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Seafood Salad PDF Print E-mail
Written by Will   

We served this seafood salad as the first course on Christmas Eve but it would work as good, if not better, during warmer weather.

Raw Shrimp
1 lb Large Raw Shrimp
Squid 1 lb Raw Squid
Dungeness Crab 1 Cooked Dungeness Crab
Red Bell Pepper 1/2 Red Bell Pepper
Yellow Bell Pepper 1/2 Yellow Bell Pepper
Celery 2 Stalks Celery
Jalapeno 1 Jalapeno
Green Onion 1 Green Onion
Garlic 2 Cloves Garlic
Lemons 2 Lemons
Olive Oil 1/4 Cup Olive Oil
Salt and Pepper Salt and Pepper
Old Bay Seasoning 1 Tbs Old Bay Seasoning
Seafood Salad Seafood Salad

Chop the bell peppers, celery, jalapeno, and green onion. Mince the garlic.

Peel and devein the shrimp. Rinse along with the squid. Cut the squid into pieces about 1/2 to 1 inch wide.

Boil a pot of water. Add the Old Bay seasoning. Add the shrimp and cook for ninety seconds or until pink. Remove with a slotted spoon and refrigerate immediately to prevent further cooking. Reduce the water to a simmer and add the squid and cook for two minutes. Remove with a slotted spoon and refrigerate immediately.

Carefully remove all of the crab meat from the shells. Add to a bowl with the squid. Cut the shrimp in half and add to the bowl. Add the vegetables to the bowl. Juice the lemons into the bowl and add the olive oil. Season with salt and pepper. Stir the salad making sure not to break up the large chucks of crab. Refrigerate. Stir again before serving to redistribute any of the liquid that has accumulated in the bottom of the bowl.

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour 5 minutes