Shrimp and Crab Salad
Sweet crab meat and succulent shrimp get tossed with fresh lemon zest, tons of hearbs and a little bit of mayo for a decadent light lunch or dip for an appetizer.
Ingredients
- 1 lb large count shrimp peeled
- 1 lb crab meat, claw or jumbo lump canned
- 1/4 c mayo I prefer Duke's if you can find it
- 2 tbsp unsalted butter melted
- 2 tbsp chives chopped
- 2 tbsp fresh basil leaves chopped
- 1 lemon zest and juice
- kosher salt
- pepper
- 2 large tomatoes cut into thick slices
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the peeled shrimp with a little olive oil, salt, and pepper.
- Roast the shrimp in the oven for 8-10 minutes or until pink and cooked through.
- Allow the shrimp to cool just slightly then roughly chop. Add the shrimp to a bowl.
- Toss in the crab, mayo, melted butter, chives, basil, lemon zest, and lemon juice.
- Mix well and taste. Add in salt and pepper as needed.
- Serve as is, with crackers, or on top of large slices of fresh tomatoes.