Chilled Seafood Salad over Butter Green Salad
This lobster-shrimp-crab salad is a light and elegant lunch entrée or a delicious first course appetizer or a decadent hors d'oeuvre.
Ingredients
Seafood
- 1 lb Cooked Lobster Tail (roughly chopped)
- 1 lb Cooked Shrimp (cleaned, peeled, deveined; 30 ct is fine but you can use small shrimp too)
- 1 lb Jumbo Lump Crab (rinsed gently and picked over for shell pieces)
- ½ Finely Diced Onion
- 3 sticks Finely Diced Celery
Dressing
- 1 cup Hellmann's Mayonnaise
- 2 tbsp Horseradish
- 1 tbsp Hot Sauce
- 1 tbsp Fresh Lemon Juice
- ½ tbsp Old Bay Seasoning
- Butter Green Salad
Instructions
- In mixing bowl place Lobster, Shrimp, Crab, Onion and Celery.
- In separate bowl mix Mayonnaise, Horseradish, Hot Sauce, Lemon Juice and Old Bay Seasoning.
- Pour dressing over seafood mixture and toss gently - you don't want to break the crab too much. Refrigerate at least 1 hour or until ready to serve.
- For an elegant luncheon or a fancy first course salad serve over delicate Butter Green Lettuce Salad.
