seafood salad

This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.

Crab Salad

imitation crab meat (flaked style,

celery (finely chopped)

red onion (finely chopped)

Old Bay seasoning

lemon juice

salt and pepper

mayonnaise

dill (chopped, plus more for garnish)

Add all of the ingredients to a large bowl. Stir gently to combine.

Serve immediately, or cover and chill for up to 2 days.

Sprinkle with additional chopped dill for garnish if desired.

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Seafood Salad made with imitation crab meat,mayonnaise, lemon juice, celery, red onion and a few basic seasonings is adelicious and affordable option for when that seafood craving hits. Dependingon what your mom called it, this is the classic crab salad or seafood salad weall grew up with.

The Best Imitation Crab Seafood Salad

Aquamar® Surimi Flakes (imitation crab)

lemon

celery, minced (about 2 stalks)

tbsp red onion, minced

tsp salt

tsp pepper

tsp dill

Break imitation crab meat into bite-sized pieces and add to a bowl.

Add remaining ingredients and gently stir to combine.

The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for a few hours overnight. Store tightly covered in the refrigerator.

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make!

Seafood Salad

imitation crab meat (flaked style

shrimp

lemon (quartered)

celery (finely diced)

red onion (minced)

Bring a pot of salted water to a boil. Add the quartered lemon.

Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.

Drain the shrimp then pat dry.

Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.

Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.

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Fresh baby shrimp mixed with a creamy dill mayo in a flaky, buttery croissant.

Shrimp Salad Croissant Sandwiches

croissants

oz baby shrimp

Cup Kewpie mayonnaise (japanese mayo)

tsp dijon mustard

Tbsp fresh chopped dill

Cup pea shoots (or alfalfa sprouts, shredded lettuce)

avocado (sliced)

tomato (sliced)

In a small bowl mix the shrimp, mayonnaise, mustard, lemon juice and dill.

Cut open the crossaints and add a layer of pea shoots, followed by sliced tomatoes.

Top with shrimp salad and sliced avocado.

Add the tops of the croissants to the sandwiches and serve.

Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!

Salmon Salad

salmon (either canned or freshly cooked (see note))

red onion (diced small)

celery

mayonnaise ((I used light))

dill (or 1 teasoon dry dill)

salt

black pepper (to taste)

In a large bowl, combine the salmon, red onion, and celery.

In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste.

Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.

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This Salmon Caesar Salad is a healthy and delicious take on a classic Caesar.&nbsp; It features easy, homemade dressing, freshly baked croutons, and pan-seared salmon.

Salmon Caesar Salad

Pink salmon (~2 fillets)

sea salt

olive oil

French loaf (~ 4 ounces)

garlic

anchovies

lemons, juiced

yellow mustard

Worcestershire sauce

Parmesan, freshly grated

whole yogurt, plain

romaine heart, roughly diced

Pat salmon dry, and set aside.&nbsp; Allow salmon to come to room temperature while you prepare the rest of the salad.

Preheat oven to 350ºF.

Roughly dice bread into 1" squares.&nbsp; Use a zester to grate garlic.&nbsp; (Alternatively, finely dice garlic.)

Toss bread in garlic, olive oil, and salt.&nbsp; Spread onto a baking sheet.&nbsp; Bake 11 minutes for soft croutons, or 14 minutes for crunchy croutons.&nbsp; Set croutons aside.

Make Croutons:

Use a zester to grate garlic.  (Alternatively, finely dice garlic.)&nbsp; Place in the bottom of a large salad bowl.

Add anchovies to the bowl.&nbsp; Mash with a pestle or with a wooden spoon, until the anchovies have dissolved.

Whisk in lemon juice, mustard, and&nbsp;Worcestershire sauce.&nbsp; Add the yogurt and the Parmesan.&nbsp; Whisk until smooth.

Make Dressing:

Sprinkle salt on the salmon.

Add 1 TB olive oil to a heavy bottom pan, and heat over medium-high heat.&nbsp; When the oil is hot and begins to ripple, add the salmon skin-side down, and do NOT touch the salmon.

Allow the salmon to sear until the translucent flesh has cooked through and turned opaque about 2/3 of the way through the fish.&nbsp; (You'll be able to see the fish turning opaque from the bottom up as it cooks.)&nbsp;&nbsp;If the fish begins to smoke in the pan, lower the heat slightly.

When the fish is cooked through 2/3 of the way, use a thin metal spatula to flip it, and sear for 90 seconds on the other side.&nbsp; (If the fish resists flipping, wait 30 seconds and try again.)

Remove fish from the pan, flake it apart with a fork.&nbsp; Discard skin if desired.&nbsp; Cover fish to keep it hot.

Pan-Sear the Salmon:

Add diced romaine and the remaining Parmesan to the large bowl with the dressing.&nbsp; Toss salad until it's coated in dressing and there is no more dressing pooled at the bottom of the bowl.

Add croutons and salmon to the salad, and serve immediately.

Assemble the Salad:

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This Salmon Caesar Salad is a healthy and delicious take on a classic Caesar.  It features easy homemade dressing, freshly baked croutons, and pan-seared salmon.

