Mixed Seafood Salad

Mixed Seafood Salad
Photo by Becky Luigart-Stayner


  • 1 teaspoon salt
  • 6 cups water
  • ½ pound cleaned squid
  • Parsley sprigs (optional)
  • ½ pound bay scallops
  • ½ pound lump crabmeat, drained and shell pieces removed
  • 2 garlic cloves, minced
  • + 8 more ingredients
    • 2 tablespoons extravirgin olive oil
    • ½ pound cleaned octopus
    • ½ pound cooked lobster meat, cut into 1-inch pieces (about 3 tails)
    • 3 tablespoons chopped fresh flat-leaf parsley
    • ½ pound medium shrimp, peeled and deveined
    • Lemon wedges (optional)
    • ¼ cup fresh lemon juice
    • 3 tablespoons chopped fresh chives

Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid; cook 3 minutes or until squid is just tender. Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain. Cut squid into 1-inch pieces. Place squid in a large bowl. Add shrimp to boilin...

View full recipe at My Recipes


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