Author: Susanne at Dish With Me
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In need of a nice light meat that is super easy to prepare? Then you are in luck! This Seafood Salad recipe is a very light and versatile meal or snack that is great when you’re really not wanting anything too heavy or when the temperature outside is hot and you’re wanting something on the cooler, lighter side.
In this recipe I use imitation crab meat, but you could easily substitute real crab, or even lobster, if you wish. Make it with ingredients that you like best.
This seafood salad can be enjoyed in different ways. You can eat it as-is with a spoon or a fork, top off a salad, make a seafood salad sandwich, and my two favorite ways to eat it are to top an avocado with it (as in the photo) , or put it on top of a Ritz/Townhouse type cracker. So good!
HELPFUL HINTS FOR SEAFOOD SALAD
Starting at one end of the celery, with a knife remove the stringy portion from the celery ribs before chopping by pulling the strings towards the opposite end of where you’ve placed the knife. For me, I do this anytime I use celery.
I have a handheld Kitchenaid juicer that is wonderful. It wasn’t really any more expensive than others in the same category. Unlike many others, this one is flat on the bottom, so if you don’t have a ton of upper arm strength, like me (but I’m working on it), this is really helpful because instead of holding it in your hands, it can be placed on a countertop and then squeezed. I love it. And, it also has a separate seed collection area and a pour spout. It’s kind of awesome!
I have always been a Best Foods/Hellman’s girl where mayonnaise is concerned…until I discovered Duke’s a few years ago. Duke’s won me over. To me, it is a little saltier and creamier. AND, it doesn’t have any sugar in it. It tastes great.
This recipe would make an excellent appetizer for a get-together…simply top a cracker or a cucumber slice with it, add a pretty tray and viola, you’re a rock star!!!
Try pairing this recipe with some Refreshing Cucumber Water for a fantastic lunch!
- 1 Kitchen-aid flat bottomed citrus juicer Amazon
- 16 ounces cooked, peeled & deveined shrimp cut into chunks
- 16 ounces imitation crab meat shredded
- 2 ribs celery strings removed, finely diced
- 1/4 small red onion very finely diced
- 1/2 cup Duke's mayonnaise
- 1/2-1 juice from 1/2 to 1 whole lemon
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon celery seed
- 1/2 teaspoon parsley dried
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon Kosher salt
- 20 grinds freshly ground black pepper
- Remove tails from shrimp, if any. Chop shrimp into small pieces. Place into a large bowl and set aside.
- Remove the imitation crab from the packaging and chop, pinch, or shred into small pieces. Add to the bowl of shrimp.
- Remove strings from the celery. Finely dice the celery and onion. Add to the bowl of shrimp and crab.
- Add the remaining ingredients and mix well.
- Can be eaten right away or cover and chill in the refrigerator. Eat it whichever way you enjoy best. Experiment. Have fun.