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Welcome to Noreen’s Kitchen!
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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
Salad 2 pounds Surimi or Imitation Crab, Flaked 1 pound small cooked shrimp, peeled 2 cups celery, sliced thin 1 red bell pepper, cut in a small dice 1 bunch of green onion, sliced 1 cup black olives, sliced 2 tablespoons lemon zest | Dressing 2 cups mayonnaise 1/4 cup fresh lemon juice 2 tablespoons horseradish 2 tablespoons Dijon mustard 2 tablespoons ketchup 1 tablespoon hot sauce 1 tablespoon Old Bay seafood seasoning 1 teaspoon celery salt |
Step by Step Instructions
Place all salad ingredients in a large bowl and mix well to combine.
Prepare dressing by combining all the ingredients in a jug or bowl and whisk well.
Pour dressing over salad and stir well, making sure everything is coated with the dressing.
Place the prepared salad in a serving dish and wrap tightly with plastic wrap and/or foil.
Refrigerate overnight and chill completely.
Garnish the top as desired. I used a celery heart rose and some green onion frills.
This dish is best if prepared the day before and allowed to chill completely before serving for the best flavor.
Leftovers can be kept in an airtight container and enjoyed for up to a week.
Be sure to have plenty of buttery, club style crackers or croissants on hand for a delicious accompaniment.
ENJOY!
Seafood Salad Deluxe
For A Crowd
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