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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.
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Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Mixing bowl
  • Zester
  • Mixing spoon

Method
 

  1. In large mixing bowl, combine crab and shrimp. Gently mix together.
  2. Add all spices, including lemon zest to mixture and gently fold together.
  3. 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.
  4. Serve with pita chips, lemon wedges or celery sticks as a dip. Use the salad mixture as a filling for sliders or wraps.