SEAFOOD SALAD DRESSING RECIPES

Name: Seafood Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 14 ounces imitation crab; 1/2 cup mayonnaise; 1-2 stalks celery, finely chopped; 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon dill; Salt to taste

SEAFOOD SALAD - SOUTH YOUR MOUTH

Seafood Salad - South Your Mouth image

A quick and easy seafood salad recipe that's always a hit! Use crab, shrimp or lobster to make it your own.

Provided by Mandy Rivers | South Your Mouth

Total Time 10 minutes

Prep Time 10 minutes

Number Of Ingredients 6

Ingredients

14 ounces imitation crab
1/2 cup mayonnaise
1-2 stalks celery, finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dill
Salt to taste

Steps:

Separate crab into individual pieces (only if compressed in package – if not, disregard) then chop into 1/2-inch pieces; add to a medium bowl.
Add remaining ingredients and gently stir until well combined.
Serve immediately or cover and refrigerate to store.

GRILLED SEAFOOD SALAD RECIPE | GIADA DE LAURENTIIS | FOOD ...

Grilled Seafood Salad Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

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