Best 2 Albertsons Seafood Salad Recipes

Seafood salad is a classic summer dish that is perfect for potlucks, picnics, and backyard BBQs. It is a refreshing and flavorful combination of cooked seafood, mayonnaise, celery, onion, and hard-boiled eggs. Seafood salad is typically served chilled, on a bed of lettuce or in a sandwich. The Albertsons seafood salad is a popular choice among shoppers because it is made with high-quality ingredients and has a delicious, creamy flavor. This article includes three different recipes for Albertsons seafood salad: a classic recipe, a recipe with a tangy dressing, and a recipe with a creamy avocado dressing. Each recipe is easy to follow and can be made in under 30 minutes. Whether you are looking for a classic seafood salad recipe or something with a little more flavor, you are sure to find a recipe in this article that you will love.

**Recipes in the article:**

* Classic Albertsons Seafood Salad: This recipe is the traditional version of Albertsons seafood salad. It is made with cooked shrimp, crab, and flaked fish, mayonnaise, celery, onion, and hard-boiled eggs.
* Tangy Albertsons Seafood Salad: This recipe adds a bit of tang to the classic seafood salad with the addition of lemon juice, Dijon mustard, and capers.
* Creamy Avocado Albertsons Seafood Salad: This recipe is a creamy and flavorful twist on the classic seafood salad. It is made with cooked shrimp, crab, and flaked fish, mayonnaise, avocado, cilantro, and lime juice.

Check out the recipes below so you can choose the best recipe for yourself!

ALBERTSON'S KRAB SALAD

Albertson's Krab Salad image

Albertson's Krab Salad is easy to make at home.

Provided by Stephanie Manley

Categories Salad

Time 10m

Number Of Ingredients 3

Ingredients

2 pounds imitation Krab meat
1/3 cup sliced green onion tops
1/2 cup mayonnaise

Steps:

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.

Nutrition Facts : Calories 167 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 581 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ITALIAN SEAFOOD SALAD

Italian Seafood Salad image

Provided by Ina Garten

Categories side-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon Old Bay seasoning
Kosher salt
1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
1 1/2 cups dry white wine
1 pound sea scallops, halved crosswise
1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
2 pounds fresh mussels
1/2 cup good olive oil
4 teaspoons minced garlic (4 cloves)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 plum tomatoes, seeds and pulp removed and medium-diced
1/3 cup limoncello liqueur
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
1/2 cup fresh flat-leaf parsley leaves, lightly packed
2 lemons

Steps:

Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.

Tips:

Choose the freshest seafood possible. This will ensure that your salad is packed with flavor and nutrients.
Don't overcook the seafood. Seafood is best when it is cooked quickly and gently. Overcooking can make it tough and chewy.
Use a variety of vegetables and herbs. This will add flavor, color, and texture to your salad.
Don't be afraid to experiment. There are many different ways to make a seafood salad. Feel free to add your own favorite ingredients and seasonings.

Conclusion:

Seafood salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is a great way to get your daily dose of protein, omega-3 fatty acids, and vitamins. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give seafood salad a try. You won't be disappointed!