Vonciels Seafood Salad Recipes

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SHRIMP AND CRAB SEAFOOD SALAD



Shrimp and Crab Seafood Salad image

A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.

Provided by Darrel Tyler

Time 2h30m

Yield 8

Number Of Ingredients 10

1 pound imitation crabmeat
1 pound uncooked shrimp, peeled and deveined
6 teaspoons lemon juice, divided
1 cup minced celery
1 cup mayonnaise (such as Hellmann's®)
⅓ cup minced red onion
1 tablespoon minced red onion
3 tablespoons minced fresh dill
1 tablespoon seafood seasoning (such as Old Bay®)
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
  • Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
  • Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
  • Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g

CLASSIC CRAB AND SHRIMP SALAD



Classic Crab and Shrimp Salad image

This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.

Provided by melimel_86

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1 green bell pepper, seeded and chopped
1 onion, diced
¾ cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

  • Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g

SALAD NICOISE



Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories     Salad     Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  • In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

VONCIEL'S SEAFOOD SALAD



Vonciel's Seafood Salad image

"This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family."

Provided by Vonciel McCoy @Vonciel

Categories     Tuna Salads

Number Of Ingredients 5

ALL MEASUREMENTS ARE APPROXIMATE. ADJUST SEASONINGS TO TASTE. FOR FOR HEALTHIER OPTIONS, SUBSTITUTE MAYO, SALT ETC.
- ·2 tablespoons olive oil ·1 large onion, diced · 1 pound large shrimp, peeled and deveined · 1 pound scallops, rinsed and patted dry · 1 (6 ounce) can crabmeat, drained and flaked · 1 (12 ounce) can water packed tuna, drained and flaked
- ·salt and pepper to taste ·1 tablespoon or more accordding to taste, old bayseasoning™ ·1 cup mayonnaise, or to taste · 2 tablespoons yellow mustard · 1/2 teaspoon garlic powder, or to taste ·1 teaspoon dried oregano
- ·2 tablespoons white sugar · 1 large green bell pepper, chopped · 2 stalks celery, chopped · 5 hard-cooked eggs, chopped · 1 hard-cooked egg, sliced · 1/2 teaspoon paprika, as garnish
2 teaspoon(s) sazon goya seasoning (optional)

Steps:

  • 1. Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat. 2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs. 3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika. 4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
  • · To hard-cook eggs · Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Nutritional Information Amount Per Serving Calories: 132 | Total Fat: 8.4g | Cholesterol: 82mg

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