This is another of my pescatarian recipes. It’s a great way to use leftover boiled shrimp and blue crabs. Actually, you can use any type of crabmeat in this recipe, but I think blue crabs are the tastiest of all the different varieties of crabs. In fact, I find that blue crabs are best in most of the crab recipes I make. That could just be because I’m from the South, and we can catch our own blue crabs.

Southern Seafood Salad recipe

Ingredients:

• ½ pound fresh or refrigerated crabmeat
• ½ pound boiled shrimp, peeled and deveined
• ¼ cup chopped Vidalia onion     
• ¼ cup finely diced sweet red bell pepper
• 2 tablespoon chopped celery
• ¼ cup mayonnaise
• 2 tablespoons bottled ranch dressing
• 1 teaspoon hot sauce
• ½ teaspoon chili powder
• ½ teaspoon Lawry’s garlic salt with parsley
• Lime juice
• Paprika

Instructions:

Check crabmeat for any shell fragments. Place crabmeat in several layers of paper towels and remove as much “juice” as possible.

Place cooked shrimp in a bowl and chop. Add crabmeat, onion, red bell pepper, and celery.

In a small bowl, combine mayonnaise, ranch dressing, hot sauce, chili powder, and garlic salt to make a dressing. Toss crab and shrimp with dressing.

Place a scoop of the seafood salad on a tomato or mixed greens and drizzle with a little lime juice and sprinkle with paprika.