Shrimp and Crab Appetizer Salad Recipe
Servings 4
Ingredients
- ⅓ cup prepared white crab meat canned crab meat is fine, and if you prefer to use a mix of white and brown crab meat that is fine too.
- 16 to 20 medium to large cooked shrimp, thawed if frozen or about a half to three-quarters of a cup of little cooked shrimp, thawed if frozen
- 2 tablespoons finely chopped red pepper
- 2 tablespoons finely chopped celery
- 4 spring onions or scallions, finely chopped or use fresh or dried chives if they are not available.
- 1 avocado, peeled, finely diced and lightly crushed If avocado is not available you can use a little more mayonnaise.
- ⅛ teaspoon celery salt
- freshly ground black pepper to taste
- 1½ teaspoons lemon juice
- 1 to 3 tablespoons of your favourite mayonnaise optional
Instructions
- Mix the crab and shrimp together in a bowl with the red pepper, celery and spring onions.
- Add the avocado and stir to mix through.
- Stir in the lemon juice.
- Sprinkle with the celery salt and black pepper.
- Gradually add the mayonnaise, if using, a bit at a time, until the mixture just clings together.
- Spoon into pretty bowls and serve. I like to make sure there is a shrimp or two on the very top of the salad, it makes it look pretty. Or use as a sandwich filling or to top crackers or melba toast as hors d'oeuvres.
- Garnish with paprika or chopped, fresh parsley.
- (To prepare ahead of time, prepare to the end of step 4, cover and keep in the fridge until ready to serve. Portion out and garnish just before serving. Best served on the day it is made.)
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