My grandmother (who we all call Nanny) came by the shop the other day with a little container of shrimp-crab salad. I’d never heard of such a thing. And I liked it. So I called her to get the recipe. However, she does take a little after her mother (see Grandmother’s Chili Recipe), so if you like your recipes to be exact to the teaspoon, you’re out of luck today. But it’s easy and user-friendly, I promise. And of course, if there are ingredients you don’t like, you can skip them or replace them. (Except for the mayo. I hate mayo, too, but you don’t taste it here — it just holds everything together.)
- Celery, chopped
- Onion, chopped (I used green onion, and I thought it was pretty)
- Fake crab (the cheap stuff at the seafood counter, like they use in sushi)
- Lemon juice
- Boiled egg, chopped
- Shrimp, cooked (Nanny likes to use those cocktail shrimp rings since they go on sale regularly)
Mix all together. Refrigerate. That’s all, folks!