Margarita Seafood Salad

  • Yield: 6 servings


Margarita dressing:
1/2cup chopped purple onion
1/2cup chopped green onions
1/2cup chopped fresh parsley
1/4cup chopped fresh cilantro
2tablespoons grated lime zest
3/4cup vegetable oil
1/2cup tequila
1/3cup fresh lime juice
2teaspoons Creole seasoning
1pound jumbo lump crab meat, drained and shells removed
1pound boiled crawfish tails
1pound deveined and peeled boiled shrimp


For the dressing:

  1. Mix the purple onion, green onions, parsley, cilantro and lime zest in a bowl. Add the oil, tequila, lime juice and Creole seasoning and whisk until mixed.

For the salad:

  1. Mix the crab meat, crawfish tails and shrimp in a bowl. Add the dressing and toss to coat. Marinate, covered, in the refrigerator for 30 minutes. Taste and adjust the seasonings. Spoon the salad into 6 chilled margarita glasses.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)

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