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
Ingredients
- 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
Reviews
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.
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
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.