Seafood Salad folds one pound each of cooked salad shrimp and crab with finely chopped celery, red onion, and red bell pepper in a lemon-Dijon creamy dressing. It makes one large bowl, serves 4, and records 15 minutes total with no cooking required, followed by the separately stated minimum 30-minute chill. Gentle handling preserves the shrimp and recognizable crab pieces while the cold rest lets the seasoning spread through the dressing.
This guide preserves every recorded ingredient, quantity, temperature, time, and method step. Read the full sequence once before beginning.
Seafood Salad Ingredients
Seafood Components: 1 pound cooked salad shrimp, peeled and deveined; 1 pound cooked crab meat (lump or imitation crab), roughly chopped if needed.
Fresh Vegetables: 1 stalk celery, finely chopped; 1 small red onion, finely chopped; 1/2 medium red bell pepper, finely chopped.
Creamy Dressing: 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon Old Bay seasoning (optional but recommended); Salt and freshly ground black pepper to taste.
For Serving: 2 tablespoons fresh dill or parsley, chopped; Lemon wedges for squeezing.
If you enjoy this recipe, you may also like Asparagus Chickpea Quinoa Salad.
Plan the Work Before Cooking
Measure every ingredient and prepare these tools: Large mixing bowl; Small bowl for dressing; Whisk; Rubber spatula or large spoon; Cutting board and knife. Arrange each recipe group in method order. Keep raw chicken or beef and their utensils away from cooked food, and reserve clean serving tools. This setup protects short timing windows and lets you watch browning, bubbling, doneness, or melting instead of searching for an item. Keep the exact source quantities because their ratios determine seasoning, structure, and yield.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Seafood Salad
- Prepare the base: In a large mixing bowl, combine the finely chopped celery, red onion, and red bell pepper. Add the cooked shrimp and crab meat to the bowl with the vegetables. If using lump crab, be gentle to keep some of those beautiful chunks intact.
- Make the dressing: In a separate smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and Old Bay seasoning until smooth and well combined. Season with salt and pepper to taste, keeping in mind that seafood and Old Bay already have some saltiness.
- Combine and coat: Pour the creamy dressing over the seafood and vegetable mixture. Using a large spoon or rubber spatula, gently fold everything together until all ingredients are evenly coated with the dressing. Be careful not to stir too vigorously, especially if using real lump crab meat, to maintain the texture of the seafood.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld together. When ready to serve, give the salad a gentle stir, then transfer to a serving dish or individual plates. Garnish with the fresh chopped dill or parsley and serve with lemon wedges on the side for an extra burst of brightness.
If you enjoy this recipe, you may also like Blackened Shrimp Salad.
Why the Order Matters
Combining the seafood and vegetables before adding dressing makes it easier to distribute the small, crisp pieces without repeatedly stirring delicate crab. Mayonnaise and sour cream are measured equally, giving the dressing richness and tang without overwhelming two pounds of seafood. Dijon, lemon juice, and optional Old Bay are whisked in a separate bowl so no concentrated streaks remain. Folding rather than beating protects lump crab texture. The covered refrigerator rest is part of the method because it lets the seafood, vegetables, and dressing reach one temperature and develop a unified flavor.
Critical Visual and Timing Cues
Use fully cooked, peeled, and deveined salad shrimp and cooked crab meat. Finely chop exactly one celery stalk, one small red onion, and one-half medium red bell pepper so none dominates a bite. Whisk one-quarter cup mayonnaise with one-quarter cup sour cream, one tablespoon Dijon, one tablespoon fresh lemon juice, and the optional one teaspoon Old Bay until smooth. Add salt only after considering the seafood and seasoning. Fold until everything is evenly coated but visible crab chunks remain, then cover and refrigerate for at least 30 minutes or up to several hours.
Serving and Storage
Give the chilled salad one gentle stir and transfer it to a serving dish or four individual plates. Finish with two tablespoons chopped dill or parsley and offer lemon wedges alongside, allowing diners to add brightness without thinning the entire bowl. Keep the salad cold during service because it contains cooked shellfish, mayonnaise, and sour cream. Refrigerate leftovers promptly in a covered container and use clean utensils. Check imitation crab labels if chosen, and remember the recorded allergens include shellfish, dairy, and egg. Do not leave the finished salad at room temperature for a prolonged period.
Food Safety and Allergen Note
The recorded allergen information is: Contains shellfish (shrimp and crab); Contains dairy (sour cream); Contains eggs (mayonnaise). Check packaged ingredients when cooking for someone with an allergy because brands and facilities vary. Refrigerate perishables promptly, prevent cross-contamination, and use every explicit internal-temperature or doneness test in the source method. These precautions support the recipe without changing its quantities, temperatures, timing, or sequence.
Conclusion
Seafood Salad makes 1 large bowl in 15 minutes of recorded preparation and cooking, plus any separately stated marinating or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.
Frequently Asked Questions
- → How many servings does Seafood Salad make?
It serves 4 and makes 1 large bowl.
- → How long does Seafood Salad take?
The recipe records 15 minutes of preparation, 0 minutes of cooking, and 15 minutes total, plus any separately stated marinating or resting time.
- → What equipment should be ready?
Prepare Large mixing bowl; Small bowl for dressing; Whisk; Rubber spatula or large spoon; Cutting board and knife before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.