SEAFOOD SALAD RECIPE
Imitation Crab & Shrimp salad recipe
Provided by Kim
Categories SALAD
Time 15m
Number Of Ingredients 8
Steps:
- Remove crab from package and separate flakes.
- Chop and shred the crab in a large bowl.
- Add all other ingredients and mix well.
- Refrigerate 2-3 hours or overnight to blend flavors.
- Serve with crackers for a snack or deli rolls for a crab salad sandwich.
Nutrition Facts : Calories 80 calories, Carbohydrate 8.3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fiber 0.5 grams fiber, Protein 7.3 grams protein, SaturatedFat 1.3 grams saturated fat, ServingSize cup, Sodium 387 milligrams sodium, Sugar 1.2 grams sugar
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
ITALIAN SEAFOOD SALAD
Steps:
- Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
- Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
- Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
- For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
- To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.
THE BEST SEAFOOD SALAD
I looked through all of the seafood salad recipes on here and although they all looked delicious I thought that I would try making my own with some ideas from the other seafood salad recipes that I seen on here and this turned out excellent. I could not quit eating it. You can add more or less of the ingredients as you like and you can also add grated cheddar cheese to it which is also wonderful. I added the cheese and bacon which is optional but very good without it as well.
Provided by Gingerbear
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- chop celery and slice onions thinly.
- Mix altogether and chill.
- Serve on rolls with any condiments you like.
- Lettuce is very good on these.
- You can even serve this on toast or crackers.
Nutrition Facts : Calories 190.3, Fat 13.3, SaturatedFat 6, Cholesterol 83.9, Sodium 625.9, Carbohydrate 2.7, Fiber 0.5, Sugar 1.8, Protein 14.8
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