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
Sliced green onions (include some green tops), cantaloupe wedges, and peeled kiwi slices for garnish
Prepare shrimp. 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 pep per seasoning to pasta; mix well. Cover and refrigerate until serving time. To serve, arrange lettuce leaves on individual plates; spoon pasta mixture onto lettuce leaves, dividing evenly. If desired, garnish with sliced green onions and surround each serving with cantaloupe and kiwi.
Note: 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 ten der. Drain and cool. Do not overcooks
Note: Eight ounces of sea legs or imitation crab may be used in place of the crab meat.
Recipe furnished by C.F. Sauer.