Indian Seafood Salad Recipes

EASY SEAFOOD SALAD

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

SEAFOOD SALAD SUPREME

Steps:

• In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
• Refrigerate for 2 hours before serving.

INDIAN SEAFOOD SALAD

Steps:

• Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.
• Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.
• Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard. Toss the spinach or arugula with this dressing.
• Put a bed of the spinach or arugula salad on each of four plates. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.