Mom's Shrimp Toast

What's better than baguette, shrimp, celery mixtures smothered in mayonnaise and baked until golden and bubbly? I don't know either.  This appetizer was, and occasionally still is, on heavy rotation in my family.  I'm pretty sure mom learned it from a family-friend of ours during one of the epic get-togethers they used to have.  It seems totally disgusting once you know the ingredients, but believe me, this is delicious.  And vaguely '70's-esque.  Much of the cooking I learned before I started asking mom about her cooking and techniques (she is a "just watch and learn" kind of cook/teacher), was from this old Betty Crocker ring binder my mother had in her recipe book collection.  There were some pretty retro dishes in there, but the directions, ingredients, and instructions were all pretty easy and assessable for a young Christine.  You betcha I can make a mean omelette! For some reason, I feel like this shrimp toast would fit right in that Betty Crocker book under the 'party appetizer' tab.  Haha

Shrimp Toast
Sautee:

• Chopped onion and garlic
• Chopped shrimp
• Imitation crab

Let cool

Mix:

• 1 cup mayonnaise
• Chopped red onion
• Chopped celery
• Chopped green part of green onion
• Salt, pepper, garlic powder

Cut 1 French baguette, ends trimmed, into 1/3-inch slices

Top bread with shrimp/mayo mixture and bake at 400 until lightly toasted

INSTRUCTIONS

1.	Preheat oven to 350 degrees.
2.	Slice baguette on the diagonal into 1/4 inch slices. Lightly brush one side of slices with olive oil or melted butter and rub with cut clove of garlic. Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.
3.	Heat olive oil in skillet on medium heat. Add garlic, onion, and red pepper and sauté for 3 to 4 minutes until translucent. Add shrimp and sauté until shrimp curls and just turns pink. Add salt and pepper and red pepper flakes here. Remove from heat immediately. Chop shrimp mixture.
4.	In a separate medium mixing bowl, mix cilantro, mayonnaise, Parmesan, and lemon juice. Then add chopped shrimp. Season with salt and pepper to taste.
5.	Spoon mixture onto toasted baguette slices. Garnish with minced parsley.