anyone have any recipies for seafood salad?

Answer 1

Seafood Salad Recipe #43860
I enjoy seafood salad, but could not get it to taste as well as some I'd been served, until I found this recipe. My favorite way to eat this is in avocado halves.
8 ounces elbow macaroni (cooked)
1-2 cup shrimp or crab or lobsters (cooked)
1 cup sliced celery
1 cup diced cucumbers
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 tablespoons capers
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
Old Bay Seasoning or paprika (optional)
salad greens

6-8 servings Change size or US/metric
Change to: servings US Metric

30 minutes 20 mins prep

Mix all ingredients together in a large bowl, except for salad greens and Old Bay or Paprika.

Serve mixture on salad greens and sprinkle with Old Bay seasoning or Paprika or*variation* serve in avocado halves.

Answer 2

<<<<<< Assorted Sashimi Salad >>>>>>>> (for 4 persons)

200 g of Assorted sashimi (brought from Japanese supermarket)
includes : Raw salmon slices / tuna slices / shrimps / scallops
50g of salmon carvier or crab roe
200 g of lettuce (2 kinds or 3 kinds, cut to mouthful size)
1 cucumber (skined and sliced)
1/4 pack of alfafa sprouts
10 cherry tomatoes
1/2 can of sweet corns


Wasabi Dressing:

4 tablespoon of soy sauce
4 tablespoon of sushi vinegar
1/2 lemon juice
2 tablespoon of Extra Virgin Olive Oil
1 tablespoon of Sesame Oil
1/2 teaspoon of wasabi powder or 1 teaspoon of wasabi paste
sugar (adjust the sweetness with vinegar & lemon juice)


1) Mix the cucumber / lettuce in a big salad bowl
2) Layer the sweet corn on top of the green
3) Place cherry tomatoes around the rim of the bowl
4) Layer the sashimi on the sweet corn, then set aside
5) Mix the dressing in another bowl or jar, shake well then
pour the dressing on to the salad
6) Sprinkle the alafafa sprouts on the salad, spoon the carvier or crab roe (orange in colour) when serve on plates.

My friends like this colourful seafood salad a lot.

Answer 3

definitely go to allrecipes.com!

Answer 4

www.BetterHomesandGardens.com

Answer 5

1) Seafood Salad :-

2 cups crab and or shrimp

1 cup diced celery

2 tablespoon sliced green onion

1/2 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

lettuce leaves

lemon wedges


If crab or shrimp pieces are large, cut into small pieces.

In medium bowl, mix crab, celery, onion, mayonnaise, lemon juice, mustard, salt and cayenne.

Toss gently to coat and mix well.

Cover and refrigerate until serving time.

Serve with lettuce leaves and lemon wedges.


2) Mandarin Prawn Salad:-

1 1/2 pounds shelled and deveined large cooked shrimp

1 1/2 cups mandarin oranges

1 medium red onion, sliced

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1/4 cup lemon juice

2 tablespoons ketchup

2 tablespoons sugar

2 tablespoons minced parsley

2 tablespoons mustard seed

2 cloves garlic, minced

1/4 teaspoon pepper

8 cups leaf lettuce

Mix shrimp, oranges and onion in glass bowl.

Mix remaining ingredients expect lettuce and pour over shrimp mixture.

Cover and refrigerate 2-4 hours.

Arrange lettuce in bowls and spoon shrimp mixture over lettuce.

Serves 6.


3) Tuna Macaroni Salad:-

2 cups lettuce - torn
1 package corkscrew macaroni - 5 oz - cooked and drained
1 can tuna-6 1/8 oz. drained - flaked
1 medium tomato - cut into wedges
1 celery rib - sliced
1 carrot - peeled & sliced
1 small cucumber - sliced
1/4 cup green pepper strips
1 cup broccoli florets
1/2 cup provolone or mozzarella - cheese; julienned

Dressing
1/4 cup olive oil
1 tablespoon lemon juice
1 small garlic clove - minced
1 1/2 teaspoons white wine vinegar
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

On two salad plates, arrange the first 10 ingredients in order listed.

In a jar with tight-fitting lid, combine dressing ingredients; shake well.

