Louisiana Seafood Bibb Salad

4
Servings
2h
Prep Time
10m
Cook Time
2h 10m
Ready In


"Chef Alison Vega-Knoll's 6 Seafood Salad i saw her make this and it looked amazing.since im never going to taste hers . I did it for my taste .i have a potato salad that you could probably use the crab boil water for also"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (761 g)
  • Calories 409.3
  • Total Fat - 21.2 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 189.4 mg
  • Sodium - 3065.7 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 10.5 g
  • Sugars - 6.3 g
  • Protein - 28.9 g
  • Calcium - 257.9 mg
  • Iron - 3.8 mg
  • Vitamin C - 79 mg
  • Thiamin - 0.3 mg

Step 1

Combine crab boil, salt, lemons, bay leaf, Creole spices and water in a large pot. Bring to a rolling boil

Step 2

And drop in shrimp.

Step 3

Cook for 2 minutes.

Step 4

Strain and let shrimp cool on sheet pan in cooler.

Step 5

Dressing:

Step 6

Combine all ingredients including juice from crabmeat in blender and blend until smooth.

Step 7

Toss boiled shrimp with Green Goddess dressing

Step 8

Place on washed torn bibb lettuce that has been tossed with celery.

Step 9

Top with heated crispy French's french fried onions and crabmeat on top of onions .

Tips & Variations


No special items needed.

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