Seafood Salad

Seafood Salad

1/2 lb. cooked peeled shrimp

8 oz. Blue fin crab meat

1/4 cup shallots chopped

1/4 cup red onions chopped

1/4 cup red bell pepper chopped

1/4 cup celery chopped

1/4 cup green onion chopped

1 tsp. fresh dill chopped

1 tsp. fresh tarragon chopped

1 tspn. Jalapeno peppers chopped (optional)

1 Tbsp. Capers chopped (optional)

1/2 tsp. Old Bay seasoning

1/2 tsp. crushed red pepper flakes (optional)

Dressing

1 Tbsp. light mayonnaise

1 tsp. whole grain mustard

1 tsp. honey

1 tsp. sesame oil

1 tsp. soy sauce

1 tsp. apple cider vinegar

1/2 tsp. Wasabi paste

3 Tbsp. red wine vinegar

3 Tbsp. Olive oil

Sea salt

This recipe yields about 6-8 servings

If the shrimp have tails on them, remove them. Chop 2/3 of the shrimp into bite sized pieces and keep the rest whole. Place in a bowl. Finger through the crab meat to ensure there are no shells and add to the bowl of shrimp. Add the chopped veggies, capers, Jalapeno and herbs along with the Old Bay and red pepper flakes and gently combine with a fork.  In another bowl mix together the ingredients for the dressing, whisk and add salt to taste. Pour dressing over the seafood mixture and toss together until evenly coated.

Tip: Enjoy this salad by itself, on a lettuce leaf, a cracker, on a toasted hot dog bun or my favorite, open-faced on wheat toast.

Tip: Store this in a tightly sealed container and it will hold up for about 5 days.

Wine pairing: Conundrum, Riesling

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