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Easy Seafood Salad

Easy Seafood Salad

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Jen K

A restaurant quality seafood salad -- no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe -- feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated. Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
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Reviews

CURTISLEE
75
4/13/2011

The three pounds of shrimp and imitation crab meat are interchangeable. You can make the entire salad a crab salad, a shrimp salad, or a combination. I must say that of all of the crab/shrimp salads available on allrecipes, this one tastes the most like I've had in countless restaurants. I used one 16 ounce bag of cole slaw mix; two bags would have been one too many. I also used lite mayo, which was just fine. I used four stalks of celery; I didn't want this to be a celery salad. This is a delicious side dish.

Cabinluvn
68
9/3/2010

I didn't know if the cabbage would overwhelm this, but it didn't. I didn't have shrimp, so I used 1 pound of imitation crab and a bag of coleslaw. Otherwise, I followed the recipe and the flavor was wonderful, light and refreshing.

Robbo
57
5/4/2011

Simple to make with excellent results. I have to agree with CurtisLee though- 3-4 stalks of chopped celery is fine, not a whole bunch. I also advise making this the day or night before serving, the cabbage needs a bit more time to soften. I've made it several times now and took Jen K.'s advice and tried it with shredded carrots. I also add about 1/4 cup vinegar to the mayo/sugar mix to help soften the cabbage. Serve as is, or in Pita bread pockets.