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Easy Seafood Salad

This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! —Cindy Heyd, Edmond, Oklahoma
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 medium orange
  • 1 medium lemon
  • 1 medium lime
  • 1/2 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
  • 1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons finely chopped sweet red pepper
  • Shredded lettuce
  • Assorted crackers


  • Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.
Nutrition Facts
3/4 cup: 128 calories, 2g fat (0 saturated fat), 141mg cholesterol, 309mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

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  • ReneeMurby
    Jul 6, 2020

    This is light, bright and refreshing. I served this in a lettuce cup for individual servings. It went fast at our family Fourth of July celebration.

  • grandmaof123456
    Jun 29, 2020

    I'm looking forward to trying this refreshing sounding recipe! I even made a copy for my 18 year old grandson who is trying to eat healthier!! Thanks for sharing your recipe

  • Cindy
    Jun 19, 2020

    I know it's a little weird to review my own recipe, but I just had a great idea that made it even better. I was originally piling the seafood salad on top of shredded iceberg lettuce, but today, I made a bed for it using prepackaged coleslaw mix (cabbage and carrots). It was so delicious! I chop the seafood into smaller pieces than in the photo, and I like it with saltines or club crackers.