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Quick to throw together and super light, this seafood salad will wow you with its tasty crunch and juicy bites. Fluffy crab, bouncy shrimp, and crisp veggies are tossed in a zesty, dreamy sauce. Whip it up in 15 minutes for an easy lunch, a side dish, or an appetizer that won't last long once served. It's so handy, you might find yourself making it all the time.
Irresistible Seafood Salad
This is one you can easily make your own, and it’s a breeze from start to finish. Feeling hungry when it’s hot outside? Go for this—it’s filling but won’t weigh you down. Everything comes together with the cool creamy sauce, and those crunchy veggies really pop. Give it a little time in the fridge, and it’s even more tasty since the flavors get to hang out together.
Must-Have Components
- Dressing Fixings:
- 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
- Veggies:
- 2 tablespoons fresh parsley, minced
- 1 red bell pepper, diced small
- 1 medium red onion, finely chopped
- 3 celery stalks, finely diced
- Seafood Favorites:
- 1 pound lump crab meat, picked over for shells
- 1 pound medium shrimp, peeled and deveined
- Garnishes:
- Lemon wedges
- Fresh dill sprigs
- Extra Old Bay seasoning
Ingredient Prep Made Simple
- Ready the Veggies
- Chop celery diagonally into thin slices, remove seeds and ribs from the bell pepper and chop it tiny, and slice the onion into skinny half-moons after halving. Keep all the pieces about the same size so one flavor doesn't outshine the rest.
- Sort Your Seafood
- If your shrimp are raw, put them into salty boiling water for 2-3 minutes till they turn pink. Drop them in ice water so they stay juicy and don’t keep cooking, then dry off and cut them into half-inch chunks. Go through the crab and remove shells but try to keep the big pieces whole.
- Get Your Herbs Ready
- Chop the parsley as fine as you can, skip the stems. Put a couple of dill sprigs aside to toss on top right before serving, and finely chop the rest. Don’t mix your herbs in just yet—wait till you’re building the final dish.
- Set Up Everything
- Separate bowls for your chopped seafood, veggies, and those herbs makes putting it all together a breeze and keeps things mixed just right.
Dreamy Creamy Dressing
Grab a small bowl and stir together the mayo, sour cream, Dijon, fresh lemon, and Old Bay until the mixture is nice and silky. Sprinkle in salt and pepper until the taste feels spot on. This is the secret sauce that makes the whole salad pop with flavor.
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Bringing Everything Together
Take a mixing bowl, toss in your seafood and veggies, then spoon on that creamy sauce. Use a big spoon or tongs and gently fold stuff together so you don’t mash the crab and shrimp. Coat everything but keep those juicy chunks whole.
Cool and Serve
Pop the bowl in the fridge for at least half an hour, so the flavors get a chance to blend. Before eating, mix it gently, and sprinkle some extra dill or parsley on top with a few lemon wedges. Enjoy it by itself, scoop it up with crackers, or add it to a big meal spread.
Frequently Asked Questions
- → Can I make this ahead of time?
- Totally. Get this salad ready a few hours early and let it hang out in the fridge. Flavors get better if you let them blend.
- → Can I use different seafood?
- You bet. Swap out the seafood for whatever you've got. Just double-check it's cooked before you mix it in.
- → What's the best way to serve this salad?
- Best served cold with lemon on the side. You can pile it over lettuce, scoop it up with crackers, or even tuck it into sandwiches.
- → Can I use imitation crab meat?
- Yep, go for it if that's what you prefer. Imitation crab is usually cheaper and works fine here.
- → Why include Old Bay seasoning?
- Old Bay gives it that classic seafood taste. But if you're not into it, leave it out—the salad will still taste great.