For the seafood
-
1 lb (450g) medium raw shrimp (41/50 count), peeled and deveined
-
8 oz (225g) lump crab meat (fresh or pasteurized – avoid canned “imitation”)
-
1/2 cup (120g) cooked small bay scallops (optional, for extra texture)
For the creamy dressing
See more on the next page to continue reading →
ADVERTISEMENT
ADVERTISEMENT





