Beach Bar Special Aussie Seafood Salad Recipes

SEAFOOD SALAD SUPREME

Steps:

• 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.

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.

LAYERED SEAFOOD CHEF SALADS

Steps:

• For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 cup broccoli slaw, 1/4 cup bell peppers, 1/4 cup crabmeat, 1 egg, 1/4 cup cheese strips and 1/4 cup cucumber strips. Drizzle 1/4 cup dressing over each salad. Sprinkle with chives. Serve immediately or cover and refrigerate up to 24 hours.
• To serve, toss salads.

BEACH BAR SPECIAL

Steps:

• GET THE EGGS COOKING: Bring a small pan of water to the boil. Gently lower in the eggs and boil for 8 minutes, then lift them out and plunge them into a bowl of cold water until you need them.
• MAKE THE DRESSING: Whisk together the olive oil, lime juice and sweet chilli sauce in a small bowl. Finely slice the spring onions on the diagonal, then mix them into the dressing.
• LAYER UP THE DISH: Shell the eggs and slice into rounds. Pull the lettuce apart and divide the leaves between two plates. Spoon the sweetcorn on top of the lettuce and scatter the tomato halves on top. Finish with the prawns and egg slices and douse everything with the chilli dressing.

AUSSIE BEEF SALAD

Steps:

• Combine all the ingredients other than the steak in a large bowl.
• Pan fry or grill the steak to taste (I do it medium rare so it is still pink inside) Remove the steak and let it stand for five minutes before slicing thinly.
• Add the steak to the salad in the bowl and mix it in.
• Eat immediately.

AUSTRALIAN SEAFOOD PLATTER

Steps:

• Cut lobsters in half lengthwise.
• Unsing fingers, ease meat out of tails in one piece.
• Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
• Arrange on serving paltter.
• Shell prawns, remove back vein, place on platter.
• Sprinkle a little red caviar on each oyster, place on platter.
• Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
• Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
• Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.

BEACH BAR SPECIAL - AUSSIE SEAFOOD SALAD

Steps:

• GET THE EGGS COOKING: Bring a small pan of water to the boil. Gently lower in the eggs and boil for 8 minutes, then lift them out and plunge them into a bowl of cold water until you need them.
• MAKE THE DRESSING: Whisk together the olive oil, lime juice and sweet chilli sauce in a small bowl. Finely slice the spring onions on the diagonal, then mix them into the dressing.
• LAYER UP THE DISH: Shell the eggs and slice into rounds. Pull the lettuce apart and divide the leaves between two plates. Spoon the sweetcorn on top of the lettuce and scatter the tomato halves on top. Finish with the prawns and egg slices and douse everything with the chilli dressing.