Seafood Salad

This seafood salad is a blend of imitation cancer and shrimp in a creamy dill dressing with clean vegetables. An easy high protein lunch option that takes good minutes to make !
I love a commodity salad for lunch, I much whip up a flying orzo salad, ramen noodle salad, or this irresistible seafood salad. This salad can be served in sol many different ways and it always gets rave reviews .

I love a good seafood salad, and it ’ s actually then easy to make at home ! I used to stop by my grocery store shop delicatessen to pick some up, but now I just whip up a batch in minutes whenever the crave strikes .

How do you make seafood salad?

The base of this salad is shrimp and imitation crab kernel. The seafood is combined with celery, crimson onion, fresh dill, Old Bay temper, lemon juice and mayonnaise. Everything gets tossed together to make an extremist creamy and flavorful salad .

What is imitation crab?

Seafood salad is often made with imitation crab, because it ’ second cheap, available year round, and can be found in about every grocery store memory. Imitation cancer is made of mild flannel pisces, typically alaskan Pollock, which is blended with early ingredients to form a product that looks and tastes like to real number cancer. You can use real cancer in your seafood salad if you prefer, but it ’ s decidedly easier to go with fake crab .

Tips for seafood salad

• I use imitation crab flakes because they’re already cut into bite sized pieces. You can also buy the stick-style imitation crab and slice it yourself.
• I highly recommend using fresh dill, the flavor is superior to dried dill. If you need to use dried dill, you can substitute 1/2 teaspoon of dried for fresh.
• You can use low fat mayonnaise if desired.
• I like to use small salad sized shrimp so that they’re bite sized, look for shrimp that are 51-60 count per pound.
• It’s best to use raw shrimp which are then briefly boiled and cooled in an ice bath. This will give your shrimp the best flavor and texture. You can use pre-cooked shrimp in a pinch.
• I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
• This seafood salad can be kept in the fridge for up to 2 days.
• You can use any combination of seafood that you like in this salad, just be sure that the total weight is one pound of seafood. Other great options include bay scallops or diced lobster meat.

WAYS TO SERVE SEAFOOD SALAD

You can eat this seafood salad as-is, or serve it in a variety show of different presentations .

• Lettuce: Spoon your salad into a butter lettuce cup.
• Crackers: Serve your salad with a side of buttery crackers.
• Sandwich: Add your seafood to a toasted and buttered roll along with some green leaf lettuce.
• Avocado: Spoon your seafood into an avocado half.
• Pasta: Add 8 ounces of cooked short pasta to make a pasta salad.
• Cucumber: Spoon onto cucumber slices for an easy party snack.
• Puff Pastry: Fill up cooked puff pastry shells with the salad.
• Tomato: Hollow out a tomato and fill it with seafood salad.

No topic how you serve your cancer and shrimp salad, it ’ s sure to be a shoot ! I always get requests for the recipe when I serve this salad at events, people go crazy over it !

More great salad recipes

Seafood Salad Video

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Seafood Salad

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make!

Prep Time

10

minutes

Cook Time

3

minutes

Total Time

13

minutes

Servings

4

Calories

317

kcal

authorSara Welch

Ingredients

• ▢

  8 ounces imitation crab kernel flake expressive style or sticks cut into slices

• ▢

  8 ounces raw shrimp I use 51-60 count for this recipe

• ▢

  1 lemon quartered

• ▢

  1/2 cup celery finely diced

• ▢

  3 tablespoons crimson onion minced

• ▢

  1/2 teaspoon Old Bay temper

• ▢

  2

  Read more: How to Scan a Document on Your iPhone or iPad : HelloTech How

  teaspoons lemon juice

• ▢

  salt and capsicum to taste

• ▢

  1/2 cup mayonnaise

• ▢

  1 1/2 tablespoons fresh dill chopped, plus more for garnish

Instructions

• Bring a pot of salted water to a boil. Add the quartered lemon.

• Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.

• Drain the shrimp then pat dry.

• Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.

• Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.

Nutrition

Calories:

317

kcal

|

Carbohydrates:

14

g

|

Protein:

15

g

|

Fat:

18

g

|

Saturated Fat:

3

g

|

Cholesterol:

160

mg

|

Sodium:

648

mg

|

Potassium:

126

mg

|

Fiber:

1

g

|

Sugar:

3

g

|

Vitamin A:

75

IU

|

Vitamin C:

18.6

mg

|

Calcium:

94

mg

|

Iron:

1.5

mg

Tried this Recipe ? Tag me today ! Mention @ DinnerAtTheZoo or tag # dinneratthezoo

source : https://meopari.com
Category : How To