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Seafood Salad

Seafood salad combines imitation crab and cooked shrimp with a creamy, dill-seasoned mayonnaise dressing. Chill it for at least 30 minutes so the flavors come together before serving.
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Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb imitation crab meat cut into bite-size pieces
  • 8 oz cooked small shrimp peeled, deveined, tails removed, and patted dry
  • 0.5 cup celery finely diced
  • 1 tbsp red onion finely minced
  • 0.5 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp Old Bay seasoning
  • 1 tbsp fresh dill chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Method
 

  1. Place the imitation crab, shrimp, celery, and red onion in a large bowl.
  2. In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay, dill, salt, and black pepper.
  3. Add the dressing to the seafood mixture and fold gently until evenly coated.
  4. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best texture, pat the shrimp dry before mixing. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter version, replace half the mayonnaise with plain Greek yogurt.