How to Make a Crab/Shrimp/Sausage Salad With a KICK

by Brian Churchill

Supplies

  • 2 Tablespoons Green onions finely sliced at a 45 degree angle
  • 2 Tablespoons Blanched asparagus finely sliced
  • 1 Celery rib. Finely sliced
  • 2 Tablespoons Red bell pepper finely diced
  • ½ Tablespoons Cilantro finely diced
  • ½ Cups Imitation crabmeat
  • ½ Cups Small-medium cooked shrimp
  • ½ Cups Polish Kielbasa finely sliced at 45 degree angle
  • ¾ Cups Mayonnaise
  • 2 Tablespoons Dijon mustard
  • ¼ Cups Scotty B's Jalapeño Scream Gourmet Hot Sauce
  • 1 Tablespoon Horseradish
  • ½ Cups Couscous
  • 1 Cup Water
  • ½ Tablespoons Butter
  • 1 Lemon thinly sliced
  • Instructions

    Step 1

    First blanch your asparagus for approx 1 minute then immediately put in an ice bath

    Step 2

    Next slice your green onions and asparagus and sausage then dice your red bell pepper and cilantro. Set them aside in a bowl.

    Step 3

    Add the crab meat with the prepped ingredients.

    Step 4

    Start the couscous. Using water, couscous and butter. Use package instructions for making the couscous. Pour into a strainer and rinse with cold water. Drain. Set aside wit the other ingredients.

    Step 5

    Next add shrimp. If using raw shrimp, bring about 1 1/2 cups of water to a boil then remove from heat. Add shrimp to water and let sit for approx 3-5 minutes or until shrimp is white and orange.

    Step 6

    In a larger bowl add mayo, Dijon mustard, horseradish and Scotty B's Jalapeño Scream Gourmet Hot sauce. And fresh ground pepper and fresh ground sea salt to taste.

    Step 7

    Finally add all your remaining ingredients into the large bowl an stir with a spoon until well blended.

    Step 8

    Spoon your mixture into a martini glass and garnish with slice of lemon. And serve. You can also sprinkle some chopped parsley over the top.