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A Weekday Menu Recipe



Seafood Salad with Vanilla Mayonnaise    CD  MC  15mins



Serves 4    Cold  Seafood Shellfish  Nuts  Vegetabkes  Main Course




For the seafood Salad

175g/6oz cooked peeled Prawns (shrimp)
175g/6oz Crabmeat, broken into bite-size pieces

100g/4oz Cooked Calamari or Octopus, cut into bite-size pieces
175g/6oz Cherry Tomatoes, halved
50g/2oz Spring Onions, sliced
100g/4oz Celery, sliced
50g/2oz Pecan halves

For the Vanilla Mayonnaise
120ml/4fl.oz. Mayonnaise
1 teasp Dijon Mustard
1 teasp Vanilla Extract

To serve
Lettuce Leaves



1. Place all the seafood salad ingredients in large mixing bowl and mix well. Set aside.


2. Place all the vanilla mayonnaise ingredients in a mixing bowl and mix well. 


3. Add the vanilla mayonnaise to the seafood salad mixture, mix well and refrigerate until ready to serve. 


4. To serve, place the lettuce on a serving platter and top with the seafood salad.



Serving Suggestions :


French Bread


Summer Berry Meringue Crush

More Crab Recipes  |  Seafood &  Fish  Recipes  |  Seafood Week


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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