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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- large shrimp: 1 pound (peeled and deveined)
- scallops, rinsed and patted dry: 1 pound
- crabmeat: 1 can (6 ounce can, drained and flaked)
- water packed tuna: 1 can (12 ounce can, drained and flaked)
- salt and pepper: (to taste)
- seafood seasoning, such as Old Bay™: 1 Tbsp
- mayonnaise: 1 cup (to taste)
- yellow mustard: 2 Tbsp
- garlic powder: 0.5 tsp (to taste)
- oregano: 1 tsp (dried)
- ground turmeric: 0.5 tsp
- white sugar: 2 Tbsp
- green bell pepper: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- hard-cooked eggs: 5 piece (chopped)
- hard-cooked egg: 1 piece (sliced)
- paprika, as garnish: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
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Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
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Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
