Seafood Salad (Print Version)
# Ingredients:
→ Seafood Components
01 -
1 pound cooked salad shrimp, peeled and deveined
02 -
1 pound cooked crab meat (lump or imitation crab), roughly chopped if needed
→ Fresh Vegetables
03 -
1 stalk celery, finely chopped
04 -
1 small red onion, finely chopped
05 -
1/2 medium red bell pepper, finely chopped
→ Creamy Dressing
06 -
1/4 cup mayonnaise
07 -
1/4 cup sour cream
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon Old Bay seasoning (optional but recommended)
11 -
Salt and freshly ground black pepper to taste
→ For Serving
12 -
2 tablespoons fresh dill or parsley, chopped
13 -
Lemon wedges for squeezing
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
# Notes:
01 -
This salad can be customized with your favorite seafood and vegetables - try adding chopped cucumber, avocado, or even a bit of diced apple for sweetness and crunch.
02 -
For best flavor, make this salad at least 30 minutes before serving to allow the flavors to develop, but it can be prepared up to a day in advance.
03 -
If you prefer a lighter dressing, you can replace some or all of the sour cream with Greek yogurt.