Shrimp and Mock Crab Salad

While waiting on the new crown for my mouth soft foods are on the menu lately. This is a hearty Seafood Salad without too much fats.

1-1/2 pounds jumbo shrimp
12 ounces Mock Crab meat
8 ounces by weight pasta (Bowtie, Shells, Macaroni, etc.)
4 Stalks Celery diced fine
1 medium Bell Pepper diced fine
1/2 a medium white onion diced fine (I like purple onions in this too)
1 Cup Mayo
1/4 Cup Garlic Aoli
1/3 Cup Horseradish Sauce (not prepared Horseradish)
4-5 Shakes Worcestershire
5 Shakes Crystal or Louisiana Hot sauce
3-4 Tbls Zatarains Liquid Crab Boil
1 Tbls Garlic Oil (we get from King Arthur Flour)
Two Handed Squirt Castup
1-2 Tsp Dried Parsley (fresh is better)
Salt & Black Pepper to taste




I pulled a Ketchn and didn't think to take a picture of the peeled shrimp or when they were boiling, now I'm playing Catch-up. So I used liquid crab boil to season the shrimp boil water just so the shrimp have some added flavor. Maybe 3-4Tbls. After a quick 90 second good boil I pull the shrimp from the boiling water right into ice water to stop further cooking. If you have never had shrimp boiled like this when you do you will NEVER boil them in the shell again. They are soft, fluffy, magnum amounts of shrimp flavor. They melt in your mouth, you will find yourself slowing down eating them to savor the flavor explosion. I used 1.5#'s of Jumbo Shrimp.



We buy the Mock Crab at Sam's then break up the large package and vacuum pack it portions consumable in a couple of meals. I cut the shrimp up in 3-4 pieces, shred the Mock Crab by hand so it's a bit irregular in size. After all the seafood is placed on the side till needed. That's about 12 ounces of Mock Crab meat.



A real fine dice keeps the aromatics flavoring but not overpowering while chewing a fork full of Seafood Salad.



Beginning with Mayo I put about a cup in the bowl then add 1/4 cup of the Garlic Aoli. A 1/3 cup of the Horseradish Spread (milder than Prepared Horseradish) a good two handed squirt of Catsup, several shakes of Worcestershire 4-5, about 5 shakes of Crystal, 1Tbls Garlic Oil. All this gets mixed well in the bowl first. After mixing the first Salt & Pepper to taste happens. Then I use a slotted ladle to take the hot pasta out of the water right into the sauce. Do not drain and rinse your pasta. The wet pasta helps to strech the sauce instead of floating everything in Mayo. The pasta takes up the sauce much like hot potatoes take up the Mayo when making potato salad.



After adding the hot pasta the aromatics are combined then all the seafood is incorporated. A taste test is done again discovering more salt & pepper along with some Crystal was needed. For some reason I always add the parsley leaves last. Some Paprika sprinkled on top makes for a attractive presentation.



This bowl and another was smoked before I knew it. This goes down easy. I hope you enjoy.