Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, dill seafood salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Dill Seafood Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Dill Seafood Salad is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook dill seafood salad using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Dill Seafood Salad:
- Get 3 stalks celery, finely diced
- Get 1 small yellow onion, finely diced
- Make ready 1 small red onion, finely diced
- Prepare 2 tbsp Old Bay Seasoning
- Prepare juice from two lemons
- Prepare 1 tbsp chopped fresh dill
- Prepare 2 tbsp butter
- Get 1 tbsp cajun seasoning
- Take 20 oz shrimp, cooked, deveined, tail off, cut into 1/4" chunks
- Get 10 oz bay scallops, halved
- Get 1/2 cup mayonaisse
- Prepare 1/4 cup sour cream
- Take 12 Buns
Steps to make Dill Seafood Salad:
- In a cast iron skillet melt 1/2 tbsp butter over medium-high heat. Work your protein in small batches and pat it dry prior to cooking to minimize temperature drop on the pan. Cook all the seafood and set aside.
- Combine all the other ingredients in a large bowl.
- Mix everything together and refrigerate for about 30 minutes. You can serve this on bread or alone. Throw some toppings on; lettuce and tomato, bacon, avocado, onion straws. I like to use Hawaiian sweet rolls with onions straws for some crunch.
So that is going to wrap it up with this exceptional food dill seafood salad recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!