Best Seafood Bread Salad Recipes

BREAD AND CRAB SALAD

Bread and Crab Salad image

Here's something really different; crab salad made with bread! Everyone in my family loves this stuff. It's very rich, so for health reasons I don't make it very often. You can also use shrimp or a combination of crab and shrimp. The amount of butter is an estimate, and time doesn't reflect the overnight refrigeration. Let me know what you think!

Provided by Chef PotPie

Categories Crab

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 loaf white bread
1/2 cup butter, softened
1 cup swiss cheese, grated
1/2 cup celery, chopped
1/2 cup green onion, chopped
2 (6 ounce) cans crabmeat
6 hard-boiled eggs, chopped
1 cup mayonnaise

Steps:

Cut off crusts of bread and discard or save for another use.
Butter both sides.
Cut each slice into 16 cubes and refrigerate overnight.
Next day add Swiss cheese, celery, green onions, crab, and eggs.
Gently stir in mayonnaise, salt and pepper to taste, and refrigerate until serving time.

Nutrition Facts : Calories 424.4, Fat 25.1, SaturatedFat 10.3, Cholesterol 181.9, Sodium 920, Carbohydrate 32.4, Fiber 1.4, Sugar 4.3, Protein 17.2

IMITATION CRAB SALAD

Imitation Crab Salad image

This is a crab salad made with a bread filler.

Provided by Audrie

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

6 eggs
½ (1 pound) loaf sourdough bread, cubed
1 pound imitation crabmeat, flaked
3 stalks celery, chopped
½ small onion, chopped
1 cup mayonnaise
2 tablespoons sour cream
salt and pepper to taste

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Trim crust from bread and dice into cubes.
In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 35.3 g, Cholesterol 217.2 mg, Fat 36.2 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 6.8 g, Sodium 1176.1 mg, Sugar 7 g

BAKED SEAFOOD SALAD

Baked Seafood Salad image

Make and share this Baked Seafood Salad recipe from Food.com.

Provided by Mysterygirl

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup green pepper, chopped
1/2 cup onion, chopped
1 cup celery, chopped
1 cup crabmeat
1 cup baby shrimp
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
pepper
soft breadcrumbs
butter
paprika
lemon wedge

Steps:

Preheat oven to 350°F.
Flake crab meat, removing bits of membrane.
Combine crab meat, shrimp, green pepper, onion, celery and mayonnaise.
Add salt, pepper and Worcestershire sauce.
Place in individual; shells or in shallow baking dish like a pie plate.
Top with bread crumbs, dot with butter.
Bake for 30 minutes.
Sprinkle with paprika and serve with lemon wedges.

Nutrition Facts : Calories 20.6, Fat 0.1, Sodium 326.7, Carbohydrate 4.6, Fiber 1.4, Sugar 2.4, Protein 0.7

WARM SEAFOOD SALAD

Warm Seafood Salad image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 baguette, cut in 3/4-inch-thick slices
1 garlic clove, split in half
Extra-virgin olive oil
1 head red oak lettuce
1 head frisee lettuce
3 egg yolks
1 pinch saffron threads
2 cloves garlic, peeled and smashed
1 teaspoon lemon juice
Sea salt and freshly ground black pepper
1/2 cup chopped garlic scapes (if in season)
1 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound fresh head-on large shrimp
1 cup cleaned squid
1 red bell pepper, stemmed, seeded and cut into medium dice

Steps:

For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.