Easy Seafood Salad

9 Reviews

Prep: 30 min
Ready In: 3 hr 30 min

“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).” - by Jen K

Ingredients

2 pounds cooked shrimp, peeled and deveined
1 pound imitation crabmeat, flaked
1 head cabbage, diced
1 bunch celery, diced
3 green onions, thinly sliced
1 cup mayonnaise
2 tablespoons white sugar

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Metric US

Original recipe yields 12 servings

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
284 cal
14%

Fat
15.7 g
24%

Carbs
15.7 g
5%

Based on a 2,000 calorie diet

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Reviews (9)

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CURTISLEE

Apr. 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 a..." See morevailable 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

Sep. 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 w..." See moreonderful, light and refreshing."

Robbo

May. 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 ca..." See morebbage 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."

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