This recipe uses a combination of shrimp and crab, two classic choices. You can easily adapt it to include lobster, scallops, or even surimi (imitation crab).

For the Salad

Ingredient Amount Notes
Cooked shrimp 1 lb (450 g), peeled and deveined Small or medium, cut into bite-sized pieces
Lump crab meat ½ lb (225 g) Fresh is best, but high-quality canned works too
Celery 2 stalks, finely diced Adds a fresh, crisp crunch
Red onion ¼ cup, finely diced For a mild, sharp bite
Fresh dill or parsley 2 tablespoons, chopped For brightness and color

For the Dressing

Ingredient Amount Notes
Mayonnaise ½ cup Full-fat for the creamiest texture
Sour cream or Greek yogurt ¼ cup Adds a subtle tang
Lemon juice 2 tablespoons Freshly squeezed is best
Dijon mustard 1 teaspoon Adds depth
Old Bay seasoning ½ teaspoon Classic seafood seasoning
Salt and pepper To taste

Step-by-Step Instructions

1. Prepare the Seafood

If you’re using raw shrimp, poach them in simmering salted water for 2–3 minutes until pink and opaque. Drain, chill in an ice bath, and pat dry. Cut the shrimp into bite-sized pieces.
If you’re using fresh crab, pick through it carefully to remove any shells.

2. Mix the Dressing

In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, and a pinch of salt and pepper. Taste and adjust the seasonings.

3. Combine

Add the shrimp, crab, celery, red onion, and fresh herbs to the bowl with the dressing. Gently fold everything together until well coated. Be careful not to break up the crab too much.

4. Chill

Cover and refrigerate for at least 1 hour. This allows the flavors to meld and the salad to chill thoroughly.

5. Serve

Give the salad a gentle stir before serving. Serve chilled on a bed of lettuce, in a hollowed-out tomato, or with crackers or crusty bread.

Pro Tips for the Best Seafood Salad

  • Use high-quality seafood. Since seafood is the star of the dish, fresh, good-quality ingredients make all the difference.

  • Keep it cold. Seafood is delicate. Keep all ingredients chilled, and don’t leave the salad out at room temperature for more than 2 hours.

  • Drain ingredients well. Excess water from seafood or vegetables can make the dressing watery.

  • Season gently. Seafood is naturally briny, so go easy on the salt.

Variations to Suit Your Taste

Variation What to Add/Change
Lobster Salad Replace shrimp and crab with cooked lobster meat
Cajun Seafood Salad Add extra Old Bay and a pinch of cayenne
Herb-Lover’s Add fresh tarragon, chives, and parsley
Avocado Seafood Salad Fold in diced avocado just before serving
Mediterranean Style Add chopped kalamata olives, cucumber, and fresh oregano

Frequently Asked Questions

Can I use frozen seafood?

Yes! Just be sure to thaw it completely and pat it dry before using.

How long will this keep in the fridge?

Properly stored in an airtight container, seafood salad will keep for 2 to 3 days.

What can I serve with seafood salad?

It’s wonderful on a bed of greens, in a sandwich or wrap, or served with crackers, crostini, or crusty bread.

Can I make this dairy-free?

Yes! Use dairy-free mayonnaise and skip the sour cream or yogurt.

A Gentle Reminder

A seafood salad is one of those dishes that feels both simple and special. It’s the kind of meal that reminds us to slow down, savor the flavors, and enjoy the company of those around us.

Whether you serve it as a light lunch, a picnic side dish, or an elegant appetizer, I hope this recipe brings a little joy to your table.