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This zesty Seafood Salad comes together in minutes and packs a punch with bright flavors and interesting textures. It brings together juicy shrimp, delicate crab meat, and crunchy veggies all coated in a rich, zesty dressing. You'll love it as a quick lunch, alongside dinner, or when guests drop by. It takes just 15 minutes to throw together and will quickly become part of your regular meal lineup.
What Makes This Salad Special
This Seafood Salad is super easy to make and you can tweak it however you want. It's not heavy but still fills you up, which makes it perfect for hot days or when you need something fresh but hearty. The smooth dressing works so well with the naturally sweet seafood, and the veggies add that nice crunch you want. Plus, it gets even tastier after sitting in the fridge as all the flavors mix together.
Main Components
- Seafood Mix:
- 1 pound lump crab meat, checked for shells
- 1 pound medium shrimp, peeled and deveined
- Crisp Veggies:
- 2 tablespoons fresh parsley, minced
- 1 red bell pepper, diced small
- 1 medium red onion, finely chopped
- 3 celery stalks, finely diced
- Sauce Elements:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon Old Bay seasoning
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/4 cup sour cream
- 1 cup mayonnaise
- To Top It Off:
- Extra Old Bay seasoning
- Lemon wedges
- Fresh dill sprigs
Getting Everything Ready
- Handle the Seafood
- For raw shrimp, get some salted water boiling. Toss in the shrimp and let them cook until they turn pink, about 2-3 minutes. Then drop them into ice water right away to stop them cooking more. Dry them off and cut into small chunks. With the crab, gently check for any shells but try to keep the big pieces whole.
- Prep Your Veggies
- Slice the celery at an angle to get thin pieces. Cut your red onion in half first, then slice it into skinny half-moons. Chop the red bell pepper into tiny cubes after taking out the seeds. Try to cut everything about the same size so the salad mixes well.
- Get the Herbs Ready
- Chop up the parsley leaves after removing the stems. Save some whole dill sprigs to put on top later and chop the rest. Keep all herbs in different spots until you're ready to mix everything.
- Set Up Your Workspace
- Put all your prepped items in separate bowls - one for seafood, one for chopped veggies, and another for herbs. This makes putting everything together much easier and helps spread things evenly.
Whipping Up the Dressing
In a small bowl, mix the mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning. Stir until everything's smooth, then add salt and pepper to your liking. This dressing brings all the flavors together and gives the salad its rich, tangy kick.
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Mixing It All Together
Add the dressing to your seafood and veggies in a medium-sized bowl. Mix everything carefully so it's all coated but you don't break up the seafood too much. A big spoon or tongs work best for this job.
Cooling and Presentation
Put a cover on the salad and stick it in the fridge for at least 30 minutes so all the flavors can get to know each other. When you're ready to eat, give it a quick stir, sprinkle some fresh dill or parsley on top, and add lemon wedges so people can squeeze extra citrus if they want. You can eat it by itself, scoop it up with crackers, or serve it as part of a bigger spread.
Frequently Asked Questions
- → Can I prep this early?
- For sure! Make it a few hours ahead and chill in the fridge. The flavors actually pop more after resting.
- → What if I don't have shrimp?
- Feel free to switch it up! Use whatever cooked seafood is on hand—just make sure it's fully cooked first.
- → What's the best way to eat this?
- Serve cold with some lemon slices. Pile it on lettuce, scoop it with crackers, or stack it in a sandwich.
- → Can imitation crab be used?
- Definitely, that's an option! It's often cheaper than real crab and works just as well here.
- → Is Old Bay necessary?
- Not at all. It adds a nice seafood kick, but skip it if you want. The dish will taste great either way.