Best Crab Salad Recipes

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PASTA CRAB SALAD



Pasta Crab Salad image

"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

4-1/2 cups uncooked tricolor spiral pasta
1 package (16 ounces) imitation crabmeat, flaked
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY CRAB AND PASTA SALAD



Creamy Crab and Pasta Salad image

Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.

Provided by dakota kelly

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 27m

Yield 8

Number Of Ingredients 12

1 (12 ounce) package uncooked pasta shells
½ cup light sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound cooked crabmeat
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped green onions

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
  • In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
  • In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

Nutrition Facts : Calories 295 calories, Carbohydrate 35.6 g, Cholesterol 54.3 mg, Fat 8.6 g, Fiber 2 g, Protein 19.2 g, SaturatedFat 2.2 g, Sodium 504.1 mg, Sugar 3.5 g

CRAB SALAD



Crab Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

  • In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  • In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
  • Serve on toasted rolls or on a bed of lettuce.

CRAB SALAD



Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

  • In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

MEL'S CRAB SALAD



Mel's Crab Salad image

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
⅓ cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

Steps:

  • Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g

CRAB SALAD SANDWICHES



Crab Salad Sandwiches image

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories     Sandwich     Dairy     Leafy Green     Shellfish     Quick & Easy     Lunch     Seafood     Crab     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

Steps:

  • Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
  • Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

CRAB LOUIE SALAD



Crab Louie Salad image

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Provided by sonjagroset

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 18

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

Steps:

  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
  • Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
  • Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g

CRAB LOUIE SALAD



Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

Steps:

  • To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
  • Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

CURRY CRAB SALAD



Curry Crab Salad image

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

Steps:

  • In a bowl mix all ingredients.
  • Let sit in fridge for 3 or more hours before using to blend flavors.

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

IMITATION CRAB AND PASTA SALAD



Imitation Crab and Pasta Salad image

This is a cool and refreshing salad that is great for Summertime. It's a versatile recipe with ingredients that can be modified to your personal tastes.

Provided by MSippigirl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb imitation crabmeat, roughly chopped
1 cup elbow macaroni, uncooked (or other small shell pasta)
1 medium bell pepper, chopped
1/4 cup celery, chopped (about 1 rib)
1/4 teaspoon onion salt (or more) or 2 tablespoons finely chopped onions
1/4 teaspoon creole seasoning, like Tony Chachere's (or more)
1/4 teaspoon ground black pepper or 1/4 teaspoon white pepper
1 dash garlic salt
2 tablespoons mayonnaise (or more)
1 tablespoon sour cream (optional)
1 medium tomatoes, seeded and diced (optional)

Steps:

  • Cook pasta as directed on package. Rinse until cool under cold tap water. Leave to drain well in a colander.
  • Chop crab meat in a medium bowl. Set aside.
  • In a large bowl, chop all desired veggies. Add pasta and all seasonings. Fold in mayo (and sour cream, if using). Adjust mayo and seasonings to personal taste. Gently fold in the crab meat.
  • Refrigerate. Stir again before serving, adding more mayo if needed.

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

SHRIMP AND CRAB MACARONI SALAD



Shrimp and Crab Macaroni Salad image

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces imitation crabmeat, chopped
1 small cucumber, chopped
1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
2 green onions, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     Shellfish     Vegetable     Marinate     No-Cook     Quick & Easy     Lunch     Mango     Seafood     Crab     Avocado     Summer     Lettuce     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Steps:

  • Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
  • Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

IMITATION CRAB SALAD



Imitation Crab Salad image

Make and share this Imitation Crab Salad recipe from Food.com.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 (8 ounce) package imitation crabmeat
2 green onions, also called spring onions, sliced
1/4 cup celery, chopped, use the middle, tender ribs with tops
1/2 tablespoon lemon juice, fresh (I used lime)
1/4 cup light mayonnaise
1/4 teaspoon dill weed
1 teaspoon horseradish, prepared
2 -3 cups salad greens
1 teaspoon parsley
1 lemon, cut into wedges

Steps:

  • Cut crab into bite-sized pieces.
  • Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
  • Place the salad greens on 2 plates for large portions and 3 plates for small portions.
  • Divide crab mixture among the plates; sprinkle with the parsley.
  • Place lemon wedges on plate.
  • Serve.

Nutrition Facts : Calories 236.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 33.1, Sodium 1232.8, Carbohydrate 26.4, Fiber 3, Sugar 10.5, Protein 10.5

5-INGREDIENT CRAB SALAD



5-Ingredient Crab Salad image

This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.

Provided by PBLAZ

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 11m

Yield 8

Number Of Ingredients 5

½ green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise

Steps:

  • In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
  • Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 8.8 g, Cholesterol 30.3 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 540.9 mg, Sugar 3.7 g

CRAB AND SHRIMP PASTA SALAD



Crab and Shrimp Pasta Salad image

Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!

Provided by LLUV7877

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked tri-colored spiral pasta
½ cup mayonnaise
¼ cup apple cider vinegar
¼ cup olive oil
salt and pepper to taste
1 (8 ounce) package imitation crabmeat, flaked
1 (6.5 ounce) can tiny shrimp, drained
1 pint grape tomatoes, halved
1 English cucumber, diced
1 (4 ounce) can sliced black olives, drained
1 red bell pepper, seeded and chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
  • In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

Nutrition Facts : Calories 445.6 calories, Carbohydrate 50.9 g, Cholesterol 38.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 3 g, Sodium 470.5 mg, Sugar 4.4 g

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD



Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

Steps:

  • In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
  • Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
  • Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

CRAB MEAT PASTA SALAD



Crab Meat Pasta Salad image

Beth Kist from Chicago, Illinois shares this delightful seafood salad that's ideal for a special luncheon. It's crispy and crunchy with a surprising kick.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups uncooked medium pasta shells
1/4 cup ranch salad dressing
1/2 teaspoon lemon-pepper seasoning
1/8 to 1/4 teaspoon cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 medium carrot, shredded
1/2 cup sliced water chestnuts, halved
2 green onions, sliced
2 lettuce leaves
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions., Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese.

Nutrition Facts :

SHRIMP AND CRAB SALAD



Shrimp and Crab Salad image

For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

2 pounds cooked medium shrimp, peeled and deveined
2 packages (8 ounces each) imitation crabmeat
4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup sliced ripe olives
1/2 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1 teaspoon seasoned salt
Leaf lettuce

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.

Nutrition Facts :

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