Seafood Salad
8 servings
Ingredients
- 1 lb. lump crabmeat
- 1 lb. cleaned, cooked, shrimp
- 2 large tomatoes
- 2 large red onions
- 1 red bell pepper
- 1 green bell pepper
- ½ c. extra virgin olive oil
- 1 T. white wine or balsamic vinegar
- pinch of salt (optional)
- pinch of ground white pepper (optional)
- 1 t. ground cumin (optional)
- 1 T. chopped cilantro (optional)
- juice of 1 lemon (optional)
Directions
1. Chop onions, tomatoes and bell pepper into squares; put into a medium mixing bowl, and mix well with olive oil, salt, vinegar, and optional ingredients.
2. Cut shrimp into halves.
3. Clean the crabmeat by carefully picking through it to remove pieces of shell, then add the crab and shrimp to the mixture stirring until completely combined.
4. Serve well chilled.
Nutritional Information – Per Serving
Calories 199
Calories from Fat 132 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 14.7g |
23% |
Saturated Fat 1.9g
Trans Fat 0.0 |
15% |
Cholesterol 30mg |
10% |
Sodium 379mg |
16% |
Total Carbohydrates 7.2g |
2% |
Dietary Fiber 1.5g
Sugar 3.4g |
6% |
Protein 8.1g
Vitamin A 17%
Vitamin C 46%
Calcium 22%
Iron 6% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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