Best Cold Seafood Salad Recipes

COLD SEAFOOD SALAD

Cold Seafood Salad image

This salad is typical of the delicious Venetian cooking Antonio Tommasi and Jean-Louis De Mori serve at Ca' Brea.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

1 red pepper
1 yellow pepper
12 black mussels, scrubbed and debearded
12 manila clams, scrubbed
12 medium bay scallops, rinsed, with muscles removed
12 medium shrimp, peeled and deveined
6 ounces calamari, cut into strips
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons chopped garlic
1/4 teaspoon dried red-pepper flakes
Salt and freshly ground pepper
6 marinated artichoke hearts
1/2 cup chopped black olives
1 tablespoon chopped fresh basil leaves

Steps:

Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.
Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.
In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.
In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.

18 KARAT KRAFT COLD SEAFOOD SALAD

18 Karat Kraft Cold Seafood Salad image

Provided by My Food and Family

Categories Home

Time 4h

Number Of Ingredients 14

Ingredients

SALAD:
3 cups of cooked, cold pasta, such as elbows, shells, bow ties, spirals, etc.
3/4 lb cooked fresh crab meat*
1/2 lb medium-size cooked shrimp, shelled, deveined and cut into bite size pieces*
2-3 large ribs celery, diced
3 cold hard boiled eggs, grated
Crisp spinach, kale or lettuce leaves for serving
Paprika
18 KARAT KRAFT DRESSING:
1 cup Kraft Real Mayonnaise
3 Tbsp catsup
Juice of 1-1/2 large fresh lemons
2 tsp dried dill weed
Salt to taste

Steps:

TO PREPARE SALAD:
In a large bowl, combine cold pasta, crab and shrimp. Add celery and toss lightly.
18 KARAT KRAFT DRESSING:
In a small bowl, combine mayonnaise, catsup, lemon juice, dill weed and salt; mix well.
Pour dressing mixture over seafood mixture and toss until well coated. Fold in the grated hard boiled eggs.
Cover and refrigerate for several hours or overnight before serving.
TO SERVE:
Place individual amounts of salad on top of crisp spinach, kale or lettuce leaves with lemon wedges on the side of each plate. Dust with paprika for color. Serve with your favorite Kraft crackers or rolls.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g