Seafood Salad Supreme

Seafood Salad Supreme

fuzziepuppy 0

"This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too."

Ingredients 30 m {{adjustedServings}} servings 502 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
  4. Refrigerate for 2 hours before serving.
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Reviews 54

  1. 62 Ratings


This recipe takes a bit of patience with all of the chopping involved, but the result is well worth it. I have never really liked the taste of seafood salad from the deli at the supermarket because it always tastes too fishy. I mixed everything together in the largest bowl I have and let it refridgerate overnight. The result was fantastic. I used this for a side dish for Easter dinner and the serving bowl was empty in minutes!! This will definitely be made again and again. Very tasty dish!!!


We really enjoyed this recipe! I cut the recipe in half & used 1/2 lb. frozen salad shrimp & 2 cans of lump crab meat (next time I will only use one can of crab & maybe increase the shrimp a bit). I rinsed the crab to remove the tinny, fishy taste canned seafood can have. Because my seafood was pre-cooked, I omitted the sauteing. I did not have any celery so I used a bit of celery salt. I added some frozen peas (thawed), additional old bay seasoning (quite a bit actually), ground black pepper, about 1/2 cup of parmesan cheese (in addition to the mozzarella), about 1/2 cup of sour cream & a bit of extra lemon juice. I chopped up my toasted almonds a bit (they were a really good touch...added just the right crunch & toasted nuttiness). Served it out on the patio, on a bed of lettuce leaves, garnished w/ a lemon wedge w/ club crackers & a pomegranitini (from this site). Yummm!


I made healthy adjustments, omitting the almonds and cheese, and substituting fat-free sour cream for 3/4 cup of the mayo (used low-fat mayo for the other 1/4 cup), and we still think it's the best cold seafood pasta salad I've made yet! I went quite heavy with the parsley and Old Bay, and the flavor was phenomenal! Much better the next day. Thanks for sharing this recipe!