Seafood Salad

This refreshing Seafood Salad is a quick and effortless dish packed with vibrant flavors and textures. Combining tender shrimp, sweet crab meat, and crisp vegetables in a creamy, tangy dressing, this salad is perfect for light lunches, dinner sides, or as a standout appetizer. With just 15 minutes of preparation, it's a versatile recipe that will become a favorite in your rotation.

Why You'll Love This Salad

This Seafood Salad is not only simple to prepare but also customizable to suit your tastes. It's light yet satisfying, making it ideal for warm-weather meals or when you crave something fresh and wholesome. The creamy dressing complements the natural sweetness of the seafood, while the crunchy vegetables add a refreshing contrast. It's a dish that tastes even better after chilling, as the flavors meld beautifully.

Key Ingredients

• Seafood Base:
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over for shells
• Fresh Vegetables:
  • 3 celery stalks, finely diced
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, diced small
  • 2 tablespoons fresh parsley, minced
• Dressing Ingredients:
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
• For Garnish:
  • Fresh dill sprigs
  • Lemon wedges
  • Extra Old Bay seasoning

Preparing the Ingredients

Prepare the Seafood

If using raw shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until just pink. Immediately plunge into ice water to stop cooking. Pat dry and chop into 1/2-inch pieces. For crab meat, gently pick through to remove any shells while keeping lumps intact.

Vegetable Preparation

Cut celery on a bias into 1/8-inch slices. For red onion, first cut in half, then slice into thin half-moons. Dice red bell pepper into 1/4-inch pieces, discarding seeds and membranes. All vegetables should be uniform in size for even distribution.

Herb Preparation

Finely chop parsley leaves, discarding stems. Reserve some whole dill sprigs for garnish and chop the rest. Keep herbs separate until final assembly.

Create Mise en Place

Arrange all prepared ingredients in separate bowls: chopped seafood, diced vegetables, and herbs. This organization ensures smooth assembly and even distribution of ingredients.

Making the Creamy Dressing

In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning. Whisk until smooth and creamy, then season with salt and pepper to taste. The dressing ties all the ingredients together, giving the salad its tangy and luscious profile.

Pin it

Combining the Salad

Pour the dressing over the seafood and vegetables in a medium-sized bowl. Gently toss everything together to ensure even coating without breaking apart the delicate seafood. Use a large spoon or tongs for best results.

Chilling and Serving

Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give it a gentle stir, garnish with freshly chopped dill or parsley, and add lemon wedges for an extra burst of citrus. Serve on its own, with crackers, or as part of a larger meal.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, this salad can be prepared several hours in advance and keeps well in the refrigerator. This actually allows the flavors to meld better.

→ Can I use different seafood?

Yes, you can customize the seafood based on what you have available. Just ensure any seafood used is fully cooked before adding to the salad.

→ What's the best way to serve this salad?

Serve it chilled with lemon wedges on the side. It can be served on a bed of lettuce, with crackers, or in a sandwich.

→ Can I use imitation crab meat?

Yes, imitation crab meat works well in this recipe and is often more budget-friendly than lump crab meat.

→ Why include Old Bay seasoning?

Old Bay seasoning adds a classic seafood flavor profile, but it's optional. The salad will still be delicious without it if you prefer to omit it.