18 Karat Kraft Cold Seafood Salad Recipes

SEAFOOD SALAD III

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

18 KARAT KRAFT COLD SEAFOOD SALAD

Steps:

• TO PREPARE SALAD:
• In a large bowl, combine cold pasta, crab and shrimp. Add celery and toss lightly.
• 18 KARAT KRAFT DRESSING:
• In a small bowl, combine mayonnaise, catsup, lemon juice, dill weed and salt; mix well.
• Pour dressing mixture over seafood mixture and toss until well coated. Fold in the grated hard boiled eggs.
• Cover and refrigerate for several hours or overnight before serving.
• TO SERVE:
• Place individual amounts of salad on top of crisp spinach, kale or lettuce leaves with lemon wedges on the side of each plate. Dust with paprika for color. Serve with your favorite Kraft crackers or rolls.

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.

COLD SEAFOOD SALAD

Steps:

• Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.
• Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.
• In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.
• In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.

COLD SEAFOOD SALAD

Steps:

• Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.
• Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.
• In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.
• In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.