- Yield 4 to 6 servings
- 1 pound shrimp, fresh
- 6 ounces crabmeat, canned or fresh
- Crab boil seasoning
- 1/2 bell pepper, chopped
- 1/4 cup sliced celery
- 1 cup peeled and shredded carrots
- 1/4 cup chopped onion
- 1/4 cup chopped olives
- 1/2 cup mayonnaise
- 1 bunch lettuce, rinsed
- 1/2 cup Good Seasons salad dressing, prepared according to package instructions
- Cook the shrimp and crab in the crab boil seasoning until just done. Do not overcook. Set aside to cool. Mix the bell pepper, celery, carrots, onion, and olives with the mayonnaise. Stir in the seafood. Chill until ready to serve. Place about 1/2 cup of the salad on lettuce leaves, and dress with Good Seasons dressing, to taste.
Tips From Our Test Kitchen:
Serve this quick salad with sliced tomatoes and hot rolls. It’s perfect for a special first course or light luncheon.
Recipe by Bonnie Sanders, Oakland, Miss.