Fundy Seafood Salad Recipe

Origin: America Period: Traditional

Ingredients:

3 tbsp butter
2 tbsp lemon juice
1 garlic clove, finely chopped
1 tsp dried dulse flakes
140g diced bread pieces
1 large head of lettuce
130g cooked prawns
300g cooked lobster meat
75g crab meat
120g blue cheese, crumbled
6 tbsp Italian Dressing
1 tsp chilli flakes

Fundy Seafood Salad Preparation:

Method:

Heat the butter in a small frying pan until foaming then blend in the lemon juice, garlic and dulse flakes. Add the bread cubes and cook, stirring frequently, until they turn a golden brown and all the butter is absorbed (basically you are making home-made croutons). Turn out onto a plate and set aside to cool.

Break the lettuce into small pieces and use to line a large, shallow, bowl (such as a bread bowl). Break the lobster meat and crab meat into pieces and mix with the prawns. Arrange over the lettuce then scatter the blue cheese over the top. Cover with clingfilm and refrigerate for at least 2 hours. When ready to serve whisk together the chilli flakes and Italian dressing. Pour over the salad and toss to combine. Garnish with the fried bread cubes and serve.

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