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Seafood Salad Supreme Recipe
|Canned crabmeat||6 1⁄2 Ounce, drained and separated (1 Can)|
|Canned shrimp||7 Ounce, drained and cut in pieces (1 Can)|
|Canned lobster||6 Ounce, drained and cut in pieces (1 Can)|
|Canned tuna||7 Ounce, drained and separated in small pieces (1 Can, 6 1/2 Or 7 Ounce)|
|Shredded lettuce||2 Quart (1 Head)|
|Diced celery||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Ripe avocado||1 Medium, chilled|
|Lemon juice||3 Tablespoon|
|Hard cooked eggs||3 , finely diced|
|Ripe tomatoes||2 Medium, chilled and diced|
|Mayonnaise||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4071 Calories from Fat 2617
% Daily Value*
Total Fat 293 g451.1%
Saturated Fat 35.1 g175.6%
Trans Fat 0 g
Cholesterol 1192.6 mg397.5%
Sodium 6200.8 mg258.4%
Total Carbohydrates 150 g49.9%
Dietary Fiber 53.9 g215.7%
Sugars 49.6 g
Protein 225 g449.4%
Vitamin A 2924.3% Vitamin C 738.4%
Calcium 109% Iron 145.7%
*Based on a 2000 Calorie diet
Put into a large salad bowl the lettuce, celery, walnuts, radishes, and green onions.
Chill 1 hour.
When ready to serve, dice the avocado.
Drizzle with lemon juice and toss lightly.
Add avocado to salad bowl along with seafood, eggs, and tomatoes.
Combine the mayonnaise, cream, salt, and pepper.
Pour over salad ingredients and toss lightly.