Supreme of Seafood Neptune

Serves: 10
Total Calories: 334
Yield: 10 first-course servings


1 1/2 cups mayonnaise
3/4 cup chili sauce
1 tablespoon chopped shallot
3 drops red pepper seasonings
1 teaspoon salt
1 dash white pepper to taste
1 teaspoon unflavored gelatin
1 tablespoon boiling water
heart of palm
2 tablespoons white horseradish, drained
1 1/2 teaspoons Worcestershire sauce
2 cups cooked crab meat, diced
2 cups cooked tiny shrimp
1 cup cooked scallops, diced
finely minced green pepper
whole shrimp
sliced hard-cooked egg
red caviar
cherry tomatoes
2 tablespoons oil and vinegar dressing


Combine the mayonnaise, chili sauce, shallots, horseradish, Worcestershire sauce, red pepper seasoning, salt, and pepper and mix until smooth. Dissolve the gelatin in boiling water, stir into sauce mixture, and fold in the crab meat, shrimp, and scallops. Spoon into 1-3/4-quart ring mold. Chill for several hours or overnight until firm.

Unmold the ring onto a platter. Decorate the center with hearts of palm and green pepper. Trim the mold with whole shrimp, egg slices topped with caviar, tomatoes, and parsley. Spoon oil and vinegar dressing over the hearts of palm.

Nutritional Facts:

Serves: 10
Total Calories: 334
Calories from Fat: 250

This Supreme of Seafood Neptune recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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