Rating: 4.5 stars 4.6
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.

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Recipe Summary

prep:
30 mins
cook:
17 mins
additional:
3 hrs
total:
3 hrs 47 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.

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  • Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.

  • Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.

  • Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

To hard-cook eggs:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water, cool in an ice bath, peel, and chop.

Nutrition Facts

132 calories; protein 11.1g; carbohydrates 2.7g; fat 8.4g; cholesterol 81.5mg; sodium 271.3mg. Full Nutrition
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