Description
This fresh and flavorful seafood salad combines tender shrimp and imitation crab meat with crisp celery, zesty lemon, and aromatic dill, all bound together by a creamy mayonnaise dressing. Perfect as a light lunch or appetizer, this salad comes together quickly and can be served immediately or chilled to deepen the flavors.
Ingredients
Scale
Seafood
- 8 ounces imitation crab meat, flaked or sliced
- 8 ounces raw shrimp, peeled and deveined
- 1 lemon, quartered
Vegetables & Herbs
- ½ cup celery, finely diced
- 3 tablespoons red onion, minced
- 1½ tablespoons fresh dill, chopped (plus extra for garnish)
Seasonings & Dressing
- ½ teaspoon Old Bay seasoning
- 2 teaspoons fresh lemon juice
- Salt and black pepper, to taste
- ½ cup mayonnaise
Instructions
- Cook the Shrimp: Bring a pot of salted water to a boil and add the quartered lemon to infuse the water with a light citrus flavor. Add the raw shrimp and cook for 1–2 minutes, or until the shrimp turn pink and opaque. Immediately transfer the shrimp to a bowl filled with ice water to halt the cooking process. Once cooled, drain and pat the shrimp dry.
- Combine the Salad: In a large mixing bowl, combine the cooked shrimp (chopped if preferred), imitation crab meat, finely diced celery, minced red onion, and Old Bay seasoning. Add the fresh lemon juice, mayonnaise, and chopped fresh dill. Gently toss all the ingredients together until everything is evenly coated with the creamy dressing. Season with salt and black pepper to taste.
- Chill & Serve: Garnish the seafood salad with extra fresh dill for a burst of color and fresh herb flavor. Serve immediately for a fresh taste, or cover and refrigerate for up to 2 days to allow the flavors to meld and intensify.
Notes
- For best texture, do not overcook the shrimp; they should be just opaque and tender.
- Imitation crab meat can be replaced with real crab meat for a more luxurious salad.
- Add a dash of hot sauce or cayenne pepper if you prefer a spicy kick.
- This salad can be served over leafy greens or as a sandwich filling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
