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I used "fake crab ~ flaked" for this, but you could real lump crabmeat, if you want. You can also vary the amounts of the celery, green pepper and jalapeno to fit what you have on hand (or what your family likes) ~ but don't increase the amount of salad dressing (even if you add pasta) or the salad will be "swimming" in dressing.
My mother used to serve a similar salad in scooped-out large Heirloom tomatoes for ladies' luncheons (in the 1950's), so that's what I did for a lighter dinner on a hot August night. I served steamed, buttered corn on the cob ~ fresh Honeydew Melon balls ~ and Hawaiian sweet rolls as sides. My tip for scooping out the large Heirloom tomatoes is to cut around the top and gently pull out the stem and about 1/4" deep. Then I put the tomatoes upside-down into a boiling pot of water (they were only about halfway submersed) and pulled them out. The insides scooped out pretty easily then. You can save the insides to put into pasta sauce, chili or soup another day.
Creamy SEAFOOD HERB SALAD
12 oz. package of flaked Krab, shredded (or real lump meat crab)
1 4-oz. packaged tiny salad shrimp, cooked
2 TB Dijon or champagne mustard...……………………1-2 TB fresh parsley, chopped
1/2 cup mayonnaise (I like with olive oil), or Miracle Whip (doesn't matter ~ whatever you like best)
3 tsp. dried dillweed...………………………………………..2 tsp. capers
1 tsp. Kosher salt...……………………………………………..1 tsp. black pepper
1-2 stalk(s) celery, diced...…………………………………..1/2 jalapeno pepper, seeded and minced
about 1/4 cup bell pepper, diced
If you want to add pasta: I like 8 oz. mini shapes (farfalle, penne, twists), cooked per package directions ~ drained, but do NOT rinse (the dressing sticks to the pasta better if you don't rinse it)
This makes enough to fill 4-6 large Heirloom tomatoes ~ or about 6-8 (maybe more) heaping cups. If you add pasta, you'll have enough for 8-12 as a side ~ or maybe 6 as a main dish (depending on what you serve as sides).
***
Put the mayonnaise, mustard, salt, and pepper into the bottom of a large bowl and whisk it together. Then add the veggies & herbs; and gently fold them in. Last, fold in the shrimp and crab. *** If you're adding pasta, do that at the end.
My mother used to serve a similar salad in scooped-out large Heirloom tomatoes for ladies' luncheons (in the 1950's), so that's what I did for a lighter dinner on a hot August night. I served steamed, buttered corn on the cob ~ fresh Honeydew Melon balls ~ and Hawaiian sweet rolls as sides. My tip for scooping out the large Heirloom tomatoes is to cut around the top and gently pull out the stem and about 1/4" deep. Then I put the tomatoes upside-down into a boiling pot of water (they were only about halfway submersed) and pulled them out. The insides scooped out pretty easily then. You can save the insides to put into pasta sauce, chili or soup another day.
Creamy SEAFOOD HERB SALAD
12 oz. package of flaked Krab, shredded (or real lump meat crab)
1 4-oz. packaged tiny salad shrimp, cooked
2 TB Dijon or champagne mustard...……………………1-2 TB fresh parsley, chopped
1/2 cup mayonnaise (I like with olive oil), or Miracle Whip (doesn't matter ~ whatever you like best)
3 tsp. dried dillweed...………………………………………..2 tsp. capers
1 tsp. Kosher salt...……………………………………………..1 tsp. black pepper
1-2 stalk(s) celery, diced...…………………………………..1/2 jalapeno pepper, seeded and minced
about 1/4 cup bell pepper, diced
If you want to add pasta: I like 8 oz. mini shapes (farfalle, penne, twists), cooked per package directions ~ drained, but do NOT rinse (the dressing sticks to the pasta better if you don't rinse it)
This makes enough to fill 4-6 large Heirloom tomatoes ~ or about 6-8 (maybe more) heaping cups. If you add pasta, you'll have enough for 8-12 as a side ~ or maybe 6 as a main dish (depending on what you serve as sides).
***
Put the mayonnaise, mustard, salt, and pepper into the bottom of a large bowl and whisk it together. Then add the veggies & herbs; and gently fold them in. Last, fold in the shrimp and crab. *** If you're adding pasta, do that at the end.
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