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creamy seafood salad

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



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