Whew, there is no denying it. It is hot outside and
the last thing any of us want to do is cook a meal over an equally hot stove.
So tonight I am sharing my original deluxe seafood salad. Like some of my other
recipes this one is filled with fruit and vegetables. It also has a variety of
seafood meat.
INGREDIENTS:
1 can of tuna, 5 oz
1 can of whole baby clams, 10 oz
12 oz. of Boudreaux’s Crawfish Tail Meat,
unfrozen
1 bag medium frozen shrimp
1/4 tsp. cilantro
1/2 cup mayonnaise
1/2 tsp lemon juice
1/4 tsp dill weeds
1/4 tsp celery seeds
1/4 cup chopped sweet onion
1/4 cup chopped red onion
1 celery stalk, chopped
1 tablespoon sweet pickle relish
1/2 teaspoon dry mustard
1/2 teaspoon gumbo file
1/4 cup carrots, slice
1/4 cup medium diced apple
1/2 cup red, green, or yellow bell
pepper
1/2 teaspoon Black Pepper
1 tablespoon Sugar
Salt to taste
DIRECTIONS
- Pre-chill baby clams, shrimp, tuna and crawfish in refrigerator 2 to 6 hours
- When seafood is chilled remove from containers and drain
- If shrimps have tails on remove them
- Place seafood in large mixing bowl
- Add all the other ingredients until well mixed.
- Transfer salad the medium size bowl and cover
- Chill.
- When serving add seafood salad to the top of lettuce or fresh spinach
Tonight I am serving the seafood salad with buttered sweet
corn, fries and sliced tomatoes. You can also serve it with cucumber slices, baked
beans, or as a sandwich spread, chunky dip, or appetizer on crackers.
Chow!