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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


  1. Prepare shrimp. 

  2. Pick over crab meat, removing any shell or cartilage. 

  3. Cook pasta according to package directions. Rinse immediately with cold water; drain. Place pasta in a large bowl; add peas and sweet red pepper. 

  4. 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. 

  5. Place celery flakes in a small bowl; cover with cold water. Allow to stand for 10 minutes; drain off water. 

  6. Add celery, shrimp, and crab meat, mayonnaise, and lemon pepper seasoning to pasta; mix well.

  7. Cover and refrigerate until serving time. If desired, garnish with sliced green onions and surround each serving with cantaloupe and kiwi.

Recipe Notes

To cook shrimp, place 1 1/2 cups water, 1/4 cup vinegar, 1 tablespoon 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.