Name: Vonciel's Seafood Salad recipe
Ingredients: 2 tablespoons olive oil;1 large onion, diced;1 pound large shrimp, peeled and deveined;1 pound scallops, rinsed and patted dry;1 (6 ounce) can crabmeat, drained and flaked;1 (12 ounce) can water packed tuna, drained and flaked;salt and pepper to taste;1 tablespoon seafood seasoning, such as Old Bay™;1 cup mayonnaise, or to taste;2 tablespoons yellow mustard;½ teaspoon garlic powder, or to taste;1 teaspoon dried oregano;½ teaspoon ground turmeric;2 tablespoons white sugar;1 large green bell pepper, chopped;2 stalks celery, chopped;5 hard-cooked eggs, chopped;1 hard-cooked egg, sliced;½ teaspoon paprika, as garnish

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Ingredients

2 tablespoons olive oil 1 large onion, diced 1 pound large shrimp, peeled and deveined 1 pound scallops, rinsed and patted dry 1 (6 ounce) can crabmeat, drained and flaked 1 (12 ounce) can water packed tuna, drained and flaked salt and pepper to taste 1 tablespoon seafood seasoning, such as Old Bay™ 1 cup mayonnaise, or to taste 2 tablespoons yellow mustard ½ teaspoon garlic powder, or to taste 1 teaspoon dried oregano ½ teaspoon ground turmeric 2 tablespoons white sugar 1 large green bell pepper, chopped 2 stalks celery, chopped 5 hard-cooked eggs, chopped 1 hard-cooked egg, sliced ½ teaspoon paprika, as garnish

Nutrition Info

132.4 calories carbohydrate: 2.7 g cholesterol: 81.5 mg fat: 8.4 g fiber: 0.3 g protein: 11.1 g saturatedFat: 1.4 g servingSize: - sodium: 271.3 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

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.
Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

Recipe Yield

30 servings

Recipe Note

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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