Classic Crab and Shrimp Salad

My says I always have to tinker with recipes. I do. I just made this and put it in the fridge. Will check tomorrow. As of now, go slow on things like mayo, I got mine a tad soupy. I hoping it will thicken over night. Taste test show I may have overdone the salt. I didn’t put much salt but some seasonings I used have salt. And I used celery salt instead of celery. Didn’t have any. Shrimp and crab are easy to get lost in this type of concoction that’s why there flavors don’t come through like some expect. I will reevaluate tomorrow.

My husband really liked it. It was easy to make.

I doubled the ingredients and cut down on the onion (red Onion) Delicious

I did not have dill or crabmeat on hand but I improvised for a quick girls luncheon choice and it was great. I am sure it would have been better with all the ingredients !

The basic recipe is great. I personally would put the dill down the insinkerator and use any other Herb. I used basil …good Cilantro….better yet.

The recipe, followed closely, resulted in a very tasty dish, but a bit on the bland side. I liberally applied Tobasco Habanero to left-overs, with, to me, pleasing results.

made it just this way loved it!!

My daughter loves this recipe. I leave out the sour cream and add a 1/2 tsp of old bay spice.

Perhaps it was the small shrimp, I found this salad a bit bland. I’ll make it again.

The only thing I changed was I used all shrimp instead of shrimp & crab. Was good but nothing special.

Not the most awesome thing ever, but it’s doable and has lots of potential for tweeking. I didn’t change much; I had a red (purple) onion already on hand so I used about third of it, taking the advice of a few people that onion was a bit overwhelming. I also completely forgot to buy a bell pepper but did have small colorful sweet peppers on hand so I used three little ones. I used the exact amount of crab and shrimp the recipe calls for but I think it certainly wouldn’t hurt to add a couple more ounces of each just so you can taste the shellfish. I liked that someone else put old bay seasoning in but I’ll do that next time because I wanted to see how everyone else liked it before making major changes.

No changes and my family loved it.

Very Delicious

I cut back a bit on the onion and it was absolutely delicious! My teenage daughter isn’t big on “seafood salad” type things, but she LOVED this and so did I. We had it with crackers and it was fantabulous!! Thanks for the recipe!

ITS MISSING OLD BAY!!!

I added a little curry seasoning

I served on sliced cucumbers

This is exactly what I was looking for. It is excellent. I used 3 green onions instead of a white or red onion, including as much of the green stem as was good, and crab/pollock sticks (from the deli) instead of pure crab meat. Very good. This will be a lunch staple for me.

Excellent recipe EXCEPT for the onion. I love onion and using only half of a Vidalia was still heavy on flavor. I eased off on the green bell pepper too, probably using only half. We had plenty of shrimp in the freezer, but no crab, so I used Orange Roughy instead. (If you’re unfamiliar with this fish, it has a similar texture and flavor to crab/lobster.) Once all the mayo, onion, pepper, celery and seasonings were mixed in, it blended in beautifully. I added some Old Bay too. Good stuff for a cool, summertime lunch! Will definitely make again.

I’m making some more real soon. Just try it out.

This shrimp salad is simply the best! Just to kick it up a notch, I added a little chopped bacon & a pinch of Penseys Parisien Bonnes Herbes. I made sure to finely chop the celery after peeling off the stalk “strings” and I used 3 eggs, not 2. I also used sweet onion (I’ve done this with green onions; they work great too). I just love this recipe! It’s so simple and easy!!! Perfect!!!