Crab Meat and Shrimp Salad
Published August 31, 1993
- Total Time
- 30 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
1 pound medium shrimp with shells
salt and freshly ground pepper to taste
4 whole allspice
1 bay leaf
2 sprigs parsley
¾ pound fresh crab meat, preferably lump
1 tablespoon Dijon mustard
1 tablespoon lime juice
2 tablespoons red wine vinegar
1 teaspoon honey
4 tablespoons olive oil
½ cup finely chopped scallions
1 jalapeno pepper, cored, seeded and finely chopped
16 large, unblemished spinach leaves, trimmed of the stems, rinsed well and patted dry
16 radicchio leaves, washed and dried
1 head romaine or escarole cut into bite-size pieces
3 sprigs chervil or coriander for garnishing
Nutritional analysis per serving (4 servings)
12 grams carbs; 265 milligrams cholesterol; 349 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 5 grams fiber; 1107 milligrams sodium; 42 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place shrimp in a saucepan and add salt, pepper, allspice, bay leaf and parsley. Add cold water to barely cover; then, bring to a boil. Remove from heat, and let shrimp stand until they reach room temperature. This step can be done ahead of time.
- Step 2
Pick over crab meat to remove bits of cartilage and shells.
- Step 3
Combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeno pepper, and salt and pepper to taste. Blend well with a wire whisk. Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps.
- Step 4
Arrange 4 spinach leaves on 4 individual large serving plates. Arrange the radicchio alternately between the spinach leaves.
- Step 5
Place equal portions of romaine leaves in the center of each serving.
- Step 6
Spoon equal portions of crab meat and shrimp salad over center of each plate. Garnish with the chervil or coriander sprigs. Serve chilled.
Private Notes
Comments
Very easy to put together in minutes. I didn’t have whole allspice or fresh parsley so I approximated the amounts using their dry counterparts. Shrimp were so tasty and the salad itself was delicious. Next time I’ll make more dressing.
At what point do you peel the shrimp?
Delicious! Dressing is perfectly balanced. I would not omit anything. However, I would change the following: 1) Do not add shrimp to water & spices (don't skimp on the salt) UNTIL boiling. Then drop in shrimp, turn off & leave in until they turn pink/opaque, then remove shrimp to cool. Otherwise, it's too easy to overcook the shrimp and they will be tough and rubbery. 2) Add some diced avocado & cherry tomatoes to the plate of lettuce & spinach.