Real Recipes From Real Home Cooks ®

seafood salad in bread bowls

Recipe by
Martha Ray Deen
Charlotte, NC

I love seafood salad, and after figuring out how easy it is to make at home, I'll never buy store bought again. If you get creative enough to make your own bread bowls, it would make this taste even better!

yield 6 -8
prep time 30 Min
method No-Cook or Other

Ingredients For seafood salad in bread bowls

  • 1 1/2 lb
    fresh salmon, steamed, cooled and cut into chunks
  • 1 1/2 lb
    surimi (imitation crab meat--but get a good brand)-chopped into small chunks
  • 2 stalk
    celery, diced finely
  • 1 lg
    red bell pepper, diced
  • 3
    green onions, chopped (use white and green parts)
  • 1 1/2 tsp
  • 3/4 c
    oikos greek cucumber/dill dip
  • 1/2 c
    mayonnaise (i used duke's) (use more or less to your liking-just enough to get it fairly creamy)
  • 2 tsp
    emon juice (or 1/2 fresh lemon, squeezed-depending on your lemon size, fresh is better!)
  • salt & pepper to taste

How To Make seafood salad in bread bowls

  • 1
    Just combine all of the above and let it sit covered in the fridge about 30 minutes before serving so that the flavors can blend well.
  • 2
    Cut centers out of bread bowls and fill just before serviing. Use any bread bowl of your choice, I used Publix' sourdough and rosemary/garlic bread bowls.