To me, springtime means great fishing, hammocks, spending time with family, and with the all the wonderful fresh foods available- picnics and cookouts! At your next family get together, impress with one or all of these great springtime seafood salads that are easy to prepare, but still delicious, light and fresh. Plus, the leftovers will be great for the boat the next day!
CAJUN SHRIMP POTATO SALAD
- 5 medium red potatoes
- 6 cups water
- 3 tablespoons seafood seasoning
- 1 tablespoon salt
- 1 pound medium uncooked shrimp
- 1/4 cup chopped green onions
- 1 jar (2 ounces) diced pimientos, drained
- 1/2 cup mayonnaise
- 1 teaspoon cider vinegar
- 1/2 teaspoon sugar
- Additional salt to taste
- Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
- Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces.
- In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving. Yield: 8-10 servings.
BOW TIE SEAFOOD SALAD
- 3 pounds uncooked bow tie pasta
- 1-1/2 pounds real or imitation crabmeat, chopped
- 1 pound cooked shrimp
- 4 celery ribs, chopped
- 1 cup finely chopped green onions
- 1 medium green pepper, diced
- 4 cups mayonnaise
- 1/4 cup dill pickle relish
- 1/4 cup Dijon mustard
- 1 tablespoon salt
- 1 tablespoon dill weed
- 3/4 teaspoon pepper
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper.
- In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 32 (1-cup) servings.
CHICKPEA CRAB SALAD WITH CITRUS VINAGARETTE
- 3 tablespoons orange juice
- 3 tablespoons olive oil
- 4-1/2 teaspoons lime juice
- 1 small garlic clove, minced
- 1/4 to 1/2 teaspoon ground cumin
- 1/8 to 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 can (6 ounces) lump crabmeat, drained
- 3/4 cup garbanzo beans or chickpeas, rinsed and drained
- 3 radishes, thinly sliced
- 2 green onions, thinly sliced
- 1/3 cup minced fresh parsley
- 1/3 cup shredded carrot
- 2 tablespoons pistachios, chopped
- 3 cups spring mix salad greens
- In a small bowl, whisk the first seven ingredients. Set aside.
- In a small bowl, combine the crab, garbanzo beans, radishes, onions, parsley, carrot and pistachios. Pour dressing over salad and toss to coat. Divide salad greens between two salad bowls; top with crab mixture. Yield: 2 servings.