hardcase

Seafood Salad
8 servings

4 cups cooked small shell pasta,drained
6 ounces crab meat, diced
3 eggs, hard-boiled and chopped
2 (6 ounce) cans shrimp
1 (8 oz) can sliced water chestnuts, drained
1/8 Teaspoon curry powder
1/2 cup sliced celery
4 tablespoons sweet pickled cubes
1/2 cup vidalia onion, chopped
1/2 cup sliced carrots
1 cup Dukes mayonnaise
1/8 cup Tartar sauce or 2 tablespoons dijon mustard
1/2 cup almonds, sliced

Combine everything together(except almonds) and chill.
Serve on lettuce leaf, top with almonds.