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Recipe courtesy of George Duran

Spicy Seafood Salad

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    689
    Total Fat
    32
    Saturated Fat
    6
    Carbohydrates
    3
    Dietary Fiber
    0
    Sugar
    0
    Protein
    96
    Cholesterol
    401
    Sodium
    1206
  • Total: 10 min
  • Prep: 10 min
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Ingredients

10 imitation crab sticks (available in the frozen fish section of larger supermarkets)

1/2 pound cooked shrimp, chopped

3 scallions, chopped

1/2 cup mayonnaise

3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)

1/2 lemon, juiced

1 tablespoon sriracha hot chili sauce, or other hot sauce

Kosher salt

Finely chopped chives, for garnish

Directions

  1. Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
Show: Ham on the Street
Episode: Seafood

Categories:

Crab Salad Crab Recipes Salad Recipes Shellfish Recipes Shrimp Salad Shrimp Spicy Shrimp Fish Caviar Main Dish

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12 Reviews
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chris H.

I love the sauce and made a couple of changes in the recipe. Came out amazing:<br />I used 1 LB. of Super Lump Crab Meat, Jumbo Shrimp peeled and deveined, chives and cantaloupe. First I cooked my shrimp in 3/4 cup of water, 3/4 cup of vinegar and 3 heaping tablespoons of Old Bay brought it to a boil and cooked the shrimp for 1-1/2 minutes. Drained well.<br />I made the sauce and mixed the seafood with it. I don't measure when I cook but I'm sure my sauce was spicier as we like it hot.<br />I didn't use scallions. I used about 1/4 cup of chives throughout the sauce. Then placed the seafood into the fridge, while I washed my cantaloupe and then cut it in half and cleaned it out. Then I cut a small slice on each bottom so It would be stable on a plate and scooped the seafood in a large mound and served it for two as a dinner. Was a great compliment of sweet and spicy. Yum!!

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