Seafood Slaw Recipes

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ORIGINAL OLD BAY® COLESLAW



Original Old Bay® Coleslaw image

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Steps:

  • Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

LEGAL SEAFOOD STYLE COLESLAW



Legal Seafood Style Coleslaw image

Legal Seafoods is a Boston restaurant famous for it's fresh and perfectly cooked seafood. This non-traditional (no sugar and vinegar) version compliments but does not over power the delicate flavor of fish.

Provided by Lorac

Categories     Greens

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 quarts boiling water
5 cups shredded green cabbage
3 cups shredded red cabbage
1 medium onion, peeled and shredded
1 1/2 cups shredded carrots
1 -1 1/4 cup mayonnaise
3/4 cup sour cream (or 1/2 cup sour cream and 1/2 cup yogurt)
salt

Steps:

  • Add green cabbage to the boiling water, remove from heat,let sit 5 minutes, drain, and press dry.
  • In a large bowl, combine green and red cabbage, onion and carrot.
  • Stir in mayonnaise, sour cream and salt to taste, and chill.

Nutrition Facts : Calories 258.1, Fat 19.3, SaturatedFat 5.7, Cholesterol 22.8, Sodium 339.5, Carbohydrate 20.9, Fiber 3.1, Sugar 8, Protein 3

SMOKY SHRIMP SLAW



Smoky Shrimp Slaw image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 pound bacon
1/4 head white cabbage, cored and shredded
1/4 head purple cabbage, cored and shredded
3 celery stalks, sliced thin
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
3 tablespoons olive oil
1 tablespoon chopped garlic
1 lemon, juiced
1 tablespoon smoked paprika
2 pounds shrimp (21 to 25) peeled and deveined
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon dry mustard
1 tablespoon cayenne pepper
1 teaspoon coarse sea salt
1 teaspoon coarsely ground black pepper
1 teaspoon chopped garlic

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
  • In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
  • In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
  • In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
  • In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.

SEAFOOD SLAW



SEAFOOD SLAW image

Categories     Shellfish     Side     No-Cook     Vegetarian

Yield 5-6 Servings.

Number Of Ingredients 10

1/2 green Cabbage (shredded).
1/4 Red Cabbage (shredded).
2 Carrots.
1/2 cup Light Mayonnaise.
1/2 cup Coleslaw Dressing.
1 Tbs. Sugar.
1 Celery Stalk (chopped).
1 Tsp. Celery Seed.
1/2 Lbs. Crab Meat (cooked & cleaned).
1/2 Lbs. Cocktail Shrimp (cooked).

Steps:

  • With a vegetable peeler cut carrots into ribbins and then into 1-2 inch lengths. Mix the first 8 ingredients together until well blended and fold in the crab and shrimp meat until mixed.

CHESAPEAKE SLAW



Chesapeake Slaw image

A favorite meal for our family consists of this coleslaw served with traditional Maryland crab cakes and corn on the cob. It's especially good on a warm summer day. This slaw is delicious with other meals, too.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

3 cups shredded cabbage
2 cups shredded carrots
1/3 to 1/2 cup olive oil
2 tablespoons vinegar
1-1/2 teaspoons seafood seasoning
1/4 teaspoon salt
Dash pepper

Steps:

  • In a bowl, combine cabbage and carrots. In a small bowl, combine oil, vinegar, seafood seasoning, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

SHRIMP COLE SLAW



Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

SEAFOOD SALAD WITH COLLARD GREENS SLAW



Seafood Salad with Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Quick & Easy     Lunch     Buffet     Clam     Mussel     Scallop     Shrimp     White Wine     Summer     Potluck     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup (packed) chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons drained capers
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon dried crushed red pepper
2 pounds small littleneck clams or Manila clams, scrubbed
2 pounds mussels, scrubbed, debearded
2 cups dry white wine
2 pounds sea scallops, connective side tissue trimmed
1 1/2 pounds uncooked large shrimp, peeled, deveined
Collard Greens Slaw

Steps:

  • Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
  • Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
  • Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
  • Arrange slaw on very large platter. Mound salad in center and serve.

EASY SEAFOOD SALAD



Easy Seafood Salad image

A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).

Provided by Jen K

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 12

Number Of Ingredients 7

2 pounds cooked shrimp, peeled and deveined
1 pound imitation crabmeat, flaked
1 head cabbage, diced
1 bunch celery, diced
3 green onions, thinly sliced
1 cup mayonnaise
2 tablespoons white sugar

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.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g

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