Shrimp And Crab Salad
A creamy seafood salad featuring tender crabmeat and shrimp, infused with tangy seasonings and topped with crunchy vegetables and olives. Perfect for light lunches, festive gatherings, or elegant appetizers, its luscious texture and bold flavors appeal to seafood lovers and party guests alike.
Ingredients
- 8 oz. cream cheese ⓘ
- 1 can tomato soup ⓘ
- 2 packages Knox gelatine ⓘ
- 1/4 cup cold water ⓘ
- 1/2 cup boiling water ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon Worcestershire sauce ⓘ
- 3 drops Tabasco sauce ⓘ
- 1 tablespoon horseradish ⓘ
- 1 cup mayonnaise ⓘ
- 1/8 teaspoon dry mustard ⓘ
- 1/4 cup chopped green onions
- 1/4 cup chopped celery ⓘ
- 1/4 cup chopped bell pepper
- 20 stuffed olives, sliced ⓘ
Instructions
- Place cream cheese and tomato soup in a double boiler and melt, stirring until smooth.
- Soften the gelatine in cold water.
- Dissolve the gelatine in hot water, then stir into the soup mixture.
- Add seasonings and let the mixture partially set.
- Add the canned crabmeat and cooked shrimp, cut into small pieces, then let partially set again.
- Add mayonnaise, chopped green onions, chopped celery, chopped bell pepper, and sliced olives.
- Stir until well blended and pour into a salad mold.
Tips & Substitutions
To enhance the flavor, consider adding a squeeze of fresh lemon juice or some freshly chopped herbs like dill or parsley. For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you can't find canned crabmeat, fresh crab or even imitation crab works well. This dish can also be served as a fun appetizer alongside broiled French fries for a complete meal.
Serving Suggestions
Serve this shrimp and crab salad chilled, either on a bed of lettuce or as a filling for sandwiches or wraps. It pairs beautifully with fresh fruit or a light vinaigrette salad. For a more substantial meal, consider serving it alongside a side of broiled French fries or crusty bread to soak up the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad thickens too much, you can stir in a little more mayonnaise or a splash of lemon juice to restore its creaminess. Avoid freezing as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Crab Salad contains roughly 256 calories, with 2g protein, 10g carbohydrates, and 24g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1393mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just prepare it as instructed and store it in the refrigerator. This allows the flavors to meld beautifully. Just remember to let it sit out for a few minutes before serving to soften slightly for easier scooping.
What can I substitute for the shrimp?
If you're not a fan of shrimp, you can replace it with diced cooked chicken or even tofu for a vegetarian option. Alternatively, you could skip the protein entirely and focus on the creamy and flavorful base of the salad.
How can I make this dish spicier?
To add more heat, increase the amount of Tabasco sauce or add some diced jalapeños or a dash of cayenne pepper. You can also serve it with a spicy dipping sauce on the side for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).