This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that's high in protein and easy to make!

Shrimp Salad

Dijon mustard

Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.

Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.

Garnish with additional fresh dill and serve, or cover and refrigerate for later use.

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This seafood salad recipe is absolutely delicious! Poached seafood in a zesty lemon marinade is an easy, healthy appetizer or protein-packed lunch.

Easy seafood salad

water

lemons (sliced)

tsp chilli flakes

500 g (1lb) shrimp

500 g (1lb) mussels

250 g (½lb) calamari and baby squid

½ red onion (finely chopped)

oregano

½ tsp pepper

Combine all the poaching ingredients in a large pot set over medium-high heat. Bring to a boil.

Add the calamari and squid heads and allow to poach for a minute or two until just cooked. Drain with a slotted spoon and add to a large bowl.

Add the shrimp and mussels then turn off the heat and allow to poach for 4-5 minutes until just cooked.

Drain with a slotted spoon and add to the bowl with the calamari. 

In a separate bowl, mix together all the dressing ingredients.

Taste and adjust seasoning if necessary. I like to make the dressing a little too acidic and too salty to make sure the seafood is well-seasoned.

Pour the dressing over the seafood then add the finely chopped celery and red onion.

Stir to combine then allow to marinate for 30 minutes then serve.

Don&#x27;t miss the chance to enjoy these incredible flavors with this Seafood Salad recipe.

lb. Crab Meat

Mayonnaise

Celery (Minced)

(2.25 oz Sliced Black Olives)

Paprika

½ tsp Dill

Salt

¼ tsp Freshly Ground Black Pepper

Add all of the ingredients together in a large bowl. Gently stir until well coated.

Cover the bowl and place in the refrigerator. Chill for an hour prior to serving.

Enjoy!

Imitation Crab Salad Recipe - a crunchy, creamy and flavorful combination of imitation crab meat sticks, pickles, corn and a light garlicky mayo-yogurt dressing. Spread on toast, bread buns or just serve as an appetizer.

Imitation Crab Salad Recipe

imitation crab sticks (chopped)

corn (canned sweet corn)

pickles

Greek yogurt

tbsp vinegar

garlic powder

dill (optional)

In a small bowl, combine the dressing ingredients and stir.

To a bowl add the chopped surimi sticks, pickles and corn, Top with the dressing. Stir until incorporated. Serve.

https://content.jwplatform.com/videos/Xcf3VO8I.mp4

This Crab Pasta Salad recipe is the perfect salad for a budget friendly meal with luxury taste. It&#39;s quick, easy and full of summer seafood flavor.

Crab Pasta Salad Recipe

Rotini Pasta (cooked according to package instructions)

Imitation Crab (flake style, chopped)

Celery Ribs (diced)

Bell Pepper (green

Begin cooking the pasta according to package instructions. Once cooked, place in a large colander and run cool water over it until the pasta has cooled off completely.

Chop the celery and bell pepper as small as you can. Finely diced is best. Chop it once then go back over it with a sharp knife or ulu.

Chop the imitation crab into small bite-sized pieces.

Place all ingredients in a large bowl and mix thoroughly.

If you love Mediterranean flavors and seafood, this delicious Mediterranean Octopus Salad made with tender octopus, creamy potatoes, and olives is a must- try.

Mediterranean Octopus Salad

½ cups peewee potatoes (or tiny potatoes)

octopus (chopped 1 ½ pounds (El Rey del Pulpo))

Gaeta

garlic (finely minced or grated)

shallot (thinly sliced)

parsley (chopped)

lemon (zest & juice)

red wine vinegar

extra virgin olive oil

black pepper

Black pepper

Red wine vinegar

Add whole potatoes to a pot of salted water* & bring to a boil. Simmer until the potatoes are tender when pierced with a fork. Drain from the water & cool. Once cool, slice in half or in quarters depending on the size (they should be the right size for a forkful!)

While potatoes cook, get the remaining ingredients marinating: In a large bowl combine octopus, olives, shallot, parsley, lemon, red wine vinegar, olive oil, salt & pepper. Once the potatoes are cool, add to the bowl.

Let octopus salad marinade for a minimum of 15 minutes but up to over night!

Top 13 seafood salad recipes from across the web

The most viewed seafood salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crab Salad

The Best Imitation Crab Seafood Sal...

Seafood Salad

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Salmon Salad

Salmon Caesar Salad

Shrimp Salad

Seafood Salad

Easy seafood salad

Seafood Salad

Imitation Crab Salad Recipe

Crab Pasta Salad Recipe

Mediterranean Octopus Salad

Top 13 seafood salad recipes from across the web

The most viewed seafood salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Salad

The Best Imitation Crab Seafood Sal...

Seafood Salad

Shrimp Salad Croissant Sandwiches

Salmon Salad

Salmon Caesar Salad

Shrimp Salad

Seafood Salad

Easy seafood salad

Seafood Salad

Imitation Crab Salad Recipe

Crab Pasta Salad Recipe

Mediterranean Octopus Salad

The most viewed seafood salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine