Seafood Salad Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (15)
- 6 oz raw shrimp medium-sized, should yield 3 oz peeled shrimp
- 4 oz squid whole
- 1 oz canned crab meat
- 4 oz celery half whole, half finely chopped
- 3 oz green peas thawed
- 2 oz onions roughly diced
- 0.25 oz dill about 1-2 sprigs
- 1 oz red onion minced
- 2 oz red bell pepper finely chopped
- 1 bay leaf
- 2 tsp lemon juice
- 1/2 tsp dill chopped
- 1/4 tsp ground black pepper
- 1/4 cup Japanese mayonnaise
- 1/4 tsp traditional Dijon mustard
INSTRUCTIONS
Boil shrimp and squid with herbs and vegetables: bring a pot of water to a boil. Add 2 oz of whole celery, 2 oz of onion, 0.25 oz dill sprigs, and 1 bay leaf. Cook for 2 minutes. Then add 6 oz peeled shrimp and 4 oz squid to cook for 2 more minutes. Prepare an ice bath while cooking. Scoop out the squid and shrimp (don’t drain) and place them into the ice bath.
Drain and blanch the crab meat: drain the crab with a strainer. Place the strainer into the boiling water for 30 seconds and take it out. Discard the water and place the crab into a large salad bowl. You can also blanch the peas at this stage if you want softer peas. (Optional)
Slice the squid: cut whole squid into rings and place them along with the shrimp into the salad bowl.
Make the dressing: in a small sauce bowl, mix 2 tsp lemon juice, 1/2 tsp chopped dill, 1/4 tsp ground black pepper, 1/4 cup Japanese mayonnaise, and 1/4 tsp mustard. Mix well.
Combine the ingredients: add 1 oz minced red onion, 2 oz finely-chopped bell pepper, 2 oz finely-chopped celery, and 3 oz green peas into the bowl with your seafood. Add the dressing, toss well, and serve or refrigerate.