Crab and Lobster Salad
I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
contains eggs
dairy free
pescatarian
- 1/2 cup chopped celery
- salt and pepper to taste
- 1/4 cup mayonnaise
- 1/2 teaspoons dried parsley
- 8 ounces crabmeat
- 3 ounces lobster meat or shrimp
- 1/2 cup chopped english cucumber
- 1/8 teaspoons celery salt
- 1/2 tablespoons white sugar
- 1/2 teaspoon gullah crab & shrimp boil or old bay
- smidget paprika
- Carbohydrate 6.69448991070371 g
- Cholesterol 87.8941980718762 mg
- Fat 11.2832625525559 g
- Fiber 0.56397917404065 g
- Protein 29.9400085296292 g
- Saturated Fat 1.71855021404251 g
- Serving Size 1 1 Serving (218g)
- Sodium 1323.99798962118 mg
- Sugar 6.13051073666306 g
- Trans Fat 8.89420065730483 g
- Calories 257 calories
Chop crabmeat and lobster meat or shrimp into small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Add to medium size serving bowl. Add chopped celery and chopped cucumber also small dice. Lightly mix. Combine celery salt, white sugar, salt & pepper, seafood spice, dried parsley and paprika in small bowl or measure cup. Distribute over the seafood mix. Fold in mayonnaise a little at a time until desired consistency. Refrigerate for at least 15 minutes or until just prior to serving.
