Shrimp & Crab Salad

This light dish is versatile enough to serve as a dip with crackers, as a yummy lunchtime sandwich filler, or as a side at your next outdoor event!


You can check out the original recipe here:


1 pound medium shrimp with shells

4 whole allspice

1 bay leaf

2 sprigs parsley

¾ pound fresh crab meat, preferably lump

1 tablespoon Dijon mustard

1 tablespoon lime juice

2 tablespoons red wine vinegar

1 teaspoon honey

4 tablespoons olive oil

½ cup finely chopped scallions

1 jalapeño pepper, cored, seeded and finely chopped

Salad greens, for serving

Salt and freshly ground pepper, to taste


Place shrimp in a saucepan and add allspice, bay leaf, parsley and salt and pepper. Add cold water to barely cover, then bring to a boil. Remove from heat, and let shrimp sit until they cool to room temperature.

In a bowl, combine Dijon mustard, lime juice, vinegar, honey, olive oil, scallions, jalapeño pepper (if desired) and salt and pepper. Blend well with a wire whisk.
Add shrimp and crab meat and toss lightly to blend without breaking crab meat lumps. Serve over greens.

Makes 4 servings.

Nutrition information per serving: 323 calories, 46% calories from fat, 17 g fat, 3 g saturated fat, 248 mg cholesterol, 6 g carbohydrates, 36 g protein, 1,130 mg sodium, 2 g fiber