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Seafood Salad

Dive into a refreshing seafood salad that combines tender shrimp and crab meat with crunchy vegetables and a creamy dressing, perfect for warm afternoons and gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Seafood and Vegetables
  • 1 pound cooked salad shrimp, peeled and deveined
  • 1 pound cooked crab meat (lump or imitation crab), roughly chopped if needed
  • 1 stalk celery, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning (optional but recommended)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh dill or parsley, chopped
  • Lemon wedges for squeezing

Method
 

Preparation
  1. In a large mixing bowl, combine the finely chopped celery, red onion, and red bell pepper.
  2. Add the cooked shrimp and crab meat to the bowl with the vegetables.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and Old Bay seasoning until smooth.
  4. Season with salt and pepper to taste.
  5. Pour the creamy dressing over the seafood and vegetable mixture and gently fold everything together.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Before serving, stir gently, transfer to a serving dish, and garnish with dill or parsley and lemon wedges.

Notes

Overmixing can break down the crab meat. Chill the salad for best flavor. Store leftovers in an airtight container for up to 2 days.