This classic Creamy Seafood Salad is a refreshing, restaurant-style chilled salad loaded with tender imitation crab, plump shrimp, and crisp celery tossed in a rich, tangy, and subtly sweet dressing. Whether piled onto a buttery croissant, served in lettuce cups, or enjoyed straight from a bowl with crackers, it is an effortless crowd-pleaser for warm days and holiday spreads alike.
Ingredients & Prep
-
The Seafood: 1 lb imitation crab meat (surimi), flaked or chopped into bite-sized pieces, and 1/2 lb small cooked shrimp (peeled, deveined, and roughly chopped if large).
-
The Crunch & Aromatics: 2 stalks celery (finely diced), 1/4 cup red onion (finely minced), and 1/4 cup fresh dill or green onions (chopped).
-
The Dressing: 1/2 cup good-quality mayonnaise, 2 tablespoons sour cream or Greek yogurt (for a bright tang), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Old Bay seasoning.
-
The Seasoning: 1/2 teaspoon garlic powder, 1/2 teaspoon sugar (to balance the acidity), and salt and freshly cracked black pepper to taste.
1.Prep the Seafood and Veggies:Drain well on paper towels to prevent a watery dressing.
Flake the imitation crab meat apart with your fingers into bite-sized pieces. If using cooked shrimp, pat them dry with paper towels and chop them roughly so they match the size of the crab. Finely dice your celery and red onion.
2.Mix the Tangy Dressing:Whisk until smooth and creamy.
In a large mixing bowl, combine the mayonnaise, sour cream, fresh lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, and sugar. Whisk thoroughly until smooth and well blended.
3.Combine Seafood, Veggies, and Dressing:Fold gently to keep the seafood intact.
Add the flaked crab, chopped shrimp, diced celery, minced red onion, and fresh dill directly into the bowl with the dressing. Use a rubber spatula to fold everything together gently until all the ingredients are evenly coated in the creamy sauce.
4.Refrigerate and Chill:Chill for at least 1 hour to let the flavors marry.
Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 1 hour (or up to 4 hours). This chilling time is essential for allowing the flavors to meld and the dressing to firm up.
5.Garnish and Serve:Serve chilled on croissants, lettuce, or with crackers.
Give the salad a quick gentle stir before serving. Garnish with a sprinkle of extra Old Bay seasoning and fresh dill. Serve chilled on buttery croissants, in crisp lettuce cups, or alongside crackers!
