Crab Seafood Salad
A refreshing combination of succulent shrimp and imitation crab, this seafood salad is tossed in a creamy dill-infused dressing with crisp vegetables. Ideal for a protein-rich lunch, it’s quick to assemble and packed with fresh, bright flavors.
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.