Bright, refreshing, and packed with protein, this seafood salad blends tender shrimp and imitation crab with a creamy dill dressing that’s perfect for a quick lunch or light dinner.
Crunchy celery, zesty lemon, and a hint of Old Bay seasoning elevate the flavors, making this salad anything but ordinary.
Key Players in This Seafood Salad
- Imitation crab meat – Brings a subtly sweet, briny flavor and flaky texture that mimics real crab without the price tag.
- Shrimp – Lightly poached for tenderness, shrimp provide a juicy, meaty bite and a major protein boost.
- Celery – Adds a crisp, fresh crunch that balances the creamy dressing.
- Red onion – Finely minced for just the right amount of tangy sharpness in every bite.
- Old Bay seasoning – Infuses a classic seafood essence with its blend of spices and herbs.
- Mayonnaise – Creates a rich, smooth base for the dressing, binding all the ingredients together.
- Fresh dill – Herbaceous and aromatic, dill gives the salad its signature freshness.
Toss It All Together: Making Your Seafood Salad
This dish comes together in a flash with just a few simple steps. Shrimp are quickly boiled in lemony water, then chilled to lock in their delicate texture.
Once dry, they’re gently mixed with imitation crab, crisp veggies, and the creamy dill dressing. A final toss unites all the flavors, and it’s ready to chill or serve immediately.
Little Tricks & Fresh Twists for Seafood Salad
For a creamier texture with less heaviness, try blending half mayonnaise with plain Greek yogurt. If you’re craving heat, a pinch of cayenne or diced jalapeño adds a lively kick.
Feel free to experiment with add-ins like chopped hard-boiled eggs, capers, or even avocado chunks for extra richness. Swap out shrimp for cooked scallops or lobster to elevate it for special occasions.
Chill Out: How to Store Leftover Seafood Salad
Store any leftover seafood salad in an airtight container in the fridge for up to 2 days. The flavors continue to meld beautifully, but avoid keeping it longer to maintain the best texture.
Freezing isn’t ideal due to the mayo-based dressing, which can separate. If needed, give it a gentle stir before serving again to refresh its creaminess.
Crab Seafood Salad
Ingredients
- 1/2 teaspoon Old Bay seasoning
- 8 ounces raw shrimp 51-60 count preferred
- 1/2 cup celery finely chopped
- Salt and freshly ground black pepper to taste
- 1/2 cup mayonnaise
- 3 tablespoons red onion minced
- 8 ounces imitation crab meat flaked or stick form, sliced
- 2 teaspoons freshly squeezed lemon juice
- 1 lemon cut into quarters
- 1 1/2 tablespoons fresh dill chopped, plus extra for garnish
Instructions
- Bring a large pot of salted water to a boil and add the lemon quarters.
- Introduce the shrimp to the boiling water and cook for 1 to 2 minutes until they turn pink and opaque. Immediately transfer the shrimp to an ice bath to halt further cooking.
- Drain the cooled shrimp and pat them dry thoroughly.
- In a mixing bowl, combine the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped dill. Gently mix until evenly coated.
- Garnish with additional fresh dill if desired. Serve immediately or store in the refrigerator for up to two days.
