SIMPLE CRAB AND SHRIMP SALAD
Simple cold crab and shrimp salad that will fulfill your needs. Light and right on carb levels. Enjoy this simple dish; use light mayo and light sour cream to cut even more. Garnish with fresh chopped dill and cherry tomatoes.
Provided by Sahara B
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
- Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 5.9 g, Cholesterol 650.4 mg, Fat 12.2 g, Fiber 0.5 g, Protein 65.1 g, SaturatedFat 3.2 g, Sodium 966.9 mg, Sugar 2.1 g
CLASSIC CRAB AND SHRIMP SALAD
This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.
Provided by melimel_86
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g
SEAFOOD SALAD WITH SHRIMP AND CRAB
This is my favorite spring and summer salad. It's a great opening act for any seafood dinner and it makes a really good snack or appetizer. I like it with Captain's Wafers. After mixing it, I pack it into individual 1 cup containers so it's ready to grab and go. I take it to work for lunch quite often. Cooking time is chilling time.
Provided by A Pinch of This ...
Categories Spreads
Time 4h30m
Yield 6-8 salads, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut each shrimp into 2 or 3 pieces.
- Chop crabmeat into pieces about the size of the shrimp pieces.
- Mix all ingredeints together and chill for 4 hours to let the flavors blend.
- It looks like a lot of mayo at first but after it's chilled it doesn't look like so much.
CRAB AND SHRIMP PASTA SALAD
Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
Provided by LLUV7877
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
- In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 50.9 g, Cholesterol 38.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 3 g, Sodium 470.5 mg, Sugar 4.4 g
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
SHRIMP AND CRAB SALAD
Steps:
- In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.
SHRIMP AND CRAB SALAD
For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.
Nutrition Facts :
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
CRAB MEAT AND SHRIMP SALAD
Provided by Pierre Franey
Categories lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place shrimp in a saucepan and add salt, pepper, allspice, bay leaf and parsley. Add cold water to barely cover; then, bring to a boil. Remove from heat, and let shrimp stand until they reach room temperature. This step can be done ahead of time.
- Pick over crab meat to remove bits of cartilage and shells.
- Combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeno pepper, and salt and pepper to taste. Blend well with a wire whisk. Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps.
- Arrange 4 spinach leaves on 4 individual large serving plates. Arrange the radicchio alternately between the spinach leaves.
- Place equal portions of romaine leaves in the center of each serving.
- Spoon equal portions of crab meat and shrimp salad over center of each plate. Garnish with the chervil or coriander sprigs. Serve chilled.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1218 milligrams, Sugar 4 grams, TransFat 0 grams
CROSTINI WITH SPICED CRAB AND SHRIMP SALAD
Categories Shellfish Appetizer Bake Low Cal Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 40
Number Of Ingredients 12
Steps:
- Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
- Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
- Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
SHRIMP AND CRAB MACARONI SALAD
A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.
Provided by Fred
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.
- 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.
- In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.
- In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
- Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 44.9 g, Cholesterol 256.8 mg, Fat 35.7 g, Fiber 2.4 g, Protein 29.6 g, SaturatedFat 6.3 g, Sodium 893.4 mg, Sugar 4.4 g
SPICED CRAB AND SHRIMP SALAD
This is my all time favorite crab salad! I think using quality crab meat (Phillips) is the key. This is so addictive, I always double the recipe!
Provided by Grace Lynn
Categories Crab
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring clam juice to simmer in large skillet over medium heat.
- Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
- Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
- Place shrimp in small bowl.
- Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
- Cool.
- Mix onions and next 5 ingredients in large bowl to blend.
- Stir in shrimp, cooking liquid and crabmeat.
- Season with salt and pepper.
- Cover and chill.
- Salad can be made 1 day ahead.
- I like to serve mine with pita chips, but you can use any kind of crakers or crostinis.
Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 0.9, Cholesterol 57.4, Sodium 370, Carbohydrate 4.9, Fiber 0.2, Sugar 1.2, Protein 10.3
SHRIMP AND CRAB MACARONI SALAD
This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
CRAB AND SHRIMP SALAD
Make and share this Crab and Shrimp Salad recipe from Food.com.
Provided by LuAnn_Mason
Categories Lunch/Snacks
Time 20m
Yield 12 appetizer servings, 12 serving(s)
Number Of Ingredients 8
Steps:
- Remove stem and seeds from red bell pepper. Roast, cool, remove skin, and coarsely chop. With shredder attachment on food processor, shred crab flakes, celery, and roasted red bell pepper. Stir in mayonnaise, cream horseradish, lemon juice, and sugar. Finally, fold in baby shrimp. For best flavor, refrigerate overnight before filling sandwiches, puff pastry, or using as a dip with crackers.
Nutrition Facts : Calories 98.5, Fat 4, SaturatedFat 0.6, Cholesterol 37.7, Sodium 431.6, Carbohydrate 8.1, Fiber 0.3, Sugar 2.2, Protein 7.8
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