Crab and Shrimp Salad


  • ¾ pound backfin crabmeat
  • 1 ½ pounds small shrimp, peeled
  • ¼ cup green pepper, chopped
  • ¼ cup onion, grated
  • 1 cup celery, chopped
  • 1 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper, freshly ground
  • lettuce leaves

Boil shrimp in salted or seasoned water until pink, about 3 to 4 minutes. Drain shrimp.

Carefully remove any shell or cartilage from crabmeat. Combine green pepper, onion and celery in a medium bowl. Add crabmeat and shrimp. Combine mayonnaise, Worcestershire, salt and pepper. Add to crab-shrimp mixture. Mix thoroughly but gently to avoid breaking up crabmeat. Chill for several hours. Serve on lettuce leaves.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Crab and shrimp are both Crustaceans, which are part of the Phylum Arthropoda.  Arthropoda have jointed appendages and will molt their exoskeleton.  The Arthropoda also includes the barnacles, insects, spiders, scorpions, centipedes and millipedes.

Erika Young, Coastal and Marine Education Specialist