Rich Cold Seafood Salad @orourkecooks #cooking #food

Rich Cold Seafood Salad is a deeply satisfying recipe, perfect for sandwiches, appetizers, or a cool Mediterranean-style summer meal!

We combine tender shrimp, Alaskan Pollock (or “crab delight”), and crab claw meat with fresh celery and sweet onion. The salad gets its signature, bold flavor from a generous dose of Old Bay seasoning and a rich texture from mayonnaise, which I thin slightly with homemade seafood stock.

While traditional in my Italian lineage is often a lighter, lemon-dressed Insalata di Mare, this version is a truly satisfying and easy recipe that works perfectly as the filling for my Stuffed Mushroom appetizer!

NOTE: Make sure to save some leftovers! This salad is the exact filling for my Baked Seafood Stuffed Mushrooms video, coming in the next video! https://www.youtube.com/watch?v=7h9sqlmGThQ

#seafoodsalad #coldseafoodsalad #richseafoodsalad #shrimpcrapsalad #oldbayseafood #mediterraneanfood #easylunch #appetizer

@orourkecooks

All right. So, today what I’m going to make is a seafood salad. So, I got two lbs of shrimp boiling. And then I have a packet of that uh it’s fake crab meat, but it’s Alaskan pollic. And I like it a lot. And then I have a container of um claw meat, crab claw meat. And I I forgot I I wanted to get a container of lump lump crab meat, but I forgot. So, it’ll still be good this way. And and there’s lots of variations that I do with this, but this one is kind of my standard. Generally, when I make a seafood salad, this is kind of it. Sometimes I’ll add something, sometimes subtract something, but generally speaking, this is my standard salad. So, while these shrimp are bo well are going to boil. And by the way, when you’re boiling shrimp, watch them close cuz it’ll foam and make an absolute mess everywhere. Uh, I’m boiling them in the water that I thought them in. And then I’m going to save that water. And after I peel the shrimp, I’m going to throw all the shells. I’m going to dump about half of the water out, throw the shells back in, and that way I can make a stock and freeze it. And you could use it for all different kinds of stuff. So, while that’s while the shrimp are cooking, as soon as it comes to the boil, I’m going to shut it off and just let it sit for a little bit. I’m going to peel uh cut up some celery and a piece of onion. And generally, I don’t use a lot of onion in seafood salad, but I’m also going to use this for another recipe, which I’m going to film, but it’s going to be in a different video. It’s going to be stuffed mushrooms. All right. So, I chopped up some celery. Got it in the bowl here. All right. So, I peeled the shrimp. They they boiled. And now I’m going to make stock. And there is what that looks like. So, I’m just going to boil that down while I’m doing the rest of this. And I don’t know if that’s going to make too much noise, but anyway, uh, let me chop up this onion. The bulk of this onion is going to go for the stuffed mushrooms. I don’t like a whole lot of onion in seafood salad because I think it’s overwhelming. All right, so here’s that couple pounds of shrimp. And I’m going to cut that up. Not real small. About, you know, 1/2 inch 1/2 in size pieces or so. All right. So, there’s the shrimp, shrimp, onion, and celery so far. Here’s that uh package of just basically fake crab meat. It’s Alaskan pollic. I mentioned it earlier and uh I like it a lot. It’s already cooked, but I like it. I like using this on a um like a salad. Just put it on top, you know, a green leaf salad. It’s good. All right. So, that was 2 lbs of shrimp. Believe it or not, it turns into nothing. And then this is a pound of that pollock. All right. Here is a 8 oz, I think. Yeah, half a pound of uh claw crab claw meat. And like I said earlier, I I wanted to get a a thing of lump. Uh but I forgot. But this will still be good. This is Oh man. That’s seriously good. All right. Little bit of salt. Not too much cuz this a lot of this stuff is already fairly salty. And then black pepper. And I don’t have any fresh parsley, so dry will have to do and it’ll be good. And then some Old Bay seasoning, which is that Use it up. I got a spare one right there. All right. Gently mix it. And here is what it looks like. before the mayonnaise. Uh you could use um sour cream as well, but in seafood salad, I don’t like sour cream. I only like mayonnaise. And if it gets too pasty, I’ll pull a little bit of the water out of that um shrimp stock because every time I make shrimp, I make stock and I’ll strain it off, put it in a quart container, let it cool in the freezer cuz it’s good to have. Now, the mayo. And by the way, this is probably tomorrow’s lunch. Uh because this is always better the next day when it gets to sit in the refrigerator overnight. It’s just always always better. And there is that. It’s going to be good. Let’s give it a little taste. over the top. That’s good seafood salad. All right, so I got this little French bread here. You can get this from Walmart. And believe it or not, it’s not too bad. I mean, it ain’t the greatest in the world, but it’s it’s pretty good. I think it’s only like a buck and a half or something. And there you go. Nice little sandwich. That is outstanding, man. That’s like one of my favorite things. Seafood salad. You can make other versions of this. You can if it’s expensive, but if you can catch lobster tails on sale, chop them up. Shrimp, that fake crab meat, that pollic I like a lot. Claw meat, the lump crab meat, uh just all sorts of things and just run wild with it. But generally speaking, the basic version I just made here, it’s good.