Seafood Salad
Kia Damon
Photo by Julia Gartland
- Serves
- 8-10
- Prep Time
- 50 Minutes
- Cook Time
- 15 Minutes
Ingredients
- 1 pound box Cavatappi noodles
- Kosher salt
- 1 pound 16-20 count shrimp, peeled and deveined
- 1 pound bay scallops
- 1 8-ounce can lump crab, drained
- 2 5-ounce cans of tuna, drained and flaked
- 1 14-ounce pack of flake-style imitation crab, chopped or shredded
- 1 white onion, finely diced
- 1 red or yellow bell pepper, stems and seeds removed, finely diced
- 2 celery stalks, finely diced
- 1 cup mayonnaise
- Juice of 1 lemon
- 1/4 cup finely diced sweet pickle
- 1 bunch chives, minced
- 2 teaspoon Old Bay seasoning, plus more to taste
- 2 teaspoon smoked paprika, plus more to taste
Featured Video
Directions
- Step 1
Boil the cavatappi in a large pot of generously salted water, according to the box instructions. Using a slotted spoon or spider, drain pasta and set aside. Bring water back up to a boil and add shrimp; cook until curled, about 2 minutes, then transfer to an ice bath. Using the same water, blanch the scallops until just firm, about 1 minute. Drain and transfer to the ice bath. Drain shrimp and scallops well.
- Step 2
In a large bowl, whisk together mayonnaise, lemon juice, pickles, chives, Old Bay, and smoked paprika. Add the noodles, lump crab, canned tuna, imitation crab, scallops, shrimp, white onion, bell pepper, and celery. Season with more Old Baby, smoked paprika, and kosher salt to taste.
- Step 3
Chill for 30 minutes to 1 hour before serving. You can make this up to 1 day in advance and store in the refrigerator in an airtight container.