Beths Seafood Salad Recipes

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.

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

BETH'S BEST TUNA SALAD

Steps:

• Drain tuna in a colander over the sink for several minutes.
• Put drained tuna in a large bowl, and flake with a fork.
• Stir in all ingredients except miracle whip and mustard.
• Stir in a big squirt of mustard and miracle whip. Add more Miracle Whip if needed.
• Let chill for at least an hour before serving.

BETH'S SEAFOOD SALAD

Steps:

• Cook pasta shells in salted boiling water according to package directions.
• Immediately, drain and rinse in cold water. Let drain.
• Coarsely chop shrimp and tear crabmeat into small chunks.
• Mix together mayonnaise, sour cream and lemon juice.
• Season to taste with salt and pepper.
• Stir seafood, onion, peppers, parsley and pasta into mayo mixture.
• Cover and chill for at least one hour.
• Serve cold -- Enjoy!
• Keeps for up to three days in the fridge.

EASY SEAFOOD SALAD

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

EASY SEAFOOD SALAD

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.