Seafood Salad with No Pasta
Recipe: #5777
June 23, 2012
Categories: Salads, Fish/Seafood Salad, Side Dishes, Crab meat, Lobster, Shrimp, 5-Minute Prep, One-Pot Meal, July 4th, Picnic, Diabetic, Low Carbohydrate, Low Cholesterol, Low Fat, Frozen Vegetables, more
"Sometimes, I don't want noodles with my seafood. Sometimes I want different kinds of seafood. Obviously, you can adapt any recipe, but this combination works very well for our taste. Sometimes I'll use a 4 oz. can of tuna (drained) instead of the lobster if I'm broke. This also works with fake crab and lobster if you need the price break, just chop the meat before adding it."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (131.1 g)
- Calories 233.3
- Total Fat - 16.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 73.8 mg
- Sodium - 829.4 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 0.5 g
- Sugars - 1 g
- Protein - 13.3 g
- Calcium - 32.8 mg
- Iron - 1.1 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place all ingredients in a bowl and stir to combine well.
Step 2
Cover and refrigerate at least two hours before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for fresh seafood with no strong fishy smell.
- If using frozen seafood, be sure to thaw and drain it before adding it to the salad.
- Substitute canned tuna (drained) for the lobster to save money. The benefit of this substitution is that it is a cheaper alternative while still providing a similar texture and flavor.
- Substitute fake crab and lobster meat for the real crab and lobster. The benefit of this substitution is that it is a more cost-effective option while still providing a similar flavor and texture.
Healthy Seafood Salad Replace the olive oil mayonnaise with plain Greek yogurt and reduce the amount of Olde Thompson's Catalina Seafood seasoning to 1/4 teaspoon. Add 1/4 teaspoon of garlic powder and 1/4 teaspoon of dill weed for additional flavor.
Grilled Asparagus with Lemon Garlic Butter - This simple side dish is the perfect complement to the seafood salad. The fresh, bright flavors of the lemon garlic butter bring out the subtle flavors of the seafood, while the grilled asparagus adds a nice crunch to the dish.
Roasted Potatoes and Carrots: Roasted potatoes and carrots are the perfect accompaniment to the seafood salad. The potatoes and carrots are roasted to perfection, bringing out their natural sweetness, while the garlic and herbs add a nice depth of flavor. The roasted vegetables provide a nice contrast to the seafood, and the dish is a great way to round out the meal.
FAQ
Q: How can I make the seafood salad vegan?
A: To make the seafood salad vegan, substitute the mayonnaise for a vegan mayonnaise and use vegan seafood alternatives such as vegan crab and vegan shrimp.
Q: What are some vegan alternatives to cheese?
A: Vegan cheese alternatives include soy-based cheeses, nut-based cheeses, and store-bought vegan cheeses made from a variety of ingredients such as coconut oil, tapioca, and potato starch.
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Fun facts:
The seafood salad recipe is said to have originated from the French chef Auguste Escoffier in the late 19th century. He was the first to combine seafood with mayonnaise and was known for his use of fresh herbs and spices.
The seafood salad recipe is a favorite among celebrities, especially in Hollywood. It is regularly served at red carpet events and is often seen as a luxurious meal.