Seafood Salad

Seafood Salad


Serves 6 to 8)

Juice of 3 lemons
1 lemon, cut into slices
5 black peppercorns
2 bay leaves
4 ribs of celery, finely chopped
2 lbs large shrimp, cleaned and de-veined
1 ½ lbs crab meat
½ cup of olive oil

2 tbsp basil
2 tbsp parsley
1 tsp red pepper flakes
2 garlic cloves, minced


Bring a pot of water to boil. Add 2 bay leaves, 5 peppercorns & sliced lemon. When water is boiling, add shrimp & cook for 2-3 minutes.

Drain & discard peppercorn, lemon & bay leaves.

In a bowl whisk together olive oil, lemon juice, garlic & red pepper flakes. Add crab meat, shrimp & celery. Toss and let marinate for 1 hour.

Add herbs to salad and server over greens or fresh spinach.


For an elegant appetizer, use a culinary ring, small ramekin, or measuring cup to mold the salad into a cylinder shape and garnish with fresh lemon.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.