Best 3 Eastern Shore Seafood Salad Recipes

Seafood salads are a staple of summer gatherings and potlucks, and this Eastern Shore Seafood Salad is no exception. Hailing from the Chesapeake Bay region, this salad is packed with fresh, succulent seafood, including crab, shrimp, and scallops. It's dressed in a creamy mayonnaise-based dressing and served chilled, making it the perfect dish for a hot summer day.

This recipe is a great way to showcase the bounty of the Chesapeake Bay, and it's sure to be a hit at your next gathering. But if you're looking for something a little different, there are plenty of other seafood salad recipes out there to try. From classic shrimp salad to more unique options like smoked salmon salad or tuna salad with avocado, there's a seafood salad out there for everyone. So get creative and experiment with different flavors and ingredients to find your new favorite seafood salad recipe.

Let's cook with our recipes!

SEAFOOD SALAD

Seafood Salad image

A retro classic, this old-fashioned seafood salad recipe comes together in just 10 minutes!

Provided by Blair Lonergan

Categories Dinner Lunch

Time 10m

Number Of Ingredients 7

Ingredients

16 ounces imitation crab
½ cup mayonnaise
1 stalk celery, diced
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
½ teaspoon Old Bay seasoning
Salt and pepper, to taste

Steps:

Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g

EASY SEAFOOD SALAD

Easy Seafood Salad image

This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! -Cindy Heyd, Edmond, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium orange
1 medium lemon
1 medium lime
1/2 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped sweet red pepper
Shredded lettuce
Assorted crackers

Steps:

Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 141mg cholesterol, Sodium 309mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

EASTERN SHORE CRAB IMPERIAL

Eastern Shore Crab Imperial image

Provided by Jean Anderson

Categories Food Processor Shellfish Bake Mayonnaise Crab Fall

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1/2 teaspoon dry mustard

Steps:

1. Preheat the oven to 400°F. Lightly coat 6 large scallop shellswith nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
5. Mound the crab mixture in the scallop shells or spread evenly in the augratin dish, and scatter the buttered crumbs on top.
6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.

Tips:

For the freshest seafood salad, use seafood that is as fresh as possible. If you can, buy it from a local fish market or seafood counter.
Be sure to clean and devein the shrimp before cooking them.
Cook the seafood until it is just cooked through. Overcooked seafood will be tough and chewy.
Let the seafood cool slightly before adding it to the salad.
Use a variety of vegetables in your salad for added flavor and nutrition.
Add a dressing made with mayonnaise, lemon juice, and Dijon mustard for a classic seafood salad flavor.
Season the salad to taste with salt and pepper.
Serve the salad immediately or chill it for later.

Conclusion:

Seafood salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover seafood, and it can also be made ahead of time. With so many variations to choose from, there is sure to be a seafood salad recipe that everyone will enjoy.