Pour over salads and serve immediately.

Serves 2


4) Fresh Lobster Salad:-

1 cup extra virgin olive oil
juice from two oranges
2 tablespoons minced shallots
1 teaspoon minced garlic
drizzle honey
4 cups baby arugula, washed and patted dry
1 pound cooked lobster meat, sliced 1" thick
1/2 cup cured Greek olives, pitted and halved
2 hard boiled eggs
1 tablespoon fine chopped fresh parsley leaves

In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper.

Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate.

Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens.

Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster into of the bean mixture.

Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs.

Garnish with parsley.

Yields: 4 servings


5) Seafood Pasta Salad:-

1 (7-ounce) can back fin crab meat, rinsed, drained

1 (7-ounce) can water-pack tuna, drained, flaked

1 pound shrimp, cooked, peeled

1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 tablespoons (or more) sweet pickle relish

8 ounces macaroni or shell pasta, cooked, drained

1/4 cup mayonnaise

Salt and pepper to taste

Dry mustard to taste

1 (10-ounce) package frozen green peas

Combine crabmeat, tuna and shrimp in bowl; mix well.

Stir in onion, green pepper, celery, pickle, relish and pasta.

Add mixture of mayonnaise, salt, pepper and dry mustard; mix gently with wooden spoon.

Rinse green peas under cold water until thawed. Stir into salad.

Spoon onto lettuce-lined salad plates. Garnish with sliced hard-cooked eggs, parsley sprigs and orange sections.

Serves 8


6) Warm Salmon Salad:-

3 cups cubed red potatoes

4 cups diagonally sliced asparagus - 1"

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds salmon fillet

2 teaspoons vegetable oil

8 cups gourmet salad greens

4 tablespoons sliced green onions

8 cherry tomatoes -- quartered

2 tablespoons balsamic vinegar

2 tablespoons pesto basil sauce

Place potatoes in a large saucepan; cover with water, and bring to a boil. Reduce heat; simmer 12 minutes. Add asparagus; cook 3 minutes or until potatoes are tender. Drain. Sprinkle salt and pepper over salmon. Heat oil in a medium nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Flake salmon into chunks; set aside. Discard skin. Combine salmon, potato mixture, salad greens, green onions, and tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad, and toss gently.


7) Calamari Salad:-

1 lemon, juiced

salt

16 cleaned squid, cut in rings

1/2 cup chopped white onion

1/2 cup chopped celery

1/2 cup olive oil

2 tablespoons chopped Italian parsley

1/4 cup red wine vinegar

pinch thyme

3 cloves minced garlic

pinch basil

pinch oregano

To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.

Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

Yield: 4 servings

8) Scallop Salad with Snow Peas

1 1/2 pounds sea scallops or bay scallops
1/4 cup dry white wine
1 medium shallot, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces snow peas, trimmed
4 green onions (include greens) thin sliced
1 medium red pepper, cored, seeded and cut thin -- strips
2 tablespoons minced cilantro or dill

Dressing:
3/4 cup low cal mayonnaise
1/4 cup plain lowfat yogurt
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon curry powder
1 clove garlic, minced
1/4 teaspoon black pepper

In 10" skillet, combine scallops (if using sea scallops, cut into 3/4" pieces), wine, shallot, salt and pepper with enough cold water to just cover the scallops. Bring to a boil over medium high heat, then immediately reduce heat to low, and simmer gently for 1 minute or until tender. (When done, sea scallops spring back to your touch; bay scallops lose their pinkish color). Remove from the heat, drain in colander, and cool. At this point scallops can be refrigerated for up to 24 hours.

In large saucepan, bring 2 quarts of water to boil over high heat; add snow peas and cook until they turn bright green, about 1 minute. Drain and refresh under cold running water and then pat dry. Wrap the snow peas, green onions and red pepper separately in dampened paper towels and store in plastic bags. Refrigerate until ready to serve.

To make dressing, in small bowl, whisk dressing ingredients together until well combined. Refrigerate until ready to use. Will keep for up to 4 days. To serve, in large bowl, toss together the scallops, veggies and dressing. Serve as entree for lunch or light supper. Good with crusty french bread. Serves 4.