What is your best recipe for Seafood Salad with directions?

I would like to make some but I just dont know how and how to make it taste gooood!!!What is your best recipe for Seafood Salad with directions?
I have a couple.. This is one awesome dish that my family and I enjoy very much. Hope you guys will enjoy it as much as us!! GOOD LUCK!!





Seafood Salad





2 cups crab and or shrimp





1 cup diced celery





2 tablespoon sliced green onion





1/2 cup mayonnaise





1 tablespoon lemon juice





1/2 teaspoon dry mustard





1/4 teaspoon salt





1/8 teaspoon cayenne pepper





lettuce leaves





lemon wedges








If crab or shrimp pieces are large, cut into small pieces.





In medium bowl, mix crab, celery, onion, mayonnaise, lemon juice, mustard, salt and cayenne.





Toss gently to coat and mix well.





Cover and refrigerate until serving time.





Serve with lettuce leaves and lemon wedges.








OR











SEAFOOD SALAD





1 - 1 1/4 c. cooked shrimp, crabmeat or lobster


1 c. thinly sliced celery


1/3 c. mayonnaise or salad dressing


1 tbsp. minced green onion


1/4 tsp. salt


Dash pepper





Combine seafood and celery in bowl. Mix other ingredients. Pour over seafood and celery; toss; cover. Chill at least 2 hours.





Makes 3 or 4 servings.What is your best recipe for Seafood Salad with directions?
I've tried this one a couple of times, and it has always turned out awesome!





Montauk Seafood Salad





For the seafood:


8 cups water


1/2 cup white wine vinegar


1 tablespoon kosher salt


1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined


1 pound sea scallops (10 to 12)


3 pounds fresh mussels in the shell, scrubbed and beards removed


For the sauce:


1 cup good olive oil


1/2 teaspoon whole fresh thyme leaves


1 teaspoon minced fresh garlic


2 lemons, zested


1/4 cup freshly squeezed lemon juice


1 teaspoon Dijon mustard


2 tablespoons Champagne or white wine vinegar


2 teaspoons kosher salt


1/2 teaspoon freshly ground black pepper





To assemble:


3/4 cup medium-diced celery (2 stalks)


3 tablespoons chopped fresh parsley leaves


Thinly sliced lemon, for garnish








To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.


Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.





To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood.





Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon






Here are a few my family has tried and loved....





SEAFOOD SALAD....





INGREDIENTS....


1 tablespoon butter


1 pound fresh shrimp, peeled and deveined


1 pound crabmeat


1 (8 ounce) package seashell pasta


2 strips celery, sliced


1 red bell pepper, chopped


1 green onion, thinly sliced


1 cup shredded mozzarella cheese


1/4 cup slivered, toasted almonds


1 cup mayonnaise


3 tablespoons fresh lemon juice


2 tablespoons chopped fresh parsley


1/2 teaspoon Old Bay Seasoning


DIRECTIONS


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.





LOBSTER AND SHRIMP SEAFOOD SALAD


Ingredients..


1 pound cooked lobster meat, chopped


1 pound medium-shrimp, cooked, peeled, deveined and chopped


1/2 cup chopped fennel (celery can substitute)


1/4 cup chopped green or yellow bell pepper


1/4 cup chopped red bell pepper


1/4 cup plain yogurt


1/4 cup mayonnaise


1/4 cup chopped sweet onion (or substitute green onions)


3 tablespoons minced fresh parsley


1 tablespoon freshly squeezed lemon juice


1 teaspoon Dijon mustard


salt and freshly ground pepper to taste


Directions:


Combine seafood, fennel, and bell peppers in a bowl. Combine yogurt, mayonnaise, onion, parsley, lemon juice and mustard in another. Season with salt and pepper.


Add dressing to seafood combination and refrigerate until serving.


Either serve stuffed in fresh garden tomatoes set upon a bed of lettuce or on croissants.





Good Eating....... Enjoy....... :)









1/4 pound each of shrimp%26amp; crab or 1/2 pound of either


toss with 1/4 cup minced onion,1/4 cup chopped celery


1 tablespoon minced pickle.set aside





in separate bowl...combine


1/4 cup mayo


1 Tablespoon lemon juice


S%26amp;P to taste





pour over seafood and toss












if you want to make a good tasting salad make a normal salad and a shrimp to it and it always taste great