Basic seafood salad

    3 hours 30 min

    A basic seafood salad made with prawns, crab, cabbage, celery and spring onion, and dressed with mayonnaise. Serve in lettuce cups for a pretty presentation! Feel free to add your own touches - fresh herbs, chopped red pepper, lemon juice, Tabasco, etc.

    15 people made this

    Serves: 12 

    • 900g cooked prawns, peeled and deveined
    • 450g crab meat, flaked
    • 1 cabbage, diced
    • 1 bunch celery, diced
    • 3 spring onions, thinly sliced
    • 225g mayonnaise
    • 2 tablespoons sugar

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Gently mix the prawns, crab meat, cabbage, celery and spring onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the prawn mixture and gently stir until all ingredients are evenly coated. Refrigerate for 3 hours to allow the cabbage to soften and the flavours to blend.

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    Reviews in English (13)


    The three pounds of shrimp and imitation crab meat are interchangeable. You can make the entire salad a crab salad, a shrimp salad, or a combination. I must say that of all of the crab/shrimp salads available on allrecipes, this one tastes the most like I've had in countless restaurants. I used one 16 ounce bag of cole slaw mix; two bags would have been one too many. I also used lite mayo, which was just fine. I used four stalks of celery; I didn't want this to be a celery salad. This is a delicious side dish.  -  10 Apr 2011  (Review from Allrecipes US | Canada)


    I didn't know if the cabbage would overwhelm this, but it didn't. I didn't have shrimp, so I used 1 pound of imitation crab and a bag of coleslaw. Otherwise, I followed the recipe and the flavor was wonderful, light and refreshing.  -  02 Sep 2010  (Review from Allrecipes US | Canada)


    Simple to make with excellent results. I have to agree with CurtisLee though- 3-4 stalks of chopped celery is fine, not a whole bunch. I also advise making this the day or night before serving, the cabbage needs a bit more time to soften. I've made it several times now and took Jen K.'s advice and tried it with shredded carrots. I also add about 1/4 cup vinegar to the mayo/sugar mix to help soften the cabbage. Serve as is, or in Pita bread pockets.  -  06 Apr 2011  (Review from Allrecipes US | Canada)