Crab Shrimp Salad Recipes

SEAFOOD SALAD WITH SHRIMP AND CRAB

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.

SIMPLE CRAB AND SHRIMP SALAD

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.

CLASSIC CRAB AND SHRIMP SALAD

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.

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

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.

SHRIMP LOUIE SALAD

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.

SPICED CRAB AND SHRIMP SALAD

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.

SHRIMP AND CRAB MACARONI SALAD

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.

SHRIMP AND CRAB SALAD APPETIZER

Steps:

• Combine shrimp, egg whites, mayo, celery, onions, garlic and seasonings. Add crabmeat; mix lightly. Cover.
• Refrigerate several hours or until chilled.
• Spoon about 1 Tbsp. of the shrimp salad onto each cracker just before serving.

CRAB MEAT AND SHRIMP SALAD

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.

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD

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.