Seafood Salad with Butterhead Lettuce

Thanks to our customers, Bernard & Cindy, for this recipe!

Seafood Salad with Butterhead Lettuce

Serves two

1.5 lbs of cooked seafood (without shell), which can be a mix of any of the following:

-Shrimp

-Lump crab meat

-King crab (even artificial will do)

1/4 cup of mayonnaise

1 tablespoon of fresh, finely chopped parsley

1 tablespoon of tartar sauce – or – 1 heaping tablespoon of minced sweet butter pickles

Vinaigrette dressing

Salt and pepper to taste

After all the selected seafood is cooked and cleaned, chop into chunks. Place into medium-sized bowl.  Mix mayo, ½ tablespoon of chopped parsley and either tartar sauce or pickles together with the seafood.  Mix well.  Wash and cut the Butterhead lettuce into two halves . Place each half on a separate plate.  Divide the seafood mixture into two portions and place each on the plate next to the lettuce.  Sprinkle the remaining parsley over the two seafood portions. Add drizzle of vinaigrette dressing to the lettuce.  Add salt and pepper to taste and serve!