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Vonciel's Seafood Salad

By: D. Vonciel McCoy  
"This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 154 people have saved this

Prep Time:
30 Min
Cook Time:
17 Min
Ready In:
3 Hrs 47 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound large shrimp, peeled and deveined
  • 1 pound scallops, rinsed and patted dry
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 1 (12 ounce) can water packed tuna, drained and flaked
  • salt and pepper to taste
  • 1 tablespoon seafood seasoning, such as Old Bay™
  • 1 cup mayonnaise, or to taste
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons white sugar
  • 1 large green bell pepper, chopped
  • 2 stalks celery, chopped
  • 5 hard-cooked eggs, chopped
  • 1 hard-cooked egg, sliced
  • 1/2 teaspoon paprika, as garnish

Directions

  1. Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
  2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
  3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
  4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

Footnotes

  • To hard-cook eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 132 | Total Fat: 8.4g | Cholesterol: 82mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2008 by Sharon_B 
This was really good! I scaled this recipe down to 6 servings. Only thing different, I chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by Meme 
This was EXTREMELY delicious!!! I'm going to make it for my cousins Bridal Shower but I plan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Jenifer 
Excellent! I added colored cheese tortellini to the recipe and it was gone soon after it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by maryka 
EXCELLENT it made into my book of "treasures" thank you for sharing MORE

 
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