Here’s a detailed recipe for a delightful Seafood Salad that’s perfect for a light lunch or as a refreshing side dish for a summer meal:
Seafood Salad Recipe
Ingredients:
- Seafood:
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 pound crab meat (lump or claw meat)
- 1/2 pound cooked lobster meat, chopped (optional, can substitute with more shrimp or crab)
- Vegetables:
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup black olives, sliced (optional)
- Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon Old Bay seasoning (or to taste)
- Salt and black pepper, to taste
- Garnish (optional):
- Fresh parsley or dill, chopped
- Lemon wedges
Instructions:
- Prepare the Seafood:
- If you’re using frozen shrimp, lobster, or crab, make sure they’re completely thawed. You can thaw them overnight in the refrigerator or by placing them in a bowl of cold water for about 20 minutes. Once thawed, pat them dry with paper towels.
- Chop the lobster meat into bite-sized pieces if using.
- Cook the Seafood:
- If the shrimp and lobster are not pre-cooked, you’ll need to cook them. For shrimp, boil them in salted water for about 2-3 minutes or until they turn pink and opaque. Remove them immediately to prevent overcooking and place them in an ice bath to stop the cooking process. For lobster, boil it for about 6-8 minutes, then let it cool before chopping.
- Prepare the Vegetables:
- Wash and dry the cherry tomatoes, then cut them in half.
- Peel and dice the cucumber into small cubes.
- Finely chop the red onion.
- Dice the celery into small pieces.
- Slice the black olives if using.
- Make the Dressing:
- In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning. Whisk until smooth and well blended.
- Taste and adjust seasoning with salt and black pepper as needed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked shrimp, crab meat, and lobster meat (if using). Add the cherry tomatoes, cucumber, red onion, celery, and black olives.
- Pour the dressing over the seafood and vegetables. Gently toss to coat everything evenly with the dressing. Be careful not to break up the seafood pieces too much.
- Chill and Serve:
- Cover the salad with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. The salad can be made up to 4 hours in advance.
- Before serving, give the salad a gentle toss. Garnish with chopped fresh parsley or dill and lemon wedges if desired.
Serving Suggestions:
- Serve the seafood salad on a bed of mixed greens or as a filling for lettuce wraps.
- It pairs beautifully with crusty bread or can be enjoyed on its own.
Tips:
- For a lower calorie option, you can use Greek yogurt instead of sour cream and reduce the amount of mayonnaise.
- Feel free to customize the salad with your favorite seafood or add additional vegetables like bell peppers or avocado.
Enjoy this light and flavorful Seafood Salad that’s both elegant and easy to prepare!
Let me know if you need any more details or adjustments!