Monday, October 22, 2012

Crab and Shrimp Salad with Dill Pollen

I love a seafood salad. Sometimes you get more filler than you do seafood, so I no longer order it when I dine out, as I would much rather make it to my liking at home. When Marx Foods sent us dill pollen, I knew what I was going to make. Dill is an integral part of a seafood salad, but the pollen made it exceptional. What a difference it made! It gave the salad a crisp, clean flavor, stronger than regular dill, yet with a lighter taste to it.
The measurements below are for my perfect salad. You may want to adjust the seasoning to your own taste. Just remember to let the salad chill for a little while before making any additions -- the longer you let the flavors mingle, the stronger they become. 

As with any salad, make your dressing in a separate bowl so you don't overmix the seafood -- you want that crab and shrimp to stay as intact as possible. Feel free to change up the ingredients as you see fit but my advice is don't skip the dill or dill pollen!

Crab and Shrimp Salad with Dill Pollen 
by Traci Bump

adapted from all the seafood salads I have EVER eaten!

4 Snow Crab clusters (Dungeness would be great also, I LOVE their flavor!)
about 1 1/2 cups salad shrimp (if you use bigger shrimp, you will need to chop them) 
freshly squeezed lemon juice 

Shell the crab and refrigerate until needed. Place the shrimp in a bowl, sprinkle a little freshly squeezed lemon juice over them and put them in the fridge.

1 1/2 cups sour cream (if you use fat free you may want to start with 1 cup, it isn't as thick) 
1/2 cup mayonnaise 
1 Tablespoon fresh lemon juice (you already have some in your seafood) 
1 1/2 teaspoons Marx Foods dill pollen (you can also use regular dill, of course) 
1 1/2 Tablespoons Sriracha chili sauce (If you don't have Sriracha, you can use cocktail sauce or even just horseradish. I like the little bite it gives.)

Combine all ingredients. I usually don't add any salt, it's totally optional with all the other flavors. If you have to have pepper, I suggest that you use white pepper. I personally don't like to see little black specks floating around in a creamy dressing. 

Mix well and chill for about an hour. Taste and adjust seasoning to your liking. Chill.

Vegetables and Assembling the Salad:
1 1/2 cups celery (I use the leaves and everything, I think the leaves add great color and flavor). 3 green onions 

In a bowl, mix the celery and green onions. Add the dressing, mix well. Add the shrimp and mix gently. FOLD in the crab.

Done! You can plate the salad on a bed of lettuce, stuff it into a beautiful homegrown tomato, or even into an avocado half. Garnish with a little curly parsley and some lemon wedges.

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