Vonciel's Seafood Salad

Vonciel's Seafood Salad

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Vonciel McCoy 4

"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."
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3 h 47 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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 12 to 15 minutes. Remove from hot water, cool in an ice bath, peel, and chop.


  1. 16 Ratings

Most helpful positive review

I even made this with a refrigerator pack of mixed crab and shrimp + can of tuna--- I put a little too much celery- but it was GREAT and we at the whole bowl at one sitting : ) Thanks for a yum...

Most helpful critical review

I am a seafood lover, but this just didn't hit the spot... Seemed like it was a little bland; like it needed more of a sauce to add-or something special to the sauce to make it better.

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I even made this with a refrigerator pack of mixed crab and shrimp + can of tuna--- I put a little too much celery- but it was GREAT and we at the whole bowl at one sitting : ) Thanks for a yum...

Excellent! I added colored cheese tortellini to the recipe and it was gone soon after it arrived at the table!

This was great! I used frozen cooked shrimp (thawed) but just added those, the crabmeat and tuna the last 3 minutes. A big hit at a recent pool party. Even those who are not lovers of fish de...

This was really good! I scaled this recipe down to 6 servings. Only thing different, I chopped green onion and sprinkled on top of the finished dish. Thank you for the recipe!

This was EXTREMELY delicious!!! I'm going to make it for my cousins Bridal Shower but I plan to adjust it a bit and add tricolor pasta spirals for color! Thanks!!!!

EXCELLENT it made into my book of "treasures" thank you for sharing

I just made this for a party on Saturday. I added 1 lb. (16 oz. box) small spiral shell noodles and it was great! Everyone at the party loved it and asked for the recipe!

Wonderful.....I just finished making it, it it is sooooo good, now I am going to let it marinate, and I bet its going to be even better!...only thing I did different was adding shredded carrots,...

I added lobster and omitted the tuna,used fresh garlic instead of powder, and added scallions! served with an assortment of breads well loved by all- even non seafood fans!

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