Seafood Salad Recipe
Maine Lobster, Mussel, North Carolina Blue Crab Mangrove Shrimp, Stone Fruit, Fresno Vierge
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Table (Seafood Salad components)
For the Fresno Vierge (herb-tomato dressing)
Finishing & garnish
Method
For the Table (Seafood Salad components)
- 1
Prepare seafood
If any seafood is not already cooked: steam mussels until shells open (discard any that do not open), remove meat and chop; poach shrimp briefly in simmering salted water until just opaque (about 2–3 minutes for medium shrimp), then cool in an ice bath and peel/devein if not already done. Ensure lobster and crab meat are picked into large bite-size pieces. Pat all seafood dry on paper towels to avoid diluting the dressing.
- 2
Combine seafood
Gently fold lobster, crab, shrimp, and mussel meat together in a chilled bowl. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Keep chilled while you make the Fresno Vierge.
- 3
Prepare stone fruit
Wash and thinly slice peaches and nectarines into wedges. Toss slices lightly with a squeeze of lemon juice (about 1 tsp) to prevent browning and to brighten flavor. Reserve 1/4 cup of the slices for garnish, then cut remaining slices into bite-size pieces to fold into the salad later.
For the Fresno Vierge (herb-tomato dressing)
- 4
Make the vinaigrette base
In a small bowl, whisk together the lemon juice, white wine vinegar, and honey (if using). Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified. Season lightly with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
- 5
Add herbs and aromatics
Stir in the quartered cherry tomatoes, finely minced shallot, chopped capers, chopped parsley, and chiffonaded basil. Add the diced Fresno chile. Taste and adjust seasoning — add more salt, pepper, or a touch more honey or lemon as needed to balance acidity and heat. Let rest 5–10 minutes at room temperature to allow flavors to meld.
Assembly & finishing
- 6
Combine salad with dressing
Fold the bite-size stone fruit pieces into the chilled seafood gently. Pour about three-quarters of the Fresno Vierge over the seafood mix (reserve some to spoon over plated portions) and gently toss to coat — do not overwork; you want intact lumps of lobster and crab. Taste and adjust seasoning with remaining sea salt and black pepper as needed.
- 7
Plate for the table
Arrange microgreens or baby salad greens on a large platter or individual plates. Spoon the dressed seafood and stone fruit mixture over the greens in an even layer. Scatter the reserved stone fruit slices and micro basil leaves or dill fronds over the top. Drizzle the finishing 1 tablespoon extra-virgin olive oil and sprinkle lemon zest and fleur de sel across the salad. Add a light grind of black pepper.
- 8