Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.


CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.
In measuring cup, combine rest of ingredients, mixing well.
Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse: Run a spatula around edge of mold;
invert onto vegetables.

Serve at once, with crackers as appetizer or as salad on bed of lettuce.