1/4 lb. saltine crackers (or more) crumbled & moistened with water

To this add and mix well: 1 tsp. tarragon 1/2 tsp. curry powder 2 tsp. grey pourpon mustard 3/4-1 c. mayonnaise 9-10 oz. can tuna, flaked up (optional) 1 can white crabmeat 1 can minced clams 1-2 pkg. frozen sm. shrimp, thawed & rinsed Juice of 1/2 lemon 1 med. onion, chopped 1 med. green pepper, chopped 1-2 ribs celery, chopped 2 tbsp. celery leaves 1/2 c. salad olives (green stuffed with pimento, broken) 1 pimento, chopped 1 c. sherry (or white wine) 12-14 fresh mushrooms, sliced 1-1 1/2 tsp. Tabasco sauce 2-3 dashes Worcestershire sauce 1/2 c. black (ripe) olives, sliced 4-5 water chestnuts, chopped 2 lg. brown eggs, beaten to light & frothy Paprika Peanut oil

Crumble crackers, sprinkle with water. Add parsley, tarragon and curry powder, mustard and mayonnaise; mix well. Mix seafoods and sprinkle with lemon juice. Add to cracker mixture. Add chopped onion, green pepper, celery, pimento stuffed green olives, black olives, water chestnuts, celery leaves, Tabasco sauce, mushrooms, Worcestershire sauce, pimentos and the sherry. Work this all together well and add the 2 eggs, beaten until light and fluffy. Mix well.

Scallops (bay or deep sea) are a nice addition when in season. Oil well a big casserole with peanut oil, and fill with the mixture. Bake at 350 degrees for 30 minutes. Sprinkle with paprika and bake 30 minutes more at 300 degrees. Garnish with sprigs of parsley and lemon wedges.

Note: For a buffet, this can be molded in the shape of a fish, with black olive eyes, lemon slices for fins, etc. Also nice for a pot luck. This one's truly worth the effort!