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Seafood & Shells Salad

 Seafood & Shells Salad
“My family asks for this salad often during the summer months. It’s become a favorite.” —Rosalee Ray, Lansing, Michigan
13 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked small pasta shells
  • 3 packages (8 ounces each) imitation crabmeat
  • 1 pound cooked small shrimp, peeled and deveined
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped celery
  • 3 tablespoons each finely chopped green, sweet red and yellow pepper
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1-1/2 cups fat-free mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water.
  • In a large bowl, combine the crab, shrimp, onion, celery, peppers,
  • parsley and dill. Stir in pasta. In a small bowl, combine the
  • mayonnaise, lemon juice, salt and pepper. Pour over salad and toss
  • to coat. Chill until serving. Yield: 13 servings.
Nutritional Facts: 3/4 cup equals 164 calories, 2 g fat (trace saturated fat), 62 mg cholesterol, 612 mg sodium,

2 of 2

Seafood & Shells Salad (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.