new year’s day seafood spreadnew year’s day seafood spreadnew year’s day seafood spreadnew year’s day seafood spreadnew year’s day seafood spreadnew year’s day seafood spread

**** HAPPY-HEALTHY-HYSTERICAL  2017 . . .  :)

* I’m sure your New Year’s Eve seafood platter was delicious, which is quite typical to eat in France on December 31st.

** I’m quite sure everyone didn’t eat everything because they were too busy drinking and merry-making.

*** I’m really sure you have lots of little leftovers of lots of different things, including some seafood, for today.

**** I’m positively sure that all you have the energy to do today is to eat, drink, watch tv and surf the internet.

I love surimi sticks as a snack, which I often keep in the refrigerator and yeah I know it’s cheap but ‘cheap’ combined with ‘expensive’ is ...


... and this is why I’m posting this simple recipe where you can either use your expensive leftover (later chopped or shredded) crab-lobster-shrimp to make this spread or substitute canned or frozen versions of tiny cocktail shrimp, crab meat and surimi sticks (or flakes) or combine both as I did.

My mom makes this all the time (not necessarily using leftovers) all year round. I find it especially perfect for last night’s New Year’s Eve leftovers and as a New Year’s day perfect lazy snack recipe.

Make this easy dip/spread, refrigerate it, take a 'NAP', wake up and get out some bread or crackers and have some spread as a snack.

p.s.: and for those few who may need a DETOX-12 hot herbal drink, posted last January 1st, just click here !

new year’s day seafood spread


2 1/2 cups


  • 125 grams (¾ cup) cooked cocktail shrimp (or chopped larger shrimp)
  • 125 grams (¾ cup) cooked crab/lobster meat
  • 125 grams (¾ cup) surimi fish sticks (or use another ¾ cup crab/lobster meat)
  • 180 grams (¾ cup) mayonnaise
  • 50 grams (6 tbsp) very finely diced celery
  • 15 grams (1½ tbsp) very finely chopped & rinsed scallion
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped flat-leaf parsley (optional)
  • ¼ tsp ground white pepper
  • ¼ tsp sea salt (to your taste)


  • prepare the leftover seafood meat (crab, lobster, scampi, langoustines) by removing the meat from the shells and coarsely shred by hand or in a food-processor
  • chop the surimi sticks by hand and leave the miniature cocktail shrimps
  • very finely dice the celery and the scallion (rinse the chopped scallion under cold water and pat-dry to diminish its bite) and chop the dill and parsley
  • mix everything (by hand) the shredded seafood with the cocktail shrimp (or finely chopped leftover shrimps), coarsely chopped surimi (or more shredded crab/lobster meat), finely diced celery and scallion, dill and parsley and the mayonnaise until smoother and well combined, season with the salt & white pepper and refrigerate
  • serve the dip/spread with grilled bread or savory crackers.