A classic Seafood Salad is a refreshing, protein-packed dish made with a mix of tender seafood like shrimp, crab, and calamari, tossed in a zesty lemon-herb or creamy dressing. It’s perfect for summer lunches, holiday appetizers, or served on a bed of greens, in a sandwich, or with crackers.
🦐🥗 Classic Seafood Salad Recipe
📋 Ingredients (serves 4–6):
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1/2 lb cooked shrimp (peeled, deveined, chopped if large)
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1/2 lb imitation crab (or real lump crabmeat), chopped
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1/4 cup finely chopped celery
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1/4 cup red onion or scallions, finely chopped
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2 tbsp chopped fresh dill or parsley
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Juice of 1 lemon
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1/3 cup mayonnaise
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1 tbsp sour cream or plain Greek yogurt (optional for creaminess)
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1 tsp Dijon mustard (optional)
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Salt and black pepper, to taste
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Optional add-ins: chopped cucumber, cooked calamari rings, capers, or Old Bay seasoning
👩🍳 Instructions:
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Prep seafood:
If using raw seafood, cook shrimp (boil or steam for 2–3 minutes) and cool in an ice bath. Drain well. Chop large pieces. -
Make the dressing:
In a bowl, whisk together mayonnaise, lemon juice, mustard (if using), and sour cream. Season with salt, pepper, and dill. -
Combine:
In a large bowl, gently mix seafood, celery, onion, and any optional veggies. Pour in the dressing and toss to coat. -
Chill:
Cover and refrigerate for at least 30 minutes to let the flavors meld. -
Serve:
Spoon over lettuce leaves, stuff into croissants or buns, or serve with crackers as a dip.
📝 Tips:
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For a lighter version, use mostly Greek yogurt or a lemon vinaigrette instead of mayo.
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This salad keeps well for up to 2 days in the fridge—great for meal prep or picnics.
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Want it spicy? Add a dash of hot sauce or chopped jalapeños.
Would you like a Mediterranean-style seafood salad or a Japanese kani salad version?