Seafood salad
A fresh, creamy, and flavorful seafood salad made with shrimp, crab, and crunchy vegetables. Perfect for sandwiches, lettuce wraps, crackers, or served over fresh greens.
Prep Time: 20 minutes
Cook Time: 5–8 minutes (if cooking shrimp)
Chill Time: 30 minutes
Total Time: 55–60 minutes
Servings: 6
Ingredients
Seafood
- 250 g (9 oz) cooked shrimp, peeled, deveined, and chopped
- 250 g (9 oz) lump crab meat (or imitation crab, chopped)
- 150 g (5 oz) cooked bay scallops (optional)
Vegetables
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, chopped (optional)
Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Add-ins
- 1 tablespoon capers
- ½ avocado, diced
- 1 teaspoon hot sauce
- 1 teaspoon honey (for slight sweetness)
Garnish
- Lemon wedges
- Fresh dill
- Paprika
- Green onions
Instructions
Step 1: Prepare the Seafood
If using raw shrimp:
- Bring salted water to a boil.
- Cook shrimp for 2–3 minutes until pink.
- Transfer immediately to ice water.
- Drain well and chop into bite-sized pieces.
Pat crab meat dry with paper towels to remove excess moisture.
Step 2: Prepare Vegetables
Dice celery and onion very finely.
Chop fresh herbs.
Step 3: Make the Dressing
In a large bowl combine:
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Lemon juice
- Lemon zest
- Worcestershire sauce
- Garlic powder
- Old Bay seasoning
- Salt
- Pepper
Whisk until smooth.
Step 4: Assemble
Fold in:
- Shrimp
- Crab
- Scallops (if using)
- Celery
- Onion
- Herbs
Mix gently to avoid breaking the seafood.
Step 5: Chill
Cover and refrigerate for 30 minutes before serving.
Serving Ideas
- On croissants
- In sandwiches
- With crackers
- Lettuce wraps
- Stuffed in avocados
- Over mixed greens
- In pita pockets
- On toasted sourdough
Tips
- Use fresh seafood whenever possible.
- Pat seafood dry before mixing.
- Chill before serving for the best flavor.
- Add dressing gradually if you prefer a lighter salad.
- Avoid overmixing to keep the seafood intact.
Storage
- Refrigerator: Up to 2 days in an airtight container.
- Freezer: Not recommended, as the dressing can separate.
Nutrition (Approx. Per Serving)
- Calories: 280
- Protein: 24 g
- Carbohydrates: 5 g
- Fat: 18 g
- Saturated Fat: 3.5 g
- Fiber: 1 g
- Sugar: 2 g
- Cholesterol: 140 mg
- Sodium: 650 mg
Values are approximate and depend on the ingredients used.
Nut Information
Contains Nuts? ❌ No.
This recipe does not include peanuts or tree nuts.
Possible Allergens
- Shellfish (shrimp, crab, scallops)
- Eggs (mayonnaise)
- Milk (Greek yogurt, if used)
- Fish (Worcestershire sauce may contain anchovies)
To Keep It Nut-Free
- Use mayonnaise and yogurt made in nut-free facilities if needed.
- Check packaged seafood and seasonings for cross-contamination warnings.
- Avoid adding nut-based toppings or pesto.
Frequently Asked Questions (Q&A)
Q: Can I use imitation crab only?
A: Yes. It makes the salad more budget-friendly while still tasting delicious.
Q: Can I make it ahead?
A: Yes. Prepare it up to 24 hours in advance and keep it refrigerated.
Q: Can I use canned crab?
A: Yes. Drain it well and gently flake it before mixing.
Q: Can I make it healthier?
A: Replace all or part of the mayonnaise with Greek yogurt.
Q: Is it keto-friendly?
A: Yes. It is naturally low in carbohydrates.
Q: Can I add vegetables?
A: Absolutely. Diced cucumber, bell peppers, or avocado are excellent additions.
Q: What pairs well with seafood salad?
A: Fresh fruit, coleslaw, potato salad, cucumber salad, crusty bread, or a light soup.
Q: How do I know if seafood salad has gone bad?
A: Discard it if it develops a sour smell, watery texture, discoloration, or has been left at room temperature for more than 2 hours.
Q: Can I make it dairy-free?
A: Yes. Omit the Greek yogurt or use a dairy-free alternative and increase the mayonnaise slightly.
Q: Why should I chill the salad before serving?
A: Chilling allows the flavors to blend together and gives the salad a fresher, more balanced taste.
