Crab and Shrimp Salad

1. 1

   Remove stem and seeds from red bell pepper.

2. 2

   Roast, cool, remove skin, and coarsely chop.

3. 3

   With shredder attachment on food processor, shred crab flakes, celery, and roasted red bell pepper.

4. 4

   Stir in mayonnaise, cream horseradish, lemon juice, and sugar.

5. 5

   Finally, fold in baby shrimp.

6. 6

   For best flavor, refrigerate overnight before filling sandwiches, puff pastry, or using as a dip with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.