🦐 Seafood Salad
This creamy seafood salad combines tender shrimp, sweet crab, crisp celery, fresh dill, and a bright lemon-Dijon dressing for a refreshing deli-style seafood salad that tastes light, balanced, and seafood-forward. Perfect for croissants, sandwiches, crackers, lettuce wraps, or easy chilled lunches.
Servings 6 servings
Calories 275kcal
Cost $25 for entire recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cutting board
- Sharp knife
- measuring cups
- Measuring spoons
- Rubber spatula
- Fine grater
- paper towels
Ingredients
Seafood Salad
- 1 pound cooked medium shrimp peeled, deveined, and chopped
- 8 ounces lump crab meat or imitation crab chopped
- 2 celery stalks finely diced
- 2 tablespoons finely grated celery
- 1/4 cup finely diced cucumber seeds removed
- 3 tablespoons red onion finely diced
- 2 1/2 tablespoons fresh dill finely chopped
- 2 teaspoons fresh parsley finely chopped
- 1 tablespoon celery leaves chopped (optional)
- 2 teaspoons capers finely chopped
- 1 tablespoon finely diced dill pickles
- 3/4 teaspoon Old Bay seasoning
- 1/8 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- Tiny pinch cayenne pepper optional
Dressing
- 2/3 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
Instructions
- Pat the shrimp thoroughly dry using paper towels, then chop into bite-sized pieces. Drain crab meat well and inspect for shell fragments if necessary.
- Finely dice the celery, cucumber, onion, herbs, capers, and pickles. Grate the additional celery using a fine grater.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, Worcestershire sauce, and hot sauce until smooth and creamy.
- In a large bowl, combine the shrimp, crab, celery, grated celery, cucumber, onion, dill, parsley, celery leaves, capers, pickles, Old Bay seasoning, celery seed, garlic powder, black pepper, and cayenne if using.
- Add the dressing and gently fold until evenly coated. Avoid overmixing so the seafood stays chunky and tender.
- Cover and refrigerate for at least 45 minutes before serving so the flavors fully blend.
- Serve chilled with croissants, crackers, sandwich rolls, lettuce wraps, or cucumber slices.