Seafood salad
A creamy mayonnaise-based salad made with crab-flavoured seafood and vegetables.
Ingredients
- 900 grams Crab-flavoured seafood about 6 cups worth
- 3 1/2 cups Frozen mixed vegetables (carrots, peas, carrots) thawed
- 1 1/2 cups Mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
Instructions
- Defrost the frozen vegetables by spreading them out on a dish or baking tray. Allow them to sit at room temperature for 10 - 15 minutes; they do not have to completely defrost. Do NOT run water over them.
- Chop the seafood into small pieces, and place into a large bowl.
- In the bowl with the seafood add the vegetables and the mayonnaise and mix to combine. If you like it a little creamier, feel free to add a little more mayonnaise.
- Add the Dijon mustard and pepper, and stir to combine.
- Refridgerate until ready to use.
- Enjoy.
Notes
We find that this salad is best enjoyed a few hours, after it's made. This gives the vegetables ample time to thaw out and for the flavours to combine nicely.