Conner Family Recipes

Seafood Salad

Name: Seafood Salad
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Ice; 1/2 cup mayonnaise; 2 tablespoons finely chopped fresh dill (from about 10 sprigs); 2 teaspoons Old Bay seasoning; 2 teaspoons freshly squeezed lemon juice (from 1/2 lemon); 12 ounces imitation crab or surimi, preferably “flake” style, thawed if frozen; 2 medium stalks celery, finely diced (about 1/2 cup); 1 small shallot, minced (about 3 tablespoons); 1 pound raw medium shrimp (41 to 50 per pound), peeled and deveined (no need to thaw if frozen); Freshly ground black pepper; Toasted bread, hot dog buns, or salad greens, for serving (optional)

Lunch

Salad

Seafood

4 servings

portions

25 minutes

temps actif

28 minutes

temps total

Commencer à Cuisiner

Ingrédients

Ice

1/2 cup mayonnaise

2 tablespoons finely chopped fresh dill (from about 10 sprigs)

2 teaspoons Old Bay seasoning

2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)

12 ounces imitation crab or surimi, preferably “flake” style, thawed if frozen

2 medium stalks celery, finely diced (about 1/2 cup)

1 small shallot, minced (about 3 tablespoons)

1 pound raw medium shrimp (41 to 50 per pound), peeled and deveined (no need to thaw if frozen)

Freshly ground black pepper

Toasted bread, hot dog buns, or salad greens, for serving (optional)

Instructions

Step 1

Bring a large pot of water to a boil. Meanwhile, fill a medium bowl halfway with ice and cold water to make an ice bath. Line a baking sheet with a double layer of paper towels. Make the dressing.

Step 2

Whisk 1/2 cup mayonnaise, 2 tablespoons finely chopped fresh dill, 2 teaspoons Old Bay seasoning, and 2 teaspoons lemon juice together in a large bowl. If needed, use your fingers or a knife to break up 12 ounces imitation crab into large, bite-size pieces. Add the crab, 2 finely diced medium celery stalks, and 1 minced small shallot to the dressing.

Step 3

Add 1 pound raw medium shrimp to the boiling water and boil until the shrimp are pink and just cooked through, 1 to 2 minutes for fresh and 2 1/2 to 3 minutes for frozen. Drain, then transfer the shrimp to the ice bath. Once chilled, drain the shrimp again and discard any remaining ice cubes. Transfer the shrimp to the paper towels and arrange in a single layer to dry.

Step 4

Add the shrimp to the bowl with the remaining ingredients and toss until evenly coated. Taste and season with freshly ground black pepper as needed. Serve on toasted bread, hot dog buns, or salad greens if desired.

Nutrition

Taille de Portion

Serves 4

Calories

428 cal

Lipides Totaux

24.0 g

Lipides Saturés

3.8 g

Lipides Insaturés

0.0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

833.8 mg

Glucides Totaux

22.3 g

Fibres Diététiques

1.7 g

Sucres Totaux

6.8 g

Protéines

31.3 g