This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.
Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
- It is light and refreshing. Perfect for summer entertaining.
- The bite-sized pieces of shrimp in this recipe are tender and flavorful.
- While the firm crab meat adds a little sweetness.
- The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.
- Sprinkled with a little dill makes this look so professional and appealing.
Ingredients for Seafood Salad
I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
- Shrimp: Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
- Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
- Celery: Celery adds a nice crunch and freshness to the dish.
- Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
- Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.
Variations
- Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
- Green onion can be replaced with 1 tablespoon of finely minced red onion.
- Add other fresh herbs like parsley or cilantro.
- Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
How to Make Seafood Salad
- Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
- In a medium bowl, whisk the dressing ingredients (recipe below).
- Gently toss in seafood, celery, and green onion until coated.
Serving Suggestions
- Serve this salad with crackers or crostini.
- It can be spooned onto a croissant and served as a seafood salad sandwich.
- Spoon it over a bed of greens.
More Seafood Favorites
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Seafood Salad
This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
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Roughly chop the shrimp. Tear the crab into bite-size pieces.
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In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
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Add the shrimp, crab, celery, and green onion. Toss to combine.
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Season with salt and black pepper to taste. Garnish with additional dill if desired.
Leftovers will keep and airtight container in the refrigerator for 3 days.
Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad
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