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  • Cooking with Pastor Jerry

Summer Seafood Salad


Well it's summertime in Florida, always a somewhat mixed blessing. But it's a great time for lighter meals and tasty salads of all kinds. Here is one of my favorites. It's both easy and inexpensive - always a good combination.

Start with: two 8 oz. packages of "Imitation Crab Meat," such as Louis Kemp or a similar premium brand. It often comes frozen so let it thaw then break the pieces apart rather carefully. then chop them coarsely into smaller pieces (but not too small) and place in a large mixing bowl.

Add to the coarsely chopped crab:

1) 2-3 stalks of finely chopped celery. Hint: cut each stalk lengthwise into 3-4 strips, then cross cut them into fine pieces.

2) Finely chopped green onions - 1 bunch, or perhaps a little more depending on the size of the bundles or your taste.

3) Season mixture with juice of 1/2 to 1 fresh lemon and a GENEROUS sprinkling of "Old Bay" Seafood Seasoning. Lightly over the entire surface of the crab mixture with the "Old Bay". For a "spicier" version of this salad add more "Old Bay", if less spicy is desired use less.

For Sauce (to add to the crab mixture): In a separate bowl combine approx. 1 cup of mayo ("lite" type is OK) and juice from another fresh 1/2 lemon, perhaps more if the lemon is not very juicy. Beat this with a large mixing spoon, whisk, or electric mixer to make the mayo slightly "Fluffy." Then cover the mayo with a GENEROUS sprinkling of dried parsley ( a newly opened container is best) and blend into the mayo. repeat this application of parsley at least once more, and perhaps even a third time.

To Finish: Mix the sauce into the crab mixture, cover and chill in the refrigerator. This salad is good several hours later, but even better the next day or so.

Enjoy!!


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