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Mediterranean Seafood Salad

Mediterranean Seafood Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
PIZZA2471

PIZZA2471

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.
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Reviews

D.G.
102

D.G.

11/3/2007

I am continually frustrated by people who provide a rating for a recipe but yet state that they "changed some of the ingredients". They are not providing a review for the listed recipe, but instead one of their own. I did try the Mediterranean Seafood Salad and prepared it exactly as specified. It is excellent and doesn't need to be changed in any way. It is very tasty and I'll be using this recipe again.

jtlangone
14

jtlangone

8/6/2008

I would actually give this one about 3.5 stars but am rounding up due to the rating scale. The recipe was better than store bought salads and was on par with decent restaurant food. There was WAAAAYYYY too much mayo used in the recipe. Next time I would cut the mayo down to about 1 cup, maybe even 3/4 of a cup. There also wasn't enough pasta to balance out the abundant amount of mayo. If you are going to keep the mayonaisse the same I would add another 1/2 to 3/4 cup of dried pasta. If you bring the mayo down I would still add about another 1/4 cup of pasta. The taste was good for an imitation crab salad. The Worcestershire and hot sauce give it a nice tang. If you want more spice I would hold up on the hot sauce and add more dijon or Worcestershire instead, they will give it a kick with a stronger flavor. If you just want that burning on your tounge sensation go with the hot sauce or add a couple teaspoons of minced raw onion. With a few changes I believe this recipe could be a solid 4 (perhaps higher).

Reeseepeesee
14

Reeseepeesee

1/24/2006

This was pretty good. I did make some adjustments for my family. Instead of Catelina dressing I used Ranch. I also added 1/2 cup sour cream.

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