You can add or substitute any other seafood you like, such as white fish or lobster.
Makes 3 cups
Ingredients:
1 Cup cooked Large Shrimp
1 Cup cooked little salad shrimp (Bay Shrimp)
1 Cup cooked real crab meat (NOT imitation)
1/3 cup mayonnaise (or 1/3 cup sour cream with 1/8 tsp of mustard)
1 teaspoon (or to taste) Old Bay Seasoning
1 teaspoon dried chives
Directions:
Cut or tear large shrimp in half. Put all 3 cups of the seafood in a bowl with paper towels in the bottom to absorb excess moisture. Remove paper towels and add the mayo, Old Bay, and chives stir and refrigerate for an hour.
Optional:
If serving for non-zero-carb guests, serve on a bed of shredded Iceberg lettuce.
New quick and easy variation!
1/2lb shrimp – cooked
3/4lb fish, (I used rock-fish) – cooked
1/4 cup of your favorite mayonnaise
Tony Chachere’s Creole Seasoning – to taste.
Directions: Just mix up cooked seafood with mayo and seasoning to taste. It’s better if refrigerated for an hour or so.
