This light, refreshing Classic Seafood Salad features a medley of tender seafood tossed in a creamy, zesty dressing with crisp celery and fresh herbs.
Ingredients
For the Seafood & Veggies:
-
Imitation Crab Meat (Surimi) or Real Crab Meat: 8 ounces, flaked or chopped (cooked shrimp or chopped lobster meat also work wonderfully)
-
Cooked Shrimp: 8 ounces, peeled, deveined, and cut into bite-sized pieces
-
Celery: 2 stalks, finely diced
-
Green Onions: 3, thinly sliced
-
Fresh Dill or Parsley: 2 tablespoons, chopped
For the Creamy Dressing:
-
Mayonnaise: 1/3 cup
-
Sour Cream or Greek Yogurt: 2 tablespoons (adds a nice tang)
-
Lemon Juice: 1 tablespoon, freshly squeezed
-
Dijon Mustard: 1 teaspoon
-
Old Bay Seasoning: 1/2 teaspoon
-
Salt and Black Pepper: To taste
Instructions
1. Prepare the Ingredients
Ensure your crab meat and cooked shrimp are thoroughly thawed (if frozen) and well-pat-dried with paper towels to prevent the salad from becoming watery. Chop the seafood, celery, and green onions into uniform, bite-sized pieces.
2. Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until completely smooth and well combined.
3. Combine Seafood and Veggies
Add the prepared crab, shrimp, diced celery, green onions, and fresh herbs directly into the bowl with the dressing.
4. Toss and Chill
Gently fold everything together with a spatula until all the seafood and vegetables are evenly coated in the creamy dressing. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
5. Serve
Serve chilled on a bed of crisp lettuce, inside toasted slider buns, or scooped up with buttery crackers.
