If seafood is your thing, you'll love this light shrimp and crab appetizer salad. And it couldn't be easier to prepare! Chop your veggies the day before, prepare the shrimp and store in the fridge. Then a few hours before serving mix everything together, garnish, cover and pop back in the fridge until serving time. Oh, and if you replace the shrimp with small ones this'll make a great sandwich filling!
1 cup white crabmeat (may use canned, just drain well)
30 - 36/45 size cooked, frozen and thawed shrimp (300 g bag)
44 - 70/90 size cooked, frozen and thawed shrimp (300 g bag)
4 tbsps finely chopped red bell pepper
4 tbsps finely chopped celery
8 green onions, finely chopped
1/4 tsp celery seed
black pepper to taste
4 tsps lemon juice
3 tbsps mayonnaise
Garnish with smoked paprika, lemon wedge, celery leaves and reserved shrimp
This recipe makes 9 small appetizer salads so start off by reserving 9 - 36/45 size shrimps leaving the tail on. Take the tails off the rest of the shrimp. Chop the red bell pepper, celery and green onion and drain the crab. (So far this can be prepped the day before, just keep the veggies in their own ziplock baggie).
When ready to make, mix together in a bowl then stir in the lemon juice, celery seed and black pepper.
Gradually add the mayo just until the mixture clings together. Add a little more than 3 tbsps only if needed.
Adapted from: apriljharris.com
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