There’s something undeniably refreshing about a well-prepared seafood salad. This delightful dish brings together the bounty of the ocean in a light, zesty blend that’s perfect for warm summer evenings or as an elegant starter for dinner parties. The combination of tender seafood with crisp vegetables creates a textural symphony that’s as pleasing to the eye as it is to the palate.
My seafood salad recipe balances delicate flavors with bright acidity, allowing the natural sweetness of the seafood to shine through without overwhelming it. Whether you’re a seafood enthusiast or just looking to expand your culinary horizons, this dish offers an accessible yet impressive way to enjoy ocean treasures at home.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for both weeknight dinners and special occasions
- Versatile recipe that works beautifully as an appetizer, light lunch, or dinner entrée
- Impressive presentation with minimal effort—looks like you spent hours in the kitchen
- Refreshingly light yet satisfying, offering protein without heaviness
- Make-ahead friendly—prepare components in advance for quick assembly when needed
Ingredients
- 1 pound cooked salad shrimp, peeled and deveined
- 1 pound cooked crab meat (lump or imitation crab), roughly chopped if needed
- 1 stalk celery, finely chopped
- 1 small red onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 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
- 2 tablespoons fresh dill or parsley, chopped
- Lemon wedges for squeezing
Instructions
- 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.
- 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.
- 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.
- 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.
Tips & Variations
- For a budget-friendly version, use just one or two types of seafood rather than all three
- Add a kick of heat with a pinch of red pepper flakes or a dash of hot sauce in the dressing
- Try adding diced cucumber or cherry tomatoes for extra freshness and color
- For a creamier dressing, add 2 tablespoons of mayonnaise or Greek yogurt to the vinaigrette
- Substitute fresh dill or basil for the parsley to create a different flavor profile
- For a heartier meal, serve over cooked and cooled pasta instead of greens
Serving Suggestions
This seafood salad pairs beautifully with crusty artisan bread or garlic crostini for a complete meal. For a more substantial spread, serve alongside a chilled soup like gazpacho or cucumber-yogurt soup in the summer months.
If you’re hosting a gathering, present this salad as part of a seafood-themed buffet alongside oysters, smoked salmon, and a crisp white wine like Pinot Grigio or Sauvignon Blanc. The bright acidity of these wines complements the delicate flavors of the seafood perfectly.
Notes
- The seafood salad can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
- For food safety, ensure all seafood is properly cooked and kept chilled until serving.
- If using pre-cooked seafood from the store, rinse briefly under cold water and pat dry before using.
- This salad is best enjoyed within 2 days of preparation for optimal freshness and texture.
FAQs
Can I use frozen seafood for this recipe?
Yes, frozen seafood works well! Just ensure it’s completely thawed and patted dry before adding to the salad to prevent excess moisture.
How can I tell if my seafood is fresh?
Fresh seafood should have a mild, ocean-like smell—never fishy or ammonia-like. For pre-cooked items, check the use-by date and purchase from reputable sources.
Can I make this dairy-free?
This recipe is naturally dairy-free as written. If adding mayonnaise for a creamier version, look for vegan mayo alternatives if needed.
What can I substitute for crab meat if I have allergies?
For crab allergies, try using additional shrimp or adding cooked, diced lobster meat. For shellfish allergies overall, consider using flaked cooked white fish like cod or halibut instead.
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