I need a good recipe for seafood salad?

Question

I would like to make a seafood salad for labor day because I am having a seafood cookout and I need to make the salad for at least 20 people any good cooks out thier please let me know your secret

Answer 1

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.

GARDEN STYLE SEAFOOD SALAD

2 1/2 c. macaroni (seashell or wagon wheels make attractive salad)
1 1/2 c. Italian salad dressing
2 c. peeled and sliced cucumber
1 1/2 c. peeled and diced tomatoes
1/2 c. sliced green onion
1/3 c. seeded and chopped green pepper
1/3 c. chopped celery
3/4 tsp. salt
1/4 tsp. pepper
13 oz. seafood
1 c. mayonnaise
1 tbsp. prepared mustard
1 1/2 tsp. dried dill weed

(I used shrimp but solid white tuna, shrimp, crab or combination will work - drained if necessary).
Yield: 12 (1 cup) servings. Preparation: 25 minutes. Chilling: 4 hours.

Prepare macaroni according to package directions. Drain well. Place in large bowl and add salad dressing. Toss gently. Add cucumber, tomatoes, onion, green pepper, celery, salt, pepper and drained seafood to macaroni.

Combine mayonnaise, mustard and dill weed in small bowl. Add to macaroni and toss gently. Cover and chill at least 4 hours before serving. Serves 12.

Answer 2

Shrimp Pasta Salad Paula Deen

Answer 3

Paula Deen Pasta Salad

Answer 4

Make a *huge* salad, add 4oz of seafood per person... keep chilled to avoid making people sick, and prepare the morning of, or day before (at the absolute earliest).

It is generally easiest to make by adding the seafood at "the last minute" and tossing to mix.

Answer 5

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Answer 6

good recipe seafood salad

Answer 7

I make mine very simply. Cut up your seafood, add a little lemon juice, light mayo,and tarragon. Very tasty. If you like the crunch I sometimes do, add some diced celery and bell pepper. It also makes it colorful.

Answer 8

1

Answer 9

This recipe feeds 4

Grilled Seafood Salad Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33521,00.html?rsrc=search

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.

Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.

Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.


This feeds 6

Southern Shrimp Salad Recipe courtesy Paula Deen

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23237,00.html?rsrc=search

2 tablespoons shrimp boil, tied into a cheesecloth
2 pounds shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion, chopped
1/2 cup green olives, chopped
Freshly ground black pepper
1 cup mayonnaise
Paprika, for garnish
Lemon wedges, for garnish
Tomato wedges, for garnish

Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish with lemon and tomato wedges.


Sorry I'm going to stick you with the math.