Best Egg Shrimp And Crab Salad Recipes

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CLASSIC CRAB AND SHRIMP SALAD



Classic Crab and Shrimp Salad image

This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.

Provided by melimel_86

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1 green bell pepper, seeded and chopped
1 onion, diced
¾ cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g

SHRIMP AND CRAB SALAD



Shrimp and Crab Salad image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded crab meat
1/2 cup bay shrimp
4 hard boiled eggs, chopped
1 cup fresh corn kernels
1/2 cup pitted medium black olives
1/4 cup sliced water chestnuts
1 1/2 cups chopped fresh spinach
1/2 cup minced Maui onion (sweet onion)
1/2 cup minced celery
1/2 cup grated carrots
2 1/2 cups mayonnaise
Salt and pepper

Steps:

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

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

PASTA CRAB EGG SALAD



Pasta Crab Egg Salad image

Your family will never guess that the flavorful coating for this pasta and crab combination starts with yesterday's egg salad. This delicious second-day dish is simple to assemble and pretty, too.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

4 cups cooked tricolor spiral pasta
1 cup imitation crabmeat, chopped
1 cup Creamy Egg Salad
1 cup mayonnaise
1/2 cup shredded carrot
1 teaspoon dill weed
1/4 teaspoon salt

Steps:

  • In a bowl, combine all ingredients; mix well. Refrigerate until serving.

Nutrition Facts :

SHRIMP AND CRAB MACARONI SALAD



Shrimp and Crab Macaroni Salad image

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces imitation crabmeat, chopped
1 small cucumber, chopped
1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
2 green onions, chopped

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.

Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

SHRIMP EGG SALAD



Shrimp Egg Salad image

"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 9

1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers

Steps:

  • Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

Nutrition Facts :

SHRIMP EGG SALAD



Shrimp Egg Salad image

This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.

Provided by MEISENBACH

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Steps:

  • In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g

SHRIMP AND CRAB SEAFOOD SALAD



Shrimp and Crab Seafood Salad image

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

1 pound imitation crabmeat
1 pound uncooked shrimp, peeled and deveined
6 teaspoons lemon juice, divided
1 cup minced celery
1 cup mayonnaise (such as Hellmann's®)
⅓ cup minced red onion
1 tablespoon minced red onion
3 tablespoons minced fresh dill
1 tablespoon seafood seasoning (such as Old Bay®)
salt and freshly ground black pepper to taste

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

SIMPLE CRAB AND SHRIMP SALAD



Simple Crab and Shrimp Salad image

Simple cold crab and shrimp salad that will fulfill your needs. Light and right on carb levels. Enjoy this simple dish; use light mayo and light sour cream to cut even more. Garnish with fresh chopped dill and cherry tomatoes.

Provided by Sahara B

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

½ pound cooked shrimp (tails removed), cut in bite-sized pieces
1 (8 ounce) package flake-style imitation crabmeat, chopped into bite-sized pieces
3 hard-boiled eggs, chopped
¼ cup green peas
¼ cup white corn kernels
2 green onions, sliced
1 tablespoon chopped fresh dill
¼ cup sour cream
¼ cup mayonnaise
salt and ground black pepper to taste
6 cooked shrimp, tails on

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.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 5.9 g, Cholesterol 650.4 mg, Fat 12.2 g, Fiber 0.5 g, Protein 65.1 g, SaturatedFat 3.2 g, Sodium 966.9 mg, Sugar 2.1 g

SHRIMP AND CRAB MACARONI SALAD



Shrimp and Crab Macaroni Salad image

A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.

Provided by Fred

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h45m

Yield 6

Number Of Ingredients 16

3 cups uncooked elbow macaroni
5 eggs
2 strips celery, diced
½ onion, minced
½ green bell pepper, diced
½ pound fresh shrimp, peeled and deveined
½ pound crabmeat
1 cup mayonnaise
½ cup milk
1 teaspoon dried dill weed
1 teaspoon fresh mint
1 teaspoon salt
½ teaspoon white sugar
2 teaspoons cocktail sauce
⅛ teaspoon hot pepper sauce
2 teaspoons paprika, for garnish

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.

Nutrition Facts : Calories 621.1 calories, Carbohydrate 44.9 g, Cholesterol 256.8 mg, Fat 35.7 g, Fiber 2.4 g, Protein 29.6 g, SaturatedFat 6.3 g, Sodium 893.4 mg, Sugar 4.4 g

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