Stir-Together Seafood Salad

Notes: To cook shrimp, place 1½ cups water, ¼ cup vinegar, 1 tablespoon Sauer's Pickling Spice and ½ teaspoon salt in a medium saucepan; bring to a boil. Add raw shrimp; cover and simmer 3-5 minutes or until tender. Drain and cool. Do not overcook.

*Eight ounces of sea legs or imitation crab may be used in place of the crab meat.

Ingredients for Marinade

Ingredients for Salad

  • 12 oz. medium (36-40 count) shrimp, cooked, peeled, deveined, and tails removed (see note)
  • 8 oz. lump crab meat (see note)
  • 1¾ cups (4 oz.) uncooked small pasta seashells
  • 1 cup frozen peas, thawed
  • ½ cup chopped sweet red pepper


1. Prepare shrimp. Pick over crab meat, removing any shell or cartilage.

2. Cook pasta according to package directions. Rinse immediately with cold water; drain.

3. Place pasta in a large bowl; add peas and sweet red pepper.

4. In a small bowl, combine the first 5 marinade ingredients; gradually whisk in oil with a wire whisk. Pour over pasta and vegetables and mix well; marinate for 15 minutes.

5. Place celery flakes in a small bowl; cover with cold water.

6. Allow to stand for 10 minutes; drain off water.

7. Add celery, shrimp, and crab meat, mayonnaise, and lemon pepper seasoning to pasta; mix well. Cover and refrigerate until serving time.

To serve, arrange lettuce leaves on individual plates; spoon pasta mixture onto lettuce leaves, dividing evenly. If desired, garnish with sliced green onions and surround each serving with cantaloupe and kiwi.