I need some suggestions on keeping a shrimp/crab sald cold during a buffet

K

karennoca

Well-known member
How do I keep a large (for 20 people) crab/shrimp salad cold during a one hour dinner buffet, or do I need to worry about it? My salad consists of crab, shrimp, hard boiled egg, bread, celery, mayo and a few other ingredients. I know it sounds weird but it is a very old recipe and very excellent. I don't want to set the bowl into another bowl filled with ice as it will be unstable when the ice starts to melt.

Since I will be taking it from refer to site and only for one hour, do I even need to worry?

Personally, I know it will be fine, but other folks might be wondering.

 
according to most of the information I have, two hours would be o.k.....

but I think it tastes and looks nicer when kept chilled.
I am lucky enough to usually have a big or even walkin freezer at work. There are usually graduated sets of the big stainless bowls or I use the 1/2 and full size of stainless inserts.
I put water in the larger and sit the one that will have the salad inside and weight it down so the edges are even and it sits solid. Once it is in place you can add water almost up to rims. You might want to place an upside down small plate or bowl in the larger one to bring it up to the right height. Freeze solid.
You can pretty it up with parsley or??? once it is in place.
This works for me, hope it helps.

 
One hour is well within ServSafe recommendations but here are a few ideas...

I like the aluminum serveware and it does a great job keeping things cold when chilled well prior to placing the food it in. But chilling any bowl well before plating will help some.

They do make bowls now that are meant to hold ice and hold the serving bowl securely in place without the slipping and sliding you are talking about.

If I understand that you will be transporting it a short ways, you might put the mixture in the freezer for say 10 to 15 minutes prior to leaving to get a really good chill on it but short of freezing - then it should come to a good chilled temp in the travel time.

 
I was going to suggest putting it in the freezer for 10-20 minutes before leaving too.

If you are using commercial mayonnaise, you won't have any problems with your salad. Would you mind posting your recipe, it sounds yummy!

 
I agree it would be fine, but for appearances sake, you could use a chafing dish,

with crushed ice where the hot water would go. It would be more stable than a bowl set in another bowl.

 
REC: Shrimp, Crab Salad

This recipe belonged to my mother-in-law. I got it from her over 40 years ago. We used to make this salad every Christmas.
No, you cannot tell bread is the major filler. Just use good shrimp and fresh pasteurized crab or the Phillips pasteurized lump crab in the can from Costco. It is an excellent product.

1 loaf white bread, crusts removed and cut into small cubes.
1 large onion, diced
4 hard boiled eggs, chopped
l lb. shrimp, salad size or larger, cut up
8 oz. crab
1 cup finely chopped celery, leaves too
3 cups Best Foods Mayo

Mix bread cubes, onion, eggs, and celery well in large bowl. Cover and put in refer overnight. In the morning, add shrimp, crab and mayo. Salt and pepper to taste. I like adding a bit of fresh lemon juice. Mix well. Cover and let stand in refer at least 4 hours. Garnish top with red, and yellow tomato wedges, along with avocado slices.
Serves 8 to 10

 
Just saw an ad in Fine Cooking for a new stainless insulated dish...

you put either hot or ice water in it to get ready and then empty and put your food in it. It's pretty to and only about $40 - has a lid. Looks like a handy thing to have around. Will look up the vendor and post it later.

 
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