A cool, creamy seafood salad made with tender shrimp, imitation crab or real crab, crisp celery, red onion, fresh dill, and a bright lemony mayonnaise dressing. It is excellent for summer lunches, parties, sandwiches, lettuce cups, or serving as a chilled side dish. Creamy seafood salads commonly pair seafood with celery, mayonnaise, lemon, and seafood seasoning.
Ingredients
For the Seafood Salad
1 lb (450 g) cooked medium shrimp, peeled, deveined, tails removed
8 oz (225 g) imitation crab meat or cooked lump crab meat
½ cup finely diced celery
¼ cup finely diced red onion
2 green onions, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
½ cup finely diced cucumber, optional
1 tablespoon chopped fresh chives, optional
For the Creamy Dressing
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay-style seafood seasoning
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 teaspoon lemon zest
1–2 teaspoons hot sauce, optional
The combination of mayonnaise, lemon, celery, and seafood seasoning is a classic approach for creamy seafood salads.
Instructions
1. Prepare the Shrimp
If using raw shrimp:
Bring a pot of lightly salted water to a boil.
Add the shrimp.
Cook just until the shrimp become pink and opaque, usually about 1–3 minutes, depending on size.
Immediately transfer them to an ice bath.
Drain thoroughly.
Pat dry with paper towels.
Chop larger shrimp into bite-size pieces.
Cooling cooked shrimp quickly helps stop the cooking process and keeps the meat tender.
If using pre-cooked shrimp, simply thaw if frozen, drain very well, and pat completely dry.
2. Prepare the Crab
If using imitation crab:
Remove the crab from its packaging.
Gently pull or chop it into bite-size pieces.
Don’t mash it too finely because larger pieces give the salad a better texture.
If using real crab meat, carefully check for any remaining shell pieces before adding it.
3. Make the Dressing
In a medium bowl, whisk together:
Mayonnaise
Sour cream or Greek yogurt
Lemon juice
Dijon mustard
Seafood seasoning
Garlic powder
Paprika
Black pepper
Salt
Lemon zest
Hot sauce, if using
Whisk until smooth and creamy.
4. Combine the Salad
In a large mixing bowl, gently combine:
Shrimp
Crab
Celery
Red onion
Green onions
Dill
Parsley
Cucumber, if using
Chives, if using
Pour the creamy dressing over the seafood mixture.
5. Mix Gently
Using a large spoon or rubber spatula, gently fold everything together.
Avoid vigorous stirring because it can break apart the crab and make the salad mushy.
Taste and adjust the seasoning.
Add more:
Lemon juice for brightness
Black pepper for flavor
Seafood seasoning for a stronger seafood taste
Mayonnaise for extra creaminess
6. Chill
Cover the bowl and refrigerate for at least 30 minutes.
For the best flavor, chill for approximately 1 hour before serving. Chilling allows the seafood, herbs, and dressing to blend together. Similar seafood salad recipes recommend chilling before serving.
7. Serve
Give the salad a gentle stir before serving.
Garnish with fresh dill, parsley, paprika, or thinly sliced green onions.
Serve chilled.
Serving Ideas
This seafood salad is delicious served:
Over butter lettuce
In lettuce cups
With crackers
On toasted bread
Inside croissants
In sandwiches
With cucumber slices
Over mixed greens
With avocado
As a chilled party appetizer
Serving creamy seafood salad over greens or in sandwiches is a common preparation.
Prep & Cooking Information
Prep time: 20 minutes
Cooking time: 3–5 minutes if using raw shrimp
Chilling time: 30–60 minutes
Total time: About 1 hour
Servings: 6
Difficulty: Easy
Nut Information
Nuts Used
None.
This recipe contains no peanuts or tree nuts as written.
Main Allergens
This recipe does contain:
Shellfish: shrimp
Fish: may be present in imitation crab/surimi
Egg: commonly present in mayonnaise
Dairy: sour cream or Greek yogurt
Imitation crab is typically made from white fish such as pollock rather than actual crab, so check the package carefully if preparing this for someone with seafood allergies.
Important Allergy Note
If preparing this for someone with a severe allergy, check every packaged ingredient for allergen statements and cross-contact warnings. Some mayonnaise, seafood seasoning, imitation crab, and prepared ingredients can have different formulations.
Substitutions
For a lighter dressing
Replace half of the mayonnaise with plain Greek yogurt.
For a dairy-free version
Use dairy-free yogurt or simply increase the mayonnaise and omit the sour cream.
For a gluten-free version
The basic ingredients are naturally gluten-free, but check the labels of imitation crab, mayonnaise, and seafood seasoning.
For a lower-carb version
Serve over lettuce instead of bread, croissants, or crackers.
For an all-shrimp salad
Use 1½ lb (680 g) cooked shrimp and omit the crab.
For an all-crab salad
Use 1½ lb (680 g) crab meat and omit the shrimp.
Tips for the Best Seafood Salad
Pat the seafood dry. Excess water can make the creamy dressing thin. This is especially important with thawed frozen seafood.
Don’t overcook shrimp. Cook only until pink and opaque, then cool immediately.
Use fresh lemon juice. It gives the salad a brighter flavor than bottled lemon juice.
Dice celery finely. Small pieces distribute evenly and give every bite a crisp texture.
Chill before serving. The flavor improves after the dressing has had time to mingle with the seafood.
Don’t overmix. Fold gently to keep the crab pieces intact.
Storage
Transfer leftovers to an airtight container and refrigerate promptly.
For the best quality, consume within 2 days. Similar prepared seafood salads are generally recommended for short refrigerated storage.
Do not leave the salad at room temperature for extended periods, especially during warm weather.
Freezing
Freezing is not recommended.
Mayonnaise-based dressing can separate after freezing and thawing, while celery and seafood can lose their ideal texture.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: 280–330
Protein: 25–30 g
Carbohydrates: 5–8 g
Fiber: 1–2 g
Fat: 17–21 g
Saturated fat: 3–5 g
Sodium: approximately 600–900 mg
Actual nutrition will vary depending on the mayonnaise, seafood seasoning, shrimp, and whether real or imitation crab is used.
Q&A
Q: Can I make this with only shrimp?
Yes. Use about 1½ pounds of cooked shrimp for a delicious creamy shrimp salad.
Q: Can I use imitation crab?
Yes. Imitation crab is commonly used in creamy seafood salads and is a more economical option than fresh crab.
Q: Can I use real crab meat?
Absolutely. Lump crab meat gives the salad a more luxurious flavor.
Q: Can I add lobster?
Yes. Replace part of the shrimp or crab with cooked lobster meat.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes, but the flavor will be tangier and less rich. You can also use half mayonnaise and half Greek yogurt for a lighter dressing.
Q: How long should I chill the salad?
At least 30 minutes, although about 1 hour gives the flavors more time to develop.
Q: Can I make it spicy?
Yes. Add hot sauce, cayenne, jalapeño, or extra seafood seasoning.
Q: What makes the salad creamy?
The mayonnaise and sour cream/Greek yogurt create the creamy base.
Q: Can I add vegetables?
Yes. Cucumber, bell pepper, radishes, corn, or avocado can be added.
Q: Is this recipe nut-free?
Yes. There are no peanuts or tree nuts in the recipe as written. Always check packaged ingredients for allergen warnings.
Q: Can I make it ahead?
Yes. Making it several hours ahead works well. Keep it refrigerated until serving.
Q: Can I serve it as a main meal?
Yes. Serve a generous portion over lettuce, in a wrap, on toasted bread, or with avocado and fresh vegetables for a satisfying lunch or light dinner.
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