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Louisiana Seafood Bibb Salad
4
Servings
Servings
2h PT2H
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
2h 10m
Ready In
Ready In
Recipe: #35801
October 01, 2020
Categories: Salads, Fish/Seafood Salad, Shellfish, Crab meat, Shrimp, Vegetables, Creole, Clone/Copycat Recipes, Summer more
"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
Ingredients
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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