Truffle-Seafood Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Truffle-Seafood Salad calories by ingredient
Introduction
Festive No-Fuss Feast. This is a family or guest that love seafood. It is worth the price. My hubby does not like seafood very much but he loves my recipe of this salad. I use crap meat instead of the Carbmeat and add the shrimp for the extra meat and I also use that Vadalla onion. Make Ahead 2 hours. Festive No-Fuss Feast. This is a family or guest that love seafood. It is worth the price. My hubby does not like seafood very much but he loves my recipe of this salad. I use crap meat instead of the Carbmeat and add the shrimp for the extra meat and I also use that Vadalla onion. Make Ahead 2 hours.Number of Servings: 8
Ingredients
-
2 Tbsp. Lemon Juice
11/2 tsp. truffle oil or extra virgin olive oil
1/8 tsp. Black Pepper
3/4 lb cooked fresh or thawed frozen lobster meat, cut up
1/2 lb. cooked fresh or thawed frozen shrimp (optional or substatute for crap meat) Deviened
1/2lb. cooked fresh or thawed frozen crapmeat or lump crabmeat.picked over
2 stalks celery, very thinly sliced
1/2 red or vadalla onion, very thinly sliced
24 oz. of your favorite caviar. See cooking instructions for details on the caviar.
Directions
Makes 8 1/2 cup servings
1. Combine the lemon juice, truffle or olice oil, and pepper in a large bowl whisking until well blended.
2 Add all your seefood meat, celery, and onion; toss gently to coat. If making ahead, cover and refrigerate up to 2 hours.
Good idea if you want to up the decandence factor, spoon each serving into a stemmed glass and top evenly with 3 oz. of your favorite caviar.
Number of Servings: 8
Recipe submitted by SparkPeople user SGTMCKINNEY.
1. Combine the lemon juice, truffle or olice oil, and pepper in a large bowl whisking until well blended.
2 Add all your seefood meat, celery, and onion; toss gently to coat. If making ahead, cover and refrigerate up to 2 hours.
Good idea if you want to up the decandence factor, spoon each serving into a stemmed glass and top evenly with 3 oz. of your favorite caviar.
Number of Servings: 8
Recipe submitted by SparkPeople user SGTMCKINNEY.