Seafood Salad
This post may contain affiliate links. Please read my disclosure policy.
This refreshing Seafood Salad takes only 15 minutes to make and it’s incredibly easy to make. It’s packed with shrimp, crab meat, and fresh veggies, all tossed in a tangy dressing.
This Seafood Salad is one of those meals that’s effortless to prepare yet delivers big on flavor and satisfaction. It’s also super quick and incredibly easy to make. All you need to do is chop up all the veggies and toss them together with shrimp, and crab meat. The creamy dressing ties everything together with a tangy kick that keeps you coming back for more.
Before You Start
- Choose the Right Ingredients: While I used imitation crab, feel free to use canned crab meat. This recipe is very forgiving, so use your favorite seafood.
- Customize to Your Taste: Feel free to swap out veggies or add extras like diced cucumber or cherry tomatoes.
- Chill for Flavor: Letting the salad refrigerate for at least 30 minutes helps the flavors meld together beautifully.
- Adjust Seasonings: Taste the dressing before mixing it in, and adjust the salt, pepper, or lemon juice to your liking.
Ingredients You’ll Need
- Seafood: You’ll need cooked salad shrimp and cooked crab meat. I used imitation crab but feel free to use what you like. You can also substitute with lobster meat or scallops.
- Vegetables: Use finely chopped celery, red onion, and red bell pepper for crunch and fresh taste. You can swap red onion with green onions for a milder flavor or choose yellow/orange bell peppers.
- Dressing: You’ll need a mix of mayonnaise and sour cream for the creamy base, and Dijon mustard and lemon juice for depth and brightness. For a lighter version, substitute Greek yogurt in place of mayo or sour cream.
- Seasonings and Garnish: Old Bay seasoning is perfect for that classic seafood flavor (optional), and season with salt and pepper to taste. Finish with freshly chopped dill or parsley for a herbal touch, and serve with lemon wedges for an extra citrus kick.
Start by finely chopping 1 stalk of celery, 1 small red onion, and ½ medium red bell pepper. I also chopped my shrimp and my crab because I wanted smaller pieces but this is totally up to you. Once everything is prepped, add all the veggies and seafood to a medium size bowl.
In a separate small bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Old Bay seasoning (if using). Whisk these ingredients together until the dressing is smooth and well blended. Season with salt and pepper to taste. Make sure to whisk vigorously to ensure the dressing is creamy and free of lumps.
Pour the dressing over the seafood and vegetables, then gently toss everything together to coat evenly. Use a large spoon or salad tongs to gently mix the ingredients to prevent the seafood from breaking apart.
Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. If you’re short on time, even a 15-minute chill can enhance the taste. When you’re ready to serve, give the salad a gentle stir to redistribute any dressing that may have settled. Garnish with 2 tablespoons of fresh dill or parsley and serve with lemon wedges on the side.
How To Serve
You can pair this Seafood Salad with dishes that highlight its fresh and vibrant flavors. Here are some of my favorite ideas:
No-Knead Baguette
Skillet Green Beans
Greek Rice
Fruit Salad with Poppy Seed Dressing
Frequently Asked Questions
Can I use fresh seafood instead of cooked shrimp and crab meat?
Yes, you can absolutely use fresh seafood! If you’re using fresh shrimp and crab, make sure to cook them first. Boil the shrimp until they turn pink and opaque, and steam or boil the crab meat until it’s heated through. Let them cool completely before adding them to the salad to prevent the dressing from becoming watery.
How should I store leftovers of the Seafood Salad?
To store leftovers, place the Seafood Salad in an airtight container and refrigerate it promptly. It will keep well for up to 3 days.
Can I freeze this Seafood Salad?
I don’t recommend freezing this salad. The texture of the vegetables and seafood may change upon thawing, becoming mushy and less appealing.
Can I add other types of seafood to this salad?
Absolutely! Feel free to customize your Seafood Salad by adding other types of seafood such as cooked lobster meat, smoked salmon, or scallops.
More Delicious Salads
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Seafood Salad
Ingredients
- 1 pound cooked salad shrimp (peeled and deveined)
- 1 pound cooked crab meat (lump or imitation crab)
- 1 stalk celery (finely chopped)
- 1 small red onion (finely chopped)
- ½ medium red bell pepper (finely chopped)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- 2 tablespoons fresh dill (or parsley, chopped (for garnish))
- lemon wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large mixing bowl, combine the chopped celery, red onion, and red bell pepper. Add the cooked seafood to the bowl with the vegetables.
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning (if using). Season with salt and pepper to taste.
- Pour the dressing over the seafood and vegetables, then gently toss to coat everything evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, give the salad a gentle stir. Garnish with fresh dill or parsley and serve with lemon wedges on the side.
Notes
- Customize Your Veggies and Seafood: Feel free to add your favorite vegetables like cucumber or cherry tomatoes for extra crunch and color. You can also customize your seafood and use what you have on hand.
- Make Ahead: Prepare the salad a few hours in advance to allow the flavors to meld together. It keeps well in the refrigerator, making it a great option for meal prep or gatherings.
- Dress to Taste: Adjust the dressing ingredients to suit your preference. Add more lemon juice for extra tang or a touch of honey for sweetness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
