Does anyone know how to make seafood salad?!
Does anyone know how to make seafood salad?
Answers:
SEAFOOD SALAD
1 - 1 1/4 c. cooked shrimp, crabmeat or lobster
1 c. thinly sliced celery
1/3 c. mayonnaise or salad dressing
1 tbsp. minced green onion
1/4 tsp. salt
Dash pepper
Combine seafood and celery in bowl. Mix other ingredients. Pour over seafood and celery; toss; cover. Chill at least 2 hours.
Makes 3 or 4 servings
PASTA AND SEAFOOD SALAD
2 c. multi-colored pasta twirls
10 oz. crab meat or lobster, cooked (imitation kind if fine)
3 stalks celery
1 sm. can (2 to 3 oz.) sliced black olives
4 or 5 green onions (scallions)
1/2 sm. green or yellow pepper
6 oz. shredded cheese (optional)
1/2 c. "Good Stuff" Salad Dressing (see recipe)
1 tsp. lemon juice
Salt and pepper to taste
Cook pasta until tender. Wash thoroughly with cold water and drain.
While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl. Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently. Add more salad dressing if desired.
Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever. Cool in refrigerator for at least one hour before serving.
Source(s):
cooks.com
1 box Creamette small shells
2 cans small/deveined shrimp
OR
2 cans Crab meat
1 small onion diced
3 celery stalks diced
2 cups mayo
Salt & Pepper
Seasoning salt
Boil your noodles according to instructions on box. Drain and rinse in cold water. Combine all the other ingredience, salt and pepper to taste, and then fold in your noodles. That's it! Easy, peasie.....
Mixed Seafood Salad
1 1/2 ounces of scallops
1/2 pound medium-sized shrimp
1/2 pound shark, halibut, albacore tuna or other firm fish, cut into 1 1/2 inch cubes
6 medium sized ripe tomatoes, seeded and diced
6 small green onions, white section only, thinly sliced
1/2 cup basil leaves, coarsely chopped
4 medium garlic cloves, finely chopped
1 tablespoon ground black pepper
1 teaspoon salt
1/2 cup olive oil
Juice of 2 lemons
8 quarts water
Bring medium saucepan of water to boil, add scallops and shrimp, allowing to cook for 2 to 3 minutes until scallops are opaque and shrimp are red. Remove with a slotted spoon and plunge into cold water to stop the cooking. Add the fish pieces to the boiling water and cook for 2 to 3 minutes, until opaque, then remove and plunge into cold water. Remove seafood, drain well, and dry as much as possilbe with paper towels, then place in large salad bowl. Add diced tomatoes, onions, basil leaves, garlic, salt, pepper, olive oil and juice of two lemons. Toss gently. Serve with sourdough French bread and dry white wine. Serves 4 to 6.
Seafood Salad
1 tablespoon butter
1 pound fresh shrimp, peeled and deveined
1 pound crabmeat
1 (8 ounce) package seashell pasta
2 strips celery, sliced
1 red bell pepper, chopped
1 green onion, thinly sliced
1 cup shredded mozzarella cheese
1/4 cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside. 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. Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly. Refrigerate for 2 hours before serving.
I feel I should apologize but when it comes to seafood salad I use the imitation crab or lobster.. I shred it up, dice up two ribs of celery, 2 green onions and 1/2 of a seedless, unpeeled cucumber. I add mayonnaise to taste and that's it. It's how we used to make it at a deli I worked at and my husband loves it!
Seafood Pasta Salad:
30 min
4 servings
2 cups pasta, tri-colored spiral (cook pasta according to package directions)
1 cup shrimp, cooked or 1 (6 1/2 ounce) can tuna, drained and flaked
1/3 cup green peppers, diced
1/4 cup carrots, sliced
1/2 cup zucchini, sliced
1/3 cup Lea & Perrins White Wine Worcestershire Sauce
1/3 cup mayonnaise
salt and pepper
1. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini.
2. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
3. Refrigerate at least 30 minutes before serving.