Best Seafood Slaw Recipes

SEAFOOD SLAW image

Yield 5-6 Servings.

Number Of Ingredients 10

Steps:

With a vegetable peeler cut carrots into ribbins and then into 1-2 inch lengths. Mix the first 8 ingredients together until well blended and fold in the crab and shrimp meat until mixed.

Seafood Salad with Collard Greens Slaw image

Provided by B. Smith

Yield Makes 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup (packed) chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons drained capers
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon dried crushed red pepper
2 pounds small littleneck clams or Manila clams, scrubbed
2 pounds mussels, scrubbed, debearded
2 cups dry white wine
2 pounds sea scallops, connective side tissue trimmed
1 1/2 pounds uncooked large shrimp, peeled, deveined
Collard Greens Slaw

Steps:

Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
Arrange slaw on very large platter. Mound salad in center and serve.

Seafood Slaw image

Provided by cookiemaker

Categories Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package Coleslaw
1 (8 ounce) package imitation crabmeat
3/4 cup lime mayonnaise (McCormick Mayonnaise with lime juice, look for it in the international aisle, I get it at Walmart)
1/4 cup water
2 tablespoons water
garlic powder, to taste
onion powder, to taste
black pepper, to taste
salt, to taste

Steps:

Break imitation crab/lobster into small pieces (I usually use a Pampered Chef mix n chop), place in large bowl.
Add bag of coleslaw to bowl. Add mayo and water, and mix well.
Add garlic powder, onion powder, black pepper, and salt to taste.
Optional - increase mayo from 3/4 cup to 1 cup and add 8 oz (precooked weight) of cooked, drained, and rinsed pasta.
Yield is about 6 big servings, more if you use smaller servings.

Nutrition Facts : Calories 94.8, Fat 2.1, SaturatedFat 0.4, Cholesterol 13.6, Sodium 335.2, Carbohydrate 15, Fiber 1.3, Sugar 2.4, Protein 3.9