+
0 (0)

Fish and Shellfish, Salads

Shrimp and Stone Crab Salad

Shrimp and Stone Crab Salad
Los Angeles Times

The meat of Florida stone crabs--found in the claws--is firm and sweet with a nice briny flavor. It's delicious in a chilled seafood salad. The crab claws are usually sold cooked and found in the frozen section in seafood markets. ... Read more

Total time: 40 minutes plus 30 minutes chilling | Serves 6
  • 2 pounds stone crab claws
  • 1 pound peeled, cooked shrimp
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon capers, chopped
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • Salt
  • 1 tablespoon snipped chives
  • Cilantro leaves
  • Freshly ground pepper

Step 1Crack crab claws and remove crab meat. Cut shrimp into 1-inch pieces and toss with crabmeat in bowl. Set aside.

Step 2Combine mayonnaise, mustard, garlic and capers in bowl. Whisk in oil and lemon juice. Stir in chives.

Step 3Pour dressing over seafood and toss. Cover and chill 30 minutes for flavors to blend. To serve, spoon 1/2 cup seafood onto bed of cilantro leaves. Sprinkle with pepper.


HAVE YOU TRIED


Sautéed cauliflower leaves with soft mascarpone polenta
Sautéed cauliflower leaves with soft mascarpone polenta

Harborside Restaurant's banana cream cheese bunuelos
Harborside Restaurant's banana cream cheese bunuelos

January barbecue onion burgers
January barbecue onion burgers

City Schools Sour Cream Coffeecake
City Schools Sour Cream Coffeecake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Conserved tuna
Mussels with leeks and white wine
Seared scallops with ponzu, ginger and chives
Seared tuna with smoked black pepper