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Seafood Salad Supreme

Rated as 4.69 out of 5 Stars
1

"This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too."
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Ingredients

30 m servings 502
Original recipe yields 8 servings

Directions

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  1. In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
  4. Refrigerate for 2 hours before serving.

Nutrition Facts


Per Serving: 502 calories; 30.2 25.3 32.8 153 619 Full nutrition

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Reviews

Read all reviews 57
  1. 65 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe takes a bit of patience with all of the chopping involved, but the result is well worth it. I have never really liked the taste of seafood salad from the deli at the supermarket beca...

Most helpful critical review

I liked this dish and everyone did too. But I had to add lots of extra seasonings because it came out sorta bland. Next time I'll try a combo of mayo and miracle whip. The mayo alone didn't give...

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This recipe takes a bit of patience with all of the chopping involved, but the result is well worth it. I have never really liked the taste of seafood salad from the deli at the supermarket beca...

We really enjoyed this recipe! I cut the recipe in half & used 1/2 lb. frozen salad shrimp & 2 cans of lump crab meat (next time I will only use one can of crab & maybe increase the shrimp a bit...

I made healthy adjustments, omitting the almonds and cheese, and substituting fat-free sour cream for 3/4 cup of the mayo (used low-fat mayo for the other 1/4 cup), and we still think it's the b...

Nice taste, but too dry for us. I added a cup of sour cream and 2 Tbsp milk to the dressing and then it was perfect. Will make again for sure.

This is THE BEST!! It is so very easy to make and also easy to subsitute ingredients. It has become the most requested "covered dish" and recipe that I have made!!!

Great salad. I did add some eggs and olives. Added some sour cream cause it was getting a little dry. Do add extra old bay if you want a little more kick

I liked this dish and everyone did too. But I had to add lots of extra seasonings because it came out sorta bland. Next time I'll try a combo of mayo and miracle whip. The mayo alone didn't give...

Great salad!!! Made it for our quilting Christmas party. Doubled the receipe (works good) lined the plater with lettuce, garnished with parsley, lemons and limes (should have taken a picture; s...

Great recipe!!! I've made this recipe many, many times and it is now a family fave. I add a little more lemon juice and seasonings, and in order to cut costs I sometimes add a little less seafoo...