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Seafood Salad Recipe

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This recipe for Seafood Salad, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schnell
Added: Wednesday, July 11, 2007


2 Cloves Garlic, thinly sliced
2 TBS Extra-Virgin Olive Oil, plus more for drizzling
1 cups dry white wine
tsp red pepper flakes
24 Prince Edward Island Mussels
1 lemon, juiced and reserving lemon
1 lb. Octopus
1 lb. Conch, heated briefly
1 lb. Calamari, cleaned, cut lengthwise into -inch strips, and tentacles left whole
1 lb. Bay Scallops, steamed on a rack over boiling water 6 minutes, set in an ice bath, and drained well
lb. Jumbo Lump Crab Meat
2 Lobster Tails, steamed, chilled, shelled and cut into 1 inch pieces

For dressing: Combine celery, lemon juice, olive oil, parsley, coarse salt, and freshly ground pepper

In a large saucepan, heat 2 TBS olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, teaspoon red-pepper flakes, and mussels. Cover and cook until they have steamed completely open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and discard.

Prepare ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, cup of wine and tsp red pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer and immediately plunge into ice bath, drain well.

Bring water back to a boil, add the octopus. Bring the water once again up to a boil, cover and simmer about 15 minutes on medium hear. Remove from water and plunge into ice bath, drain well.




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