savory muffins with asparagus, capers, and cheddar cheese that are delicious!
| Prep Time: | 30 mins |
| Cook Time: | 17 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 47 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops, rinsed and patted dry
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 (12 ounce) can water packed tuna, drained and flaked
- salt and pepper to taste
- 1 tablespoon seafood seasoning, such as Old Bay™
- 1 cup mayonnaise, or to taste
- 2 tablespoons yellow mustard
- ½ teaspoon garlic powder, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- 2 tablespoons white sugar
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 5 hard-cooked eggs, chopped
- 1 hard-cooked egg, sliced
- ½ teaspoon paprika, as garnish
Instructions
- Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
- Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
- Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
- Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water, cool in an ice bath, peel, and chop.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 271 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe 3x and it keeps getting better !!
this was a great recipe. only thing I changed was I added relish but not much. I also omitted the scallops and added pasta but not the entire box.
My guys loved this seafood salad in a wrap and it fits our low carb lifestyle. Great recipe. I did substitute lobster for the scallops.
I loved this recipe. First I made it as listed to get the flavor. I always make recipes as listed to get the flavor and then I make my own variations according to how I want it to taste and have made it using different ingredients. For a baby shower, I made it with about 8oz (1/2 box) of macaroni, 2 8oz packs of thawed imitation crabmeat and 4 5oz cans of tuna, added some Lawry’s seasoning salt, Cajun seasoning and all the remaining ingredients listed. I didn’t cook anything because I didn’t use shrimp or scallops. For me, I have to make this the night before the event so that the flavors can fully mix, and if using pasta, so that the salad can fully cool and gel together and it was a hit!
I am a seafood lover, but this just didn’t hit the spot… Seemed like it was a little bland; like it needed more of a sauce to add-or something special to the sauce to make it better.
This salad was great! I halved the sugar, used spicy mustard instead of yellow, left out the Tumeric since I didn’t have any and it’s expensive and used double the listed amount of crabmeat since that was the size of the can I had on hand. I like the flavor of mayonnaisey salads with relish so I put a cup of relish in. My boyfriend absolutely loved it, so I’ll be making more very soon. 🙂
I added lobster and omitted the tuna,used fresh garlic instead of powder, and added scallions! served with an assortment of breads well loved by all- even non seafood fans!
Took a leap of faith on this one. Even though the reviews were great there were only nine. Add to that the fact that I was fasting when I made this yesterday so I couldn’t even taste it until right before it was served to 60 plus people! I followed the recipe exactly but added small shell noodles and extra mayo to create more “sauce”. It was fantastic. Everyone at the potluck raved about it and I was asked for the recipe. Three people were fighting over the last two servings!
Excellent! I also have some avocado and green onion left to add into the salad. Potato and pasta could also be good for extra volume. I serve it on tortillas for quick lunch in hot summer days. Thanks for sharing.
I just made this for a party on Saturday. I added 1 lb. (16 oz. box) small spiral shell noodles and it was great! Everyone at the party loved it and asked for the recipe!
This was great! I used frozen cooked shrimp (thawed) but just added those, the crabmeat and tuna the last 3 minutes. A big hit at a recent pool party. Even those who are not lovers of fish devoured it….thanks for a “keeper” recipe.
Wonderful…..I just finished making it, it it is sooooo good, now I am going to let it marinate, and I bet its going to be even better!…only thing I did different was adding shredded carrots, no eggs, and some bow tie noodles:)
I even made this with a refrigerator pack of mixed crab and shrimp + can of tuna— I put a little too much celery- but it was GREAT and we at the whole bowl at one sitting : ) Thanks for a yummy recipe!
Excellent! I added colored cheese tortellini to the recipe and it was gone soon after it arrived at the table!
EXCELLENT it made into my book of “treasures” thank you for sharing
This was EXTREMELY delicious!!! I’m going to make it for my cousins Bridal Shower but I plan to adjust it a bit and add tricolor pasta spirals for color! Thanks!!!!
This was really good! I scaled this recipe down to 6 servings. Only thing different, I chopped green onion and sprinkled on top of the finished dish. Thank you for the recipe!