Seafood Salad
"Mixed seafood with veggies"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (8 ounce) can imitation crabmeat (check label, look for shortest ingredient list and no MSG. If you find this, the 'imitation' is good)
- 1 (4 ounce) can albacore tuna (white albacore makes this recipe 'cause of its dry light texture)
- 1 (6 ounce) bag frozen baby shrimp
- 1⁄2 cup tiny frozen peas
- 1⁄4 cup slivered water chestnut
- 1⁄4 cup minced, fresh celery
- 2 teaspoons fresh, grated onions (, , more if you like onion)
- 1 teaspoon McCormick's salt-free all-purpose seasoning
- 1⁄4 teaspoon tarragon (crushed in palm of your hand)
- 1⁄2 cup mayonnaise
directions
- Shred imitation crab by hand.
- Drain tuna (if needed).
- Partially thaw shrimp& peas in strainer under cold water.
- Toss all ingredients together.
- If you have time refrigerate for a few hours, if not just make sure the shrimp& peas have had time to thaw.
- Add more veggies to make it more of a veggie salad.
- Looks nice served with dark greens, and sliced red peppers.
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Reviews
-
Making this for Christmas Eve dinner, so far it is good. I have it in the fridge to cool and marry the flavors. I omitted the tuna and added more crab and shrimp. Also no water chestnut. Everything else was perfect! Just with some fresh lemon juice. Plan on serving in Endive leaves. Should be a hit.
RECIPE SUBMITTED BY
diane patt
aldan, pa
My favorite cookbook is Fanny Farmer. I have my grandmothers copy too, over 60 years old, then it was called Boston Cooking School Cookbook. My pet peeve is great sounding recipes that are made with condensed soup. 99% of the canned soups contain MSG (I get migraine headaches from Monosodium Glutamate, Disodium Insonate etc.) I substitute my own stock and flour, cornstarch or potatoes, whatever works.
