Eastern Shore Seafood Salad Recipe

Eastern Shore Seafood Salad Recipe photo by Taste of Home

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We live just a short distance from the Chesapeake Bay area, so crabmeat dishes are very popular here. This is a new recipe I came across that I think is extra special.

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Eastern Shore Seafood Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1 pound cooked medium shrimp
3 cups cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, chopped
1 celery rib, thinly sliced
1/2 cup mayonnaise
2 teaspoons seafood seasoning
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Leaf lettuce, optional
1 hard-cooked egg, sliced, optional

Directions

In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently.
Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 279 calories, 17 g fat (2 g saturated fat), 181 mg cholesterol, 801 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.

Originally published as Eastern Shore Seafood Salad in Country April/May 1999, p49