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Maggie Mae’s Crabby Shrimp Salad

Maggie Mae's Crabby Shrimp Salad

Maggie Mae's Crabby Shrimp Salad

In Florida, there are two things we have - sunshine and seafood. This Crabby Shrimp Salad recipe from Maggie Mae's is perfect for lettuce cups, sandwich rolls, salad topping or be creative and make it a pasta salad.
Prep Time 10 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 lb lump crab meat
  • ¾ lb shrimp preferably Key West Pinks
  • 1/3 cup onions finely chopped
  • 1/3 cup celery finely chopped
  • ¼ tsp white pepper
  • ½ tsp celery seed
  • ½ tsp salt
  • ¾ cup mayonnaise

Instructions
 

  • places all ingredients except crab meat in medium size bowl. Mix gently.
  • Once all other ingredients are combined, add the crab meat last to prevent crumbling. Gently toss.
  • Cill and serve topped with green onion tops chopped, parsley or chopped dill.

Notes

This crabby shrimp salad recipe from Maggie Mae's is versatile. To save big bucks you can use surimi (seafood made to look like crab meat). Add pasta of your choice for pasta salad (increase mayo and seasonings). Serve on a hotdog bun, lettuce leaves or top another salad with it.
Keyword crab, egg salad, Key West Pink Shrimp
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