Stir-Together Seafood Salad
- 12 oz. medium 36 to 40 count shrimp, cooked, peeled, deveined, and tails removed (see note)
- 8 oz. lump crab meat see note
- 1 3/4 cups 4 oz. uncooked small pasta seashells
- 1 cup frozen peas thawed
- 1/2 cup chopped sweet red pepper
- 2 Tbsp. lemon juice
- 1 tsp. Dill Weed
- 1 tsp. Onion Powder
- 1/8 tsp. Garlic Powder
- 1/4 tsp. salt or to taste
- 1/4 cup oil
- 2 tsp. Celery Flakes
- Cold water as needed
- 3/4 cup Mayonnaise
- 1 tsp. Lemon Pepper Seasoning
- Crisp lettuce leaves
Pick over crab meat, removing any shell or cartilage.
Cook pasta according to package directions. Rinse immediately with cold water; drain. Place pasta in a large bowl; add peas and sweet red pepper.
In a small bowl, combine the first 5 marinade ingredients; gradually whisk in oil with a wire whisk. Pour over pasta and vegetables and mix well; marinate for 15 minutes.
Place celery flakes in a small bowl; cover with cold water. Allow to stand for 10 minutes; drain off water.
Add celery, shrimp, and crab meat, mayonnaise, and lemon pepper seasoning to pasta; mix well.
Cover and refrigerate until serving time. If desired, garnish with sliced green onions and surround each serving with cantaloupe and kiwi.
To cook shrimp, place 1 1/2 cups water, 1/4 cup vinegar, 1 tablespoon Sauer's Pickling Spice and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add raw shrimp; cover and simmer 3 to 5 minutes or until tender. Drain and cool. Do not overcook.
Eight ounces of sea legs or imitation crab may be used in place of the crab meat.