Eastern Shore Seafood Salad Recipe

Eastern Shore Seafood Salad Recipe
Eastern Shore Seafood Salad Recipe photo by Taste of Home
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Eastern Shore Seafood Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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-boiled large 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.
Originally published as Eastern Shore Seafood Salad in Country April/May 1999, p49

Nutritional Facts

1 cup: 279 calories, 17g fat (2g saturated fat), 181mg cholesterol, 801mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 27g protein.

  • 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-boiled large egg, sliced, optional
  1. 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.
  2. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. Yield: 6 servings.
Originally published as Eastern Shore Seafood Salad in Country April/May 1999, p49

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