Crab and Shrimp Salad
Keeping ingredients minimal but amazing was the intent of this Crab & Shrimp Salad. Lots of fresh parsley, lemon zest and lemon juice bring the seafood forward with a light coating of mayonnaise to harmoniously bind the ingredients together into one delicious bite after another.
Equipment
- Mixing bowl
- Zester
- Mixing spoon
Ingredients
- 1 lb Jumbo lump crab meat
- 1 1/2 lb U-12 shrimp cooked, de-veined, tail off, large dice
- 1/3 cup yellow onion diced small
- 1/3 cup large red bell pepper diced small
- 1/3 cup celery stalks diced small
- 2 tsp Old Bay seasoning
- 1/2 tsp red chili flakes
- 1 tsp granulated garlic
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 3 tbsp Italian flat leaf parsley finely minced
- 1 each lemon cleaned and zested and juiced
- 3/4 cup mayonnaise
Instructions
- In large mixing bowl, combine crab and shrimp. Gently mix together.
- Add all spices, including lemon zest to mixture and gently fold together.
- Add lemon zest and start with 1/2 cup of mayonnaise. Gently fold together. If the mixture combines quickly, do not add remaining mayonnaise. If the mixture is a little dry, add more mayonnaise.
- Serve with pita chips, lemon wedges or celery sticks as a dip. Use the salad mixture as a filling for sliders or wraps.
