Seafood Salad

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Chill

---

Nutritional Content

Allergens: Onion; Citrus; Mustard; AllergenCrustacean; Celery; AllergenSulphites; AllergenShellfish; AllergenFish; AllergenEggs; Peppers Bell; AllergenSoy; AllergenWheat

Calories: 140 Kcal

Carbohydrates: 21 g

Protein: 9 g

Total Fat: 3 g

Calcium: 20 mg

Sodium: 680 mg

---

Ingredients

10 Servings

• 2 lb 8 Oz Crab, Imitation

• 3 Tbsp Onion, Yellow Celery, Fresh

• 3 Tbsp Peppers, Green Fresh

• 2/3 Cup Mayonnaise, Bulk

• 0.5 Oz Juice, Lemon Bulk

• 1/8 tsp Pepper, White

• 1/4 tsp Mustard, Ground

• 5 Oz Lettuce, Iceberg

25 Servings

• 6 lb 4 Oz Crab, Imitation

• 1/2 Cup Onion, Yellow Celery, Fresh

• 1/2 Cup Peppers, Green Fresh

• 1 1/2 Cup Mayonnaise, Bulk

• 1 Oz Juice, Lemon Bulk

• 1/4 tsp Pepper, White

• 1/2 tsp Mustard, Ground

• 12.5 Oz Lettuce, Iceberg

50 Servings

• 12 lb 8 Oz Crab, Imitation

• 1 Cup Onion, Yellow Celery, Fresh

• 1 Cup Peppers, Green Fresh

• 3 1/8 Cup Mayonnaise, Bulk

• 2 Oz Juice, Lemon Bulk

• 1/2 tsp Pepper, White

• 1 tsp Mustard, Ground

• 1 lb 9 Oz Lettuce, Iceberg

100 Servings

• 25 lb Crab, Imitation

• 2 Cup Onion, Yellow Celery, Fresh

• 2 Cup Peppers, Green Fresh

• 1 1/2 Qt Mayonnaise, Bulk

• 4 Oz Juice, Lemon Bulk

• 1 tsp Pepper, White

• 2 tsp Mustard, Ground

• 3 lb 2 Oz Lettuce, Iceberg

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine Seafood and Vegetables.

   *Refrigerate <40F.

3. Combine Mayo, Lemon and Seasoning to make Dressing.

   *Refrigerate <40F until ready to use. Combine Dressing with Seafood.

4. Place one Lettuce Leaf on each Plate. Serve Seafood in center of Lettuce.

   *Cover and refrigerate <40F.

5. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
   Print Recipe Here