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Shrimp and Crab Salad Recipe

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For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Shrimp and Crab Salad Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

20 20

Ingredients

2 pounds cooked medium shrimp, peeled and deveined
2 packages (8 ounces each) imitation crabmeat
4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup sliced ripe olives
1/2 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1 teaspoon seasoned salt
Leaf lettuce

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate. Yield: 9 servings.

Nutritional Analysis: One serving (1 cup) equals 223 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 964 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Shrimp and Crab Salad in Light & Tasty June/July 2001, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Shrimp and Crab Salad (2)

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Shrimp and Crab Salad

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Reviewed on Mar. 06, 2012 by galinthewoods

When I make this recipe I've learned to cut the seasoned salt in half, cover the salad and let it sit in the fridge for a day --if I can keep my family out of it for that long. We all love it.