This Seafood Salad packs shrimp and crab into a salad dressed with a Texish-Mexish zing.
Texish-Mexish Seafood Salad
Course: Salads2-4
servingsIngredients
1/4 medium red cabbage, core removed
1 medium carrot
1/2 of a large sweet red bell pepper
1/2 cup cottage cheese
2 Tbs milk, plus more to taste
1 Tbs tomato paste
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp ground dried tomato
1/2 tsp drained capers
1.5 tsp Worcestershire, or more to taste
1/2 teaspoon steak sauce
1/2 teaspoon cream-style horseradish
1/4 tsp coarsely ground pepper, plus more for garnish
1/8 tsp powdered onion
1 green onion
Chili sauce, to taste
9 oz. chopped romaine
2 tomatoes, diced
1 avocado
1/4 cup shredded Parmesan
8 oz. crab claw meat, cut into chunks
5 oz. ready-to-eat shrimp
4 lemon wedges, halved
Directions
- Use a food processor to shred the cabbage (to produce 1 cup) and carrot (to produce 1/2-cup). Set aside.
- Make the dressing: in a food processor fitted with the metal blade, pulse the red pepper until finely chopped. Transfer to a fine-mesh sieve placed over a bowl, to strain. Process the cottage cheese, milk, tomato paste, garlic, salt, chili powder, ground tomato, capers, Worcestershire, steak sauce, horseradish, pepper, powdered onion, and green onion on high speed until smooth, 1.5 minutes. On low speed, blend in 3 Tablespoons of the red pepper (repurpose remaining) just until well distributed, about 5 seconds. (Stir in chili sauce.) Add additional milk to reach desired consistency, if necessary. Adjust seasonings. Cover and chill until serving time.
- In a large bowl, toss together romaine, cabbage, carrot, tomato, avocado, and Parmesan. Toss with dressing. Transfer 1/4 of the mixture to a medium mixing bowl. Add 1/4 of the shrimp and 1/4 of the crab; toss. Transfer to a salad plate. Use tongs to pull a few pieces of seafood to the top of the salad, if desired. Sprinkle heavily with coarsely ground black pepper and a modest amount of taragon. Tuck a lemon wedge on the side. Repeat to create three more salads.
Notes
- Substutions: finely diced pimiento for the red pepper; imitation crab for the crab claw meat.
Social Learning
The crab is what makes this a very expensive salad. Imitation crab, which is made of fish, is ten times less expensive. It’s highly processed, which may be a drawback for some, and also doesn’t taste exactly like crab, which may be another downside.
The Backstory
The Make It Like a Man! seems to have divided itsels on whether to consider this a dinner salad, a first-course salad, or a side salad. If it’s a dinner salad, this recipe may yeild three or only two servings, depending on how hungry you are.
Texish-Mexish Seafood Salad
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: “Seafood Louis Salad,” in Better Homes and Gardens New Cookbook. (Des Moines, IA: BHG, 1996), 426. Also Food.com and Rachel Ray. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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Sounds like an interesting dish with a long list of ingredients. Perfect for shrimp lovers
Thanks, Judee!
Looks and sounds delicious!
Thank you, Anne!
Gosh, that LONG list of ingredients! I love those succulent prawns.
Thanks, Angie!
Sounds tasty! Especially with two of my favorite kinds of seafood. And I know what you mean about the price of crab, it’s absolutely eye-watering, even here in Maryland the land of blue crabs. That said I don’t know if I could live with the imitation. I’ve tried it and, as you say, it just doesn’t really taste like crab.
Thank you, Frank!
As a salad person myself, I do approve this 🙂 And this dressing – what an interesting combination of flavours!
Thanks, Ben!
Suena realmente rico.
Thank you!
I would definitely count this as a dinner salad, and I have no fear of spending a few bucks on god crab. It IS my dinner after all! Another one of your recipes I need to make soon.
Thank you, David!