Shrimp And Crab Salad
I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!
Ingredients:
4 ounces cooked, peeled and deveined shrimp
4 ounces cooked crab-meat
1 hard-boiled egg, finely diced
1/4 cup mayonnaise
1/8 cup celery, finely diced
1 small shallot, finely diced
1 tablespoon fresh lemon juice
1/2 tablespoon fresh dill, chopped
1/2 scant teaspoon Old Bay
Directions:
Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.
In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!
Source: adapted from Panera
My Danish Kitchen 