If the weather is getting nice and you need a light meal, this creamy seafood salad is the perfect thing to put together. It brings back all the memories of that classic deli flavor but doesn’t break the bank. It’s loaded with chunks of tender crab and shrimp with a bright, zesty dressing that’s incredibly refreshing.
This recipe is a life saver on busy weekend days because there is almost no cooking required. If you buy the pre-cooked shrimp, then you’re just chopping, mixing, and chilling the bowl until you’re ready to eat. It’s very easy, which means you can relax outside while the weather is nice instead of working over a hot stove.
Whether you’re having it for a picnic lunch or as a light dinner over some greens, this is a dish that everyone loves. Just whisk together the dressing, stir in the seafood, and put it in the fridge until you’re ready. You’ll love how easy this is to make.
Why You Will Love This Recipe
What I love most about this recipe is the texture of the different components making it a great combination of flavors and mouthfeel. The flaky crab meat and the tender shrimp compliment the crunchy celery and red onion so well. It’s a light and healthy dish that is still filling enough to keep you satisfied all day.
Another great aspect of this recipe is how little you have to clean up afterward. Since you mix the entire thing in one bowl, there isn’t a pile of dirty dishes waiting in the sink after lunch. It’s the perfect low-stress, make-ahead dish that only gets better the next day so meal prep couldn’t be easier.
The Ingredients
Here’s what you need to make the perfect deli-style lunch:
Imitation Crab Meat
Imitation crab is the most affordable ingredient in this recipe, but I think it really does give the best flavor. It’s a sweet, flaky texture that soaks up the creamy dressing nicely. If you buy the flake-style or chunk instead of the stick, you don’t have to chop it up super fine, which keeps the salad nice and chunky. But, if you want to make a more decadent seafood salad, feel free to use lump crab meat!
Cooked Small Shrimp
Another way to get even more protein in this salad without boiling water is to use cooked, peeled small shrimp. You’ll get that great little bite that reminds me of seafood salad at the deli. If you only have frozen raw shrimp, just boil them for 2 minutes until they turn pink, then rinse under cold water to keep them tender.
Old Bay Seasoning
Old Bay seasoning is what gives this dish its east coast flair. It adds a ton of flavor with its combination of celery salt, paprika, and other warm spices. I love how it cuts through the richness of the mayo and really brings out all the flavors in this dish. If you don’t have Old Bay on hand, you could easily mix together some celery salt, smoked paprika, and a tiny pinch of cayenne pepper to make a similar seasoning mix.
How to Make It
Now let’s get to the fun part! Making this fresh and creamy seafood salad is super simple and takes only a few minutes.
Prep the Seafood
Roughly chop the imitation crab into bite-sized pieces so that they’re easy to eat. Also, if you have larger pieces of shrimp, cut them up as well so that everything is fairly uniform in size.
Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper until smooth and all spices are combined.
Add the Crunch
Add the finely diced celery, red onion, and fresh dill to the bowl with the creamy dressing. Stir everything together well.
Fold and Chill
Fold the chopped crab and shrimp into the dressing until all ingredients are coated. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
My Top Tips for Success
Do not skip the step of letting the salad rest in the fridge after combining all the ingredients in the bowl. Letting it sit in the fridge for at least an hour allows the lemon juice and Old Bay seasoning to marinate into the seafood, which will make the salad taste even better.
As you chop your celery and red onion, make sure you go as small as possible. You don’t want too much crunch to detract from the crab and shrimp. Also, be sure to taste your creamy dressing before adding the seafood, as different brands of mayonnaise vary greatly in terms of saltiness and acidity. If it needs a little more flavor, just add another squeeze of lemon juice or a little bit of salt to season the entire salad.
Easy Classic Seafood Salad Recipe (Quick & Creamy)
Equipment
- Bowl
- Whisk
- Cutting board & sharp knife
Ingredients
- 1 lb imitation crab meat flakes, roughly chopped
- 1/2 lb cooked small shrimp peeled & tail removed
- 1/2 cup mayonnaise
- 1/4 cup celery finely diced
- 2 tbsp red onion finely diced
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp fresh dill chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Roughly chop the imitation crab into pieces that are bite-size. Do the same thing if you have larger cooked shrimp. Set aside.
- In a large mixing bowl, mix together the mayonnaise, lemon juice, Old Bay, salt, and black pepper until smooth.
- Add the finely diced celery, red onion, and chopped fresh dill to the dressing. Mix together well.
- Add the chopped crab meat and cooked shrimp. Gently stir the ingredients with a spatula until the seafood is fully coated in the dressing.
- Cover the bowl with plastic wrap and place in the fridge. Let the salad cool for at least 1 hour before serving.
- Serve chilled with croissants, crackers, or on a bed of fresh greens.
Storage and Reheating
- Store any remaining seafood salad in the refrigerator in an airtight container for up to 3 days.
- This seafood salad should not be frozen, as the mayonnaise will break and the seafood will be rubbery after thawing.
- There’s no need to warm up this salad; eat it nice and cold directly out of the refrigerator!
What to Serve it With
- Ladle generous amounts onto a buttery croissant or brioche bun.
- Scoop the salad into a buttery cracker or cucumber slice to enjoy as an appetizer.
- Ladle the salad over a bed of fresh greens for a low-carb lunch.
- Stuff the seafood salad into a hollowed-out avocado or garden tomato.
Frequently Asked Questions
Can I use a mayonnaise substitute?
You can replace half the amount of mayonnaise with plain, full-fat Greek yogurt if you’re looking for a lighter dressing. This still leaves the dressing creamy but adds a bit of tang.
Is this recipe gluten-free?
Imitation crab contains wheat as a binder, so it is not gluten-free. To make this recipe gluten-free, you will have to use lump crab meat or a gluten-free imitation crab brand.
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