SEAFOOD SALAD RECIPE WITH CRABMEAT AND SHRIMP RECIPES

Name: Shrimp Salad Appetizers
Prep time: 15 min
Total time: 15 min
Yield: 2 dozen.
Ingredients: 1 pound peeled and deveined cooked shrimp, chopped; 1 can (6 ounces) lump crabmeat, drained; 2 celery ribs, finely chopped; 1/4 cup Dijon-mayonnaise blend; 24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves; Chopped fresh parsley, optional

SHRIMP SALAD APPETIZERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Salad Appetizers Recipe: How to Make It - Taste of Home image

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves
Chopped fresh parsley, optional

Steps:

In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Nutrition Facts : Calories 31 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE RECIPE | FOOD NETWORK

Eggplant, Crabmeat and Shrimp Casserole Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Number Of Ingredients 20

Ingredients

2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

Steps:

Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

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