Crab and Prawn Salad

Due to COVID-19, the Blessing of the Fleet, was a quieter affair in the Swinomish Tribal Community. Part of the celebration was held last week. Tribal members, lined up in their cars, drove by the Fish Plant, to receive plates of freshly cooked and chilled prawns and Dungeness Crab. In addition to eating some cold and fresh, I created this delicious salad.

Ingredients

• Prawns, 10 to 15, cooked & cooled
• Dungeness Crab, 1 whole, cooked & cooled
• Lemon juice, 1 freshly squeezed
• White or yellow onion, 1 tablespoon, minced
• Celery, 1 cup diced
• Salt & Smoky Paprika, to taste
• Cabbage, 2 cups, chopped
• Mayonnaise (optional), 1/3 cup

Preparation

Remove the head and shell of the prawns. Remove the crab meat from the shell. Mix crab, prawns, lemon juice, onion, celery, salt and paprika. Optional to chill for one hour. Add cabbage; if using mayonnaise, add. Eat promptly and the same day.