Best Vonciels Seafood Salad Recipes

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

Ingredients

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

DILL AND SHRIMP SALAD

Dill and Shrimp Salad image

This creamy shrimp salad with dill is great served inside fresh pita bread.

Provided by Joey

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

Steps:

In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g

SEAFOOD SALAD III

Seafood Salad III image

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Provided by Krista B

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup light mayonnaise
1 tablespoon white sugar
¼ teaspoon salt
1 teaspoon white vinegar
2 teaspoons skim milk
1 cup imitation crabmeat, flaked
1 stalk celery, chopped
1 tablespoon finely chopped green bell pepper

Steps:

In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 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

Ingredients

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

Ingredients

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