Savory Summer Seafood Salad

★★★★★ 8 Reviews
DONNAWILL avatar
By Donna Sater
from Waldorf, MD

I love this recipe. It is a hit anytime it is made, Not just for summer, but for any time. Love, love, love it!

Blue Ribbon Recipe

We love, love, love this seafood salad recipe too, Donna! Using King Crab style imitation crab and small shrimp gives the salad a meaty texture. Celery and an assortment of bell peppers add crunch and color to the salad. It's quite tasty with crispy lettuce on a toasted bun. This would be the perfect addition to any pot luck, luncheon, or special occasion on your calendar!

— The Test Kitchen @kitchencrew
serves 10-15
prep time 30 Min
method No-Cook or Other

Ingredients

  • 5
    celery stalks
  • 1/4 c
    diced red bell pepper
  • 1/4 c
    diced green bell pepper
  • 1/4 c
    diced yellow bell pepper
  • 2 tsp
    Old Bay seasoning
  • 2 tsp
    celery seed
  • 1 3/4 c
    mayonnaise
  • 3 pkg
    imitation King Crab meat (leg style), 8 oz each
  • 1 pkg
    small baby shrimp, 12 oz
  • 2 pkg
    Splenda sugar substitute (or 4 tsp)
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How To Make

  • 1
    Finely chop celery along with the green, red and yellow bell peppers. It is better this way so that each gives just the right amount of taste for the salad.
  • 2
    Chop imitation crab meat and shrimp also if desired.
  • 3
    In a large bowl, blend together the salad ingredients, with the Old Bay and celery seed.
  • 4
    Then add the crab meat and shrimp to the bowl. Toss with your hand.
  • 5
    Add the mayonnaise (do not add to much or salad will be runny).
  • 6
    After mixing all the ingredients together, add the sugar packets. This is done to help with the acidity of the bell peppers and the Old Bay seasoning.
  • 7
    Refrigerate for about a half-hour to an hour (just to chill that salad before serving).
  • 8
    With this salad, you can let your imagination go where it may. You can add just about anything to this easy recipe. It is all in the taste buds of the preparer.
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