Mike’s Seafood Salad Recipe
Boiled Blue crab, Gulf shrimp, Louisiana crawfish and cheddar cheese on a bed of romaine and iceberg lettuces, eggs and carrots.
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Ingredients
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Seafood and Vegetables
Method
Preparation
- 1
Prepare the Seafood
In a medium pot, bring water to a boil. Add the Gulf shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside. If using fresh crawfish, boil them according to package instructions until cooked through, then drain.
- 2
Assemble the Salad
In a large bowl, combine the chopped romaine and iceberg lettuces. Add the chopped hard-boiled eggs, grated carrots, cooked blue crab, shrimp, and crawfish.
- 3
Add Cheese
Sprinkle the shredded cheddar cheese over the top of the salad.
- 4
Toss and Serve
Gently toss the salad to combine all the ingredients. Serve chilled or at room temperature.
