Tossed Seafood Salad

    Tossed Seafood Salad


    62 people made this

    This is a great combination of prawns and crab and vegetables which is equally appropriate at a picnic or a dinner party.

    Serves: 8 

    • 1 tablespoon butter
    • 500g fresh prawns, peeled and deveined
    • 500g crabmeat
    • 250g seashell pasta
    • 2 stalks celery, sliced
    • 1 red capsicum, chopped
    • 1 spring onion, thinly sliced
    • 120g grated mozzarella cheese
    • 1/4 cup slivered, toasted almonds
    • 1 cup mayonnaise
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley

    Preparation:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. In a large frypan, melt the butter over medium heat and saute prawns until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Transfer the prawns and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, capsicum and spring onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley and toss to mix thoroughly.
    4. Refrigerate for 2 hours before serving.

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