Today’s post comes about because I get the “Munchie Mondays” blues. Somedays I want something simple and tasty, easy to make, and not too filing.
One thing that I like to make fresh is a simple seafood salad. You can easily buy one of these at the grocery store, but I prefer to make my own. It’s super fresh and oh so easy. And I know how long it’s been on the shelf because I made it myself.
I started with 3/4 of a pound each of Cooked and Deveined Shrimp and Imitation Crab Meat.
My biggest task is not to eat all of the ingredients before completing the salad. (You can also use other types of seafood, but it must be cooked and cooled beforehand.) Even though the shrimp is cooked, after I pinch off the tails, I give them a rinse in a colander. Once washed I add crab to the colander. I also added some chopped up celery to give the salad a bit of a crunch.
Next I add some seasoning. Today I used Dill Weed and a little Orange Zest and notched it up a bit with Tony Chachere’s It’s Spicy More Spice Seasoning. I love Dill Weed. I add it to lots of egg dishes and almost all seafood creations. Adding the Orange Zest gives this seafood salad an extra nice fresh touch. You can use lime or lemon zest too. But today I wanted the smoothness of the Orange. And the Tony Chachere Seasoning adds a whallop of zing and wow. This seasoning isn’t for the faint at heart. So I use it a compliment, not as a cover-up.
As usual I create my wet or binding in a separate bowl so I can fold it into the main ingredients. Today I used 1 heaping tablespoon of Duke’s Mayonnaise and one teaspoon of Woeber’s Reserve Champagne Dill Mustard.
Once I have all of the ingredients combined, I put it in the fridge for an hour or so to let the flavors settle and marinate. If I’m making this for a party, I usually spread some on Pepperidge Farms Dark Pumpernickel squares or on a lettuce leaf. I garnish it with a little extra Dill Weed and Parsley. Since I am my only guest today, I’m eating it just as it is.
OhMyYum. This is so Tasty and Easy.
- 3/4 pound Cooked Shrimp
- 3/4 pound Imitation Crab Meat
- Chopped Celery
- Dill Weed
- Orange Zest
- 1 Tbsp Duke’s Mayonaise
- 1 Tsp Woeber’s Reserve Champagne Dill Mustard
- 2 large pinches of Tony Chachere’s It’s Spicy More Spice
- Extra Dill Weed and Parsley to garnish
Peace and Love