Shrimp and Crab Meat Salad With Jalapeno Chilies
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1pound medium-size shrimp
- 8whole allspice berries
- Salt and freshly ground pepper to taste
- ½pound fresh crab meat, preferably lump
- 1cup homemade mayonnaise (see recipe)
- Juice of 1 lime
- 2jalapeno chilies, chopped, about 1 tablespoon
- ¼cup finely chopped loosely packed fresh coriander or chopped parsley
- ¼cup chopped scallions
- 16large, firm, unblemished spinach leaves, trimmed of the stem, rinsed well and patted dry
- 16radicchio or endive leaves, trimmed
- 1head Boston lettuce, cut into bite-size pieces
- 4sprigs coriander for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
642 calories; 48 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 27 grams polyunsaturated fat; 21 grams carbohydrates; 14 grams dietary fiber; 2 grams sugars; 38 grams protein; 1319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the shrimp in a saucepan and add the allspice, salt and pepper. Add cold water to barely cover and bring to a boil. Remove from the heat and let the shrimp stand until they are at room temperature. Shell and devein the shrimp and set aside.
- Step 2
Pick over the crab meat to remove bits of shell and cartilage.
- Step 3
Put the mayonnaise, lime juice, chilies, coriander, scallions, salt and pepper in a bowl. Add the shrimp and crab meat and toss lightly to blend without breaking the lumps.
- Step 4
Arrange 4 spinach leaves on each of 4 individual serving dishes. Dinner plates are recommended. Arrange alternately the radicchio or endive leaves between the spinach leaves.
- Step 5
Arrange equal portions of Boston lettuce leaves in the center of each serving.
- Step 6
Spoon an equal portion of the shrimp and crab meat mixture over the center of each plate. Garnish with coriander sprigs. Serve chilled.
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