SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
SPICY SEAFOOD SALAD
Steps:
- Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
SHRIMP AND CRAB SALAD
For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
CRAB & SHRIMP SALAD
I had this in Alaska and it was so good, so I came home and thru trial and error, I finally got it right. I hope you enjoy it. Serve on Texas toast or regular toast as a sandwich.
Provided by Vicki Wacasey
Categories Seafood
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mix together and let sit overnight in refrigerator. Serve on toasted bread. Texas toast is great for this.
AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
- Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
- Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.
SPICED CRAB AND SHRIMP SALAD
This is my all time favorite crab salad! I think using quality crab meat (Phillips) is the key. This is so addictive, I always double the recipe!
Provided by Grace Lynn
Categories Crab
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 0.9, Cholesterol 57.4, Sodium 370, Carbohydrate 4.9, Fiber 0.2, Sugar 1.2, Protein 10.3
SHRIMP AND CRAB SALAD
Steps:
- In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.
CROSTINI WITH SPICED CRAB AND SHRIMP SALAD
Categories Shellfish Appetizer Bake Low Cal Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 40
Number Of Ingredients 12
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. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
- Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
SPICY CRAB SALAD
My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.
Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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