“I feel very strongly that good food—and I’m talking really good food—doesn’t have to have a super-fancy lineage,” writes the South Carolina chef Kardea Brown in her new cookbook, The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes. “It doesn’t need to be expensive. I never get tired of showing people who tune in to watch that it doesn’t take much to make a lot.” This seafood salad combines fresh Lowcountry crab with tuna, pasta, and seasonings.
Recipe
Kardea Brown’s Lowcountry Seafood Salad
The South Carolina chef shares a bright and tasty side or main dish
photo: THE WAY HOME / HarperCollins Publishers
Ingredients
Lowcountry Seafood Salad (Yield: 6–8 servings)
¼ cup olive oil
Juice of ½ lemon
1 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup mayonnaise
¼ cup sweet relish
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
1 lb. elbow macaroni, cooked
8 oz. crab claw meat, canned or picked for shells
5 oz. solid white tuna in oil, drained
1 stalk celery, diced
1 sweet onion, diced
½ green bell pepper, diced
¼ cup finely chopped fresh parsley leaves
Paprika, for sprinkling
Preparation
Preheat a grill pan or grill to medium-high heat.
Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl, toss to coat, and sprinkle generously with salt and pepper. Place the shrimp in the hot pan and cook for about 5 minutes, flipping once halfway through, or until the shrimp are just cooked. Set aside.
In a large serving bowl, stir together the mayonnaise, relish, vinegar, and Dijon mustard. Add the cooked pasta, shrimp, crab, tuna, celery, onion, and bell pepper and toss to combine and coat with the dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Sprinkle with the parsley and paprika right before serving.
Excerpted from THE WAY HOME by Kardea Brown and reprinted with permission from Amistad, an imprint of HarperCollins Publishers. Copyright 2022.
Related Stories:
Food & Drink
Catfish Po’Boy with Pickled Jalapeño Tartar Sauce
Tennessee chef Trevor Stockton shares his take on a classic sandwich that’s fit for dinner guests
Anatomy of a Classic
Make the Most of Soft-Shell Crab Season
Chef Brandon Sharp embraces the flavors of home in his winning ode to softies
Food & Drink
Cooking from the Bar Cart: Champagne-Pimento Cheese
Champagne wishes and pimento cheese dreams come true in this sparkling take on the iconic cheese spread
Trending Stories:
Arts & Culture
A South Carolina Seafood Company Reveals a Piece of Forrest Gump History
How much shrimp is required to create a movie classic? About six thousand pounds, apparently
Food & Drink
Pimento Cheese’s Kentucky Cousin
Try this simple recipe for Benedictine spread, a Louisville favorite
Food & Drink
A Century-Old Trout Hatchery in Virginia Is Making Waves
From his farm in New Castle, one man is on a mission to put Southern trout back on plates