There’s something so fresh and satisfying about a chilled seafood salad.
With tender shrimp, sweet crab, crisp vegetables, and a creamy tangy dressing, this dish is both light and indulgent.
It’s perfect for warm days, potlucks, or as an elegant appetizer for a dinner party.
Why You’ll Love This Recipe
It’s quick to prepare—ready in under 20 minutes.
Packed with lean protein and fresh vegetables.
The creamy dressing has a zesty kick from lemon and Dijon mustard.
Perfect as a main dish, side, or even sandwich filling.
What You’ll Need (Ingredient Highlights)
Shrimp and crab create a flavorful, tender seafood base.
Celery, onion, and bell pepper bring crunch and freshness.
Mayonnaise and sour cream make the dressing creamy and smooth.
Dijon mustard adds sharpness and depth.
Fresh dill or parsley brightens the final dish.
Pro Tips Before You Start
Use pre-cooked seafood to save time.
Pat shrimp and crab dry before mixing to avoid a watery salad.
Chill for at least 30 minutes so the flavors blend.
Add lemon wedges right before serving for a fresh pop.
How to Make Seafood Salad
Step 1 – Prep the vegetables
Chop celery, red onion, and red bell pepper into fine pieces.
Step 2 – Add the seafood
Combine shrimp and crab with the vegetables in a large bowl.
Step 3 – Make the dressing
Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay, salt, and pepper.
Step 4 – Combine and chill
Pour the dressing over the seafood mix. Toss gently until coated.
Step 5 – Rest and serve
Refrigerate 30 minutes, then stir again before serving.
Garnish with dill or parsley.
What to Serve It With
Serve on butter lettuce cups for a light option.
Pile onto toasted bread or croissants for sandwiches.
Pair with crackers as a party appetizer.
Variations / Substitutions
Swap crab for lobster or scallops.
Use Greek yogurt instead of sour cream for a lighter version.
Add avocado chunks for creaminess.
Skip Old Bay if you prefer a milder flavor.
Storage & Leftovers
Store in an airtight container in the fridge for up to 2 days.
Do not freeze, as the seafood and dressing lose texture.
Stir well before serving leftovers.
FAQs
Can I use canned crab meat?
Yes, just drain well before using.
Is imitation crab okay?
Absolutely, it works well and keeps the recipe budget-friendly.
Can I make this salad ahead of time?
Yes, prepare up to 24 hours in advance and refrigerate.
Do I have to use Old Bay seasoning?
No, it’s optional but adds a classic seafood flavor.
Can I use Greek yogurt instead of sour cream?
Yes, it’s a lighter alternative with tanginess.
How do I keep the salad from being watery?
Pat seafood dry and avoid overdressing.
What’s the best way to serve it?
In lettuce cups, with crackers, or as a sandwich filling.
Can I add other seafood?
Yes, lobster, scallops, or even salmon can be added.
Is this salad gluten-free?
Yes, as long as you serve it with gluten-free sides.
Can I double the recipe for a crowd?
Yes, simply scale the ingredients while keeping the same ratios.
Final Thoughts
This seafood salad is creamy, refreshing, and versatile.
Whether you’re hosting guests or just craving something light yet satisfying, it’s a dish that delivers flavor and elegance every time.
