American Seafood Salad
Ingredients
- 400 gWild shrimp (cooked and peeled)
- 200 gCrab (picked meat)
- 2 pcApium graveolens (minced)
- 0.5 pcRed onion (finely chopped)
- 120 gJapanese mayo
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcDill (chopped)
- 1 tspCelery salt
- 1 tspSweet paprika
- 1 pinchBlack pepper ground
- 1 tspOld Bay Seasoning
Method
Pearlescent crab meat and firm shrimp bound by a creamy lemon dressing. The crunch of celery provides a sharp contrast to the supple seafood.
- 1
Finely dice the red onion and celery stalks into 2-3 mm cubes. Aim for a regular garnish that adds texture without overpowering the shellfish.
- 2
Peel the shrimp and pat them dry thoroughly. Check the crab meat for any bits of shell or cartilage. If the shrimp are large, cut them in half.
- 3
In a mixing bowl, combine the Japanese mayonnaise, squeezed lemon juice, Old Bay seasoning, celery salt, and paprika. The sauce should be smooth and coat the back of a spoon.
- 4
Gently fold the shellfish and vegetables into the sauce. Add the chopped dill at the last moment. Refrigerate to allow the flavors to meld.
Frequently asked questions
How do you get this dish right?
- Do not mix too vigorously to keep the crab meat chunks intact.
- Drying the shrimp is crucial: residual moisture will cause the mayonnaise to break.
- Let it rest for 30 minutes in the fridge before serving so the celery salt can release its flavors.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.
