Best 8 Shrimp And Crab Fritters With Chopped Salad And Roasted Red Pepper And Pickle Vinaigrette Recipes

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

CRAB & SHRIMP SALAD

Steps:

• 1. Mix together and let sit overnight in refrigerator. Serve on toasted bread. Texas toast is great for this.

CLASSIC CRAB AND SHRIMP SALAD

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

SHRIMP AND CRAB SALAD

Steps:

• In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.

CRABMEAT AND SHRIMP FRITTERS WITH CREOLE TOMATO DRESSING

Steps:

• For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.
• For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in corn, crabmeat and shrimp.
• Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.

CRAB MEAT AND SHRIMP SALAD

Steps:

• Place shrimp in a saucepan and add salt, pepper, allspice, bay leaf and parsley. Add cold water to barely cover; then, bring to a boil. Remove from heat, and let shrimp stand until they reach room temperature. This step can be done ahead of time.
• Pick over crab meat to remove bits of cartilage and shells.
• Combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeno pepper, and salt and pepper to taste. Blend well with a wire whisk. Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps.
• Arrange 4 spinach leaves on 4 individual large serving plates. Arrange the radicchio alternately between the spinach leaves.
• Place equal portions of romaine leaves in the center of each serving.
• Spoon equal portions of crab meat and shrimp salad over center of each plate. Garnish with the chervil or coriander sprigs. Serve chilled.

SHRIMP AND CRAB SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.