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Narrow Results You've Selected: Easy Salad Shellfish Remove all Source Saveur (11) The Perfect Pantry (1) Zested (1) Cuisine American (5) Japanese (2) Cajun/Creole (1) French (1) Southern/Soul Food (1) Show all... Vietnamese (1) Season Summer (9) Spring (7) Occasion Easter (2) Technique No Cook (4) Saute (2) Chill (1) Grill/Barbecue (1) Poach (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shellfish"; var omni_prop8 = "Difficulty:Easy,Course:Salad,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 03/22/2011 Lobster Salad The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll. Issue #137 04/14/2008 Crab and Cabbage Salad (Goi Bap Cai Gà Cua) Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs. Issue #111 07/13/2007 Lobster and Avocado Salad This lobster and avocado salad recipe is from chef Jeremy Marshall of Aquagrill in New York City. Issue #104 03/19/2007 Mixed Greens with Spicy Ponzu Dressing A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait. Issue #63 02/03/2009 Seared Scallop Salad with Ponzu Sauce The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe. Issue #45 02/15/2007 West Indies Salad Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947. Issue #41 11/08/2000 Crab Louie Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets. Issue #25 03/14/2002 Lobster and Celery Root Salad James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best. Issue #21 03/06/2007 Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa Several different flavors and textures come together to make one terrific dish. Issue #19 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6 04/04/2013 Crab Maison A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread. Does Not Apply 08/22/2010 Shrimp and Salsa Stuffed Avocado The Perfect Pantry gives us an ode to onions with a slightly spicy mix of fresh tomatoes, onions, and shrimp beautifully presented in a halved avocado. Continue... Does Not Apply Source: The Perfect Pantry 07/23/2010 Tamarind Shrimp with Avocado Cucumber Salad Crisp, colorful, and delicious, this shrimp salad created by Zested will have your taste buds singing. Continue... Does Not Apply Source: Zested