I am looking for a easy, cold seafood salad recipe, like the kind that you buy in the grocery store.?
mayo based with little shrimp, crab meat, celery, etc.
thanks!
SEAFOOD SALAD
1 – 1 1/4 c. cooked shrimp, crabmeat or lobster
1 c. thinly sliced celery
1/3 c. mayonnaise or salad dressing
1 tbsp. minced green onion
1/4 tsp. salt
Dash pepper
Combine seafood and celery in bowl. Mix other ingredients. Pour over seafood and celery; toss; cover. Chill at least 2 hours.
1 lb cooked elbow macaroni
1lb salad shrimp
1 cup mayo
1 packaet of italian dressing (dry kind)
combine all-refrigerate for at least 4 hours
References :
i dont like mayo! lemon is better
2 cups white wine
1 1/2 tablespoons black peppercorns
3 garlic cloves
2 bay leaves
3 quarts water
1 lemon, juiced
2 pounds octopus (will shrink by 1/2 when cooked)
1 pound medium shrimp, peeled and de-veined
1 pound calamari, cleaned and cut into rings
1 pound lump crabmeat
1/2 cup julienned carrots
1/2 cup julienned onions
1/2 cup julienned celery
1/2 cup extra-virgin olive oil
1/2 cup chopped garlic
1/2 cup chopped parsley leaves
1 cup orange segments
2 cups orange juice
Salt and pepper
Olive oil
In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
Preheat the grill.
On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.
References :
SEAFOOD SALAD
1 – 1 1/4 c. cooked shrimp, crabmeat or lobster
1 c. thinly sliced celery
1/3 c. mayonnaise or salad dressing
1 tbsp. minced green onion
1/4 tsp. salt
Dash pepper
Combine seafood and celery in bowl. Mix other ingredients. Pour over seafood and celery; toss; cover. Chill at least 2 hours.
References :
Golden Corral’s Seafood Salad
CDKitchen http://www.cdkitchen.com
Serves/Makes: 6 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
1 1/2 pound imitation crab meat, squeezed to remove any excess water
1/2 cup EACH: diced celery, diced green onions (both white and green parts)
1/4 cup EACH: diced green pepper, ranch dressing, mayonnaise
Directions:
In a large bowl, break up crab meat. Add celery, onions, green pepper, ranch dressing and mayonnaise. Mix well.
SEAFOOD LOUIS SALAD
10 oz. pkg. frozen cooked shrimp, thawed and drained
6 oz. pkg. frozen cooked crab, thawed and drained
1/3 c. sliced celery
1/3 c. quartered pitted ripe olives
1 c. green pepper
3/4 c. chili sauce
1/2 c. mayonnaise
4 taco salad shells
1 sm. head lettuce
1 tomato, cut into wedges
1 lemon, cut into wedges
In medium bowl, combine shrimp, crab, celery, olives and green pepper. Cover and refrigerate for at least 1 hour. In small bowl combine chili sauce and mayonnaise. Cover and refrigerate for at least 1 hour.
Tear lettuce into bite-size pieces and place into salad shells. Place 1 cup of seafood mixture on top of each bed of lettuce. Garnish with tomato and lemon wedges. Serve with dressing. Serves 4.
Seafood Salad II
This tasty seafood salad is comprised of real shrimp and
crab meat tossed with crunchy vegetables and some fresh
jalapeno for zing! Remove the membrane from the
jalapeno–that’s the really fiery part!
Prep Time: approx. 30 Minutes.
Ready in: approx. 3 Hours 30 Minutes.
Makes 4 to 6 servings.
——————————————————————————–
1 pound cooked shrimp –
peeled and deveined
1/2 pound cooked crabmeat
1 cup chopped celery
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 teaspoon chopped pimento pepper
1 teaspoon lemon juice
1 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste
Directions
1 In a large bowl, mix together shrimp, crabmeat, celery,
green onion, green pepper, jalapeno, pimento, lemon juice,
mayonnaise, sour cream, salt and pepper. Cover and let stand for
at least three hours in the refrigerator to allow flavors
to blend.
References :
I make a cold salad with rice and tuna but you could substitute any seafood I would think. Use cold, leftover cooked rice. Chop celery and green onions and add to rice and seafood. Mix together a little curry powder, mayo, sour cream (optional), capers, cilantro (optional), toasted slivered almonds and pour over rice mixture and combine thoroughly. Season to taste with salt and pepper.
References :
1 pkg. imitation crabmeat (1 lb) broken up into bite size pieces
1 bunch scallions diced
2 stalks celery diced fine (can use the leaves also diced fine)
Mix all ingredients together, set aside
8-10 oz sour cream
1 package of dry ranch dressing mix
Blend together and mix into salad. Try not to break up the crabmeat.
Chill. Enjoy on croissants, crackers or by itself.
References :