You really work up an appetite when you spend all day on the water swimming, surfing, paddle boarding and just plain playing. After a great day at the beach, there is nothing like eating fresh seafood.
This seafood salad tastes like the sea and sunshine on a hot summer day and comes together in just minutes, so you won’t be hungry for long! A quick dip in salted, boiling lemon water for the shrimp and crab, then into a quick ice bath to stop the cooking and cool things down. If you were lucky enough to have some lobster or scallops, throw ‘em in there too!
To get this taste of the ocean from home if you can’t make it to the seafood market, you can make this recipe using shrimp and lump crab meat purchased at your local grocery store. You can also make it with imitation Krab if you have budget constraints or allergies to real crab, but otherwise, splurge on the good stuff!
Most of the ingredients in this salad are items you will likely already have stock in your cupboard. Fresh lemons and celery, mayonnaise and Old Bay seasoning. Others you may have to plan ahead for, like fresh seafood, dill and red onion.
Always, always, always go for the full flavor of fresh dill, lemons and lemon juice and full fat mayo when available. Yes, it may take a little more planning and cost a few cents extra, but you’ll be glad you did.
And to make it even better, this protein rich salad filled with fresh veggies also keeps your figure friendly for that bikini!
I like to serve this seafood salad wrapped in Boston bib lettuce, with chopped cucumbers, tomatoes and jalapeno peppers on the side for flavorful additions. Avocado would also be delicious. You can also serve it with crackers or tortilla chips or just make a sandwich with it. Sometimes I just eat it by the forkful!
Seafood Salad Lettuce Wraps
4
people20
minutesIngredients
8 oz. Shrimp
8 oz. Crab Meat
1 Lemon, quartered
2 sticks of celery, finely chopped
3 Tablespoons minced red onion
1½ teaspoon Old Bay Seasoning
2 teaspoons lemon juice
Salt & Pepper to taste
½ cup mayonnaise
1 ½ Tablespoons fresh Dill, chopped
Preparation
- Bring a pot of salted water to a boil. Add lemon quarters.
- Add shrimp to the pot and cook for 1-2 minutes, until they are pink and opaque. Immediately transfer shrimp to a bowl of ice water. This will halt the cooking process.
- Drain shrimp and pat dry.
- In a large bowl, combine shrimp, crab meat, 2 sticks of celery, finely chopped, 3 Tablespoons minced red onion,1 ½ teaspoon Old Bay Seasoning, 2 teaspoons lemon juice, ½ cup mayonnaise and 1 ½ Tablespoons fresh Dill, salt & pepper. Toss gently to coat.
TIps
- Make ahead up to 2 days ahead to let the flavors marry.
- Serve with diced cucumbers, tomato, radish and jalapeno.
- NUTRITION: Calories: 317kcal | Carbohydrates: 14g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 648mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 18.6mg | Calcium: 94mg | Iron: 1.5mg