Seafood Salad

Preparation info

  • Difficulty


  • Two to four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 cups cooked shrimp, crab, or lobster, cut into bite-sized cubes 1 cup mayonnaise
  • 1 tablespoon finely minced parsley
  • ½ cup finely diced heart of celery
  • 1 teaspoon finely minced onion, chives, or scallions (green onions)
  • Salt and freshly ground black pepper to taste
  • Lemon juice to taste
  • Lettuce leaves


  1. Place the seafood in a 3- or 4-cup mixing bowl and add the mayonnaise.

  2. Add the parsley, celery, onion, salt, pepper, and lemon juice and toss lightly until all pieces of seafood are coated. Serve on lettuce leaves.


Replace the seafood in the recipe with cubes of cooked, boneless, skinless chicken.

Or add a tablespoon of drained capers to the ingredients before tossing.

Or season to taste with a few drops of Tabasco and/or Worcestershire sauce before tossing.