Lydia Catalfio Piazza's Seafood Salad

Lydia Catalfio Piazza's Seafood Salad

We are so excited to share this Seafood Salad recipe given to us by our Godchild Lydia who is quite the cook!  She makes a delicious dish of pasta - as we can attest!


She learned from the best - and this recipe is very special to Lydia and her family - as it was a tradition created with their Nana Lydia especially at Christmas time.  I am sure this recipe is treasured along with the memories of making it with their Nana who is no longer here.... although I am sure she is guiding Lydia from above with her cooking instructions. 

This recipe is a tradition in many households for Christmas Eve dinner - and now Lydia is sharing their family recipe with us - for anyone that feels ambitious this holiday season!  It is a recipe that in our opinion should be made with family to create beautiful memories and keep family traditions strong. 

TIPS: Read entire recipe before you start.

If using frozen seafood- make sure it is completely defrosted before you start. Allowing the seafood to sit out for about 30 minutes prior to cooking is a good idea so the flesh is not shocked by boiling water. 


  • 1 pkg imitation crab chunks or three crab legs, steamed and chopped
  • 1 pkg imitation lobster chunks or three lobster tails, steamed and chopped
  • 2 cuttlefish
  • 4 lbs. of Calamari - tubes and tentacles, cleaned
  • 4 lbs. of Shrimp
  • Salt and Pepper  
  • Vidalia Onion
  • Bay Leaves - 6-8
  • Fresh flat Italian Parsley - a handful
  • One lemon cut in half 
  • Few stalks of celery
  • Green onions - 6 bunches chopped fine - but only use white parts
  • Dressing - see all ingredients below

(Season and Stir carries Galician Octopus and Atlantic lobster under sauces and condiments if you want to try your hand at a smaller version of this recipe!)



Sauté the lobster and crab in a cast iron skillet with a little bit of olive oil, garlic (pressed), salt and pepper.  Sauté for a few minutes, only until warm and fragrant.  Set aside in a large mixing bowl. 


Fill a large stockpot with water.  Add a quartered onion (Vidalia), 6-8 bay leaves, handful of fresh flat leaf parsley, a lemon (cut in half) and a few celery stalks.  YOU WILL BOIL ALL THE FISH IN THIS POT. 


2 cuttlefish- defrosted and room temperature. When water comes to a boil- add cuttlefish and bring back to a boil.  Allow to boil until tender- you should be able to put a fork in and it should slide out easily.  Depending in size of the fish, this should take anywhere from 15-20 minutes. Cut a piece off and taste it- if it’s tender, it’s done.  If not, leave it for a few more minutes.  Remove (DO NOT DRAIN POT- keep it boiling for the next fish) and cut into 1-inch pieces.  Add to mixing bowl.


4 lbs. calamari (tubes and tentacles) cleaned. When the water is boiling again, add the calamari (tubes and tentacles should be cooked separately as they cook at different times) and bring to a boil.  Allow to boil for 5-10 minutes- until tender.  Again- taste it to be sure.  Remove and cut into rings (leave tentacles whole unless they are large).  Add to mixing bowl.


**** As you cook fish you should add more lemon and parsley to the boiling water, so the flavor is consistent*********


4 lbs. shrimp (shell on, pink shrimp from Argentina are the best).  Add shrimp to the boiling water.  Allow to boil until cooked.  They do not take very long.  Remove from water- remove shells and cut into 1-inch pieces.  Add to mixing bowl.  You can use peeled and deveined shrimp, but Nana always said that the flavor is better with the shell!


2 stalks celery- washed.  Use a vegetable peeler or knife to cut the outside away so that you have the tender stalk left.  Chop into pieces (not too small).  Add to mixing bowl.


6 bunches green onions- washed.  Chop finely.  Only use the white parts-not the green.  Add to mixing bowl. 



Dressing- should be made a day ahead- the flavor is better this way.  


Dressing Ingredients:

  • Lemon juice (Sicilian in the glass jar from Costco, or several fresh lemons, juiced)
  • Good Sicilian olive oil (Castelvatrano or Partana)    
  • Garlic- three bulbs peeled and crushed
  • Dry oregano
  • Flat parsley (chopped)
  • Salt and pepper

Pour dressing on Fish salad and mix well.   

Enjoy!  Make sure you send us your fish salad pics if you make this - and comment below on your family's Christmas Eve Traditions as we love to hear from all the fabulous cooks out there!


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