Shrimp Crab Salad Recipes

Steps:

• Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
• Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Steps:

• 1. Mix together and let sit overnight in refrigerator. Serve on toasted bread. Texas toast is great for this.

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.

Steps:

• In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.

Steps:

• 1. First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
• 2. For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into 1/2 inch pieces and place in a mixing bowl.
• 3. To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
• 4. Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
• 5. To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

Steps:

• Cut each shrimp into 2 or 3 pieces.
• Chop crabmeat into pieces about the size of the shrimp pieces.
• Mix all ingredeints together and chill for 4 hours to let the flavors blend.
• It looks like a lot of mayo at first but after it's chilled it doesn't look like so much.

Steps:

• Bring clam juice to simmer in large skillet over medium heat.
• Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
• Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
• Place shrimp in small bowl.
• Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
• Cool.
• Mix onions and next 5 ingredients in large bowl to blend.
• Stir in shrimp, cooking liquid and crabmeat.
• Season with salt and pepper.
• Cover and chill.
• Salad can be made 1 day ahead.
• I like to serve mine with pita chips, but you can use any kind of crakers or crostinis.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.
• In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
• Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.